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A taster's glossary |  |
Description of scents and aromas |
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Description of a general impression of the tea |  |
Infusion chart |
A taster's glossary
The taster's glossary lists the vocabulary used by tasters and allows the sensations felt during the drinking of tea to be described
- Aroma: in the technical language of tasting, aroma should be reserved for the olfactory sensations felt in the mouth during retro-olfaction. But the word is also frequently used to describe smells in general.
- In the mouth: the group of characteristics perceived in the mouth, comprising smell, touch and taste.
- Bouquet: all the characteristics of smell that are perceived through the nose when one sniffs the tea, then in the mouth known as aromas.
- Infusion: this refers both to the act of infusion and to the soaked leaves which one then retrieves. For tea it is never used to describe the liquid that is obtained by infusion, this is called the liqueur.
- Liqueur: see above.
- In the nose: see bouquet
- Scent: smell
- Smell: perceived directly by the nose, as opposed to the aromas that are felt in the mouth.
- Flavour:: sensation (sweet, salty, sour, bitter, glutinous) perceived on the tongue.
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