Consumed with, or as with, fire; scorched or dried, as with fire or heat; baked or hardened in the fire or the sun.
A smell and taste of burnt organic matter due to excessive firing temperature.
A vessel is considered "burnt" if there is some damage by fire to some structural part of the vessel. See " Fire."
Tea liquor description meaning that the tea has been subjected to extremely high temperatures during firing which is undesirable. This term is often coupled with blistering although it is not uncommon to have one without the other.
An undesirable note in teas that have been exposed to excessive heat during processing.
destroyed or badly damaged by fire; "a row of burned houses"; "a charred bit of burnt wood"; "barricaded the street with burnt-out cars"
An undesirable 'cooked like' and bitter characters resulting from excessively hot fermentations.
An unpleasent taste of burnt organic matter in the liquor and a similar smell in the infused leaf is a characteristic of teas that have been fired at too high a temperature.
The undesirable taste of leaves that have been overfired during processing.
Over-firing of the leaf resulting in an unpleasant taste to the infusion.
a bitter charcoal taste generally due to over roasting (Smith 17).
A term sometimes used for very dark-roasted coffees with bitter taste.
A bitter, acrid flavor found in coffees that are overly roasted.
Can be viewed as either a positive or a negative, depending on your personal preference. Either the pleasant flavor of Dark French or Spanish roasts, or the flat taste of burnt rubber in your mouth.
A taste characteristic of dark roasted coffee that smells and taste like burnt oils.
A smell and taste like that of burnt carbohydrate, protein, or oil, e.g., charcoal. Brackish A distasteful, bitter, salty characteristic.
A bitter, burnt flavor characteristic of dark-roasted coffees.
An off flavor caused by overfiring.