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
xoxo
❤️