27 Feb, 2017

Aroma- The scent which reveals a tea’s innate character. Dry leaves, infused leaves and the tea liquor itself all have distinctive aromas peculiar to their region and even to their estates. Aromas are usually described by making analogies with flowers or fruits. For instance, fine Formosa oolong’s aroma may be said to be peach-like.

Bouquet- Odors from the type of leaf are called aromas and these you can learn to recognize and expect. Bouquet is the combination of these with other odors which come from the processing, or aging, or preparation of teas. It is a term usually reserved for fragrant teas with superlative flavor.

Bright- Lively-looking infused leaf or tea liquor as opposed to dull-looking. Brightness usually indicated careful manufacture.

Coppery– Term often used of Darjeeling to describe the color of the infused leaf. It almost invariably denotes a good quality tea which has been carefully manufactured during the second flush or autumnals. “New penny” coppery is the quintessence of infusion and liquor color.

Dull – Neither clear nor bright.

Infusion– A term for the liquor, as tea infusion is most often called, but also denoting the infused leaf, the color of which gives an indication of the nature of the liquor. A bright, even color is desirable.