Tasting Tips
The Art of Tea Appreciation is a sensory journey that engages all your senses. Learning to appreciate tea properly will enhance your enjoyment and deepen your connection to this ancient beverage.
The Five Senses in Tea Tasting
01. Sight (观察)
The visual appearance provides important clues.
Dry Leaves
- Color: Vibrant and consistent
- Shape: Well-processed, maintain shape
Tea Liquor
- Clarity: Clear, not cloudy
- Brilliance: Natural luster
02. Smell (闻香)
Aroma is one of the most important aspects.
Dry Aroma
- Deep breath near the dry leaves
- Crush a few leaves to release aroma
Wet & Retained Aroma
- Inhale deeply the rising steam
- Smell the empty vessel after pouring
03. Taste (品味)
More than flavor—it’s the overall experience.
Flavor Profile
- Sweet: Natural sugars
- Umami: Savory, broth-like
Technique
- Let it cover your entire tongue
- Draw in air through your lips
Tea Tasting Terminology
Aroma Descriptors
| Floral | Flowers, blossom notes |
| Woody | Cedar, sandalwood, forest floor |
| Earthy | Rich, soil-like, mushroom |
| Mineral | Stone, rock, chalk |
| Vegetal | Fresh grass, green vegetables |
Taste & Mouthfeel
| Umami | Savory, broth-like |
| Astringent | Drying, puckering sensation |
| Mellow | Smooth, gentle |
| Silky | Exceptionally smooth, like silk |
| Lubricating | Moistening, coating |
Common Tasting Mistakes
1
Wrong Temperature
Too hot damages delicate teas; too cold under-extracts. Solution: Match temperature to tea type.
2
Over-Steeping
Extracts bitter compounds and ruins the delicate balance. Solution: Follow recommended times, adjust to taste.
3
Ignoring Aftertaste
Aftertaste is a key quality indicator of ancient tree tea. Solution: Pay attention to the finish and lingering sensations.
Recording Your Tastings
Build a reference library in your mind by keeping a detailed journal.
Date:
Tea Name:
Origin:
Type:
Dry Leaves
Appearance:
Aroma:
Taste & Liquor
Initial Flavor:
Mouthfeel:
Aftertaste:
Overall Impression
Rating ( /10):
Notes:
Lost Tea — A Gift from Time, Rediscovered