Processing of spring tea used to be a sign of maturity, but now it is capturing the hearts of young people. When young people drink tea, they may not have too many requirements and do not need too much tea ware, just a cup or a pot and a day's leisure time. If there is sunshine or a sense of ceremonial atmosphere to enhance social interaction, everything will be perfect. However, for friends who want to improve their tea tasting, they do not need hardware, they just need to know how to "smell."
Each type of tea has its own unique aroma, which is influenced by the tea plant variety (variety fragrance), the growing region and environment (region fragrance), and the production and processing technology (processing). Therefore, the aroma of tea on the market can be divided into the following categories, and everyone can collect them for future tea tasting.
1.Floral aroma
The tea emits a fragrance similar to that of fresh flowers. It can be further divided into clear floral and sweet floral types. The clear floral type is more elegant, such as orchid fragrance and honeysuckle fragrance, while the sweet floral type is more rich, such as osmanthus fragrance and rose fragrance.
Representative tea types: jasmine tea, Keemun black tea, etc.
- Furry aroma
The aroma of the tea made from the buds and leaves with more fuzz is a type of plant tender flavor.
Representative tea types: Silver Needle white tea, Huangshan Maofeng green tea, etc.
- Woody aroma
The aroma contains a fiber smell and sweetness, especially the aged ripe tea has a clear woody aroma. In addition, this flavor may also exist in some newly fermented but unsuccessful ripe teas.
Representative tea types: Yunnan Pu'er tea, Zhengshan Xiaozhong black tea, etc.
- Smoky aroma
Tea leaves that are older and contain more stems, such as high smoke, old smoke, and pot smoke, have high-temperature baking during processing, which causes the caramelization of sugar substances.
Representative tea types: Wuyi Rock tea, Huoshan Huangda tea, etc.
- Fruity aroma
The tea emits a fragrance similar to that of fruits, such as peach, snow pear, Buddha's hand, orange, pineapple, apple, longan, etc.
Representative tea types: Minbei Oolong tea, Dianhong black tea, etc.
- Sweet aroma
It generally includes clear sweet, sweet floral, sweet fruity, honey, and caramel aromas, which are more common in heavily fermented and baked teas.
Representative tea types: Keemun black tea, Phoenix single bush tea, etc.
- Clear aroma
Tea with a relatively low degree of killing, kneading, fermenting, and roasting will produce a clear aroma, with less human intervention during processing.
Representative tea types: Zhuye Qing green tea, Mengding Ganlu green tea, etc.
- Aged aroma / Mellow aroma
The unique fermentation process of dark tea gives its tea flavor a different aroma from other teas, and the longer it is stored, the more mellow the aged aroma becomes.
Representative tea types: Guangxi Liubao tea, Anhua dark tea, etc.
- Pine smoke aroma
Tea leaves dried using pine chips during the drying process will have a distinct pine smoke aroma.
Representative tea types: Tongmuguan black tea, Zhengshan Xiaozhong black tea, etc.
In fact, many times the aroma of tea often presents a comprehensive mix. Zhang Jing, honorary chairman of the Sichuan Tea Culture Association, believes that tea has the charm of "winning people with fragrance." Fragrance is the first impression that consumers have of tea. Young people should start with smelling when learning about tea, and then deepen their understanding of tea through tea art and aftertaste.
To identify and evaluate tea aroma, you can start by remembering the tea aromas with clear analysis. Generally, the less fermented tea that is killed early, such as green tea, has a relatively simple aroma, which is easier to distinguish. As the olfactory memory bank deepens impressions and supplements more different flavors, the ability to identify multi-flavored tea aromas will improve, which is training the sensitivity of the mouth and nose to aromas.
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