A cup of black tea embodies its form, color, fragrance, and flavor. Appreciating a cup of black tea, combined with personal experience, allows one to initially savor its taste. Tea master Changshan has compiled eight fragrance types essential for black tea appreciation.

Pekoe fragrance: Characteristic of teas made from tender buds or one bud, one leaf with fine white hairs, where the golden pekoe is prominent after proper processing, releasing a typical pekoe aroma when brewed.

Fresh fragrance: A pure, soft, and lasting aroma. Though not intense, it slowly diffuses, creating a pleasant sensation. This fragrance is typical of freshly made black tea from tender leaves.

Tender fragrance: A delicate, clean, and refreshing aroma, reminiscent of corn. Found in well-made premium teas from fine, soft leaf material.

Fire fragrance: Includes aromas like rice cake, high-fire, aged-fire, and roasted rice. Results from processing older leaf material with more stems, where sugars undergo caramelization during high-temperature drying.

Floral fragrance: Possesses various aromas similar to natural fresh flowers. Some special tea plant varieties develop this fragrance after the withering process.

Fruity fragrance: Exudes aromas resembling various fruits, such as longan. Some black teas carry an apple scent, while Lapsang Souchong has a distinct longan aroma.

Sweet fragrance: Includes fresh sweet, sweet floral, date, dried longan, and honey aromas. Typical of Congou black tea made from moderately plucked leaves.

Pine Smoke fragrance: Characteristic of teas smoked with pine, cypress, maple balls, or rattan during the drying process, such as Lapsang Souchong.