• TEA TASTING TERMS-2

  Filed under Teamoods
  Dec 29

  Fibrous – It denotes the presence of fibre in some grades, particularly in fanning and dusts. This is due to coarse plucking or application of heavy pressure during rolling.
   Flakey – In orthodox manufacture, tea that is not properly twisted is termed ‘flakey’. Flakiness develops from insufficient withering or rolling.
  Flavour – One of the most desirable characteristics of liquor, largely indicated by a pleasing aroma of the made tea.
  Fruity – This is descriptive of a defective taste in liquor developed through excessive fermentation and subsequent bacterial infection.
  Green – This a defective colour in infused leaf. This defect may be caused by coarse plucking, insufficient fermentation, as also poor and inadequate rolling and insufficient withering.
  Grey – Grey coloured leaf is highly undesirable. Grayness develops due to faulty sorting and breaking procedures.

  
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