Mouthfeel, aftereffects, finish, and overall sensory impression vocabulary for Buna. Evidence clearly marked on each term.
Mouthfeel and finish in Citane preparations reflect the TPC content, processing method, and brewing parameters. Oolong-style preparations are documented as high sweetness and low bitterness (Fibrianto et al. 2025). Decoction preparations follow different dynamics.
Thin, effortless body. Associated with lower TPC preparations and infusion methods. A valid and intentional sensory target — not a deficiency.
None →Dense, heavy presence in the mouth. Associated with higher TPC and extended decoction. Higher phenolic content correlates with greater body in brewing studies (Fibrianto et al. 2024).
None →A perceptible grip or framework in the cup, produced by tannin-protein interaction. Positive when balanced; excessive when astringency dominates.
None →Smooth, coating character. Associated with milk-integrated preparations (Engere). Not an intrinsic Buna character — produced by the addition of milk to the base brew.
None →Smooth without friction. A positive mouthfeel descriptor sometimes used for low-astringency oolong-style preparations. Not directly documented in project research. Evidence: Observed.
None →Smooth, integrated, lacking sharp edges. Used for well-made oxidised preparations. Not directly documented in project research. Evidence: Observed.
None →Savoury, substantial. Sometimes used for extended decoction preparations. Not documented in project research. Evidence: Observed.
None →Bright, salivating. A positive sensory impression for fresh and fruity preparations. Not documented in project research. Evidence: Observed.
None →No residual off-notes, no excessive astringency, no bitterness carry. Documented as achievable with optimised Buna preparations (Fibrianto et al. 2025). A positive result of good processing.
None →Tannin-driven sensation that reduces saliva and leaves a dry coating on the palate. Produced by polyphenol-protein binding. Decreases with cold serving and optimised extraction (Fibrianto et al. 2024).
None →Persistent vegetal or grassy character in the aftertaste. Associated with non-fermented, minimal-processing preparations. Reasonable consequence of high hexanal content. Evidence: Observed.
None →A return of sweetness after the initial taste. Known in tea literature as hui gan. Associated with specific polyphenol-receptor interactions. Not documented specifically for Buna in project research. Evidence: Observed — do not present as established for Buna.
None →A sensory impression that persists 30 seconds or more after swallowing. Not measured in project research for Buna. Evidence: Observed.
None →A warming sensation associated with spiced decoctions — particularly Engere preparations with added spices. Not an intrinsic Buna character; produced by spice additions.
None →A clean, uplifting quality at the end of the palate experience. Sometimes described for cold-served preparations. Not documented in project research. Evidence: Observed.
None →A cooling or menthol-adjacent sensation. Not documented in coffee leaf research in this library. Evidence: Observed only if encountered in direct cup evaluation.
None →Multi-layered, evolving character. A wide range of flavours documented across Buna processing styles (Rigling et al. 2023). Complexity is achievable and documented. Evidence: Research.
None →No single note dominates; components are in proportion. A sensory quality judgement, not a measured finding. Evidence: Observed.
None →Associated with GABA content and low caffeine levels. GABA is documented in coffee leaf (Fibrianto et al. 2025). Whether drinking Buna produces a calming effect is a separate and more complex question — do not state as fact.
None →Gentle stimulation. Reasonable given caffeine content, but caffeine in Buna is documented as lower than in tea or coffee (Klingel et al. 2020). Evidence: Observed.
None →Warm, domestic, associated with household preparation in traditional contexts. A cultural impression, not a research finding. Evidence: Traditional.
None →Earthy, centring. A sensory impression sometimes applied to decoction styles with earthy character. Not documented in research. Evidence: Observed.
None →Research-documented terms (honey-like, citrus-like, floral, green, fruity, sweetish, low-bitter) provide the framework. Observed terms add the practical language of cup evaluation. Hypothesis terms are possibilities worth testing. The distinction matters: what is documented constrains what can be claimed. What is observed constrains what can be asserted. Hypotheses should be stated as such.