Tea culture is profound and extensive, and tea leaves come in a myriad of varieties. Each type of tea has its own aroma and taste, with professional terms used in evaluation. This also applies to White Tea. Today, let's discuss the professional terms related to the aroma of white tea.
1. Hairy Aroma:
A special aroma of Fuding white tea, referring to the scent of young, downy white hairs, such as the hairy Honey-like aroma of Baihao Yinzhen (White Hair Silver Needle).
2. Fresh and Intense:
An aroma that is both intense and refreshingly pleasant, lasting for a long time.
3. Fresh and Delicate:
An aroma that is pure, delicate, and fresh, pleasing to the nose. It is a special aroma of tender buds and leaves, similar to the hairy aroma.
4. Clear and Fresh:
An aroma that is clear and gentle, not overpowering but gradually released, giving a sense of pleasure.
5. Clear and High:
An aroma that is clear and refreshing, lingering in the nose, indicating relatively young and fresh tea leaves.
6. Sweet and Lasting:
An aroma that is clear and high, with a sweet sensation that lingers.
7. Fresh and Crisp:
An aroma that is fresh and brisk, leaving a refreshing feeling after smelling it.
8. Fresh and Sweet:
Fresh and crisp with a hint of sweetness.
9. Sweet and Pure:
An aroma that is not very strong but has a sweet sensation.
10. Pure and Harmonious:
An aroma that is pure without being too strong or weak, free from any strange or unpleasant odors. The term “pure and harmonious” can also be used.
11. Dull and Thick:
An odor that, although somewhat concentrated, feels heavy and sluggish, not giving a pleasant feeling.
12. Rough and Faint:
An aroma that is low and has the roughness of old tea, also known as a coarse and old aroma.
13. Turbid Odor:
Mixed with other odors, giving a heavy and unrefreshing sensation.
14. High Heat:
The high heat produced when the drying temperature is too high, the heat is still acceptable but the duration is too long, and the dryness is excessively complete.
15. Stuffy Smell:
The unpleasant stuffy smell formed when white tea is piled up for too long after being placed on a tray and is not dried in time.
16. Old Heat, Burnt Aroma:
Caused by improper fire temperature during tea production. A slight burnt tea aroma is called “old heat”; a severe one is called “burnt aroma”.
17. Strange Odor:>
Burnt, smoky, sour, acidic, stale, moldy, oily, metallic, woody, and other inferior or strange odors, or odors that are difficult to specify. Generally, the specific type of odor should be indicated.