Whether you are drinking Darjeeling tea or Assam blends, there are certain common tea-tasting terms. Do you know them? Avid tea lovers always have some terms in their vocabulary understanding which helps in knowing the flavor and nature of tea.
A Little Glossary Containing Tea Tasting Terms
- Acidic – Tart and sour taste of tea
- Astringent – Pungent sensation caused by tannins in tea lingering in our mouth
- Aroma – Odor produced while brewing tea
- Body – Tactile nature of the weight of tea. It could be full, medium or light. It is often called fullness.
- Bakey – It is an unpleasant characteristic obtained in tea liquor when the blend is heated at high temperature.
- Bite – It is a desirable trait found in tea that is lively and brisk
- Bright – Refreshing flavor of a tea
- Biscuity – It is a strong trait of blends usually used for describing premium Assam blends
- Character – Signature element of a blend. It can be its flavor or origin
- Coppery – It describes the color of a tea liquor
- Clean – It means pure flavor of tea without any off-tastes
- Creaming Down – Top quality blends that turn cloudy
- Flowery – Floral scent or flavor mostly found in high quality tea
- Finish – It is the final taste of tea that lingers on the tongue after drinking it
- Muscatel – This is a typical flavor of Darjeeling blends. the characteristic flavor like that of grapes
- Malty – This is a distinct feature of Assam teas. It is the sweet malt flavor of Assam black blends
- Soft – A tea with timid flavor
- Smooth – A fine drinking experience of round-bodied teas
- Thick – Tea having substance in it
- Woody – It is the term that describes a particular flavor of tea
- Vegetal – It is the characteristic feature of green blends. It refers to the taste that is marine, herby or grassy
A Short Glossary of Different Varieties of Teas
- Autumnal – Liquor obtained from teas growing in autumn season.
- Assam – Strong flavored black teas originating Assam
- Blend – A mixture of two or more variants of teas from different origin
- Black tea – The most common variety of tea that is completely oxidized.
- Ceylon teas – Blends cultivated in Sri Lanka.
- Broken Orange Pekoe – It is the size of tea leaves consisting of tips and small leaves.
- CTC – It designates the process of making Assam black tea.
- Chai – It is a black tea preparation with milk.
- Darjeeling – Premium quality blends harvested in Darjeeling.
- English Breakfast – A type of tea
- Golden Tip – A Feature in blends because of good harvesting.
- Oolong – A variety of tea which is partially withered fermented and oxidized.
So, now you have an idea about the different terms used in tea industry.