Terms describing dry leaf
Black
A black appearance is desirable preferably with "bloom".
Blackish
A satisfactory appearance for CTC type teas. Denotes careful sorting.
Bloom
A sign of good manufacture and sorting (where reduction of leaf has taken place before firing) a "sheen" that has not been lost through over-handling or over-sorting.
Bold
Particles of leaf which are too large for the particular grade.
Brown
A brown appearance in CTC type teas that normally indicates overly harsh treatment of leaf.
Chesty
Tea tainted by inferior or unseasoned packing materials.
Chunky
A very large broken-leaf tea.
Clean
Leaf that is free from fibre, dirt and all extraneous matter.
Crepy
Leaf with a crimped appearance common to larger grade broken-leaf teas such as BOP. Curly
Leaf appearance of whole leaf grade teas such as OP, as distinct from "wiry". Even Teas true to their grade, consisting of pieces of leaf of fairly even size.
Flaky
Flat open pieces of leaf often light in texture.
Grey
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 the tea tends to be on the large or longish size.
Light
Teal light in weight of poor density and sometimes flaky.
Make
A term used to describe tea manufacture, in tea-taster"s terms a make that means a well-made tea or not true to its grade.
Mushy
Tea that has been packed or stored with a high moisture content.
Neat
A grade of tea having good ìmakeî and size.
Nose
Smell of the dry leaf.
Powdery
Fine light dust as the tea people say meaning a very fine light leaf particle.
Ragged
An uneven badly manufactured and graded tea.
Stalk and Fibre
Bits of tea bush other than the leaf which should be minimal in superior grades but are unavoidable in lower-grade teas.
Tip
A sing of fine plucking apparent in top grades of tea.
Uneven and Mixed
"Uneven" pieces of leaf particles indicating poor sorting and resulting in a tea not true to a particular grade.
Well Twisted
Used to describe whole-leaf Orthodox tea grades, often referred to as well "made"or "rolled".
Wiry
Leaf appearance of a well-twisted, thin, long leaf.
Terms Describing Infused Tea Leaf
Aroma
Smell or scent denoting "inherent character" usually in tea grown at high altitudes.
Biscuity
A pleasant aroma often found in well-fired Assam.
Bright
A lively bright appearance, which usually indicates that the tea will produce a bright liquor.
Coppery
Bright leaf that indicates a well manufactured or make of tea.
Dull
Lacks brightness and usually denotes poor tea. Can be due to faulty making (manufacture) and firing or a high moisture content.
Dark
A dark or dull colour that usually indicates poorer leaf quality.
Green
When referring to black tea it means the leaf has been underfermented or alternatively it can be leaf plucked from immature bushes and will often , when liquored, result in a raw or light liquor. Can also be caused by poor rolling during making or manufacture.
Mixed or Uneven
Leaf of varying colour.
Tarry
A smoky aroma unless a Lapsang Souchong tea which should not be there.
Terms Describing Tea Liquor
Baggy
An unpleasant taste, normally resulting from the tea being carried or wrapped in unlined hessian bags.
Bakey
An over-fired tea with the result that too much moisture has been driven off the leaf while drying.
Bitter
An unpleasant taste associated with raw teas.
Body
A liquor having both fullness and strength as opposed to being thin.
Brassy
Unpleasant metallic quality similar to brass. Usually associated with unwithered tea.
Bright
Denotes a lively fresh tea with good keeping quality.
Brisk
The most "live" characteristic. Results from good manufacture.
Burned
Taint caused by extreme over drying during manufacture.
Character
An attractive taste, specific to growth origin describing teas grown at high altitude.
Coarse
A tea producing a harsh undesirable liquor with taste to match.
Coloury
Indicates useful depth of colour and strength.
Common
A very plain light and thin liquor with no distinct flavour.
Cream
A natural precipitate obtained as the liquor cools down.
Dry
Indicates slight over-firing or drying during manufacture.
Dull
Not clear, lacking any brightness or briskness.
Earthy
Normally caused by damp storage of tea but can also describe a taste that is sometimes "climatically inherent" in teas from certain regions.
Empty
A liquor lacking fullness. No substance.
Flat
Not fresh, usually due to age of the tea tends to lose its characteristics and taste with age, unlike some wines which age, unlike some wines which mature with age.
Flavour
A most desirable extension of character caused by slow growth at high altitudes. Relatively rare.
Fruity
Can be due to overfermenting during manufacture and/or bacterial infection before firing or drying, which gives the tea an over ripe taste. Unlike wines this is not a desirable taste in tea.
Full
A good combination of strength and colour.
Gone off
A flat or old tea. Often denotes a high moisture content.
Green
When referring to black tea liquor denotes an immature "raw" character. This is mostly due to under fermenting and sometimes to under withering during manufacture.
Hard
A very pungent liquor, a desirable quality in tea.
Harsh
A taste generally due to the leaf being under withered during manufacture resulting in a very rough taste.
Heavy
A thick, strong and colour liquor with limited briskness.
High-fired
Over fired or dried, but not bakey or burned.
Lacking
Describes a neutral liquor with no body or pronounced characteristics.
Light
Lacking strength and depth of colour.
Malty
Desirable character in some Assam teas. A full, bright tea with a malty taste.
Mature
Not bitter or flat.
Metallic
A sharp coppery taste.
Muddy
A dull, opaque liquor.
Muscatel
Desirable character in Darjeeling teas. A grapey taste.
Musty
A suspicion of mould.
Plain
A liquor that is "clean" but lacking in desirable characteristics.
Point
A bright, acidic and penetrating characteristic.
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.
Rasping
A very coarse and harsh liquor.
Raw
A bitter, unpleasant taste.
Soft
The opposite of briskness. Tea lacking any "live" characteristics and is caused by inefficient fermentation and/or drying.
Stewed
A soft liquor with undesirable taste that lacks point. Caused by faulty firing, or drying, at low temperatures and often with insufficient airflow through the oven during tea manufacture or making.
Strength
Substance in cup
Sweaty
Disagreeable taste. Poor tea.
Taint
Characteristic or taste that is foreign to tea such as oil, garlic etc. Often due to the tea being stored next to other commodities with strong characteristics of their own.
Thick
Liquor with good colour and strength.
Thin
An insipid light liquor that lacks desirable characteristics.
Weedy
A grass or hay taste associated with teas that have been under withered during manufacture and sometimes referred to as "woody"
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C.T.C
Cut, Tear and Curl describes a machine which literally cuts, tears and curls the withered leaf, breaking the leaf veins. This releases the juices or enzymes of the leaf and completes the second stage of manufacture. Today, CTC tea, or Unorthodox tea is applied to all types of manufacture other than Orthodox. It is used in the second stage of manufacture where the tea leaves are broken into particles before fermentation and drying.
Drying
See firing.
Fermentation
The tea trade term for the third stage of tea manufacture whereby the leaf enzymes oxidise on contact with air. The broken and crushed leaf is laid out on trays or in troughs and slowly as oxidisation takes place, change from green to a rusty brown colour. For black tea oxidisation period can take up to four hours, for a semi-fermented tea the leaf is fired or dried before oxidisation is complete.
Firing
The tea trade term for the drying of tea after oxidisation and forms the fourth stage of manufacture. The oxidised leaf, or partially oxidised leaf in the case of semi-fermented tea is tipped into an oven onto a conveyor belt which carries the fermented leaf through the oven slowly drying it. It comes out of the oven as black tea, or semi-green in the case of the semi-fermented teas.
Leg Cut
A mechanised methods for cutting leaves prior to fermentation and firing or drying. Eliminated the withering stage of manufacture and produced smaller leaf particles such as fannings and dust. This machine is not widely used and has been replaced by more modern machines which do not eliminate any stages of manufacture.
L.T.P.
Lawrie Tea Processor, a modern CTC machine.
Orthodox
A machine, which takes its name from the first mechanised method used in the second stage of tea processing that rolls the withered leaves thus breaking the veins and releasing the leaf enzymes. Teas made by this method are known as Orthodox teas.
Packing
The final stage of manufacture after sorting each grade of tea is placed into either tea chests or tea sacks. Each chest or sack is stamped with the name of the estate, grade of tea and weight
Rotovane
A modern machine for the second stage of manufacture which produces a CTC tea.
Sorting
The fifth stage of manufacture. The dried leaf is sorted mechanically by sifting the different leaf size particles or grades through different size meshes.
Tasting
The sixth stage of manufacture where all the grades of tea are tasted after each make to maintain strict quality control at all making stages and to ensure consistent making standards.
Withering
The first stage of tea manufacture in the tea factory. Plucked leaf is spread on tables or trays and left to wither in the natural warm air. Today, in some tea factories this process is aided by warm air fans built under the withering area.
要审评茶叶的品质不是一件容易的事情，是需要掌握大量的茶叶知识。当你品完一款茶叶的时候，应该如何熟练的运用一些专业术语去评论茶叶的品质呢?在此，分别从茶叶的外形、色泽、香气、滋味和汤色五个方面，总结出一些茶叶审评专业术语，仅供大家参考。
一、外形
1.细嫩：多为一心，一至二叶，鲜叶制成，条索细圆浑，毫尖或锋苗显露。
2.紧细：鲜叶嫩度好，条紧圆直，多芽毫，有锋苗。
3.紧秀：鲜叶嫩度好，条细而紧且秀长，锋苗显露。
4.紧结：鲜叶嫩度稍差，较多成熟茶条索紧而圆直，身骨重实，有芽毫有锋苗。
5.紧实：鲜叶嫩度稍差，但揉捻技术良好，条索松紧适中，有重实感，少锋苗。
6.粗实：原料较老，已无嫩感，多为三，四叶制成。
7.粗松：原料粗老，叶质老硬，不易卷紧，条空散，孔隙大，表面粗糙，身骨轻飘。
8.壮结：条索壮大而紧结。
9.壮实：条索卷紧，饱满而结实。
10.显毫：芽叶上的白色戎毛。
11.身骨：指叶质老嫩，叶肉厚薄，茶身轻重，一般芽叶嫩，叶肉厚，茶身重的，身骨好。
12.重实：指条索或颗粒紧结，以手权衡有重实感。
13.匀整：(匀齐，匀称)：指茶叶形状，大小，粗细，长短，轻重相近，并配适当。
14.脱档：茶叶并配不当，形状粗细不整。
15.破口：茶叶精制，切断不当，茶条两端的断口，粗糙而不光滑。
16.团块：(圆块，圆头)：指茶叶结成块状或圆块，因揉捻后，解块不完全所致。
17.短碎：条形短碎，面松散，缺乏整齐，匀称，之感。
18.露筋：叶柄及叶脉因揉捻不当，叶肉脱落，露出木质部。
19.黄头：粗老叶，经揉捻成块状，色泽黄者。
20.碎片：茶叶破碎后，形成的轻薄片。
21.末：指茶叶被压碎后，形成的粉末。
22.块片：由单片粗老叶，揉成的粗松，轻飘的块状物。
23.单片：未揉捻成形的粗老单片叶子。
24.红梗：茶梗红变
二、色泽
1.青褐：色泽青褐带灰光。
2.黄绿：黄绿泛黑而匀称光润。
3.灰绿：绿中带灰。
4.黄绿：绿中带黄。
5.黄褐：褐中带黄。
6.铁锈色：深红而暗无光泽。
7.黄褐：褐中带黄。
8.枯暗：叶质老，色泽枯燥且暗无光泽。
9.花杂：指叶色不一，老嫩不一，色泽杂乱
三、香气
1.清香味:清鲜淡然之意
2.毫香味:清新可人,毫香显露
3.糖香:冰糖香最为突出，它往往伴随着强劲的回甘，与凉爽的喉感
4.梅子香:梅子香嗅来有清凉之感，又略微带酸，恰同青梅气息
5.干果香:苦杏仁，或如松仁，或如槟榔等等
6.蜜香:香气持久耐闻，口中留有余韵
7.枣香:这种香气嗅来如干枣，有些甜糖香有些木韵
8.桂圆香:香气嗅来如干桂圆
9.樟香:嗅来如香樟木，有沉静自然之感
10.木香:有非常突出的木香,低沉温和
11.参香:类似于人参的香气
12.药香：草木之气，因为茶叶也是草木，在陈放久了以后，自然也会出现类似气息。
13.野菌香：嗅来诱人嘴馋，非常能勾起人的饮茶欲
14.幽香：香气文秀，类似淡雅花香。
15.纯和：香气正常纯净，但不高扬。
16.甜香：带类似蜂蜜，糖浆，或龙眼干之香气。
17.甜和：香气不高，但有甜感。
18.闷味：似青菜闷煮之气味，俗称(猪菜味)。
19.浊气：茶叶夹有其它气味，沉浊不清之感。
20.杂味：非茶叶应有之气味。
四、滋味
1.浓烈：滋味强劲，刺激性及收敛性强。
2.鲜爽：鲜活爽口。
3.甜爽：具有甜的感觉而爽口。
4.醇厚：滋味甘醇浓稠。
5.醇和：滋味甘醇欠浓稠。
6.平淡：滋味正常，但清淡，浓稠感不足。
7.粗淡：滋味淡薄，粗糙不滑。
8.粗涩：涩味强，而粗糙不滑。
9.青涩：涩味强，而带青草味。
10.苦涩：滋味虽浓，但苦味，涩味强劲。茶汤入口，味觉有麻木感。
11.水味：茶叶受潮或干燥不足之茶叶，滋味软弱无力。
五、汤色
1.黄绿：黄中带绿的汤色。
2.浅黄：汤色黄而淡，亦称淡黄色。
3.橙黄：汤色黄中泛红，似杏黄。
4.金黄：汤色以黄为主，稍带橙黄色。清澈亮丽，犹如黄金之色泽。
5.红汤：烘焙过度或陈茶之汤色，浅红或暗红。
6.明亮：水色清，显油光。
7.混浊：汤色不清，沉淀物或悬浮物多。
8.昏暗：汤色不明亮，但无悬浮物
六，叶底术语
细嫩
芽头多。叶子细小嫩软。
柔嫩
嫩而柔软。
手按如绵,按后伏贴盘底。
匀
老嫩、大小、厚薄、整碎或色泽等均匀一致。
老嫩、大小、厚薄、整碎或色泽等不一致。
嫩匀
芽叶匀齐一致,嫩而柔软。
肥厚
芽头肥壮,叶肉肥厚,叶脉不露。
开展
叶张展开,叶质柔软。
同义词舒展。
摊张
老叶摊开。
粗老
叶质粗梗,叶脉显露。
皱缩
叶质老,叶面卷缩起皱纹。
瘦薄
芽头瘦小,叶张单薄少肉。
薄硬
叶质老瘦薄较硬。
破碎
断碎、破碎叶片多。
鲜亮
鲜艳明亮。
暗杂
叶色暗沉、老嫩不一。
硬杂
叶质粗老、坚硬、多梗、色泽驳杂。
焦斑
叶张边缘、叶面或叶背有局部黑色或黄色烧伤斑痕。
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