term used for tea that has been well fired, often associated with Assam teas bitter tea: tea brewing method used in Kashmir, a region of northwest India and northeast Pakistan; tea is boiled in a tinned copper vessel; red potash, aniseed and salt are added before it is served from a brass or copper teapot black tea: a dark tea prepared from fresh-picked tea leaves that have been fully fermented before being dried; most common type of tea worldwide blend: a combination of different teas for flavor consistency from season to season

A descriptive term sometimes applied to the aroma of well-fired Assam tea.

Green tea leaves that have been oxidized, or fermented, imparting a characteristic reddish brew. The most common type of tea worldwide.

A pleasant aroma often found in well-fired Assam.

Not an unpleasant character sometimes smelt in the dry leaf or tasted in the liquors of well fired Assam teas.

A pleasant aroma occasionally smelt in the leaf or liquor of well fired Assam tea, often associated with malty.

A pleasant quality usually associated with Assam teas.

Having the subtle taste or flavor of fresh baked bread.

tea taster's expression, often used with Assam teas that have been fired well but not overly so

A term describing tea that has been well fired, often associated with Assam teas.

A desirable trait usually referring to a well fired Assam.

This is a descriptive term most often applied to a well-fired Assam tea.  A desirable, pleasant aroma.

Pleasant characteristic, toasty or a taste of of fresh baked bread.