The following terms help people describe what they taste, and are commonly used by tea buyers and tasters.

Astringency
A live, pungent sensation on the tongue and gums. Astringency is not to be confused with bitterness, which is undesirable. Astringency gives tea its refreshing quality.

Body
The tactile impression of thickness or viscosity in the mouth. Teas may feel light-, medium-, or full-bodied.

Bouquet
A complex flowery or perfumy aroma.

Brisk
A lively flavor found in high quality tea, as opposed to flat.

Character
The aroma and flavor that can be associated with country, region, district, or even garden of origin.

Citrusy
A lemon, grapefruit, or orange rind flavor.

Complex
A flavor or aroma with many dimensions, as opposed to simple.

Fruity
A sweet, fruity flavor, such as peaches, apricots, grapes or currants.

Malty
A sweet, malted barley flavor.

Pungent
Astringent with a good combination of briskness, brightness, and strength.

Self-Drinking
Term applied to tea that has good quality and flavor balance, and does not need blending.

Smoky
Ranging from subtle aromas of wood smoke or ash, to a very strong scent of smoke.

Toasty
A pleasant baked or biscuity aroma.

Vegetal
A general characteristic of green teas, ranging from grassy to herbaceous to seaweed.

To learn more about tasting coffees or teas, sign up to take a coffee or tea 101 class at one of our retail locations.