The Eccentric Art of Tea Tasting by Cindy Chen
Astringent. Floral. Pungent. Malty. Toothy. The assortment of words used to describe the qualities and tastes of tea can be as obvious or unusual as one wishes. The vocabulary is as varied as the conventions of tea preparation and the cultures of tea drinkers themselves. It may take a little more thought and reverent savoring to adequately describe the flavors of tea but, like whiskey and tea’s popular counterpart coffee, each kind of tea has a characteristic all its own.
So just what is a brassy-tasting tea, or one described as “toothy”? Isn’t “malty” a beer and whiskey term? There aren’t strict rules for describing tea, and that lends itself nicely to the individual characteristics of tea itself. Below is a compendium of tea-tasting adjectives we use at Choice Organic Teas and Teaosophy:
Astringent: A puckering, almost sour feeling in the mouth.
Biscuity: A pleasant taste resembling fresh baked bread that can be found in some Assam teas.
Brassy: An unpleasant, bitter metallic taste.
Brothy: A comforting, savory quality.
Busy: Too much going on. Specific flavors overpower or dominate the tea.
Citrusy: A fruity quality, like lemons or oranges. This is just how the tea tastes. No flavoring has been added.
Complex: Multiple flavors that come across all at once. Like a well-crafted symphony, they are balanced and don’t clash with one another.
Floral: Smells and tastes strikingly like flowers. Might include orchids, lilacs, or roses. This is just how the tea tastes; no flavoring added.
Malty: Combination of flavor and body similar to malt syrup or chocolate malt.
Toothy: We use it for teas that have a more assertive body or strength.
Woody: Tea that has a sawdust-like character.My personal favorite is “biscuity”—as much for the flavor it describes, as for the descriptive quality of the word. I can imagine the sweet but distinctly bread-like flavor of a biscuit. Beyond the word itself, images also come to mind: a pleasant English countryside cottage as backdrop for enjoying some tea and biscuits; along with doggy biscuits and the image of a happy, slobbering golden retriever.
Northwest Blackberry is distinctly fruity and astringent, and I would add meadowy with a lingering taste of the forest floor, surrounded by the aroma of moist leaves and twigs, with a hint of mushrooms somewhere by the stump of a tree. Part actual flavor—part association—the drinking of the tea creates a complete sensory experience.
With a wide selection of traditional bagged tea, a wonderful addition to Choice Teas selection is their whole leaf organic teas, packaged in biodegradable, plant-based pyramid infusers. When immersed in hot water, the colors and textures of the tea are clearly visible in the silk-like, clear infuser. The buds from the chamomile flowers bloom in front of your eyes, creating a real visual treat, which complements the savoring of each cup. The pyramid design also helps to ensure the full range of flavor, as it helps the leaves to expand and unfurl more nicely. They’re miniature, drinkable works of art that float beautifully in your cup.
There’s so much more to the art and process of tea tasting, it can be quite a cultural and personal ritual—but the most important element is enjoyment, however each person finds it. So relax, savor, and lose yourself in all the rich flavors of your next cup of tea.
Choice Organic Teas array of certifications include: Fair Trade Certified, Kosher, Alternative Energy and certified USDA Organic. Choice Organic Teas can be ordered through its website at www.choiceorganicteas.com or various store locations. Their website is a great resource regarding the art of tea tasting and the essentials for the perfect brew. Teaosophy’s website, www.teaosophy.com, is also a great resource for information as well as their own line of silken pyramid teas. Enjoy!
