Similar to the wheels used for wine or beer, the aim of the tea flavour wheel is to associate perception with a label. In general, they are much easier to use than an alphabetical list but the full list of tea terminology can be off-putting for beginners (e.g. cherry wood, cedar, hard wood, soft wood, cut wood, pine, maple).
For this reason I’ve developed the wheel below. We work from the inside out. The innermost circle in this wheel has words that relate to mouthfeel (watery, velvety etc.). The inner aroma circle has a broad description (vegetal, earthy, sweet etc), and the outer circle has a little more detail.
I’ve found that this level of detail works well when people are starting out with tea tasting.