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 don’t grow on the tea tree.
You may have already tasted teas that evoke jasmine, peach, nuts, or even honey. But surprise: no tea tree naturally produces these aromas.
Most fresh tea leaves have a bitter, grassy taste when chewed. They are almost odorless. The floral, fruity, or roasted notes we love so much don’t come from the plant itself, but from careful hand-processing. In other words, these flavors aren’t “grown,” but “manufactured.”
It’s not just the leaf — it’s the leaf in action
The raw sheet is a blueprint, not the finished product
The type of tea plant, the soil, and the climate are important. They form the foundation of what the tea can become. But the real transformation takes place after harvesting. The leaf is teeming with enzymes, amino acids, and polyphenols, ready to react. This transformation turns this raw material into a finished tea, full of character and aroma.
The big misconception: origin alone does not guarantee flavor
Some tea lovers place too much importance on the origin of a tea. Yet, even leaves from the same tree, in the same season, can produce very different teas. It all depends on how they are processed after picking. This artisanal process reveals the true potential of the leaf.
Step by step — The transformation of flavor
Step 1 – Decay: break down the structure, open the pathways
Immediately after harvesting, tea leaves begin to wither. They lose moisture, become softer, and start to decompose. This triggers the first chemical transformations: amino acids increase, sugars become more concentrated, and floral aromas develop. In teas like white and oolong, a slight withering in the sun plays a significant role in aroma formation.
Stage 2 – Oxidation / Bruising: The plant fights back
At this stage, the leaves are shaken, rolled, or agitated. This damages their cells, which activates their natural defense system. Enzymes react with polyphenols, producing complex aromas. These reactions can create scents of ripe fruit, honey, or yellow flowers. This process must be precisely controlled: too much or too little, and the flavor is altered.
Step 3 – Kill-Green: Stop the clock at the right time
To stop oxidation at the right moment, the leaves are quickly heated. This process, called “kill-green,” preserves the developed aroma and halts all enzymatic activity. It also balances the leaf’s internal moisture, preparing it for further processing. Timing and temperature are crucial here. A small mistake can ruin the tea’s potential.
Step 4 – Rolling: shaping the sheet and surface chemistry
Rolling the coffee leaves does more than simply shape them. It also brings the sugars and pectins to the surface, promoting aroma development during roasting. Proper rolling enhances the subsequent development of flavors, particularly warm and sweet notes, reminiscent of pastries or roasted nuts.
Why don’t you taste the real flavor before roasting and mixing it?
Maocha (毛茶) is only half the story
After all these preliminary steps, the result is “maocha” (毛茶, raw tea). Its aroma may already be pleasant, but it is often unbalanced. Roasting rounds out the flavor. It deepens the aroma through thermal reactions such as Maillard reaction. Blending different batches can also help create a consistent and satisfying taste.
Roasting releases “comforting” aromas
During roasting, the sugars and amino acids in the leaf interact, creating creamy, nutty, and even chocolatey notes. These comforting aromas give the tea a rich and full-bodied texture. For teas like oolong or certain black teas, roasting is key to their characteristic smoothness.
The final message — Craftsmanship is invisible, but essential
A good tea is not a matter of chance. Behind every fragrant cup of tea lies a series of carefully chosen steps: withering, oxidation, greening, rolling, roasting, and sometimes blending. These are not simply technical steps, but the invisible expertise that brings the flavors to life.
So the next time you sip a floral oolong or a black nut tea, remember: you are tasting the journey of the leaf and the craftsman’s expertise.