Initially, "Hanging Cup" was generally used to describe wine tasting (especially wine), referring to gently swirling the wine in the glass, allowing the liquid to evenly circle the walls, then stopping. The highest point reached by the wine leaves a slightly raised ring of residue, and the walls of the glass slowly form falling "teardrops" phenomenon. These "teardrops" resemble small streams, flowing down slowly, known in French as "Legs".
Among these, "Hanging Cup" is further divided into "Long Hang" and "Short Hang". Generally, "Long Hang" means the wine streaks flow relatively slowly, representing higher concentration, viscosity, or alcohol content, indicating good quality; conversely, "Short Hang" means the wine streaks flow relatively quickly, indicating poorer quality. For example, in wine, higher alcohol or sugar content increases viscosity, making the body heavier and thicker, similar to dark whiskey (a very rich whiskey), which forms a "Long Hang"...
In recent years, with increased understanding of "Hanging Cup", its use in judging soy sauce, milk, tea, and similar products in daily life has become more common.
Pu-erh Tea "Hanging Cup" Theory
In the tea world, "Hanging Cup" is also called "Hanging Cup Aroma", commonly known as "Aroma Left in the Cup Bottom" – meaning after the first rinse is poured from the fairness cup, smell the cup rim while it's hot, then wait for the fairness cup to cool slightly or shake it a few times before smelling again.
Naturally, as attention to the term "Hanging Cup" has grown, the industry has gradually spread a saying about "judging the quality of Pu-erh by its hang". This leads many to wonder: does good tea always have a hang?
First, friends who often drink Pu-erh tea know that Pu-erh is not famous for its aroma but wins with its taste. In terms of aroma, Tieguanyin's fragrance is very mellow and rich, like jasmine, assertive and filling the room; whereas Pu-erh tea's aroma is more like lotus flowers, a faint elegant fragrance, light and subtle.
Second, the aroma left in the cup bottom of Pu-erh tea is also related to factors like tea ware (the material and shape of the cup) and water. Different tea wares, due to their varying structures, result in differences in the tea liquor, aroma, and other sensory indicators during brewing.
Finally, there is no supreme tea; the best tea is the one that suits your taste. Good or not, one sip tells all. Overall, teas from different mountains have distinct aromas and unique tastes. For example: Lao Ban Zhang has a subtle aroma, the dried leaves smell of plum among other scents, but the brewed tea leaves actually have a lower, deeper aroma. Whereas large factories' blended teas, although they combine the characteristics of aroma and taste from teas of different mountains, have a short-lived fragrance, thus generally do not hang in the cup.
Therefore, "Hanging Cup" can be one criterion for judging tea quality, but solely pursuing Pu-erh's "hang" will likely cause one to miss out on good tea. After all, "Hanging Cup" occurs because Pu-erh tea itself is full of substance, with a rich, mellow liquor, similar to wine hanging in the glass, but some good teas do not have this hanging characteristic.
Related links: Golden Pearl Pu-erh, Golden Flower Fu Brick Tea