When describing a good Cup of Tea, the term “salivation upon tasting” is often used, along with another term, “sweet and salivating.” In short, a good tea is one that induces salivation. This sensation refers to the spontaneous secretion of saliva under the tongue when the tea is first tasted, creating a slightly sour yet sweet aftertaste in the mouth. This effect then spreads to the cheeks and the surface of the tongue. But why does this happen?
This is because the tea contains substances such as polyphenols, sugars, amino acids, Pectin, and vitamins, all of which promote salivation in the mouth. Generally, the higher the quality of the tea, the greater the concentration of these substances, leading to a stronger and longer-lasting salivation effect. This is why it is said that the better the tea, the more salivation it induces.
This salivation can be divided into several types:
Salivation at the Cheeks
After the inner lining of the mouth tastes the tea, the stimulation from the polyphenols causes the inner walls of the cheeks to tighten and contract, resulting in a sense of astringency and the secretion of saliva. This type of salivation is referred to as “salivation at the cheeks.” However, not all Astringent sensations lead to salivation; an astringency that does not open up does not produce salivation. The saliva produced in this case is usually abundant, and the mouth feels warm and sweet with a pleasant aftertaste. Sometimes, there may be so much saliva that one has to swallow it.
Salivation on the Tongue Surface
From a physiological perspective, saliva is secreted by the inner lining of the mouth and the underside of the tongue. The tongue surface is responsible for taste and does not have salivary glands. Salivation on the tongue surface likely refers to salivation occurring elsewhere that then spreads to the tongue surface, creating a cross-sensory experience. After the tea passes through the mouth, saliva slowly begins to secrete, but this secretion is less intense than that experienced at the cheeks. Instead, it is gentler, making the tongue feel moist and smooth, as if continuously secreting saliva that flows to the sides of the mouth. This gives the impression of salivation on the tongue surface, hence the name.
Tongue Bottom Fountain (Tongue Bottom Salivation)
Salivation at the cheeks is common, while a tongue bottom fountain is rare. When the tea touches the underside of the tongue, a clear sensation of continuous saliva production is felt, like tiny bubbles emerging, similar to a flowing spring. This is known as the tongue bottom fountain phenomenon. For this to occur, the tea must be of high quality to stimulate such a continuous reaction in the tongue's underside.
There is also a technical tongue bottom fountain, which involves keeping the mouth wide open while closing the lips and separating the teeth to increase the space inside the mouth. At the same time, the tongue and palate should be relaxed to allow the tea to fully expand. When swallowing, apply pressure to the mouth to let the tea pass finely through the throat. During this process, the tea under the tongue is pressed out, creating a bubbling sensation. This method is known as a technical fountain during Tea drinking.
A good tea not only overflows with fragrance but also induces salivation upon tasting. If a tea lacks flavor and fails to induce salivation, it has no value for tasting.