More Tea Language
| More tea language describing dry leaf | |
|---|---|
| Black | tea which has been allowed to ferment as opposed to green tea: also describes colour |
| Blister | blistering of leaf caused by too rapid removal of moisture |
| Bold | pieces of leaf that are too big for a grade |
| Broken | broken by rolling or passing through a cutter |
| Bold Broken | broken by rolling or passing through a cutter |
| Case Hardening | applies mainly to orthodox teas : when outside casing becomes fully fired and prevents core from losing moisture: bold grapenutty CTCs are also susceptible to case-hardening |
| Chesty | resinous smell / taste caused by immature or inferior panels or battens. A undesirable resinous smell in both dry leaf and liquor that develops from inferior quality packing chests. |
| Cheesy | smell / taint caused by inferior glue of panels |
| Choppy | chopped in a breaker mill or cutter rather than in the roller |
| Chunky | brokens which are large : desirable feature when applied to tip |
| Clean | evenly sorted grade free from quantities of other grades, stalk and fibre |
| Crepy | crimped appearance |
| Curly | opposite to wiry |
| Cut | synonymous with choppy |
| Common | plain |
| Discoloured leaf | (self-explanatory) |
| Even | consisting of pieces of roughly equal size |
| Fibrous | It denotes the presence of fibre in some grades, particularly in fanning and dusts. This is due to coarse plucking or application of heavy pressure during rolling. |
| Flaky | flat, open, poorly made tea In orthodox manufacture, tea that is not properly twisted is termed 'flakey'. Flakiness develops from insufficient withering or rolling |
| Flat | open and flaky |
| Grainy | well-made hard leaf |
| Grapenutty | leaf balled in the process of manufacture |
| Grey | Grey coloured leaf is highly undesirable.Grayness develops due to faulty sorting and breaking procedures. |
| Gritty | leaf which feels hard to the touch |
| Hairy | thin fibre: similar to whiskery |
| Irregular | uneven whole leaf grades |
| Keep | well-manufactured tea with good keeping properties |
| Knobbly | round knobbly souchong grades |
| Large | large for market requirements |
| Make | good style |
| Milled | put through cutter or mill |
| Mixed | exaggerated form of unevenness |
| Neat | good leaf of even appearance |
| Open | opposed to twisted or rolled |
| Pale Tip | (self-explanatory) |
| Powdery | very fine light dust, the particles of which tend to cohere |
| Pulverised | dusts containing milled or pulverised fibre |
| Ragged | rough, shaggy and uneven |
| Red | (self-explanatory) |
| Rough | irregular and not well made |
| Sandy | containing sand |
| Shelly | shell-like appearance |
| Shotty | well-made souchong |
| Silvery Tip | (self-explanatory) |
| Small | small size than normal |
| Spongy | flat flaky |
| Stalky | excessive stalk |
| Twist | imparted during rolling |
| Uneven | containing uneven pieces |
| Useful | possessing good blending qualities |
| Well-made | uniform in colour, size and texture |
| Wild | end season teas having reddish appearance |
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