|More Tea Language Describing Liquors
|Tea manufactured during autumn is known as autumnal tea. The leaf obtained after final firing in that period is reddish in colour, but with varying degrees of flavour and aroma, for which customer prefers it.
|taint from hessian or sacking.
|subjected to extremely high temperature
|lacking in character but no unpleasant taint or taste
|tea produces after monsoons.
|precipitate obtained after cooling. This hot water soluble combination of condensation compounds and caffeine separates out as a 'cream' on cooling. A bright cream indicates good quality tea whereas dull or muddy cream is indicative inferior liquor.
|taste due to storage under damp conditions.
|lacking fullness and substance.
|unpleasant overripe taste. This is descriptive of a defective taste in liquor developed through excessive fermentation and subsequent bacterial infection
|reminiscent of aroma of geranium found in certain Darjeelings.
|past its time.
|teas without physical or chemical wither
|early first flush.
|This describes liquor from tea which has had prolonged exposure to fire.
|clean tasting without obvious characteristics.
|bitter metallic taste.
|gone off through age or damaged by water.
|A suspicion of mold.
|not having had sufficient time to mellow.
|Out of Condition
|lacking colour except in GREEN teas where liquors should be pale.
|flavor of certain fine Darjeelings.
|brighter more pink and delicate then coloury.
|This refers to poor quality tea produced during the monsoons. Plain tea is a result of soft withering, excessive heating, or excessive moisture in the leaf during withering
most desirable brightness and acidity.
|Pre - Autumnal
|Essential & desirable characteristics of good tea.
|North Indian teas produces during monsoons
|flavor akin to raspberry.
|immature. This describes liquor produced from insufficiently fermented leaf.
|associated with dryness.
|palatable in itself not requiring blending.
|This is a defect of tea liquor caused by a faulty direct heater or leakage in the pipes of an indirect heater.
|heavy dull liquor.
|This describes liquor lacking in briskness and brightness. This is caused by bacterial action and over-fermentation
|Character suggestive to spice.
|This is a defect that develops during faulty frying procedures. When the exhaust temperature is kept low and fermentation exceeds the required period, the leaf gets 'stewed'
|caused by over- firing.
|tainted or lacking keeping properties
|unpleasant taste on some rains teas
|autumnal teas past their prime.
|overfermented under sterile condition
|thin : cabbagy