Tea Flavors

Taste

Every tea in the atlas is tagged with its dominant flavors. Start from a taste you love.

Fresh

A clean, lively character often found in green teas.

Leafy, vegetal notes reminiscent of fresh-cut greens.

Cooked-green or steamed vegetable depth, classic in Japanese teas.

Savory, brothy richness associated with shade-grown teas.

Natural sweetness, from honey-like to sugary stone fruit.

Distinct honey sweetness, often with a floral edge.

Notes of stone fruit, citrus, or dried fruit.

Bright bergamot, lemon, or orange peel notes.

Aromas of orchid, jasmine, rose, or osmanthus.

Chestnut, almond, or roasted peanut character.

Smooth, milky texture and aroma.

Toasted grain, caramelized, or charcoal-fired notes.

Campfire or pine smoke character.

Forest floor, moss, or wet earth depth.

Aged wood, bark, or camphor notes.

Malted grain and molasses richness, classic in Assam.

Dark chocolate or cacao nib notes.

Warm spice hints such as clove or cinnamon.

Stone, flint, or rocky spring-water finish.

Seaweed or oceanic depth, common in Japanese greens.

Round, soft mouthfeel with little astringency.

Strong, assertive character that stands up to milk.

A firm bitterness common in young sheng pu-erh and some greens.