Here is a list of terms commonly used to describe the olfactory and retro-olfactory impressions that occur during tea tasting and that allow us to express these sensations with reference to known aromas.

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 Jasmine	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

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