Brassy - Strong and bitter; caused by underwithering of black tea.
Bright - Lively, fresh, and high quality.
Brisk - Opposite of "flat"; pungent without being undesirably high in tannin content.
Burnt - An off flavor caused by overfiring.
Chocolaty - A desirable flavor quality of fine Darjeelings.
Coarse - Bitter or overly acid; attributable to improper processing.
Dull - Muddy looking; the opposite of "bright" or "brisk."
Earthy - May be inherent to the leaf, or caused by damp storage.
Flat - Off, stale taste; usually a property of old teas.
Full-bodied - An ideal combination of strength and color.
Green - When said of black tea, refers to immaturity of character due to underoxidation or underwithering.
Harsh - Very rough in flavor; associated with underwithered teas.
Heavy - Low in briskness and very full-bodied.
Light - Lacking strength and depth of color.
Malty - Subtle, underlying flavor; a desirable quality in Assam teas.
Mellow - Smooth, easy, pleasant.
Metallic - A sharp, coppery flavor.
Point - Used to describe a leaf with desirable brightness and acidity.
Pungent - Pleasantly astringent; a good combination or briskness, strength, and brightness.
Self-drinking - A tea that can be drunk alone, without blending with other leaves.
Smooth - Rounded in flavor, pleasant on the palate.
Soft - The opposite of "brisk"; caused by inefficient oxidation or firing.
Vegetative - Grassy flavor, a desirable characteristic of some green teas.
