Aroma: The fragrance of the tea liquor and the infused leaf.
Bright: Brightness refers to color and flavor. Teas that are bright exhibit
clarity in color and crispness in flavor.
Colory: A term used to describe a tea that exhibits great color but not
necessarily great flavor.
CTC: Stands for crush (or cut), tear and curl. An alternative to the
orthodox method.
Delicate: Describes teas that are subtler in flavor. Delicate teas can still be
complex.
Dull: The opposite of bright. Refers more to color than flavor but
is sometimes used to describe the flavor of an old or poorly
manufactured tea.
Full-Leaf: Tea that has been picked and processed but remains uncut
and virtually unbroken.
Rolling: The process of manipulating tea leaves to change their shape and
break down cell structure. This leads to the enzymatic reactions that allow
flavor development.
Strength: Describes teas that have a lot of flavor, color and aroma. Also
refers to the extraction level of tea, which results from steeping time.
Vegetative: Green teas often have qualities that remind people of green
vegetables. It is a sign of freshness and quality.