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Processing Terms
- Oxidation: The process that turns tea leaves darker and affects flavor
- Firing: Heat treatment that stops oxidation
- Rolling: Shaping the leaves, which affects steeping
- Grading: System for categorizing tea quality and leaf size
Tasting Terms
- Astringency: The drying sensation in your mouth
- Body: The weight or thickness of the tea in your mouth
- Finish: The taste that lingers after swallowing
- Notes: Specific flavor characteristics (e.g., malty, floral, grassy)
