Autumnal:
Tea manufactured during autumn is known as autumnal tea. The leaf obtained
after final firing in that period is reddish in color, but with varying
degrees of flavor and aroma, for which customer prefers it.
Bakey:
This is an undesirable characteristic developed due to high temperatures
during drying.
Black:
Bloom indicates the outward look of the particles. This characteristic if
found when a varnish-like film develops on individual particles during
manufacture. This can easily be lost through faulty sorting and breaking.
Bloom:
Bloom indicates the outward look of the particles. This characteristic if
found when a varnish-like film develops on individual particles during
manufacture. This can easily be lost through faulty sorting and breaking.
Bold:
When leaf particles are larger than standard size, they are called bold.
Bright:
Bright refers to a bright appearance of both liquor and infused leaf, as
opposed to a dull look. Brightness indicates that the manufacture is free
from bacterial action and has been carried out carefully.
Brisk:
A live character of liquor that is not flat or soft.
Brown:
This describes the color of dry leaf. Normally, under-withered leaf gives
brown tea. But second flush tea that is brownish in color is valuable.
Burnt:
Like all things, tea subjected to extreme high temperatures gets burnt.
Obviously, an undesirable characteristic.
Chesty:
A undesirable resinous smell in both dry leaf and liquor that develops from
inferior quality packing chests.
Clean:
A clean and uniform classified tea should be free from stalk and fiber.
Coarse:
When the liquor is harsh, it is classified as a coarse tea. This feature is
not desirable and is probably develop through coarse plucking.
Cream:
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.
Dull:
The term ‘dull’ is used to describe infused leaf, liquor and the appearance
of made tea. When the colour of the infused liquor or the made tea is dull,
it is considered to be poor tea. Dullness in infused leaf and liquor
develops from over-fermentation or bacterial infection. Dullness in made tea
is mainly due to faulty sorting procedures.
Even:
The term ‘even’ describe the condition of the infused leaf. It is usually
combined with ‘bright’ or ‘coppery’ as qualifying adjectives.
Fibrous:
It denotes the presence of fiber in some grades, particularly in fanning and
dusts. This is due to coarse plucking or application of heavy pressure
during rolling.
Flakey:
In orthodox manufacture, tea that is not properly twisted is termed
‘flakey’. Flakiness develops from insufficient withering or rolling.
Flavor:
One of the most desirable characteristics of liquor, largely indicated by a
pleasing aroma of the made tea.
Fruity:
This is descriptive of a defective taste in liquor developed through
excessive fermentation and subsequent bacterial infection.
Green:
This is a defective color in infused leaf. This defect may be caused by
coarse plucking, insufficient fermentation, as also poor and inadequate
rolling and insufficient withering.
Grey:
Grey colored leaf is highly undesirable. Grayness develops due to faulty
sorting and breaking procedures.
High fired:
This describes liquor from tea which has had prolonged exposure to fire.
Irregular:
When the whole grade is not even in size, the batch is called irregular. It
indicates improper sorting.
Leafy:
A grade that consist of larger leaves is called leafy.
Light:
This describes liquor that is lacking in depth of color, but may have
desirable flavor.
Mixed:
This describes infused leaf with varying color, which is indicative of
insufficient rolling and withering, coarse plucking, etc.
Plain:
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.
Pungent:
A desirable characteristic of the liquor. It manifests as extreme briskness
and has an astringent effect on the palate.
Quality:
The most desirable characteristic of tea liquor, indicating correct and
efficient manufacture.
Raw:
This describes liquor produced from insufficiently fermented leaf.
Smokey:
This is a defect of tea liquor caused by a faulty direct heater or leakage
in the pipes of an indirect heater.
Soft:
This describes liquor lacking in briskness and brightness. This is caused by
bacterial action and over-fermentation.
Stalky:
This denotes tea with a high concentration of stalks.
Stewed:
This is a defect that develops during faulty firing procedures. When the
exhaust temperature is kept low and fermentation exceeds the require period,
the leaf gets ‘stewed’.
Strength:
A desirable characteristic of Assam tea denoting adequate ‘substance’ in the
liquor.
Tippy:
Tea that contains large numbers of tips is termed tippy.
Twist:
This indicates the style of the leaf created during rolling.
Wiry:
This describes the well-twisted, thin orange pekoe grade.
Woody:
This describes liquor from tea manufactured late in the autumn.