Brewing the perfect cup of tea

What is the connection among terms like 'stylish', 'whiskery', 'character', 'bright cream' and 'flat'?
These are typical expressions used by a tea taster to give his final verdict while identifying the quality of a product.
The journey of the tea leaf from the garden to the cup cannot be complete until the tea taster gives his final verdict and identifies the quality of the product. His is the last word on the subtle distinctions between ordinary, fine and superlative teas.
So terms like 'stylish' apply to a superior dry leaf appearance, 'acceptable' may have some flaws, while 'whiskery' would be taboo to buyers as it denotes some fibre content, says a new book "Chai: The Experience of Indian Tea" by Rekha Sarin and Rajan Kapoor.

The infused leaf may be described in words like 'bright,' 'coppery', 'dull' or 'even' to denote the colour.
The terms used for the brewed lea liquor are even more descriptive, says the book published by Niyogi.

"The term 'body' denotes liquor with fullness and strength. 'Character', which is a most desirable quality, also encompasses an acknowledgement of the origin of the tea. A 'bright cream' obtained on cooling of the tea indicates a well-manufactured leaf.
"A 'fruity' taste results from over-fermentation, and 'burnt' is undesirable as it occurs from extremely high temperatures during firing. 'Flat' would mean lacking in briskness because of faulty manufacture or storage," the book says.

"Chai: The Experience of Indian Tea" is a pictorial journey through time, into the heartlands of tea, offering a varied selection of the universally popular brew. It affords a glimpse into the making of the cup that cheers - the locales, the people and the process - a visual treat for the tea connoisseur, the casual tea-lover, the tea industry enthusiast or the tourist looking for off-the-beat, unexplored, pristine holiday spots.