Black tea professionals express appearance, aroma, and flavor using specialized terminology. Knowing these terms will help you interpret the explanations in the encyclopedia and the labels in stores.
Liquor Color
This refers to the color of the liquid when brewing black tea. It is read as ‘sui-shoku’, not ‘mizu-iro’. A bright and clear liquor color is a sign of high-quality black tea. Depending on the region, it can range from pale golden to deep reddish-brown. The bright golden ring that forms at the edge is called a ‘Golden Ring’ and is considered a mark of good black tea.
Taste and Mouthfeel Terminology
| Term | Meaning |
|---|---|
| Brisk | A refreshing and lively astringency. A compliment for high-quality astringency. |
| Body | The thickness and richness of flavor. ‘Full-bodied’ is rich, while ‘light’ is delicate. |
| Malty | A toasty, sweet richness reminiscent of malt. Commonly used for Assam. |
| Astringent | Strong astringency and a puckering sensation. |
| Smooth | A smooth mouthfeel without sharp edges. |
Aroma Terminology
| Term | Meaning |
|---|---|
| Muscatel | Originally refers to a sweet wine made from Muscat grapes. It evokes a sweet and rich aroma, typically found in Darjeeling's second flush. → Learn more |
| Floral | A floral aroma. |
| Fruity | A fruity aroma. |
| Smoky | A smoky aroma, found in lapsang souchong and Keemun. |
There are no right or wrong answers in tasting. Start by comparing whether it is ‘clear’, if the aroma is ‘floral’ or ‘toasty’, and if the astringency is ‘refreshing’ or ‘strong’. This will help you discover your preferences. For abbreviations of terms, refer to the black tea glossary.