What is 'Water Path'?

The commonly used tea term "water path" often heard when drinking tea refers to the sensation caused in the entire related swallowing passage during the process of swallowing the tea broth. Water path is a very important concept in tea tasting, generally distinguished by its thickness or thinness. It refers to the aspect of water quality and mouthfeel and should not be confused with the texture of the broth.

How to Distinguish Spring Tea from Autumn Tea?

Judging from the color, aroma, and shape of the dry tea leaves: For green tea, a lush green color; for black tea, a dark black color; tea leaves that are plump, heavy, and substantial, or have many white hairs; and for black tea and green tea, tightly rolled strips, or for pearl tea, tightly rounded granules, along with a rich and fragrant aroma, are characteristics of spring tea. For green tea, a yellowish-green color; for black tea, a dull red color; tea leaves that vary in size, with thin, light, and small leaves, and a relatively mild aroma, are signs of autumn tea.

The Aroma-Enhancing Role of Tea Stems

The aromatic substances in tea are mainly found in the tea stems and the main veins of the tender leaves. The aroma intensity decreases from the first leaf to the third leaf, while the tea stems contain the highest concentration of aromatic substances. Because the tender stems have a higher content of aromatic substances than the tender leaves. Therefore, compressed teas often include tea stems to retain appropriate gaps conducive to later fermentation; tea stems contain a considerable amount of aromatic substances, and having an appropriate amount of tea stems is necessary to produce tea with high aroma and rich flavor.

How Many Grams of Tea Leaves Are Appropriate?

Green Tea: Green tea generally has a lighter taste and is lighter in weight, so it is appropriate to use 3-4 grams. Black Tea: Black tea is generally fermented, has a mellow taste, and it is appropriate to use 5-6 grams. Using too much can make the tea broth bitter. Oolong Tea: Oolong tea generally has larger leaves, so more dry leaves should be used, typically 8-9 grams. Dark Tea: Such as Pu-erh tea, Liubao tea, etc. The degree of fermentation and the age of the tea are important factors in determining the amount of tea leaves to use.

The Misconception of Re-roasting Aged Tea

If aged tea is stored successfully and properly, it does not need to be re-roasted. Some tea enthusiasts believe that aged Tieguanyin, rock tea, Dancong, etc., must be periodically re-roasted with high firing to have storage value. However, they do not realize that if aged tea undergoes multiple firings, the leaves will become carbonized. When tasted, the tea will feel thin and hollow in the mouth, losing the true flavor of aged oolong tea.