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The Cooking Inn : Tea Terminology M Page
Select an item from the list to go to it's site
| Make: |
| A term used to describe tea manufacture, in tea-taster's terms a make that means a well-made tea or not true to its grade.
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| Malawi: |
| African tea producer whose teas are mainly used for blending purposes as they are coloury with good flavour.
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| Malty: |
| Desirable character in some Assam teas. A full, bright tea with a malty taste.
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| Matcha: |
| Powdered green tea from Japan used in the tea ceremony.
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| Mature: |
| Not bitter or flat.
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| Meat Tea : |
| Another term for high tea. Natural leaf Whole-leaf green tea from Japan similar to panfired but with less rolling also known as 'porcelain-fired' tea.
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| Metallic: |
| A sharp coppery taste.
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| Mixed or Uneven: |
| Leaf of varying colour.
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| Muddy: |
| A dull, opaque liquor.
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| Muscatel: |
| Desirable character in Darjeeling teas. A grapey taste.
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| Mushy: |
| Tea that has been packed or stored with a high moisture content.
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| Musty: |
| A suspicion of mould.
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 Need something, drop me a line.
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