herbal tea, medicinal tea

coarse leaves

early spring tea, first season tea

first infusion of tea

tea dust

tea ball

tea powder

sencha fried tea

but-tea

fresh tea

brick tea

crudely tea

loose tea

broken tea

perfumed tea

tea siftings

scented(jasmine) tea

tea stale, tea stem

making fresh tea

offering tea, tea serving

weak tea

strong tea

sipping tea

tea garden

tea house

coffee table tea table

tea basket tea basket

tea ball tea ball

diet (slimming) tea

healthy tea tonic tea

herb ingredients

cosmetic tea

ginseng tea

ginger tea

instant tea

salty eggs cooked in tea

mashed tea

tea served in a set of cups

tea-serving performance

morning tea

tea stain

tea dregs

tea feet waste tea

tea grounds

tea aroma

tea set

tea cup

tea tray

tea saucer

tea pot

tea container

ceramic tea pot

tea caddy

tea coaster

tea cosy

tea strainer

teaspoon

Terms for black tea and pressed tea

Terms for dry tea shape

fishery Tea sticks are round, straight and large, shaped like a loach.

Folded strips enveloped tea strips with overlapping folds.

Normal brick The brick body has a complete shape, the brick surface is flat and the edges and corners are sharp.

Clear texture clean mark Brick surface patterns, trademarks, text and other marks are clear.

Open The surface layer of brick tea is raised but not peeled off.

Broken cover: Part of the tea on the surface of the brick tea has fallen off.

The cover of the cake tea falls off.

Tightness suitable for well-comperessed pressing and moderate tightness.

Smooth flat and smooth The brick surface is smooth, with no uneven surfaces or protruding tea stems.

Golden flower golden flower refers to the golden spores of Aspergillus griseus in Fuzhuan tea. Golden flowers are generally luxuriant and of good quality.

Axe-shape The brick body is thick at one end and thin at the other end, shaped like an axe.

Brick tea, cake tea, etc. have incomplete edges.

Heart unenveloped The inner tea is exposed on the surface.

Crack: There are cracks on the brick surface.

Heartburnt The center of the brick tea becomes dark, black or red. Heart-burning bricks are prone to mildew.

Broken layer: The gold tip is broken off in the middle and is not in one piece.

Dry tea color terminology

Black bloom black bloom is dark and oily. This term also applies to black tea and oolong tea dry tea color.

Semi-yellow has a mixed color, with black leaf tips and yellow-black stem ends.

Black auburn is brown with black. This term also applies to the color of pressed tea soup, leaf base color, and dry tea color of oolong tea and black tea.

Iron black is as black as iron.

Brownish auburn Brownish auburn Brownish brown. This term also applies to the color of pressed tea liquor, leaf bottom and dry black tea.

Blueish yellow is yellowish with a greenish tint, which is caused by insufficient post-fermentation of the raw materials.

Liver color is red and dark, like pig liver color.

Auburnish red is red with brown.

Soup color terminology

Orange red orange red red with orange in it. This term also applies to the color of oolong tea.

red dull red and dark. This term also applies to black tea soup color.

Brownish red is red with a hint of brown, like coffee. This term also applies to the color of dry black tea and the color of crushed black tea soup after adding milk.

Brownish yellow Yellow with brown. This term also applies to the color of dried black crushed tea.

reddish yellow yellow with red.

Fragrance terminology

Chen Xiang stale fiavour has a pure aroma and no musty smell.

arohid flavor is the special aroma emitted by the normal bloom of Fu brick flowers.

Taste terms

Stale and mellow The taste is stale and not musty.

Coarse and plain has a light taste and a rough throat taste. This term also applies to green tea, black tea, and oolong tea flavors.

Terms for leaf base

yellowish black, black with yellow.

reddish auburn brown with reddish color. This term also applies to soup color.

Oolong tea terminology

Dry tea shape terminology

dragonfly head The leaf end of the tea stick is curled, tightly knotted and heavy, shaped like a dragonfly head.

bold means strong and tight knot.

Twisted curled The tea bar is twisted and the wrinkles overlap.

Dry tea color terminology

Sand green sand green is green and shiny like frog skin.

Dry dry is dry and dull, and can be divided into black dry and brown dry according to the depth of leaf color.

Soup color terminology

Golden yellow is mainly yellow, with orange, and has different shades.

clear yellow The tea soup is yellow and clear.

Red red color is red, with different shades.

Aroma terminology

Yen flavor Wuyi rock tea has the characteristics of rock bone and floral fragrance.

Pronunciation IN-flavor The unique fragrance characteristics of Tieguanyin.

Heavy heavy flavor A strong and long-lasting special floral and fruity aroma.

Sullky fired Oolong tea is roasted and not properly cooled, resulting in an unpleasant fire.

Too high firing is a bad fire caused by baking at a temperature that is too high or too fast.

Taste terms

Clean and mellow The tea soup tastes fresh and refreshing.

sweet and fresh, fresh and sweet.

Coarse and heavy. Coarse and heavy.

Taste terminology

fat and bright The leaf meat is thick and the leaf color is transparent and shiny.

soft and bright soft and bright leaves are soft, transparent and shiny.

red side red side is moderately green, and the green leaves have red edges or red spots. The red color is bright and vivid.

dull red leaf The leaves are red and mixed with dark red leaves.

Dead leaf means red leaves, mixed with damaged red leaves.

Stiff hard: The leaves are old and the leaves will quickly return to their original shape after pressing.

White tea terminology

Dry tea shape terminology

Fat bud The buds are fat, tender, and hairy.

White hair: The hair is thick, white and shiny.

The buds and leaves are connected to the branches whole shoot. The buds and leaves are connected to form a flower.

Leaf side roll down: The leaf surface is raised, and the leaf edge is slightly raised toward the back of the leaf.

flat leaf side The leaf edge is flat without curling.

broken leaves broken leaves.

Waxy Old flakes with a waxy surface.

Dry tea color terminology

Iron gray is deep red and dark like rust, matte.

Iron blue is an iron-like color with a bluish tint.

Terms for soup color

slight red slightly red color.

Yellow dull yellow dull color is darker. This term also applies to the soup color and leaf base color of yellow and green tea.

Aroma terminology

Tender and brisk The lively and refreshing aroma of tender tea.

pekoe flavor is the aroma of the exposed buds and leaves of pekoe.

Fresh and pure Fresh and pure, fresh and pure, with a slight fragrance.

Ferment odour: White tea has withered excessively, and black tea has fermentation odor.

Freshless is extremely stale, sometimes close to spoilage.

Taste terms

clean and sweet It feels refreshing and sweet in the mouth.

mellow and brisk Mellow and brisk Mellow and refreshing, with a full flavor. This term also applies to yellow tea flavor.

Green taste: The taste of tea is light and the taste of grass is strong.

Terms for the bottom of leaves

red leaf refers to excessive wilting and the leaves become red.

Dull leaf is dark, mostly caused by making tea on rainy days.