What are common tea descriptors? I need to improve my vocabulary!
I Like the information in this thread. When I found it I was also looking for vocabulary unique to “Steepster”
I was wondering if it would be useful to add Steeptser words used here too.
For example “sipdown” to drink the last of a tea in your cupboard.
But, in any case, this thread is great. I would enjoy seeing new additions.
In that case, a ‘Steepster Vocabulary’ thread might be in order. …Honestly, there are a few useful reference threads on Steepster that often get lost, so a home-thread that’s stickied and maybe linking to other threads might be useful. I wonder if Jason or another admin/moderator could be persuaded to sticky a community thread for this purpose.
So here are the descriptors when it comes to aromas and scents of teas
Hesperian notes:
These refer to citrus fruit aromas.
Orangey, Lemony, Zesty
Fruity notes:
Bitter almond, Green almond
Ripe fruit, Black fruit, Red fruit, Dried fruit, Fruity, Muscat grape, Peach, Green apple, Ripe grape
Floral notes:
All flowery notes and in particular:
Freesia, Iris, Jasmin, Narcissus, Orchid, Rose
Spicy notes:
Aniseed, Cocoa, Malt, Nutmeg, Menthol, Honey, Pepper, Liquorice
Vegetable and woodland notes:
These are the woody, balsamic, musty notes.
Dry wood, Green wood, Bark, Chestnut, Peat, Herb, Moss, Rocky, Undergrowth, Damp earth after a Storm, Woody
Empyreal notes:
Denoting a series of aromas and smells which bring to mind smoke, burning, caramelising
Burnt, Grilled, Smoked
English is not my mother tongue, keep a list of vocabulary would be very handy for me. Thank you!
i found some charts that look useful:
tea aromas: http://teamasters.org/tea-aroma/
tea flavors: http://www.firepot.com/pages/tea-flavor-wheel
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