Beginners learning to drink tea are often easily captivated by its aroma. "How fragrant..." is indeed an exclamation of praise for tea, showcasing its charm of "captivating people with its fragrance."

However, the charm of tea should not remain only at the level of "fragrance," and tea aroma itself has different layers. The true aroma of tea should be a natural, light fragrance, a contained fragrance, one that lingers in the mouth and cheeks. It is subtle and emanates from its intrinsic quality. Some aromas, unnatural ones, often raise suspicion; they might be mere "floating fragrances" used to掩盖 inferior quality, which requires attention.

Different types of tea have different taste profiles and aromas. Today, Brother Tie will explain in detail the different levels of tea fragrance. When we savor tea, careful study will reveal its wonders and乐趣.

Tea aroma is generally divided into five levels: Floating Aroma, Aroma Entering Water, Water Containing Aroma, Water Generating Aroma, and Water as Aroma.

When first entering the world of tea, experiencing these different levels of aroma relies mainly on repeated comparisons, with a focus on the allocation of attention.

First Level: Floating Aroma

The most basic tea fragrance, Floating Aroma, is superficial and飘荡. It can be smelled but not tasted. Its characteristic is that it散发 into the air during brewing, and on the茶汤, cup lid, etc., it smells very fragrant. But upon entering the mouth, the fragrance decreases significantly, or there is almost no aroma.

Second Level: Aroma Entering Water

The ordinary tea fragrance, Aroma Entering Water, means most of the茶香 disperses, with a small part融入 the tea soup. The experience of such tea fragrance is: it smells very fragrant, and also tastes fragrant when drinking, but not as fragrant as it smells.

Third Level: Water Containing Aroma

The good tea fragrance, Water Containing Aroma, means a small part of the茶香 disperses, and most of it integrates into the tea soup. The aroma integrated into the tea soup sinks,一部分散发 from the mouth and teeth,一部分散发 from the throat. To experience such tea fragrance, the method is: hold your breath when the tea soup enters the mouth; after the tea soup goes down the throat, close your mouth, and exhale slowly and deeply through the nose, paying attention to体验 the source of the fragrance.

Fourth Level: Water Generating Aroma

The superior tea fragrance, Water Generating Aroma, has an excellent degree of integration between the茶香 and the tea soup. It hardly smells fragrant, but after drinking, the fragrance slowly emerges from deep within the throat, exceptionally持久. The汤感 of such tea is usually relatively oily and smooth.

Fifth Level: Water as Aroma

The顶级 tea fragrance, Water as Aroma. This type of tea must be high-quality Fu Tea with excellent raw materials, processing, and aging. Its aged aroma is rich and浓郁, completely merging with the tea soup. Wherever the tea soup flows, the aged aroma follows. Moreover, the tea soup presents a wonderful sense of "melting" along with the挥发 of the tea fragrance. Drinking it gives a marvelous feeling of "the soup is the fragrance, the fragrance is the soup."

The Orchid Fragrance of Anxi Tieguanyin is the True Aroma

The most enchanting aspect of Anxi Tieguanyin is its lofty orchid fragrance. The orchid fragrance we refer to is actually a special tea aroma similar to orchid scent, leaving a very deep impression. However, not all Anxi Tieguanyin tea has this orchid fragrance; only a少数 of successfully produced high-quality products will exhibit a pronounced and馥郁 orchid aroma. This orchid fragrance is natural and innate, unforgettable like the memory of first love. It is a natural, light fragrance, a contained fragrance, one that lingers in the mouth and cheeks. It is subtle and emanates from its intrinsic quality!