When drinking Tea, we often easily feel the sweet aftertaste, but there's another sensation that is often overlooked – the salivation that accompanies the sweet aftertaste.

There's a term used to describe good tea: “salivation upon entry.” Another term is “sweet and saliva-inducing.” In short, good tea is surely saliva-inducing. But how does one determine if a tea induces salivation upon entry?

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This sensation of salivation refers to the spontaneous secretion of saliva under the tongue when tea is tasted in the mouth, creating a slightly sour yet sweet sensation. This then spreads to the cheeks and the surface of the tongue.

Why is this so?

This is because the tea polyphenols, sugars, amino acids, Pectin, vitamins, and other substances in tea all have the effect of stimulating saliva production in the mouth.

Moreover, the higher the content of these substances in a tea, generally the stronger and longer-lasting the salivation-inducing effect. This is why it's said that the better the tea, the more it induces salivation. There are several types of salivation.

01Salivation at the Cheeks

When the inner lining of the mouth tastes the tea, the stimulation from the tea polyphenols causes the inner walls on both sides of the mouth to tighten and contract, producing astringency and saliva secretion. This type of salivation is called salivation at the cheeks.

However, not all astringency leads to salivation; astringency without subsequent salivation is not considered saliva-inducing.

The saliva produced during salivation at the cheeks is usually abundant, giving a gentle and sweet aftertaste, sometimes even leading to an excess of saliva that needs to be swallowed.

02Salivation on the Tongue Surface

From a physiological perspective, saliva is secreted from the inner walls of the mouth and the underside of the tongue. The tongue surface is responsible for taste functions and doesn't have salivary glands.

Salivation on the tongue surface is likely a crossover sensation resulting from salivation elsewhere spreading to the tongue surface.

After the tea passes through the mouth, saliva gradually secretes, but this secretion is less urgent and intense than that of salivation at the cheeks, instead being softer. One feels the tongue surface becoming very moist and smooth, as if continuously secreting saliva that flows to the sides of the mouth.

This feeling is like salivation on the tongue surface, which is why the term has been retained.

03Spring Bubbling Under the Tongue

Salivation at the cheeks is common, but spring bubbling under the tongue is rare.

When tea passes through the mouth and touches the underside of the tongue, one can clearly feel continuous saliva generation, akin to bubbles surfacing, like a bubbling spring. This is the phenomenon known as spring bubbling under the tongue.

The occurrence of such a sensation indicates that the tea quality is already quite excellent, capable of continuously stimulating saliva production under the tongue.

There is also a technical spring bubbling under the tongue, which involves opening the mouth as much as possible while keeping the lips closed and the teeth separated to increase the space inside the mouth.

At the same time, relax the interior of the mouth to allow the tongue and palate to have more space for the tea to fully infuse.

Swallowing involves applying pressure with the mouth to let the tea pass finely through the throat.

In this process, the tea under the tongue is forced out, creating a bubbly sensation. This method is a technique-induced bubbling spring when Drinking Tea.

Good tea not only overflows with fragrance but also induces salivation upon entry. If a tea lacks aroma, flavor, and the ability to induce salivation, it lacks value for appreciation.

“

When drinking tea, we often easily feel the sweet aftertaste, but there's another sensation that is often overlooked – the salivation that accompanies the sweet aftertaste.

There's a term used to describe good tea: “salivation upon entry,” and another term is “sweet and saliva-inducing.” In short, good tea is surely saliva-inducing. But how does one determine if a tea induces salivation upon entry?

”

This sensation of salivation refers to the spontaneous secretion of saliva under the tongue when tea is tasted in the mouth, creating a slightly sour yet sweet sensation, which then spreads to the cheeks and the surface of the tongue.

Why is this so?

This is because the tea polyphenols, sugars, amino acids, pectin, vitamins, and other substances in tea all have the effect of stimulating saliva production in the mouth.

Moreover, the higher the content of these substances in a tea, generally the stronger and longer-lasting the salivation-inducing effect. This is why it's said that the better the tea, the more it induces salivation. There are several types of salivation.

01Salivation at the Cheeks

When the inner lining of the mouth tastes the tea, the stimulation from the tea polyphenols causes the inner walls on both sides of the mouth to tighten and contract, producing astringency and saliva secretion. This type of salivation is called salivation at the cheeks.

However, not all astringency leads to salivation; astringency without subsequent salivation is not considered saliva-inducing.

The saliva produced during salivation at the cheeks is usually abundant, giving a gentle and sweet aftertaste, sometimes even leading to an excess of saliva that needs to be swallowed.

02Salivation on the Tongue Surface

From a physiological perspective, saliva is secreted from the inner walls of the mouth and the underside of the tongue. The tongue surface is responsible for taste functions and doesn't have salivary glands.

Salivation on the tongue surface is likely a crossover sensation resulting from salivation elsewhere spreading to the tongue surface.

After the tea passes through the mouth, saliva gradually secretes, but this secretion is less urgent and intense than that of salivation at the cheeks, instead being softer. One feels the tongue surface becoming very moist and smooth, as if continuously secreting saliva that flows to the sides of the mouth.

This feeling is like salivation on the tongue surface, which is why the term has been retained.

03Spring Bubbling Under the Tongue

Salivation at the cheeks is common, but spring bubbling under the tongue is rare.

When tea passes through the mouth and touches the underside of the tongue, one can clearly feel continuous saliva generation, akin to bubbles surfacing, like a bubbling spring. This is the phenomenon known as spring bubbling under the tongue.

The occurrence of such a sensation indicates that the tea quality is already quite excellent, capable of continuously stimulating saliva production under the tongue.

There is also a technical spring bubbling under the tongue, which involves opening the mouth as much as possible while keeping the lips closed and the teeth separated to increase the space inside the mouth.

At the same time, relax the interior of the mouth to allow the tongue and palate to have more space for the tea to fully infuse.

Swallowing involves applying pressure with the mouth to let the tea pass finely through the throat.

In this process, the tea under the tongue is forced out, creating a bubbly sensation. This method is a technique-induced bubbling spring when drinking tea.

Good tea not only overflows with fragrance but also induces salivation upon entry. If a tea lacks aroma, flavor, and the ability to induce salivation, it lacks value for appreciation.