This was the very discussion on the tea salon a few days ago.
There is an ISO document that sets out the terms you “should” use. The general consensus was that at over $100 for 4-6 pages, the ISO could stick it, and just make up your own.
I was introduced to some of the industry language through Jane Pettigrew’s books and when I took the Level 1 and Level 2 STI courses. I have a list of some on my (very old, outdated, almost embarrassingly neglected) website: http://www.teapages.net/tasting-terms
I use the ones that are useful, but to be honest, if it’s a definition I have to look up then I figure that my readers won’t know it either.