Tea Tasting Terms
Tea tasting is an art form. Many of the terms used to describe certain characteristics of a tea, are similar to terms that are used when tasting wine. Below are some of the terms used when tasting tea.
- Aroma: The odor of the tea liquor, also called the nose or fragrance. A complex aroma is often described as a bouquet.
- Astringency: The sensation of astringency is caused by a reaction between polyphenols (tannins) and the protein in saliva. This creates the "puckery" sensation along the side of the taster's tongue.
- Body: The tactile sensation of weight and substance of the liquor experienced in the mouth. May be described as thin, medium, or full.
- Muscatel: Describes a characteristic reminiscent of grapes. Also describes an exceptional characteristic found in the liquors of the finest Second Flush Darjeelings.
- Full: Describes liquor possessing color, strength, substance and roundness, as opposed to empty.
- Thick: Describes liquor having substance, but not necessarily strength.
- Thin/weak: Describes tea liquor lacking thickness and strength.
- Toasty: Describes the liquor of a tea which has been slightly overfired during manufacture. It may be desirable in some Darjeeling teas.
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