A tea which, inspite of a fault, can be taken by the market.
Well made, uniform in colour and size.
Describing colour of dry-feaf a desirable characteristic for Orthodox teas.
Used for CTC tea. Desirable for the internal market.
A live, rather than dull looking tea. Bloom is often lost by cutting/over-handling, during sorting.
Pieces of leaf that are too big for a grade.
Undesirable leaf colour both for Orthodox and CTC.
Hardening of the outside-case of the leaf, caused by too quick and hard a fire. Such teas seldom keep well.
Taint caused by unseasoned chest panels.
Usually applied to large-sized tip. Desirable.
Free of stalk/fibre.
Orthodox leaf cut in breaker rather than sized in the roller.
Grade consisting of roughly equal size pieces.
Shreds of stalk in CTC grades-indicating bad plucking.
A flat, open leaf as opposed to a well-twisted leaf. Usually the result of poor withering/rolling.
Highly desirable feature inn Orthodox teas, representative of pubescent buds.
CTC teas not having completely smooth appearance.
Hard cut CTC leaf, desirable for internal market.
Most undesirable colour of dry-leaf caused by faulty handling, over sorting.
CTC leaf that feels jagged to the touch.
The result of insufficient withering or under-fermentation in CTC teas.
Uneven pieces of leaf in grades, resulting from inadequate sorting.
Describing size of grade, implying it is too large for market requirements.
A tea having ‘made’ has been carefully manufactured.
Tea leaf put through a cutter and ground.
Denotes presence of other grades in a particular grade. Undesirable.
Well-made tea of even appearance.
A seasonal term applied to teas grown during the period, possessing flavour.
Unpleasant taste usually caused by very high temperatures and driving out of too much moisture druing firing.
A liquor possessing fullness and strength.
As opposed to dull.
A live taste in the liquor, as opposed to flat or soft.
Tea that has been subjected to extremely high temperatures during firing. Undesirable.
A most desirable quality which also permits recognition of the origin of growth of the tea.
Opposed to brisk. Generally descriptive of secondary CTC dusts.
Denoting depth of colour. Different growths/grades possess varying hues of colour.
Taint. A taste foreign to tea, caused by contact or proximity to an odorous substance e.g. oil, spices, chemical, bacteria, etc.
Precipitate obtained on cooling of tea. A bright cream indicates a good tea.
Slightly bakey or high-fired.
A liquor that is neither clear nor bright/brisk. Caused by several factors, such as bacterial contamination, faulty firing of excessive moisture content.
Lacking in briskness. Caused by age, faulty storage.
A taste acquired by over-fermentation and/or bacterial contamination.
A liquor possessing strength and body.
Slightly over-fired. The term cautions for ensuring that future manufacture does not become high-fired.
Usually the result of immature tea or tea made from coarse leaf. Inefficient fermenting/drying may cause harshness.
A tea which has received too much fire.
Teas gone off through age, or damanged by water.
Suspicion of mould.
Having lost most original attributes through age.
Extremely brisk. Most desirable.
Essential characteristics of a good tea.
Liquor character reverse of brisk; lacking life.
Where fermentation has not been srrested on time in the dryer.
Substance in liquor – Body.
Undesirable taste due to storage in heaps on floor for long durations.
Lacking in body – often due to under withering or inadequate fermentation.
Liquor character found in end-of-season teas. Undesirable.
Alive, as opposed to a dull-looking infusion.
Colour of infused leaf, usually denotiong a good quality tea. Reference particularly to CTC.
Opposed to bright.
The term is usually combined with ‘bright’ or ‘coppery’. No irregularity in colour.
Infused leaf which has more than one colour.
Generally undesirable. Typical of first flush.