The Best Tea Tasting Formula In The World

The world is full of adventure, mystery, and mystery-inspiring experiences. And for some people, the adventure really starts with the first cup of their tea. They drink a lot of it. But for many others, the adventure continues until the last cup of their cup. As if the tea they drink has a destiny and they have a role in it. And that’s what makes the experience of drinking a cup of tea from all over the world so great.
When auctioning tea you need to know Tea Tasting Terminology or Tasting Formula, because you have to auction your tea online. So you can follow the Tea Tasting Terminology and the Tea Tasting Terminology paragraph will give you the complete direction when bidding for tea. Whether you are a tea buyer in any country – following the Tea Tasting Terminology of a skilled tea tester, you can get the tea you need. Let’s see Tea Tasting Terminology:

Terms Describing Liquors

Bakey: Over-fired liquor Tea in which too much moisture has been driven off
Body: Liquor has both fullness and strength, as opposed to being thin
Bright: Denotes a lively fresh tea with good keeping quality.
Brisk: the most “live” characteristic. Results from good manufacture
Burnt: Extreme over-firing
Character: An attractive taste, specific to the origin, describing teas grown at high altitudes
Coarse: Describes harsh, undesirable liquor
Coloury: Indicates useful depth of colour and strength
Common: A very plain, light, and thin liquor with no distinct flavour
Cream: A precipitate obtained after cooling
Dry: Indicates slight over-firing
Dull: Not clear, and lacking any brightness or briskness
Earthy: Normally caused by damp storage but also describes a taste that is sometimes “climatically inherent” in teas from certain regions

Flat: Not fresh (usually due to age)
Flavour: Most desirable extension of “character,” caused by slow growth at high elevations. Relatively rare
Fruity: This can be due to over-fermentation and/or bacterial infection before firing. An overripe taste
Full: a good combination of strength and colour.
Gone off: A flat or old tea, Often denotes high moisture content
Green: An immature, “raw” character. Often due to under fermentation (Sometimes under withering)
Harsh: A taste generally due to under withered leaf, Very rough
High-Fried: Over-fired but not bakey or burnt
Lacking: Describes neutral liquor, Nobody, or pronounced characteristics
Light: Lacking strength and depth of colour
Malty: A full, bright tea with a taste of malt
Mushy: A tea that has been packed or stored with a high moisture content
Mature: not bitter or flat
Metallic: A sharp Metallic taste
Musty: Suspicion of mold
Plain: A liquor that is “clean” but lacking in desirable characteristics.
Pungent: Astringent with a good combination of briskness, brightness, and strength
Quality: Refers to “cup quality” and denotes a combination of the most desirable liquoring qualities.
Raw: A bitter, unpleasant flavor
Soft: The opposite of briskness, Lacking any “live” characteristic, Caused by inefficient fermentation and/or firing
Strength: Substance in cup
Taint: Characteristic or taste that is foreign to tea, such as oil, garlic, etc. Often due to being stored next to other commodities with strong characteristics of their own.
Thick: Liquor with good colour and strength
Thin: Insipid light liquor that lacks desirable characteristics

Terms Describing Infused Leaf & Orthodox

Bright: A black appearance is desirable
Coppery: Bright leaf that indicates a well-manufactured tea
Dull: Lacks brightness and usually denotes poor tea. Can be due to faulty manufacture and firing, or high moisture content
Choppy: Orthodox leaf which has to be cut with a breaker during sorting
Chesty: A very large broken from Orthodox manufacture
Crepy: A crimped appearance common with the larger grade broken from orthodox manufactures, such as Broken Orange Pekoe
Curly: The leaf appearance of whole leaf grade orthodox teas such as Orange Pekoe – as opposed to ‘WIRY’
Tip: A sign of fine plucking and apparent in the top grades of Orthodox manufacture

Terms Describing Dry Leaf

Black: A black appearance is desirable
Blackish: A satisfactory appearance for CTC
Bloom: A sign of good manufacture and sorting is that the leaves have a bloom or sheen, which has not been removed by overhandling or sorting.
Bold: Particles of leaf, which are too large for the particular grade
Brown: A brown appearance in teas that normally indicates overly harsh treatment of the leaf
Clean: Leaf that is free from fiber, dust, and all extraneous matter
Even: True to the grade, consisting of pieces of the leaf of fairly even size
Flaky: Flat, open, and often light in texture
Gray: Caused by too much abrasion during sorting
Grainy: describes primary grades of well-made CTC teas such as Pekoe Dust
Leafy: a tea in which leaves tend to be on the large or long side.
Light: A tea light in weight, of poor density. Sometimes flaky
Make: Well-made tea (or not), true to its grade
Musty: a tea affected by mildew
Neat: A grade having good “make” and size
Nose: The smell of the dry leaf. Different teas have different smells according to the type of soil in which they are grown and the altitude and climatic conditions of the region, in which they are grown
Powdery: Fine light dust.
Stalk & Fibre: should be minimal in superior grades, but is generally unavoidable in lower-grade teas
Uneven: “Uneven” pieces of the leaf (mixed) are usually indicative of poor sorting and not true to the particular grade