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TERMS DESCRIBING LIQUORS |
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| BAGGY |
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A taint normally resulting from unlined
hessian bags |
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| BODY |
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A liquor having both fullness and strength,
as opposed to being thin. |
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| BAKEY |
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An over-fired liquor. Tea in which too
much moisture has been driven off. |
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| BRIGHT |
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Denotes a lively fresh tea with good keeping
quality. |
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| BRISK |
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The most “live” characterisitic.
Results from good manufacture. |
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| BURNT |
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Extreme over firing |
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| CHARACTER |
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An attractive taste when describing better
high elevation growth, and peculiar to origin. |
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| COLOURY |
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Indicates useful depth of colour and strength.
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| COARSE |
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Fibre content. |
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| COMMON |
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A very plain, light and thin liquor with
no distinct flavour. |
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| TREAM |
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A precipitate obtained after cooling. |
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| DRY |
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Indicates slight over-firing. |
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| DULL |
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Not clear and lacking any brightness or
briskness. |
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| EARTHY |
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Normally caused by damp storage. A taste
which can At times be”climatically inherent”
in leaf from certain origins. |
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| FLAT |
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Unfresh, (usually due to age). |
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| FLAVOUR |
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A most desirable extension of “character”
caused by slow growth at high elevations and comparatively
rare. |
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| FULL |
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A good combination of strength and colour.
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| FRUITY |
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Can be due to over fermentation and/or
bacterial Infection before firing. An over-ripe taste.
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| GONE OFF |
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A flat or old tea. Often denotes a high
moisture content. |
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| GREEN |
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An immature “raw” character.
Often due to Underfermentation (and sometimes under-wither). |
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| HARD |
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A very pungent liquor. |
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| HARSH |
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A taste generally related to under-withered
leaf, and very rough. |
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| HEAVY |
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A thick, strong and coloury liquor with
limited briskness |
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| HIGH-FIRED |
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Over fired but not bakery (or Burnt) |
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| LIGHT |
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But not bitter or flat. |
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| MATURE |
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A sharp coppery flavour. |
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| METALLIC |
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Dull opaque liquor. |
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| MUDDY |
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Dull opaque liquor. |
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| POINT |
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A bright, acidy and penetrating characteristic |
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| PLAIN |
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A liquor which is “clean” but
lacking in the desireable characterisitic. |
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| PUNGENT |
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A stringent with a good combination of
briskness A stringent with a good combination of briskness
quality North Indian teas). |
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| QUALITY |
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Refers to “cup quality” and
denotes a combination of the most desirable liquoring
properties |
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| RASPING |
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A very coarse and harsh liquor. |
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| RAW |
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A bitter unpleasant liquor. |
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| SMOKEY |
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Mainly caused by leaks around the dryer
heating tubes. |
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| SOFT |
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The opposite of briskness and lacking any
“live” characteristic caused by inefficient
fermentation and/or firing. |
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| STRENGTH |
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Substance in cup |
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| STEWED |
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A soft liquor with an undesirable taste
caused by Faulty firing at low temperatures and often
insufficient airflow. Lacks point. |
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| TAINTS |
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Characterisitics or tastes which are “foreign”
to tea. Such as petrol, garlic etc. often due to being
stored next to foreign commodities with strong characteristics
of their own. |
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| THIN |
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An insipid light liquor, which lacks any
desirable characteristics. |
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| WEEDY |
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A grass or hay taste related to under -
Withering. Sometimes referred to as woody. |
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