The tea you drink must not be as fragrant as mine. Want to know why?_Tea News

We enjoy drinkingtea, sometimes not just because it feels like an elegant lifestyle indulgence, but because the rich fragrance emanating from the tea easily captivates our taste buds and sense of smell. However, some might say, 'Why does my tea never smell as fragrant as others', even when we’re drinking the same tea?' The reason is that tea’s aroma varies depending on its origin and brewing method. Let’s explore the specifics together.

1. Differences in regional and varietal aromas

Just as some people are naturally blessed with a 'heaven-sent' appearance, some teas are born with exceptional fragrance due to their superior growing conditions—such as pristine tea mountains, gardens, or aromatic tea cultivars. Oolong tea is a prime example, boasting not only floral notes but also the surprising milky aroma of Jinxuan oolong.

Keemun black tea carries the unique 'Keemun fragrance'

As one of the world’s three most aromatic black teas, Keemun black tea features a distinctive 'Keemun fragrance'—a blend of floral, honey, and fruity notes with a pronounced rose-like aroma. The key contributor to this fragrance is a compound called 'geraniol,' which exudes a strong rose scent.

Only black tea made from the leaves of the Keemun储叶种 (Qimen储叶种) tea plant can produce this aroma, showcasing the advantage of the cultivar.

2. Proper processing techniques enhance crafted aromas

If natural conditions fall short, processing techniques can compensate. Just as diligent effort can improve posture or even appearance, skilled and scientific tea processing can develop pleasant aromas. Take green tea, for example: each step—killing the green (sha qing), rolling, and drying—brings dynamic changes in aromatic compounds. The grassy smell of fresh leaves gradually fades, giving way to comforting scents like bean, chestnut, or fresh aromas.

Pu-erh tea blending balances strengths for a harmonious aroma

After initial processing, blending techniques play a crucial role in refining the tea’s aroma. Blending isn’t just for maintaining consistent quality; it also harmonizes the flavors and aromas of teas from different varieties, years (or seasons), and regions. Among the six major tea categories, except for premium green tea and white tea, which prioritize tenderness, almost all teas undergo blending—with Pu-erh and black tea being the most prominent.

3. Proper brewing unlocks the tea’s full aromatic potential

A talented person needs someone to recognize their worth, just as good tea requires a brewer who understands its qualities. In the hands of a skilled brewer, the tea’s best qualities are revealed. The choice of teaware, tea-to-water ratio, water temperature, and pouring technique all influence the final cup.

Proper brewing helps release the tea’s aroma

Naturally aromatic teas will fare well even with minor brewing missteps (though wasting them would be a shame), while teas with impurities or weak aromas require careful handling—using higher temperatures or vigorous pouring to stimulate their fragrance.

A tea leaf cannot choose whether its innate aroma is premium or ordinary, but once plucked, it embarks on a journey of refinement. May every leaf be treated with care by both tea makers and brewers, maximizing its aromatic potential and achieving its ultimate quality before reaching the drinker’s lips.

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