Some Perceptual Vocabulary & Descriptive Terms:
入口 (Rù Kǒu)“Enters the Mouth”: The first sensations of flavor, texture, etc.
厚釅 (Hòu Yàn)“Rich”: Referring primarily to textural qualities of the tea.
厚度 (Hòu Dù)“Thickness”: Further physical and textural elements of the tea soup.
苦味 (Kǔ Wèi)“Bitterness”: Often a positive element, providing structure and balance.
苦澀 (Kǔ Sè)“Bitter and Astringent”: Sometimes a positive in and of itself; sometimes more an indicator of good things to come through proper storage.
苦有甘韻 (Kǔ Yǒu Gān Yùn)“Bitter, With Sweet Aftertaste”: A more linear version of next entry.
回甘 (Huí Gān)“Returning Sweet”: This can be a sweetness that emerges only after swallowing the tea soup, &/or a near magical, real-time transformation.
回感 (Huí Gǎn)“Returning Feeling”: This is a somewhat more general term than 回甘 (Huí Gān), as well as a great example of the importance of tone. : )
回甜 (Huí Tián)“Returning Sweet (short; simple)”: This is a somewhat less complex version of 回甘 (Huí Gān).
回味 (Huí Wèi)“Aftertaste”: Similar to what we think of in Western culinary language.
喉感 (Hóu Gǎn)“Throat Feel”/“Throat Sensation”: The physical qualities of a tea, as perceived in the throat (and, sometimes, far back in the mouth).
喉韻 (Hóu Yùn)“Throat Rhyme”: Shorthand for an ineffable, yet somehow recognizable quality of sensation; a sort of harmonious feeling.
生津 (Shēng Jīn)“Generates Saliva”: The opposite of astringency; quenching & refreshing.
棗香 (Zǎo Xiāng)“Date Fragrance”: A characteristic fragrance/sweetness of some aged pu’er (referring to the Chinese red date, or jujube).
樟香 (Zhāng Xiāng)“Camphor Fragrance”: Certain aged pu’er displays this prized aroma. Sometimes further subdivided: 青 (Qīng—blue/green) 樟香, 野 (Yě—wild) 樟香, 淡 (Dàn—mild) 樟香, 陳 (Chén—aged) 樟香 . . .
陳香 (Chén Xiāng)“Aged Fragrance”: Best understood through experience; can take several forms. (We’ll experience some together.)
陳味 (Chén Wèi)“Aged Taste”: To me, this quality comprises both tastes and textural elements. (Also, see previous entry. :)
杯底香 (Bēi Dǐ Xiāng)“Cup Bottom Fragrance”: Literally, the fragrance that clings to the inside of a cup, once it’s been drained; this often reveals layers of a tea’s complexity which might otherwise remain unnoticed.