茶叶审评专业术语

Exploring the World of Tea: A Guide to Tea Tasting Terminology

Tea tasting is a fascinating journey into the depths of aroma, flavor, and culture. Just as with wine or coffee, the world of tea has its own lexicon of terms to describe its nuances. Whether you're a novice or a connoisseur, understanding these terms can enrich your appreciation of tea. Let's delve into the realm of tea tasting terminology:

1.

Aroma

:

Floral

: Describes teas with a fragrance reminiscent of flowers like jasmine or rose.

Grassy

: Refers to a fresh, vegetal aroma often found in green teas.

Malty

: Commonly associated with black teas, it denotes a scent reminiscent of grains or baked bread.

Earthy

: Indicates an aroma similar to damp earth or forest floor, often found in puerh teas.

Woody

: Describes a scent resembling wood, typical in aged or roasted teas.

2.

Flavor

:

Brisk

: Refers to a lively and refreshing quality, often found in certain black teas like Assam.

Sweet

: Indicates a pleasant, sugary taste without being cloying.

Umami

: A savory flavor often associated with highquality green teas, such as Japanese sencha.

Astringent

: Characterized by a dry, puckering sensation in the mouth, commonly found in young green teas or some black teas.

Fullbodied

: Denotes a rich, robust flavor with substantial mouthfeel, often found in Assam or Keemun teas.

3.

Appearance

:

Clarity

: Refers to the transparency of the liquor, with clearer teas often being preferred.

Luster

: Describes the shine or sheen on the surface of the tea liquor, indicating freshness.

Color

: Can vary widely, from pale yellow in white teas to deep amber in black teas, providing visual cues to the tea's character.

Uniformity

: Indicates consistency in the size, shape, and color of the tea leaves.

4.

Texture

:

Smooth

: Denotes a velvety mouthfeel without any roughness or bitterness.

Silky

: Describes a luxurious texture reminiscent of silk on the palate.

Buttery

: Indicates a creamy, rich texture often found in certain oolong teas.

Chalky

: Characterized by a dry, powdery sensation in the mouth, usually undesirable.

5.

Finish

:

Long

: Refers to a lingering aftertaste that persists pleasantly on the palate.

Short

: Indicates a quick, fleeting aftertaste that dissipates rapidly.

Clean

: Describes a finish that is refreshing and devoid of any unpleasant lingering flavors.

Complex

: Denotes a multilayered finish with evolving flavors and sensations.

6.

Terroir

:

Originspecific

: Refers to the unique environmental factors of a tea's growing region, including soil, climate, and altitude, which influence its flavor profile.

Elevation

: Higher elevation teas often exhibit greater complexity and delicacy due to slower growth and cooler temperatures.

Microclimate

: Describes the localized climate conditions within a tea plantation, which can result in variations in flavor even within the same region.

7.

Cultivar

:

Varietal

: Indicates the specific tea plant variety used, each with its own flavor characteristics, such as Camellia sinensis var. sinensis (Chinese tea plant) or Camellia sinensis var. assamica (Assamica variety).

Hybrid

: Refers to tea plants bred from different varietals to enhance certain desirable traits, such as disease resistance or flavor complexity.

8.

Processing

:

Withering

: The initial stage of tea processing where freshly harvested leaves are allowed to wilt, reducing moisture content and initiating enzymatic reactions.

Oxidation

: Refers to the enzymatic browning process that occurs when tea leaves are exposed to oxygen, leading to the development of different types of tea such as green, oolong, or black.

Fermentation

: In tea processing, this term is often used interchangeably with oxidation, although technically incorrect for teas like black tea where microbial fermentation is not intentionally induced.

Roasting

: A postprocessing step where tea leaves are heated to remove excess moisture and develop specific flavor profiles, commonly used in oolong and some green teas.

9.

Brewing

:

Steeping Time

: The duration for which tea leaves are infused in hot water, affecting flavor strength and complexity.

Water Temperature

: The temperature at which water is heated for brewing, with different teas requiring specific temperature ranges to bring out their optimal flavors.

LeaftoWater Ratio

: The proportion of tea leaves to water used in brewing, influencing the strength and intensity of the brew.

Multiple Infusions

: Some teas, particularly highquality oolongs and puerhs, can be steeped multiple times, with flavor profiles evolving with each infusion.

Understanding these terms empowers tea enthusiasts to articulate their preferences, explore new varieties, and deepen their enjoyment of this ancient beverage. So, brew a cup, savor the aroma, and let the journey into the world of tea tasting begin!

Happy steeping!

This guide provides a comprehensive overview of tea tasting terminology, covering aroma, flavor, appearance, texture, finish, terroir, cultivar, processing, and brewing. Whether you're a novice or a seasoned tea aficionado, understanding these terms can enhance your appreciation of the intricate nuances of tea. So, grab your favorite teapot and embark on a sensory journey through the diverse world of tea.

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