Black tea professionals express appearance, aroma, and taste using specialized terminology. Knowing these terms will help you interpret the explanations in guides and labels in stores.
Liquor Color
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 puckering sensation. |
| Smooth | A velvety mouthfeel without sharpness. |
Aroma Terminology
| Term | Meaning |
|---|---|
| Muscatel | A floral aroma reminiscent of muscat grapes. Representative of Darjeeling's second flush. |
| Floral | A flower-like aroma. |
| Fruity | A fruit-like aroma. |
| Smoky | A scent reminiscent of smoke. Found in Lapsang Souchong and Keemun. |
There are no right answers in tasting. Start by comparing whether the tea is "clear," if the aroma is floral or toasty, and whether the astringency is refreshing or strong. This will help you discover your preferences. For abbreviations of terms, refer to the black tea glossary.