Le glossaire
Vokabular for tesmaking Beskrivelse av smak og aroma
Description of a general impression of the tea Brygging instruksjoner

Description of a general impression of the tea

  • Aromatic: this is said of a liqueur that is strong and high in flavour.
  • Astringent: having a rather harsh and rough quality in the mouth, caused by tannins.
  • Biting: this denotes a tea which is both astringent and sour and that leaves a strong and lasting impression.
  • Bitter: one of the five flavours. Normal for some teas that are high in tannin. Bitterness has the tendency to develop if the tea is left to infuse for too long.
  • Body: characteristic of a beverage that marries a good constitution (robust) with warm aromas.
  • Complex: this denotes a very rich mix of aromas, of great subtlety.
  • Creamy: see mellow.
  • Delicacy: the quality of a delicate liqueur with many, subtle aromas.
  • Flavourful: this is said of a liqueur with strong, rich flavours.
  • Flowing: denotes a smooth, pleasant beverage, with no harshness. Used to refer to teas with a low tannin content.
  • Frank: this denotes teas whose characteristics (colour, scent, flavours, aromas…) are well defined and express themselves unfailingly and without ambiguity.
  • Fresh: this is said of slightly sour teas that give a feeling of freshness.
  • Frivolous: this is said of teas that are both rich in aromas and short in the mouth. They give a feeling of fleetingness.
  • Full in the mouth: giving a very pleasant sensation and filling the mouth well. See also round.
  • Full-bodied: said of a beverage that has body.
  • Generous: rich in aromas, while not being tiring, which can be the case with heady teas.
  • Glutinous: one of the five flavours, never found in tea. It can be detected above all in a majority of Asian dishes since it is associated with the presence of glutamates in food.
  • Greenness: a fresh and green quality.
  • Harsh: a biting sensation, a little rough, caused by tannins.
  • Heady: this is said of a beverage that is high in spicy and flowery aromas.
  • Invigorating: a characteristic of young, green tea, where there is a pronounced sour note.
  • Iodised: a note found in certain teas such as Japanese green teas.
  • Light: this is said of a tea that is not very full-bodied, with a low tannin content.
  • Lively: this is said of a tea whose characteristics are well defined, with a slight hint of sourness.
  • Long in the mouth: this is said of a tea in which the aromas leave a pleasant and long-lasting impression in the front and the back of the mouth after tasting.
  • Mellow: this is said of a tea that is both round in the mouth and slightly sour. See also creamy, silky.
  • Mild: this is said of beverages whose flavour is slightly sweet, punctured perhaps by a hint of acidity, but which have no astringency. See mellow, velvety, silky.
  • Odorous: this is said of a beverage or an infusion with many strong scents.
  • Pointed: see sharp.
  • Powerful: denotes a full-bodied, long-lasting liqueur.
  • Raw: green and sourer than the average.
  • Refined: this is said of a tea whose scents, flavours and aromas are both delicate and subtle.
  • Robust: this is said of a predominantly tannic beverage, which fills the mouth well. See round, full.
  • Rough: this is said of a tea that is very astringent, often of bad quality or else has been infused for far too long.
  • Round: this is said of a liqueur in which the smoothness and mellowness give an impression of roundness in the mouth.
  • Roundness: the quality of a liqueur that fills the mouth in a spherical way.
  • Salted: one of the five senses. Non-existent in tea that contains absolutely no sodium.
  • Sharp: this is used to refer to a very lively beverage, in which there is an obvious fresh and sour note, almost spicy, and in which each aroma is delicately expressed.
  • Short in the mouth: leaving few traces in the front or the back of the mouth after tasting.
  • Silky: this denotes a smooth and mellow tea, with a touch of harmony, bringing to mind the smoothness of silk.
  • Slippery: see flowing
  • Smooth: denotes a beverage without harshness, owing to the lack of tannins. See slippery, flowing.
  • Sour: this is one of the five flavours. It is found in some green teas, Wu Long (oolong) and spring Darjeeling, to which it gives freshness and liveliness.
  • Strong: a rather vague term, which usually denotes a full-bodied, highly coloured liqueur.
  • Sturdy: denotes a tea whose constitution is very robust. A quality that can be softened with milk.
  • Subtle: this denotes a tea with delicate and complex scents and aromas.
  • Supple: this is said of a liqueur where the mellowness overcomes the astringency. See slippery, flowing.
  • Sustained: this denotes an aroma that stays in the mouth for a long time.
  • Sweet: one of the five flavours, which can be detected sometimes in certain very light, green teas from China. Rather rare, except in Ama Cha.
  • Tannic: this is said of a liqueur with a high tannin content.
  • Velvety: this is said of a smooth, velvety liqueur, almost sweet.
  • Vigorous: this is said of a tea that is both astringent and lively, whose presence is immediately felt in the mouth.
  • Vivacious: this is said of a fresh, light beverage with a hint of sourness that is slightly, but not excessively, dominant. All in all very pleasant.
  • Voluptuous: used to refer to a beverage that is full, round and long-lasting in the mouth.
  • Warm: denotes spicy, woody aromas married to flavour that is totally lacking in acidity; by extension it is used to describe beverages having these qualities.
  • Young: this denotes teas that were plucked early and which have a green, slightly sour character.

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