An unpleasant taste in raw teas.
A liquor with fullness and strength.
A lively fresh tea.
The best 'live' characteristic from good manufacture.
An attractive taste, specific to the origin of the tea. Indicative of high grown tea.
Denotes depth of colour and strength.
Normally caused by damp storage of tea but can also describe a taste that is sometimes 'climatically inherent' in teas from certain regions.
Not fresh, usually due to age.
A very desirable extension of character caused by growth at high altitudes.
An over-ripe taste. Can be due to overfermenting during manufacture and/or bacterial contamination before firing or drying,
A desirable combination of colour and strength.
Refers to an immature 'raw' character in black tea. Mostly due to under fermenting and under withering during the time of manufacture.
A very pungent liquor, a good quality in tea.
A thick, coloured and strong liquor with limited briskness.
Over fired or dried, but not burnt.
Lacking strength and or depth in colour.
A highly desirable character in some teas.
A bright, acidic and penetrative characteristic.
Astringent with a combination of briskness, brightness and strength.
Refers to a combination of the most desirable liquoring qualities.
Taste or smell that contains a foreign element such as oil, Tea picks up taint easily if stored close to commodities with strong odours.
Liquor with depth in colour and strength.
A grassy taste associated with teas that have been under withered.