TEA TASTING TERMS

 

 

A tea-taster when reporting on a tea makes use of technical terms. The object of the following glossary is to explain the more common terms used in connection with teas grown in N.E. India. An endeavour has also been made to show how these terms link up with correct or faulty manufacture.

The glossary below embodies the amendments made by the Calcutta Tasting Panel and T.R.A.'s Manufacturing Advisor & Tea Taster.

  ADHESIVE
AROMA
AUTUMNAL
BAGGY
BAKEY
BISCUITY
BLACK
BLISTER
BLOOM
BODY
BOLD
BOUQUET
BRASSY
BRIGHT
BRISK
BROKEN
BROWN
BURN
BURNT
CASE-HARDENING
CHARACTER
CHEESEY CHESTY
CHOPPY
CLEAN
COARSE
COLD WEATHER
COLOUR
COLOURY
CONTAMINATION
COPPERY
CREAM
CREPY
CROPPY
CURLY
CUT
DARK
DISCOLOURED LEAF
DRY
DULL
DULL TIP
DUSTY
EARTHY
EMPTY
EVEN
FIBROUS
FINE
FLAKEY
FLAT
FLAVOUR
FLAVOURY
FRUITY
FULL
FULLY-FIRED
GLASS
GOLDEN-TIP
GONE OFF
GRAINING
GRAPENUTTY
GRASSY
GREEN
GREY
GRITTY
HARD
HARSHNESS
HAY
HEAVY
HIGH FIRED
HUNGRY
IRREGULAR
JUICY
KNOBBLY
LACKING
LARGE
LEAFY
LEGGY
LIGHT
MAKE
MALTY
MARK
MATURE
MELLOW
METALLIC
MILLED
MINTY
MIXED
MUSHY
MUSCATEL
NEAT
NEUTRAL
NOSE
NUTTY
OPEN
PAINTY
PALE TIP
PAPERY
PEACHY
PLAIN
POINT
POINTY
PRE-AUTOMNAL FLAVOUR
PUNGENT
QUALITY
RAGGED
RAW
RED
RASPBERRY
RICH
ROUGH
ROUND
SANDY
SCORCHED
SELF-DRINKING
SEMI LEAF
SHELLY
SHOTTY
SILKY
SILVER TIP
SLATEY
SMOKEY
SOFT
SOUR
SPONGY
STALE
STALKY
STEWED
STICKY
STRENGTH
STYLISH
SWEATY
SWEAT
THICK
THIN
TIPPY
TIRED
TRITURATED
TWIST
UNEVEN
WEAK
WEATHERY
WEEDY
WILD
WINEY
WIRY
WOODY