Tea aroma composition is complex, and its formation is influenced by many factors. Variety, region, growing conditions, fresh leaf quality, processing methods, and more all affect the aroma of tea. Famous tea expert Shi Zhaopeng, in his book "Tea Evaluation and Inspection," summarized the aroma of finished tea into the following nine types. Let's savor carefully: what aroma type is the tea in your cup?
1. Rice Fragrance Type (Hao Xiang)
Dry tea with prominent white pekoe (hao) releases a characteristic aroma when brewed, called "hao xiang." Any fresh leaves with white pekoe, having a tenderness of at least one bud and one leaf, can potentially develop this aroma through standard tea processing.
Picture above: Baihao Yinzhen (White Hair Silver Needle)
Tea examples: Silver Needle teas typically have a characteristic rice fragrance. Additionally, some Maojian and Maofeng teas have a tender aroma with hints of rice fragrance. Examples include Baihao Yinzhen, Junshan Yinzhen, Huangshan Maofeng, etc.
2. Tender Fragrance Type
A fresh and tender aroma in tea. When fresh leaves are soft and new, at the initial development stage of one bud and two leaves, and processed promptly, they will carry a tender fragrance.
Tea examples: Such as various Maojian and Maofeng teas, e.g., Duyun Maojian, Ziyang Maojian, Emei E Rui, Yandang Maofeng, etc.
3. Floral Fragrance Type
Tea emits aromas similar to various flowers. Depending on the character of the floral scent, it can be divided into two subtypes: fresh green floral and sweet floral. Fresh green floral aromas can include orchid, gardenia, chloranthus, Milan, honeysuckle, etc. Sweet floral aromas include magnolia, osmanthus, rose, and 'Mohong' fragrance. There are many varieties. Generally, when the fresh leaf tenderness is one bud and two leaves, and processing is appropriate, some floral characteristics can emerge.
Picture above: Fenghuang Dancong
Tea examples: Teas belonging to the floral fragrance type include Oolong tea (Qingcha), Scented teas, and some Green teas and Black teas. Oolong teas like Tieguanyin, Baozhong, Fenghuang Dancong, Shuixian, Langcai, Taiwanese Oolong, etc., have distinct floral notes. Scented teas have their respective floral aromas depending on the tea, with jasmine being a predominant one. Among Green teas, examples like Tongcheng Xiaolanhua, Shucheng Xiaolanhua, Yongxi Huoqing, high-grade Shulu Green Tea have an elegant orchid fragrance. As one of the world's three major high-aroma black teas, Qimen Black Tea (Keemun) has a delightful and unique fruity-floral aroma, specifically named "Qimen Xiang."
4. Fruity Fragrance Type
The tea emits aromas similar to various fruits, such as peach, honey peach, pear, Buddha's hand, orange, plum, citron, pineapple, longan, apple, etc.
Tea examples: Northern Fujian Oolong teas and some variety teas belong to this aroma type. Black teas often carry an apple-like fragrance, such as Bailin Gongfu, Dianhong Gongfu, etc.
5. Fresh Fragrance Type (Qing Xiang)
This aroma type includes fresh (qing), fresh-high (qing gao), fresh-pure (qing chun), fresh-clean (qing zheng), fresh-brisk (qing xian), etc. It is generally found in green teas where the fresh leaf tenderness is one bud with two or three leaves, and processing is timely and normal. Additionally, a few Yellow teas with lighter piling and insufficient drying fire, as well as Oolong teas with lighter rolling/oxidation and insufficient firing, may also have this aroma type.
Picture above: Tieguanyin
Tea examples: The fresh fragrance is typical of green teas, such as Zhuyeqing, Enshi Yulu, Mengding Huangya, and the fresh fragrance type of Tieguanyin.
6. Sweet Fragrance Type:
This aroma type includes fresh-sweet, sweet-floral, dried fruit, sweet date, orange, honey, longan, etc. When the fresh leaf tenderness is one bud with two or three leaves and processed using black tea methods, these characteristics may appear.
Picture above: Golden Thread Dian Hong
Tea examples: Sweet fragrance is the typical aroma of Gongfu Black Teas, such as Yihong Gongfu, Dianhong Gongfu, Minhong Gongfu, etc.
7. Fire Fragrance Type (Huo Xiang)
This occurs when the fresh leaves are relatively old, contain more stems, and undergo high, sufficient baking temperatures during manufacturing, causing sugar caramelization. This aroma type includes rice cake fragrance, high-fire fragrance, aged-fire fragrance, and rice crust fragrance.
Picture above: Rock Tea - Rougui
Tea examples: Teas belonging to this type include Huang Da Cha (Large Leaf Yellow Tea) and Wuyi Rock Tea (Yancha), etc.
8. Aged and Mellow Fragrance Type
Like Yunnan Pu'erh Tea, Guangxi Liupao Tea, and Hunan Dark Tea (Heicha), during long-term storage accompanied by continuous post-fermentation and other changes, they gradually develop a Chen Chun (aged and mellow) aroma over time. The "Aged Aroma" or "Chen Yun" highly regarded by many Pu'erh enthusiasts mainly refers to this type of aroma.
Tea examples: Teas of this type include aged Pu'erh tea, Liupao tea, etc.
9. Pine Smoke Fragrance Type
Any tea that undergoes a smoking process in the drying stage using pine, cypress, maple balls, vine, etc., generally possesses a pine smoke aroma.
Picture above: Lapsang Souchong (Zhengshan Xiaozhong)
Tea examples: Teas of this aroma type include Lapsang Souchong, Weishan Maojian, Liupao Tea, and raw dark tea (Hei Mao Cha), etc.
Often, the aroma is a comprehensive presentation of various types, possibly dominated by one or several. The various aroma types listed in the teas above are the result of evaluation and scientific examination by tea appraisal experts on hundreds of finished teas, serving as an important standard for assessing tea quality. Overall, generally, green teas are prized for being fresh and brisk, black teas for being strong and pure, scented teas for their pronounced floral fragrance, and Oolong teas (Qingcha) for being rich, mellow, and subtle.
When tasting tea, why not carefully savor what aroma type the cup you are holding belongs to? It will add elegance and fun to your daily tea drinking and appreciation.