Tea enthusiasts new to Wuyi Rock Tea often feel confused about some off-flavors in rock tea. Next, the editor will explain them one by one.

Smoky odor

This smell is easy to identify. It is mainly caused by smoke exposure during the tea baking process. For example, when baking tea in a bamboo tray, tea crumbs fall into the charcoal fire.

Green odor

It does not refer to a fresh scent but rather the grassy smell in tea leaves. This odor generally occurs when the green leaves are under-fermented.

Sour odor

Similar to the smell of spoiled food. It is usually caused by tea leaves overheating during transportation, also known as the summer/autumn flavor. This is one of the characteristics of summer and autumn tea and an important feature for identifying them.

Burnt odor

Similar to the smell of roasted beans. It is mainly produced during the fixation process when the tea leaves are overheated and scorched.

Damp odor

This smell occurs when tea leaves are exposed to moisture during storage.

Watery taste

The taste of plain boiled water. Commonly referred to as wateriness, it occurs when the tea is not baked sufficiently, leaving moisture trapped in the leaves. It is not easy for beginners to identify.