Tiếng Việt
“A tea leaf knows neither jasmine, nor honey, nor citrus fruits, until we show it how to remember them.” Key points to remember The flavor of tea is not naturally present in the leaves: it is constructed through deliberate processing techniques. Withering is the first crucial step in releasing potential aromas, such as white floral notes, by […]
Tag Archives: tea flavor development
Caption: This is the Sensory Flavor Wheel of Tea , published jointly by the Tea Research Institute of the Chinese Academy of Agricultural Sciences and the China Tea Marketing Association. It includes 48 color attributes, 17 taste attributes, and 90 aroma attributes, and allows for the identification and description of tea’s sensory characteristics. Jasmine? Peach? Walnut? These flavors […]
Oxidation is one of the key factors that determine what a particular tea looks and tastes like. While all true teas are made from the same plant, how much oxidation they undergo determines how dark they are. For example, green teas undergo very minimal oxidation, while black teas are fully oxidized. This article will cover […]