A handy list of some commonly used tea terms.
Aroma 濃香、香氣 Scent of the infused leaf and actual infusion (liquor). Also called nose or fragrance.
Astringency 收斂性 A bite or tart character of the infusion comparable to the dryness of wine.
Bakey Undesirable taste resulting from too high a temperature during firing of the leaf.
Biscuity Having the subtle taste or flavor of fresh baked bread.
Bite Astringent or tangy quality of the infusion.
Bitter Unpleasant tartness which can result from over brewing.
Black Used to describe a fully fermented leaf; brownish-black in color.
Black tea Tea in which the leaf has been fully oxidized.
Blended Teas of different crops, estates or origins that are combined for consistent characteristics.
Body Weight or strength of the infusion. Full, light, thin, etc.
Bold Large leaf size.
Brassy Metallic, tart taste indicating improper withering of the leaf.
Bright Infusion appearance that is luminous and sparkling.
Brisk Lively quality of an infusion.
Brown Brownish leaf appearance resulting from improper treatment of CTC-type teas.
Bud Top unopened leaf of the tea bush hailed for its sweetness and tenderness.
Burnt Over-firing of the leaf resulting in an unpleasant taste to the infusion.
Camellia Sinensis Scientific name of the evergreen shrub that is the actual tea plant. All varieties of tea are derived from this plant.
Character Desirable flavor quality of tea grown at high altitudes.
Chunky Large broken leaf.
Clean Leaf appearance that is without undesirable inclusions such as dust, twigs, fibers, etc.
Coarse A strong but undesirable harsh taste. Also can describe leaf appearance or an inconsistent plucking.
Colory Depth of character with regard to taste and appearance.
Common Lackluster quality of the leaf or infusion.
Complex A symphonic combination of subtle flavor nuances inherent of the finest teas.
Congou An orthodox or traditionally made China black tea.
Creaming up Bubbly residue that occasionally surfaces on some black teas.
CTC (Cut, Tear, Curl) Description for machine processing of lower quality or commercial grade teas (As opposed to orthodox production. See below.)
Curly Refers to leaf appearance of of some whole leaf teas.
Down Fine hair-like fibers found on young high quality leaves and leaf buds.
Dry Leaf over-firing, but not as extreme as burnt.
Dull Appearance of the leaf that is without sheen or luster.
Earthy Describes an elemental character of some teas likened to damp forest soil. A natural trait of tea from certain regions, but can also result from storage in moist conditions.
Even Uniform appearance and size of the leaf of a particular tea.
Flat Tea without body or bite. Soft.
Flavor Distinctive taste found in high-grown, slow growth teas. Not to be confused with teas that have added flavorings.
Flavored Teas that have added fruits, flowers and natural flavorings.
Flowery The subtle undertone in some fine teas that is flower-like in character. Good first flush Darjeelings have this quality.
Flush Harvesting of the tea leaves. First flush is the first plucking of the season, etc.
Fruity Flavor nuance found in quality teas such as oolongs and Keemuns. Also describes fruit flavored teas.
Green Under-fermented black or oolong teas; also describes pluckings from immature tea bushes.
Green tea Un-oxidized tea leaves.
Gungfu Traditional tea preparation method in southern China of oolong teas involving a particular process to insure maximum enjoyment of the tea.
Hard Acrid, sharp tasting infusion.
Harsh Unpleasant, bitter infusion resulting from under withered leaves.
Heavy A strong and dense infusion with little or no bite.
Herbal Infusion made by steeping herbs and various plants. Generally does not contain any of the actual tea plant (Camellia Sinensis).
Infusion The liquor produced from steeping tea leaves.
Leafy Large or long leaf size.
Lemon/Citrus Describes teas with a subtle citrus fruit undertone.
Light Weightless, thin infusion.
Malty Sought-after flavor undertone found in good hearty Assams.
Mature Flavor description indicating lack of bitterness or flatness.
Metallic Copper-like sharpness of the infusion.
Minty Mint flavor or undertone that is added or a naturally occurring trait.
Monkey-picked Refers to oolong tea bushes pre-dominantly grown on cliffs that are difficult for humans to access, but home to monkeys. Chinese folklore has cultivated the legend of monkey picked teas.
Muddy Murky and dull infusion quality.
Muscatel Rich flavor like that of muscat grapes inherent in the finest Darjeelings.
Mushy High moisture content due to improper storage or packaging.
Musty Moldy aroma or taste. (Acceptable in Pu-Erh.)
Neat Well sized, well made tea.
Nose Dry leaf aroma.
Nutty Attribute of some teas such as China greens that suggests the flavor of a mild nut.
Oolong Tea in which the oxidation process is halted before the leaves are fully fermented.
Orange Pekoe Term used to describe the larger of the two top leaves of the tea plant used for tea, orange/golden in color.
Orchid-like Taste nuance frequently found in good oolong teas like that of fresh blooming orchids.
Ordinaire Predictable, average grade tea acceptable for daily consumption.
Peak Point when all characteristics of a black tea are fully revealed and experienced during tasting.
Pekoe Larger of the top two leaves used in tea production. Named from the Chinese word "pa-ko" meaning "white down" for the white downy hairs visible on the fine leaf.
Plain Clean tasting infusion without any specific traits.
Pointy A tea with good sought after traits such as bite.
Powdery Leaf with fine tea dust.
Pungent Astringency or tartness; bite.
Quality Describes infusions with desirable traits.
Ragged Slip-shod, poorly manufactured tea.
Scented Teas with that have had flower blossoms added, thus imparting fragrance to the leaves.
Self-drinking A tea that does not need blending for improvement.
Shotty Refers to a well made, tightly rolled gunpowder variety of green tea.
Single Estate Tea from one particular tea garden.
Smoky Taste or aroma of some teas either inherent of produced by drying the leaves in wood or charcoal smoke.
Soft Quiet flavor with little bite, usually a result of under firing or oxidation.
Spicy Characteristic that is piquant but without a burning sensation.
Stalk and fiber Residual plant materials found in lesser grade teas; indicative of poor sorting.
Stewed Bitterness caused by over brewing.
Strength Predominant infusion quality.
Taint Extraneous taste or aroma usually imparted by poor storage and absorbed by the tea leaves.
Tarry Smoky character acquired through wood or charcoal smoking of the tea leaves.
Thick Rich infusion with a combination of desirable characteristics.
Thin Lacking complexity of infusion qualities. Simple.
Tip The end of the youngest leaf on the tea plant.
Tippy Having a great amount of the young golden budding leaves, indicating fine plucking.
Toasty A warm, baked bread, slightly roasted quality.
Vegetal Delicate taste characteristic found mostly in Japan green tea that is plant-like and sweet.
Well-twisted Tight rolling of the withered whole tea leaves. Also wirey.
Winey Mellow character developed by maturing Darjeelings and Keemuns.
Woody Used to describe thin black teas and the vegetal taste of some green teas.
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