Today's topic is a bit broad, focusing on understanding the aroma of Rock Tea. Take it as a casual read!

The understanding of Rock Tea's aroma is mainly reflected in Dry Aroma, Lid Aroma, Water Aroma, and Cup Bottom Aroma.

【Dry Aroma】

Refers to the tea scent possessed by the dry leaves. A good method to distinguish the quality of dry aroma is to heat the tasting cup with boiling water, pour it dry, place an appropriate amount of dry tea leaves into the cup, cover, and shake gently to smell the aroma.

When smelling the dry aroma, you can sense the dry fragrance of the tea leaves and detect any odd or miscellaneous odors, but it's not easy to distinguish the quality of the tea or identify its varietal characteristics at this stage.

Of course, some teas can well express their varietal characteristics even in dry form. For example: Qilan and Old Bush Shuixian, which have quite distinct varietal characteristics.

【Lid Aroma】

The fragrance left on the cup lid after the first infusion of tea is poured out.

Lid aroma is an important step in distinguishing the varietal characteristics and quality level of tea. The characteristics of many teas are very evident in the lid's aroma. Of course, lid aroma is also a crucial indicator for evaluating the quality of tea based on its fragrance.

The main expressions of tea on the lid are: varietal aroma (tea fragrance), floral notes, charcoal fire scent, fruity sweetness, etc.

Additionally, any odd or miscellaneous odors in the tea (if present) can be well assessed at this time. For example: smoky smell, '返青味' (returning greenness odor), etc.

 

 

【Water Aroma】

Refers to the aroma in the mouth after the tea soup is sipped.

This is a further deepening of the lid aroma, essentially a further confirmation of it.

【Cup Bottom Aroma】

Refers to the fragrance at the bottom of the gaiwan after several infusions, when the gaiwan is inverted and the tea leaves are taken out.

This aroma is a further confirmation of the tea's quality level, with a clear and subtle fragrance being superior. Of course, it is advocated that consistency among Lid Aroma, Water Aroma, and Cup Bottom Aroma is the best.

 

 

The influence of tea aroma on tea quality:

For the aroma of Rock Tea, floral and fruity notes are considered top-grade in tea. Tea fragrance and charcoal scent are essential characteristics of Rock Tea, while smoky taste, '返青味' (returning greenness), and other odd miscellaneous odors are major taboos in tea.

When evaluating tea aroma, special attention should be paid to:

Fresh Fragrance ≠ Grassy Odor, Tea Fragrance (Varietal Aroma) ≠ Floral Notes, Charcoal Scent ≠ Fruity Sweetness.

1. Fresh Fragrance vs. Grassy Odor

'Fresh fragrance' in Rock Tea refers to finished tea products made with light-fire processing, where the tea's inherent characteristics are good or the aroma performance is ideal. It specifically indicates Rock Tea processed with lighter roasting.

'Grassy odor,' on the other hand, results from insufficient fermentation time or inadequate pan-firing during processing, leading to a grassy taste. It is a characteristic of inadequate processing and can persist even after sufficient roasting.

Fresh fragrance relates to processing technique, while grassy odor is a quality issue.

2. Varietal Aroma vs. Floral Notes

These two essentially concern the relationship between commonality and individuality. All teas possess tea fragrance. In lightly fragrant teas, it can be difficult to distinguish between tea fragrance and floral notes. Some specific varieties like No. 105 (Huangguanyin) have a varietal aroma somewhat similar to floral notes. However, for distinguishing between tea fragrance and floral notes, varietal aroma tends to be sharper and more pungent, while the aroma of floral teas is more subtle and restrained.

3. Charcoal Scent vs. Fruity Aroma

Charcoal scent is mainly distinguished in medium to full-fire teas. It manifests as a caramel-like aroma on the lid, primarily noticeable in the first three infusions. Fruity aroma, however, may only become apparent after the second or third infusion.

Understanding Rock Tea aroma relies on focusing on comparison and accumulation during the tasting process to make good distinctions.

 

 

Regarding the several aromas mentioned earlier:

Tea Fragrance:

Refers to varietal aroma, the inherent fragrance of each tea variety.

Floral Notes:

A pollen-like aroma exhibited in fresh, fragrant tea products.

Fruity Sweetness:

Refers to the honey-like or creamy fruity aroma perceived when brewing medium or medium-to-full fire tea products.

Charcoal Scent:

Refers to the charcoal fire aroma present in medium or medium-to-full fire tea products. It should be distinguished from 'burnt aroma' (a coffee-like smell produced by excessively high or rapid roasting).

Fresh Fragrance:

Specifically refers to an aroma type of Rock Tea made using light roasting techniques in Wuyi Rock Tea processing. Different from the 'ripe' or 'cooked' aroma type of full or medium fire.

Regarding Fresh Fragrance and Ripe Aroma:

Generally, fresh fragrant Rock Tea primarily uses light roasting, while ripe aromatic Rock Tea uses full fire. Medium-fire tea products might exhibit either light fragrance or ripe aroma, making complete categorization difficult.

Floral notes necessarily appear in fresh fragrant Rock Tea, while fruity aroma must come from ripe fragrant tea products. Fruity notes in fresh fragrant tea or floral notes in ripe fragrant tea are exceptional cases, or perhaps considered rare, exquisite products. Personally, I believe it's unlikely.