The tea aroma is one of the many reasons people fall in love with Drinking Tea. In the experience of tea's color, fragrance, and taste, the fleeting and elusive nature of its aroma makes it even more enchanting. Smelling the aroma is not only an important way to identify the quality of tea leaves but also a significant aspect of appreciating the charm of tea.
The composition of tea's aroma is relatively complex and can be influenced by various factors, such as variety, region, season, cultivation conditions, storage methods, fresh leaf quality, and processing techniques.
Different types of tea have their own unique aromas and flavors, and these two elements are the most crucial aspects of tasting tea. Therefore, learning to smell the tea's aroma can help people better appreciate tea.
What does “smelling the tea aroma” entail?
The tea aroma is a mixture. So far, about 700 aroma compounds have been identified. Fresh leaves contain nearly 100 aroma compounds, and the number increases after processing. For example, Green Tea contains over 200 different compounds, black tea has over 400, and Oolong tea has even more.
These numerous aroma components form the complex and ever-changing tea aroma.
When people smell the aroma, they primarily focus on detecting any off-flavors, identifying the type of aroma, assessing the richness of the aroma, and evaluating the intensity and duration of the tea's scent.
How should one smell the tea aroma?
1. Dry Smelling
Grab a handful of dry tea leaves and smell them; or rinse the inside and outside of a covered bowl with hot water, pour out the water, add the tea leaves, cover for about 5 seconds, then smell the aroma while it's still warm.
2. Wet Smelling
Hot Smell for Off-Flavors: Immediately after brewing and pouring out the tea, use the heat to check for any off-flavors, such as moldy, stale, or burnt smells.
Warm Smell for Types: As the tea cools down slightly, this is a good time to identify what type of aroma it has, such as downy, bean, floral, honey, nutty, etc.
Cold Smell for Persistence: Once the tea has completely cooled, smell the aroma again. If the aroma is still prominent, it indicates a rich aroma that persists; if the aroma is very faint at this point, it suggests a short-lived and singular aroma.
The Correct Posture for “Hot Smelling”
After pouring out the tea, hold the covered bowl or Teapot in one hand and open the lid halfway with the other hand, leaving it partially covered. Bring your nose close to smell the aroma.
Note that you should not get too close all at once to avoid burns. Start from a distance to feel the warmth and gradually move closer. The optimal temperature for smelling the aroma is 55°C.
Some people have the habit of immediately lifting the lid to smell the aroma after brewing. However, much of the aroma dissipates during this process. It is recommended to keep the lid closed before hot smelling. After hot smelling, the lid can be opened to prevent the tea from being oversteamed, and then the aroma can be smelled again when it is slightly cooler during warm and cold smelling.
Of course, when tasting tea, you can also combine the aroma of dry leaves, the lid aroma, the cup bottom aroma, and the leaf bottom aroma for a comprehensive sensory experience. Once you master the method of smelling the aroma, tea tasting becomes increasingly enjoyable.