Iceland tea has become the "frontrunner" in public opinion among Yunnan mountain teas. What has made Iceland tea the representative of Mengku, Shuangjiang, Lincang in just a few years? Market research most frequently mentions the "Iceland taste." So, what is the "Iceland taste"? Let's summarize.

1. Sweetness

The characteristic of Yunnan large-leaf tea is its bitterness and astringency. As a member of the large-leaf family, Mengku tea also has a strong taste. As the cradle of Mengku tea, where has the bitterness and astringency of Iceland Old Village gone? Many tea friends propose the term "transformation" – the bitterness and astringency "transform" quickly! It turns out that Iceland tea is not without bitterness and astringency, but these qualities dissipate rapidly in the mouth. Recalling chemistry knowledge: under certain conditions, the smaller the molecules, the faster the decomposition speed.

Looking at the sweetness of Iceland tea from a chemical perspective: Sweet substances mainly fall into two categories: sugars and natural nitrogen-containing compounds (amino acids). Sugars: In tea leaves, sugars exist mainly in three forms: free-state (soluble), bound-state (can be hydrolyzed into usable form via hydrolytic enzymes), and insoluble (cellulose, starch, lignin, pectin). Soluble sugars (including the portion hydrolyzed during tea processing) are the main source of sweetness in tea soup.

2. Fast Salivary Secretion and Sweet Aftertaste

Salivary secretion and sweet aftertaste are a holistic experience when drinking tea. The speed of salivary secretion and sweet aftertaste is a matter of bodily sensitivity. Now, let's study the taste in Iceland tea soup.

Astringency: Main components are polyphenols.

Sweetness: Main components are soluble sugars and some amino acids.

Bitterness: Main components are caffeine, theophylline, anthocyanins, and tea saponins.

Remembering the sensations of drinking tea is a basic skill for tea practitioners. "Astringency produces saliva, bitterness returns sweetness" is a fundamental feeling for tea drinkers.

3. Thickness

This term describes the tea soup of Iceland tea. There are two interpretations: one is the visual thickness of the tea soup when poured into a cup, the other is the thick mouthfeel and taste of the tea soup when it enters the mouth.

When tea soup is poured into a cup, the viscosity and hang-time (how it coats the cup) are noticeably apparent – this is the visual thickness. When the tea soup enters the mouth, the sensory organs in the oral cavity also react; thickness, viscosity, and weight are generally simply called "rich taste," indicative of good tea. The visual thickness of tea soup comes from two aspects: one is the action of pectin substances in the tea, the other is the action of sugar substances in the tea. The taste thickness, according to scientific research, is believed to mainly come from the sugar substances in the tea.

Why is a richly flavored tea considered good? Firstly, as tea tasters, we have general sensory evaluation standards, typically considering rich and thick qualities superior to thin and light ones – this is human instinct and won't be discussed further;

4. Aroma

The aromatic substances in tea leaves are mainly found in the tea stems and the main veins of tender leaves. Moreover, the amino acid content in tender stems is higher than in tender leaves. The vascular bundles in the stems and stalks are the main conductive tissues for nutrients and aroma; most of the substances they contain are water-soluble. During tea processing, the aroma transfers from the stems to the leaves along with water evaporation. These substances, after transferring to the leaves, combine and transform with the effective substances in the leaves to form a higher and stronger aromatic quality.

Therefore, aroma is the most unstable factor in tea processing. Just like a chef is the soul of a restaurant, the tea processing master determines the tea's aroma. The final decision权 for Iceland tea's aroma still lies in the processing technique.