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Tea Liquors Glossary
Baggy - A taint normally
resulting from unlined hessian bags.
Bakey - An over-fired liquor. Tea
in which too much moisture has been driven off.
Body - A liquor having both fullness
and strength, as opposed to being thin.
Brassy - Unpleasant metallic quality
similar to brass. Usually associated with un-withered tea.
Bright - Denotes a lively fresh tea
with good keeping quality.
Brisk - The most “live”
characteristic. Results from good manufacture.
Burned - Extreme over-firing.
Character - An attractive taste, specific
to origin, describing teas grown at high altitudes.
Coarse - Describes a harsh, undesirable
liquor.
Colory - Indicates useful depth of
color and strength.
Common - A very plain, light and thin
liquor with no distinct flavour.
Cream - A precipitate obtained after
cooling.
Dry - Indicates slight over-firing.
Dull - Not clear, and lacking any
brightness or briskness.
Earthy - Normally caused by damp storage,
but can also describe a taste that is sometimes “climatically
inherent” in teas from certain regions.
Empty - Describes a liquor lacking
fullness. No substance.
Flat - Not fresh (usually due to age).
Flavour - A most desirable extension
of “character” caused by slow growth at high elevations.
Though relatively rare.
Fruity - Can be due to over-fermentation
and / or bacterial infection before firing. An overripe taste.
Full - A good combination of strength
and color.
Gone Off - A flat or old tea. Often
denotes a high moisture content.
Green - An immature, “raw”
character. Often due to under-fermentation (sometimes under withering)
Hard - A very pungent liquor.
Harsh - A taste generally due to under-withered
leaf. And is very rough.
Heavy - A thick, strong and colored liquor with limited briskness.
High – Fired: Over-fired but
not baked or burned.
Lacking - Describes a neutral liquor.
No body or pronounced characteristics.
Light - Lacking strength and depth
of color.
Malty - Desirable character in some
Assam teas. A full bright tea with a taste of malt.
Mature - Not bitter or flat.
Metallic - A sharp coppery flavour.
Muddy - A dull, opaque liquor.
Muscatel - Desirable character in
Darjeeling teas. A grapey taste.
Musty - Suspicion of mold.
Plaint - A liquor that is “clean”
but lacking in desirable characteristics.
Point - Bright, acidic and penetrating characteristics.
Pungent - Astringent with a good combination
of briskness, brightness and strength (usually refers to best-quality
North India teas).
Quality - Refers to “cup quality”
and denotes a combination of the most desirable liquoring qualities.
Rasping - A very coarse and harsh
liquor.
Raw - A bitter, unpleasant flavour.
Soft - Lacking any “live”
characteristic. Caused by inefficient fermentation
and / or firing.
Stewed - A soft liquor with undesirable
taste. Lacks point. Caused by faulty firing at low temperatures and
often insufficient air flow.
Strenght - Substance in cup.
Sweaty - Disagreeable taste. Poor
tea.
Taint - Characteristic or taste that is foreign to tea, such
as oil, garlic, etc. Often due to being stored next to other commodities
with strong characteristics of their own.
Thick - Liquor with good color and
strength.
Thin - An insipid light liquor that
lacks desirable characteristics.
Weedy - A grass or hay taste related
to under-withering. Sometimes referred to as “woody”. |
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