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| LIGHT: |
Not to be confused with delicate. A light tea lacks body and aroma related to thin. |
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| LIVELY: |
See brisk, flashy. |
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| MALTY: |
A character associated with, and a desirable quality of Assam teas. |
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| MATURE: |
Used to describe fully fermented black teas; see full. Not related to actual age; should not be confused with mellow. |
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| MELLOW: |
The desirable qualities a black tea may take on with a certain amount of age, few teas develop with age. See winey. |
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| METALLIC: |
An undesirable coppery tang found in some black teas. |
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| MUSCAT: |
Common description of the aroma and flavor of some fine Darjeeling's.. |
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| NEW: |
Term used to describe recently picked and processed tea. |
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| PLAIN: |
Characteristic of the liquor of light or thin tea. |
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| POINT: |
A tea has point if it has some desirable quality, such as liveliness, briskness, or fine fragrance. |
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| PUNGENT: |
An astringent puckery sensation given to the gums; it is a quality of the liquor and not a flavor. Also called bite. Pungency gives tea bitter, harsh, rough character. |
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| RAW: |
See green, hard. |
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| RICH: |
Sometimes said of a full, mature tea, but it suggests an opulence of flavor as well, see winey. |
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| ROUND: |
See Full |
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| SAPPY: |
Full, juicy liquor; brisk. |
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| SELF-DRINKING: |
Said of a tea that possesses all the requisites of quality and thus does not need blending. Self-drinking teas can come from a variety of origins. |
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| SMOKEY: |
A desirable characteristic fragrance and flavor of some China teas, especially Lapsang Souchong, which varies from faint to strong. Also found in other teas due to faulty manufacture. |
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| SMOOTH: |
See full. |
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| STALE: |
A tea that has lost most of its quality through excessive age.Stale teas have faded aromas and a characteristic dead, papery taste. |
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| STRENGTH: |
Thick, concentrated liquors with pungency. In black teas also colory and creamy. |
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| SWEET: |
A light, pleasant tea of no great character or quality. |
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| TAINTED: |
A tea with strange foreign aromas and flavors, usually because of molds or storage with odoriferous substances. See gone off. |
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| TARRY: |
Pronounced, heavy smoky aroma and taste as in Lapsang, Souchong. |
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| THICKNESS: |
See Body, Strength. |
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| THIN: |
A weak dilute tea, usually because of poor leaf. |
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| TOASTY: |
A term sometimes used to describe the Aroma of fine Kerman, ` occasional Darjeeling's, and sometimes other highly fired teas. |
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| VEGETATIVE: |
Green teas of ten have distinct vegetative aromas and flavor from new mown hay to sea weedy to delicately herbaceous. |
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| WINEY: |
A fine Darjeeling or keemun properly kept six months to a year or more may take on a mellow, winey character. |