August Tea Crossword Challenge

  1. 2. The fourth and fifth leaf after the bud which are coarser and less aromatic.
  2. 3. The taste remaining on the tongue after swallowing the tea.
  3. 5. A term to denote the coppery taste of some tea.
  4. 8. A liquor that is more velvety than astringent.
  5. 9. A tea which has been slightly overfired during processing. It may be a desirable characteristic in some Darjeeling teas.
  6. 11. The smell or scent denoting the inherent character.
  7. 13. The tactile aspect of a tea’s weight, this could be light, medium, or full.
  8. 15. A term that describes the dry taste in the mouth left by teas high in unoxidized polyphenols.
  9. 16. A tea with aromas that leave a pleasant and lasting impression in the mouth and at the back of the mouth after tasting. (4 words)
  10. 19. Describes a liquor where the aromas succeed each other smoothly, well highlighted by the flavors and texture.
  11. 20. A liquor without astringency or sense of texture.
  12. 21. The foul acidic bite from inappropriately withered tea.
  13. 23. A pleasant character, which experts commonly use to describe a well fired Assam.
  1. 1. The physical sensations in the mouth produced by a particular food.
  2. 4. Generally describes a bouquet that is very rich in clearly defined aromas.
  3. 6. A term used for a lively tea with good body and bite, yielding a clean, refreshing taste. The opposite of “flabby” and “dull”.
  4. 7. A grape-like exceptionally brilliant characteristic which is the hallmark of the finest Darjeeling.
  5. 9. Refers to the wonderful smoky aroma of some teas.
  6. 10. Characteristic or taste that is foreign to tea, such as oil, garlic, etc. Often due to being stored next to other commodities with strong characteristics of their own.
  7. 12. Astringent with a good combination of briskness, brightness and strength.
  8. 14. The ability of tea to make an impression on the senses of taste, smell, sight and viscosity within the mouth.
  9. 17. This indicates a tea taster’s reference to a dull blackish color of the infusion.
  10. 18. A unpleasant characteristic noticeable in the liquors of teas which were heated to higher temperatures than mandated during processing.
  11. 21. A very brisk and "alive" tea liquor. A desirable trait.
  12. 22. The soft and delicate quality, that is classic of some Keemun teas which have been allowed time to mature.