TEA101 – Tea & Texture. Part 3
Now that we’ve talked about what affects tea and wine texture, it’s time to look at the words that could describe various degrees of astringency, or lack thereof. I have found a great vocabulary in “The Tea Drinker’s Handbook” by Francois Xavier Delmas, Mathias Minet and Christine Brabaste. Just have rearranged the terms from less to more tannic teas.
- WATERY: a liquor without astringency or sense of texture
- SILKY: supple and slightly oily liquor,
reminiscent of silk
- FLOWING: liquor that is supple, without asperity; with low tannic content.
- SMOOTH: liquor lacking harsh tannins, without asperity
- UNCTUOUS: rounded in the mouth and slightly oily
- POWDERY: slight astringency on the palate, leaving an impression of a fine powder in the mouth.
- VELVETY: slightly thick liquor, reminiscent of velvet
- MOUTH-FILLING, ROUNDED: liquor gives a sensation of fullness, rounded way in the mouth.
- STRUCTURED: predominantly tannic, mouth-filling liquor
- ROBUST: very full-bodied tea
- RASPING: very astringent tea, either of poor quality or infused for too long .
Wishing you a great day, with right words for every occasion