Aroma - The tea's odor, either of the infused leaf or the steeped result.

Astringency - The quality of the tea's liquor that gives a bite or piquancy to the taste.

Bakey - Characteristic of an over-fired black tea in which too much moisture has been removed.

Biscuity - A pleasant aroma usually associated with Assam teas.

Bitter - An unpleasantly biting taste that usually results from oversteeping teas.

Black - A dark, brown-black leaf, characteristic of a fully fermented leaf.

Body - The viscosity or strength of the liquor, which can be full, light, moderate, and so on.

Bright - A characteristic associated with good color, this is generally a signature characteristic of quality tea.

Brisk - A lively, pleasant trait associated with all fine black teas.

Character - A positive quality of well harvested leaves, usually grown at altitudes between 4,000 and 7,000 feet.

Colory - The depth of color and strength of tea.

Common - Plain, thin liquor that has no distinct flavor characteristics.

Curly - The curling appearance of some whole-leaf teas.

Dull - A tea leaf lacking in gloss or sheen that produces a cloudy brew.

Flat - Soft tea lacking in bite and briskness. A tea that is no longer fresh.

Flavor - A highly desirable trait and usually the result of teas grown at altitudes between 4,000 and 7,000 feet.

Fruity - A piquant characteristic of oolongs and other teas.

Full - A good combination of color and strength. May not indicate briskness but does denote a round, smooth mouthfeel.

Green - Refers to black and oolong teas that are under-fermented or to leaves plucked from immature bushes. This has nothing to do with green teas, which are a type of tea.

Hard - An especially pungent brew.

Harsh - Unpleasantly rough tasting tea that has not been properly withered.

Heavy - A thick, strong, and dark colored liquor with little life.

Leafy - Teas with large, long leaves.

Malty - A desirable quality of Assam teas.

Metallic - A sharp, coppery flavor found in some black teas.

Muscat - A flavor and aroma characteristic of fine Darjeelings.

Nose - The smell of the dry tea leaf.

Powdery - Fine tea dust and not desirable.

Pungent - A good combination of strength, briskness and brightness.

Smoky - A desirable characteristic of some Chinese teas, especially Lapsang Souchong. When found in other teas, it is undesirable.

Stale - Faded aroma and "dead" flavor caused by excessive age and the subsequent lack of quality.

Thick - A richly colored brew.

Thin - A weak colored brew lacking in any strong or desirable characteristics.

Toasty - A desirable characteristic fine Keemuns and other highly fired teas.

Weedy - Thin black teas; also refers to green teas with a vegetable-like aroma.

Winey - A desirable quality in some teas, particularly Keemun and Darjeeling.