Feeling like you have to use
the right technical term to describe a tea is frustrating,
but finding your own way to identify what you taste
can open up the world of tea. Focus on a few key areas
of the tasting experience and use concepts that work
To help you get started on your vocabulary, here are a few words
that we find useful in our own company tea tastings:
Astringent - A puckering, almost sour feeling in the mouth.
Brothy - A comforting, savory quality.
Busy - Too much going on. Specific flavors overpower or dominate
Citrusy - A fruity quality, like lemons or oranges. This is just
how the tea tastes; no flavoring has been added.
Complex - Multiple flavors that come across at once. Like a
well-crafted symphony, they are balanced and don't clash with one another.
Floral - Smells and tastes strikingly like flowers. Might include
orchids, lilacs, or roses. This is just how the tea tastes; no flavoring has
Malty - Combination of flavor and body similar to malt syrup or
Toothy - We use it for teas that have a more assertive body or