Cloudy Valley, Formosa tea

Tea flavors can be classified into categories such as sweet, fresh, bitter, astringent, sour, salty (umami), mellow, and smoky. Different tea types and processing methods influence the balance and layers of flavor. Tasting tea with attention to the overall flavor experience and its transformation is an important way to evaluate tea quality.

1. Sweetness
   • Description: A natural sweetness felt when the tea enters the mouth, bringing pleasure.
   • Source: Soluble sugars and amino acids in tea leaves.
   • Common teas: High mountain oolong, honey-scented black tea, Oriental Beauty.
   • Characteristic: Sweetness often accompanies a lasting sweet aftertaste, an important indicator of high-quality tea.
2. Freshness
   • Description: Tea soup tastes fresh and invigorating, bringing a sense of alertness.
   • Source: Amino acids (such as theanine) and moderate caffeine content.
   • Common teas: Green teas (Longjing, Biluochun), fresh oolong teas.
   • Characteristic: Freshness gives the tea a light sensation, especially suitable for hot weather.
3. Bitterness
   • Description: A slight bitterness upon entry; if it transforms into a sweet aftertaste, it is pleasant; too strong is a flaw.
   • Source: Caffeine and tea polyphenols (especially catechins).
   • Common teas: Medium to heavily roasted oolongs, some black teas.
   • Characteristic: Bitterness in high-quality teas should be brief and quickly turn into sweetness.
4. Astringency
   • Description: A tightening or drying sensation in the mouth; excessive astringency signals poor quality.
   • Source: Tea polyphenols binding with salivary proteins.
   • Common teas: Green teas, some raw Pu’er teas.
   • Characteristic: Moderate astringency adds texture complexity and good teas transform it into a sweet aftertaste.
5. Sourness
   • Description: A mild or fresh sourness, usually a natural flavor from fermentation; excessive sourness may indicate poor fermentation.
   • Source: Organic acids produced during tea fermentation.
   • Common teas: Black teas (e.g., Darjeeling), some aged ripe Pu’er teas.
   • Characteristic: Slight sourness enhances vitality and layers in the tea soup.
6. Salty (Umami) Flavor
   • Description: A slight salty or oceanic umami taste, often found in teas from specific regions.
   • Source: Minerals and salts in the growing environment.
   • Common teas: White teas or certain rock teas from unique environments.
   • Characteristic: Salty flavor is rare in tea tasting but can enhance freshness.
7. Mellow (Full-bodied)
   • Description: A round, rich, and lasting taste; the tea flavor is full and enduring.
   • Source: Tea polysaccharides and fermentation products.
   • Common teas: Dark teas (e.g., ripe Pu’er), roasted oolongs.
   • Characteristic: Mellow flavor is a key trait of mature and fermented teas.
8. Smoky
   • Description: A pronounced smoky aroma, unique and intense.
   • Source: Use of charcoal or smoke in tea processing.
   • Common teas: Lapsang Souchong (smoked black tea).
   • Characteristic: Smoky flavor is a result of a special craft, suited for specific taste preferences.