Brew Academy: Understanding Tea Tasting Notes
UNDERSTANDING TEA TASTING NOTES
How to Taste Tea Like a Professional
Tea tasting notes help describe the flavors, aromas, and sensations you may experience while drinking tea.
If you’ve ever seen terms like floral, malty, vegetal, fruity, sweet, or earthy and wondered what they mean, you’re not alone.
Tasting notes are not ingredients. Instead, they are flavor descriptors that help explain what a tea reminds us of.
Just as coffee professionals evaluate aroma, body, sweetness, and acidity, tea professionals use a common language to describe what they experience in the cup.
What Are Tasting Notes?
Tasting notes are simply flavor references.
For example: when a tea is described as having peach notes, it doesn’t necessarily contain peaches. Instead, the flavor may remind the drinker of the sweetness, aroma, or character commonly associated with peaches.
Think of tasting notes as a roadmap that helps describe the tea experience.
Aroma
Aroma is what you smell before taking a sip. Many of the flavors we perceive actually begin with our sense of smell.
Common tea aromas include:
- Floral
- Fruity
- Sweet
- Earthy
- Spicy
- Malty
Take a moment to smell your tea before drinking. You may discover aromas that become more noticeable than the flavors themselves.
Body
Body describes how a tea feels in your mouth. Think of it as the tea’s weight or texture.
Light Body
- Delicate
- Crisp
- Refreshing
Medium Body
- Balanced
- Smooth
- Rounded
Full Body
- Rich
- Heavy
- Coating
For example, Witching Hour Chai has a fuller body than Jasmine Green Tea.
Sweetness
Sweetness in tea does not mean sugar has been added. Many teas naturally contain sweet characteristics.
Examples include:
- Honey
- Caramel
- Fruit-like sweetness
- Vanilla-like sweetness
Some teas may feel naturally sweeter than others even when brewed without sweeteners.
Astringency
Astringency is the drying sensation you may feel on your tongue or cheeks. It is not the same as bitterness.
Examples of astringency include:
- Strong black tea
- Red wine
- Unsweetened cranberry juice
A moderate level of astringency can add structure and complexity to a tea.
Common Tea Flavor Descriptors
Floral
Reminiscent of flowers such as jasmine, rose, and lavender.
Fruity
Notes that resemble peach, berry, citrus, and apple.
Vegetal
Often found in green teas. Examples: fresh grass, spinach, seaweed.
Malty
Common in black teas. Similar to toasted grain, warm bread, and honeyed cereal.
Earthy
Often associated with aged or fermented teas. Examples: forest floor, wood, damp earth.
Spicy
Common in chai blends. Examples: cinnamon, clove, cardamom, ginger.
Tasting Notes in the Grave Shift Tea Collection
| Tea | Tasting Notes |
|---|---|
| Graveyard Grey | Orange • Floral • Malt |
| Jasmine Green Tea | Floral • Vegetal • Sweet |
| Twilight Orchard | Peach • Cranberry • Rose |
| Witching Hour Chai | Spice • Malt • Rich Body |
| Grimberry Hibiscus | Blueberry • Currant • Bright Fruit |
| Moonlit Matcha | Buttery • Umami • Sweet |
Why Two People May Taste Different Things
Taste is personal. Experience, memory, and even mood can influence what flavors someone notices. One person may taste peach while another notices apricot. Both experiences can be correct.
Tasting notes are guides, not rules.
Brew Academy Takeaway
Tea tasting is about exploration, not perfection. The more teas you experience, the easier it becomes to recognize flavors, aromas, body, sweetness, and astringency.
The goal isn’t to find the “right” answer—it’s to discover what you enjoy.