I've compiled an extensive list of tea terms from various sources, though I've added some things. This is especially useful for fellow tea-lovers in describing the appearance and taste of a tea. (It would be great if these appeared on the FAQ.)
NOTE: If you are going to respond to this post, please do not re-post the entire list! Choose the line(s) that interest you and respond to those only. Thanks!
TERMS DESCRIBING DRY TEA LEAF Attractive: Well-made, uniform in color and size. Black: Describing color of dry-leaf, a desirablecharacteristic for Orthodox teas. Bloom: A live, rather than dull-looking tea. Bloom is often lost by over-handling/curing, during sorting. Bold: Pieces of leaf that are too big for a grade. Brown: Undesirable leaf color both for Orthodox and CTC (cut, tear and curl). Chesty: Taint caused by unseasoned tea chest panels. Chunky: Usually applied to large-sized tip. Desirable. Clean: Free of stalk/fibre. Cut: Orthodox leaf cut in the breaker rather than in the roller. Even: Grade consisting of roughly equal-sized pieces. Flaky: A flat, open leaf as opposed to a well-twisted leaf. Usually the result of poor withering/rolling. Golden Tip: Highly desirable feature in Orthodox teas. Obtained by good withering and rolling. Grainy: Well-made hard leaf. Grey: Most undesirable color of dry-leaf caused by faulty handling, over sorting. Gritty: CTC leaf that feels hard to the touch. Large: Describing size of a grade, implying it is too large for market requirements. Make: A tea having make has been carefully manufactured. Milled: Tea leaf put through a cutter and ground. Mixed: Denotes presence of other grades in a particular grade. Undesirable. Neat: Well-made teas of even appearance. Ragged: Rough and uneven leaf. Reddish: Usually end-of-season leaf color. Clonal CTC teas, however, can also be reddish. Shotty: Well-made and rolled, particularity of Orthodox BPS. Small: A grade of lesser size than is normal for it. Stalky: Indicating undue presence of stalk. The result of coarse plucking. Stylish: Neat and of superior leaf appearance. Twist: Well-rolled, particular reference to whole leaf. Uneven: A grade composed of uneven pieces of leaf. Well-made: Uniform in color, size and texture. Whiskery: Hairy fibre, usually heavily discounted by buyers.
TERMS DESCRIBING INFUSED TEA LEAF Bright: Alive, as opposed to a dull-looking leaves. Coppery: Color of infused leaf, usually denoting a good quality tea. Particular reference to CTC (cut, tear and curl). Dull: Opposed to bright and reflective leaves. Even: The term is usually combined with "bright" or "coppery.. No irregularity in color of infused leaf. Green: Generally undesirable. Typical of a first flush. Mixed/Uneven: Infused leaf which has more than one color. Moldy: Teas gone off through age, or damaged by water while in storage or shipment. Musty: Suspicion of mold. Old: Having lost most original attributes through age. Pungent: Extremely brisk. MOST desirable. Quality: Essential characteristic of a good tea. Strength/Strong: Substance in tea liquor; body. Sweaty Undesirable taste due to storage in heaps on floor for long durations. Thin: Lacking in body; often due to over-withering or inadequate oxidation. Wild: Liquor character found in end-of-season teas. Undesirable.
TERMS DESCRIBING TEA LIQUOR Aromatic: Containing a pungent, gaggy sour-green taste. Autumnal: A seasonal term applied to teas grown during the period, possessing varying degrees of flavor. Bakey: Unpleasant taste usually caused by very high temperatures and driving out too much moisture in the firing process. Body: A tea liquor possessing fullness and strength. Bright: As opposed to dull. Brisk: A lively taste in the tea liquor, as opposed to flat or soft. Burn: Generally applicable to Darjeeling teas, denoting a fully fired cup character. Burnt: Tea that has been subjected to extremely hightemperatures during firing. Undesirable. Butter: Top-flight Darjeelings sometimes have a soft, buttery taste. Character: A most desirable quality which also permits recognition of the origin of growth of the tea. Citrus: A generic term for the full range of slightly acid, high-toned flavors, including lemon, orange, grapefruit, and tangerine. Color: Denoting depth of color. Different growths/grades possess varying depths of color. Cream: Precipitate obtained on cooling of tea. A bright cream indicates a good quality of tea. Complex: Having a variety of tastes in combination. Depth: Refers to an a more subtle intensity of flavors; a step down from strong. Dry: Slightly bakey or high-fired. Dull: A tea liquor that is neither clear nor bright/brisk. Caused by several factors, such as bacterial contamination, faulty firing or excessive moisture content. Earthy: With a distinct ground or dust character, frequently the result of fermenting large leaves on the ground. Ethereal: Delicate and subtle in taste, especially in comparison to the varietal norm. Flat: Lacking in briskness. Caused by age or faulty storage. Floral: A taste which includes elements of flowers; the main description of some scented teas. Fruity: Indefinite fruit taste, including citrus (see above), lemon, apricot, peach, pear, plum, berries. Full: A tea liquor possessing strength and body. Light: Opposite of full; having a wan taste. Mellow: Light on tannins and soft in character. Malty: A deep--toned flavor of cocoa characteristic of Assam teas. Musty: Suspicion of mold; also, a flavor component of certain smoked green teas. Nutty: Indefinte nut taste, including filberts, almonds, and walnuts. Pungent: Extremely brisk. Very desirable. Salty: A characteristic of some thin liquors which emphasize thin high-toned flavors. Smoky: A characteristic of unburnt leaves. Sour: Often unpleasant off-taste. Spicy: Indefinite spice taste, including cloves, cinnamon, anise, licorice, pepper, mint. Strength/Strong: Substance in tea liquor; body. Sweet: Generic term for a variety of specific types of sweetness, including honey, fruity (see above), malty. Thin: Lacking in body; often due to over-withering or inadequate oxidation. Tannic: Corresponds to an acid taste element common in varying degrees to most teas. In excess, considered a fault. Vegetal: Usually refers to a spectrum of greenish tastes, which include moss, cabbage. Woody: A generic taste of wood; can be broken down into sub-componenents pine, cedar, eucalyptus.