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