Next, taste the tea. To get the fullest flavor, we recommend you slurp it, taking the liquid into your mouth so that it spreads evenly over the entire surface of your tongue and reaches all of your taste buds at once. Don't be afraid to make a loud noise.

Flavor characteristics of the major growing regions and types
Teas from a single country can exhibit a wide variety of flavors, but some basic generalizations can be made:

India and Sri Lanka Black teas are known for their brisk and pungent flavors. They are relatively lively and astringent, and usually take milk well. Some teas from these countries exhibit malty flavors, while others are citrusy and floral.

China Black teas are typically sweet, smooth, and slightly smoky. In some the smoky or toasty note is a subtle aromatic hint, in others it is strongly assertive.

Oolong teas are mild, fruity, and sweet. Oolongs are the mildest in flavor, yet can be quite complex, and yield a golden colored cup in between black and green teas. Oolongs come from China and Taiwan.

China Green teas are typically vegetal and light-bodied, with flavors ranging from nutty to earthy to floral. They are distinguished by their golden-green liquor and unique leaf styles.

Japan Green teas are fresh and vegetal tasting, with notes of newly cut grass and a hint of the sea. They typically have a bright green color.

Scented teas are brought into contact with a scenting agent such as jasmine flowers or pine smoke, and the aroma is transferred onto the tea.

Herbal "teas" are not truly tea, but are made up of botanical herbs, flowers, or spices. Herbal teas are also known as "tisanes."

White Teas have been prized by the Chinese since the Song Dynasty, white tea has recently been discovered by tea lovers around the world. Harvested mainly in China's Fujian province, white tea is a specific form of tea that has been minimally processed: usually just steamed and air-dried. White tea contains a higher proportion of buds than other teas. The best quality white tea is made entirely from leaf buds that are covered with downy, white hairs. The new buds are plucked only once a year before they open in the early spring. Unlike other tea processing methods, the leaf buds are not rolled or oxidized. The result is a tea with a delicate, fresh flavor and natural sweetness.

• Astringency
  A live, pungent sensation on the tongue and gums. Astringency is not to be confused with bitterness, which is undesirable. Astringency gives tea its refreshing quality.
• Body
  The tactile impression of thickness or viscosity in the mouth. Teas may feel light-, medium-, or full-bodied.
• Bouquet
  A complex flowery or perfumy aroma.
• Brisk
  A lively flavor found in high quality tea, as opposed to flat.
• Character
  The aroma and flavor that can be associated with country, region, district, or even garden of origin.
• Citrusy
  A lemon, grapefruit, or orange rind flavor.
• Complex
  A flavor or aroma with many dimensions, as opposed to simple.
• Fruity
  A sweet, fruity flavor, such as peaches, apricots, grapes or currants.
• Malty
  A sweet, malted barley flavor.
• Pungent
  Astringent with a good combination of briskness, brightness, and strength.
• Self-Drinking
  Term applied to tea that has good quality and flavor balance, and does not need blending.
• Smoky
  Ranging from subtle aromas of wood smoke or ash, to a very strong scent of smoke.
• Toasty
  A pleasant baked or biscuity aroma.
• Vegetal
  A general characteristic of green teas, ranging from grassy to herbaceous to seaweed.