Tea is not just a beverage; it’s an experience that engages all our senses. To fully appreciate and understand tea, it’s essential to familiarize yourself with key terminology. In this blog post, we will delve into 20 essential terms that will unravel the world of tea for you. From the characteristics of tea to the sensory experiences it offers, these terms will help you develop a deeper understanding of this beloved drink. Let’s explore!
Cha Xing (Tea Nature): Tea Xing refers to the overall characteristics of the tea’s flavor and mouthfeel. It can be categorized as cold, neutral, or warm, representing the stimulating sensation experienced when the tea enters the mouth.
Xiang Qi (Aroma): The fragrance emitted by tea leaves during processing is known as Xiang Qi. It can be described as high, medium, or low, and is further classified into different categories such as floral, fruity, earthy, or nutty.
Hui Gan (Sweet Aftertaste): Hui Gan refers to the pleasant sensation of sweetness that arises after experiencing the initial bitterness of tea. It is evaluated based on the speed, intensity, and duration of the transformation from bitterness to sweetness.
Sheng Jin (Moistening the Mouth): When you sip tea, it can trigger the production of saliva, causing the mouth to feel moist and refreshed. This sensation is known as Sheng Jin and is a desirable quality in tea.
Hou Yun (Throat Feeling): After swallowing tea, the sensation that lingers in the throat is called Hou Yun. It can be described as sweet, moist, dry, or even causing a slight choking sensation.
Bao Man (Full-bodied): Bao Man describes a rich and full-bodied mouthfeel experienced when drinking tea. It indicates that the tea liquor is abundant in substances, providing a satisfying and substantial sensation.
Shui Wei (Water Separation): Improper brewing or storage of tea can lead to a phenomenon known as Shui Wei, where the tea liquor separates, resulting in an unbalanced and diluted taste.
Suo Hou (Throat Lock): Suo Hou refers to the uncomfortable feeling of dryness, difficulty swallowing, and tightness in the throat after drinking tea. It is an undesirable sensation that may occur due to the tea’s astringency or improper brewing.
Cha Qi (Tea Energy): Cha Qi is a term used to describe the physical and energetic sensations experienced after consuming tea. It can manifest as burping, warmth spreading through the body, mild perspiration, or a general sense of invigoration.
Chen Yun (Aged Charm): Chen Yun refers to the unique flavors and aromas that develop in teas over time. Aged teas often exhibit complex and mellow characteristics that are highly prized by tea enthusiasts.
Gan Yun (Sweet Charm): Gan Yun is used to describe the sweet and lingering taste experienced when drinking tea. It is often used in parallel with sweetness but may encompass a broader range of flavors associated with sweetness.
Shuang Lang (Refreshing): Shuang Lang refers to the refreshing feeling in the mouth and the clarity experienced on the teeth after consuming well-aged tea. It indicates the tea’s ability to cleanse and rejuvenate the palate.
Suan Wei (Sour Taste): Sourness in tea arises when tea leaves are not adequately dried after rolling, leading to a higher moisture content during compression. It can impart a tangy and acidic flavor to the tea liquor.
Qing Wei (Grassy Taste): If tea leaves are not properly fixed during processing, they may retain a “green” or grassy taste, commonly referred to as Qing Wei. In severe cases, this flavor can be reminiscent of a fishy or vegetal note.
Shou Lian Xing (Astringency): Shou Lian Xing refers to the sensation of tightness and constriction felt on the tongue and around the mouth after drinking tea. It is primarily associated with the presence of tannins and can be interpreted as a sign of quality in certain teas.
Ceng Ci Gan (Layered Sensation): Ceng Ci Gan describes the multi-layered and evolving flavors experienced in the mouth as the tea liquor interacts with the taste buds. It signifies the complexity and depth of the tea’s profile.
Guo Suo Wei (Fruity Acidity): Some teas exhibit a delightful fruity acidity, reminiscent of fresh and tart fruits. This flavor profile adds brightness and liveliness to the tea, enhancing the overall sensory experience.
Cha Shui Fen Li (Tea-Water Separation): When the liquid remaining in the mouth after swallowing tea feels more like plain water than tea, it indicates a lack of integration between the tea and water.
Xiang Qi Nei Gan (Subtle Aroma): Xiang Qi Nei Gan refers to a delicate and understated fragrance that requires a focused and attentive approach to perceive fully. It rewards those who pay close attention to the nuances of the tea’s aroma.
Ku, Se (Bitterness, Astringency): Bitterness and astringency are two common taste characteristics in tea. Bitterness is derived from compounds like tea alkaloids, while astringency refers to the mouth-puckering and drying sensation caused by tannins.
Congratulations! In just 5 minutes, you have gained valuable insights into 20 essential terms that will enhance your understanding of tea. From exploring the nature and characteristics of tea to experiencing the aromatic and flavorful aspects, these terms will empower you to navigate the world of tea with confidence. Remember, tea appreciation is a lifelong journey, and by continuously expanding your knowledge, you will deepen your appreciation for this ancient and beloved beverage. So, grab a cup of tea, embrace the sensory delights it offers, and embark on a fulfilling exploration of tea culture. Happy tea drinking!