• Bloom A sign of good manufacture and sorting(where the reduction of leaf has mainly taken place before firing). A "sheen" which has not been removed by over-handling or over-sorting.
• Black A black appearance is desirable, preferably with "bloom': This term is used with Orthodox or Rotorvane manufacture.
• Blackish This is a satisfactory appearance for CTC and LTP manufacture teas, and denotes careful sorting.
• Brown A brown appearance, with CTC and L TP manufacture, normally reflects too hard treatment of the leaf.
• Bold Particles of leaf which are too large for the particular grade.
• Clean Leaf which is free from fibre, dust or any extraneous matter.
• Stock & Fibre Should be minimal in primary or top grades, but generally unavoidable in the lower grades at an assortment.
• Grainy Describes well made CTC or L TP primary grades, more particularly Dusts.
• Even True to the grade and consisting of pieces of leaf of quite even size.
• Uneven & Mixed "Uneven" pieces of leaf usually indicative of poor sorting and not true to the particular grade.

• Flaky Flat, open and often light in texture.
• Grey Caused by too much abrasion during sorting.
• Leafy Orthodox manufacture leaf tending to be on the large or long side.
• Light A tea light in weight and of poor density. Sometimes flaky.
• Make Well made (or not) and must be true to the grade.
• Neat A grade having good "make" and size.
• Nose Smell of the dry leaf.
• Choppy Orthodox (or Rotorvane) manufacture leaf which has to be cut by a "breaker" during sorting.
• Chesty Inferior or unseasoned packing materials cause this taint.
• Powdery Fine light dust.
• Tip A sign of fine plucking and apparent in the top grades' of Orthodox manufacture.
• Well Twisted Applicable to Orthodox manufacture. Often referred to as "well made" or "rolled' and used for describing whole leaf grades.

• Bright A lively bright appearance. Usually indicates bright liquors
• Dull Lacks brightness and usually denotes a poor tea. Can be due to faulty manufacture and firing, or a high moisture content.
• Green Caused by under-fermentation, or characteristic of leaf from immature bushes (liquors often raw or light)

• Mixed or Uneven Leaf of varying colour
• Aroma Smell or scent denoting “inherent character”; usually at high elevations.

• Brisk The most "live" characteristic. Results from good manufacture.
• Bright Denotes a lively fresh tea with good keeping quality.
• Coloury Indicates useful depth of colour and strength.
• Character An attractive taste when describing better high elevation growth, and peculiar to origin.
• Flavour A most desirable extension of "character" caused by slow growth at high elevations and comparatively rare.
• Strength Substance in cup.
• Quality Refers to "cup quality" and denotes a combination of the most desirable liquoring properties.
• Cream A precipitate obtained after cooling.
• Full A good combination of strength and colour.
• Pungent Astringent with a good combination of briskness brightness and strength. (More related to best quality North Indian teas).
• Dry Indicates slight over-firing.
• High-fired Over-fired but not bakey (or burnt).
• Bakey An over-fired liquor.
• Burnt Extreme over-firing.
• Dull Not clear, and lacking any brightness or briskness.
• Fruity Can be due to over-fermentation and/or bacterial infection before firing. An over-ripe taste.

• Earthy Normally caused by damp storage. A taste which can at times be "climatically inherent" in leaf from certain origins.
• Gone Off A flat or old tea. Often denotes a high moisture content.
• Harsh A taste generally related to under-withered leaf.
• Light Lacking strength and any depth of colour.
• Green (or Raw) An immature character. Often due to underfermentation (and sometimes under-wither).
• Plain A liquor which is "clean" but lacking in the desirable characteristics.
• Coarse Fibre content.
• Baggy A taint normally resulting from unlined hessian bags.
• Flat Unfresh, (usually due to age).
• Smoky Mainly caused by leaks around the dryer heating tubes.
• Soft The opposite of briskness and lacking any "live" characteristic. Caused by inefficient fermentation and/or firing.
• Stewed A soft liquor with an undesirable taste Caused by faulty firing at low temperatures and often insufficient air flow.
• Thin An insipid light liquor which lacks any desirable characteristics.
• Weedy A grass or hay taste related to under-withering.
• Taints (In General) A character or taste which is "foreign" to tea.