Liquor

In professional tea evaluation, liquor refers strictly to the brewed liquid, not an alcoholic beverage. Tasters assess liquor across several dimensions: color ranges from pale straw (white tea) through jade green (sencha) to deep amber (black tea) and inky dark (shu pu-erh). Clarity indicates processing quality — clean liquor suggests well-made tea, while haziness may signal defects. Brightness describes the vivacity and sheen of the liquid, a positive attribute associated with fresh, well-oxidized black teas. Body refers to the mouthfeel: light and crisp for high-grown greens, or thick and syrupy for malty Assam. Professional cuppers taste liquor at a standardized temperature using a loud slurp that aerates the liquid across the entire palate.