TEA VOCABULARY

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• Body: A tea with body has a strong liquor not a thin, weak one.
  
  
• Bold: Big pieces of leaf.
  
  
• Brassy: Refers to a liquor with a bitter taste
  
  
• Bright: A bright liquor, not dull in appearance.
  
  
• Brisk: A lively taste, a well-fermented, well-fired tea.
  
  
• Choppy: Leaf that has been chopped in a reaker or cutter rather than rolled.
  
  
• Coarse: A liquor that has strength but poor quality.
  
  
• Colory: Special category teas with good colored liquor.
  
  
• Even: Leaf pieces of roughly the same size.
  
  
• Flavory: With a distinctive taste.
  
  
• Grainy: Denotes well-made fannings or dusts.
  
  
• Harsh: A bitter, raw taste with little strength.
  
  
• Malty: With a hint of malt, found in well-made teas.
  
  
• Point: Leaf with desirable briskness.
  
  
• Smooth: With a pleasant, rounded taste.
  
  
• Tainted: Unpleasant flavor caused by chemicals in cultivation, by damp conditions, by pollution.
  
  
• Thin: A tea with little strength due to hard withering, under-rolling, or too high a temperature.
  
  
• Tip: The very end of the delicate yound buds that give golden flecks to the processed leaf.
  
  
• Wiry: Well-twisted leaf, as opposed to open pieces.
  
  

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