The aroma of tea is complex in composition and its formation is influenced by many factors. Variety, region, cultivation conditions, fresh leaf quality, and processing methods all affect the aroma of tea. Famous tea expert Shi Zhaopeng, in his edited book 'Tea Evaluation and Inspection', summarized the aromas of finished tea into the following nine types. Let's take a look together: what aroma type does the tea in your cup have?

1 Pekoe Aroma Type (Hao Xiang)

Dry tea leaves with evident white pekoe (hao) release a distinctive aroma when brewed, known as 'hao xiang' (pekoe aroma). Any fresh leaves with white pekoe, having a tenderness of at least one bud and one leaf, may develop this aroma through normal tea processing.

Tea examples: Silver Needle teas typically have a characteristic pekoe aroma. Additionally, some Maojian and Maofeng teas have a tender aroma with hints of pekoe. Examples include Baihao Yinzhen, Junshan Silver Needle, and Huangshan Maofeng.

2 Tender Aroma Type (Nen Xiang)

A fresh, tender aroma of the tea leaves. 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 aroma.

Tea examples: Various Maojian and Maofeng teas, such as Duyun Maojian, Ziyang Maojian, Emei E'rui, and Yandang Maofeng.

3 Floral Aroma Type (Hua Xiang)

The tea emits aromas similar to various flowers. Depending on the freshness or sweetness of the floral note, it can be further divided into green floral and sweet floral aromas. Green floral aromas may include orchid, gardenia, chloranthus, milan, and honeysuckle. Sweet floral aromas include magnolia, osmanthus, rose, and 'Mo Hong' rose. There are many varieties. Generally, when fresh leaves have a tenderness of one bud and two leaves and are processed properly, they can exhibit some floral characteristics.

Tea examples: Teas belonging to the floral aroma type include oolong tea, scented tea, and some green teas and black teas. Oolong teas like Tieguanyin, Baozhong, Fenghuang Dancong, Shuixian, Langcai, and Taiwanese oolongs have distinct floral aromas. Scented teas have their respective floral aromas depending on the tea, with jasmine being a predominant note. Among green teas, examples like Tongcheng Xiaolanhua, Shucheng Xiaolanhua, Yongxi Huoqing, and high-grade Shulu have an elegant orchid fragrance.

4 Fruity Aroma Type (Guo Xiang)

The tea emits aromas similar to various fruits, such as peach, pear, bergamot, 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 aroma, such as Bailin Gongfu and Dianhong Gongfu.

5 Fresh and Clean Aroma Type (Qing Xiang)

This aroma type includes fresh, clean, high-pitched, pure, upright, and brisk notes. It is generally found in green teas where the fresh leaves have a tenderness of one bud and two or three leaves and are processed normally and promptly. Additionally, a few yellow teas with lighter pile-fermentation and insufficient drying/firing, as well as oolong teas with lighter shaking/rolling and insufficient firing, may also have aromas belonging to this type.

Tea examples: The fresh, clean aroma is typical of green teas, such as Zhuyeqing, Enshi Yulu, and Mengding Huangya. Furthermore, the 'Qing Xiang' (light fragrance) type of Tieguanyin also belongs to this aroma type.

6 Sweet Aroma Type (Tian Xiang)

This aroma type includes fresh sweet, sweet floral, dried fruit, sweet date, orange, honey, and longan aromas. When fresh leaves have a tenderness of one bud and two or three leaves and are processed using black tea methods, these characteristics may appear.

Tea examples: Sweet aroma is the typical aroma type for Gongfu black teas, such as Yihong Gongfu, Dianhong Gongfu, and Minhong Gongfu.

7 Roasted/Fired Aroma Type (Huo Xiang)

When fresh leaves are relatively old, contain more stems, and undergo high-temperature, sufficient baking during processing, causing caramelization of sugars. This aroma type includes rice cake aroma, high-fire aroma, well-done fire aroma, and rice crust aroma.

Tea examples: Teas belonging to this type include Huang Da Cha and Wuyi Rock Tea.

8 Aged and Mellow Aroma Type (Chen Chun Xiang)

Teas like Yunnan Pu-erh, Guangxi Liubao Tea, and Hunan Dark Tea, during long-term storage accompanied by continuous post-fermentation and other changes, gradually develop an aged and mellow aroma over time. The 'aging gracefully' and 'aged charm' highly regarded by many Pu-erh enthusiasts mainly refer to this type of aroma.

Tea examples: Teas belonging to this type include aged Pu-erh and Liubao tea.

9 Pine Smoke Aroma Type (Song Yan Xiang)

Any tea that undergoes a smoking process during the drying stage using pine, cypress, maple balls, or rattan, generally possesses a pine smoke aroma.

Tea examples: Teas belonging to this aroma type include Lapsang Souchong (a smoked black tea), Weishan Maojian, Liubao Tea, and unprocessed dark tea (Hei Mao Cha). Often, the aroma is a comprehensive presentation of various types, possibly dominated by one or several.