• TEA TASTER’S JARGON 5

  Filed under Tea Taster
  May 29

  DRY LEAF

  MAKE good style.

  MILLED put through cutter or mill.

  MIXED exaggerated form of unevenness

  NEAT good leaf or even appearance.

  OPEN opposed to twisted or rolled.

  PALE TIP (self explanatory)

  POWDERY Very fine light dust, the particles of which tend to cohere.

  PULVERISED dusts containing milled or pulverised fibre.

  RAGGED rough, shaggy and uneven.

  RED (self-explanatory).

  ROUGH irregular and not well made.

  INFUSED LEAF

  MALTY desirable character.

  MELLOW well-matured: opposed to raw.

  METALLIC bitter metallic taste.

  MINTY mint like flavour.

  MOULDY gone off through age or damaged by water.

  MUSHY flat: soggy.

  MUSTY suspicion of mould.

  MUSCATEL reminiscent of vineyards: characteristic found in exceptional Darjeeling’s.

  NEW not having had sufficient time to mellow.

  NOSE aroma.

  OUT OF CONDITION (self-explanatory).

  OLD (see flat).

  PALE lacking colour except in GREEN teas where liquors should be pale.

  PAPERY paper taint.

  PEACHY flavour of certain fine Darjeeling’s.

  PINKY brighter: more pink and delicate than coloury.

  POINTY having good point.

  PREAUTUMNAL (see-explanatory).

  PUNGENT ideal combination of briskness, brightness, strength and flavour.

  QUALITY essential characteristics of good tea.

  RAINS/RAINY North Indian Tea produced during monsoons.

  RAW immature.

  RASPBERRY flavour akin to raspberry.

  RED (self- explanatory).

  RICH mellow liquor abundant in quality and thickness.

  ROUND full smooth liquor.

  
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