Fresh and Tender

A fresh and pleasant aroma characteristic of finely processed tender tea, somewhat resembling the fragrance of cooked tender corn.

Chestnut Aroma

An aroma reminiscent of roasted chestnuts. It is a fragrance type typical of high-quality high-mountain tea.

Clear and High

A fresh, high, and refreshing aroma that is long-lasting.

Clear and Fresh

An aroma that is pure, fresh, and brisk.

Clear and Fragrant

An aroma that is pure, fresh, and pleasant, though not strong, yet very elegant. When the fragrance is slightly lower, it is described as "clear and pure."

Clear

An aroma that is fresh and brisk but with a slight greenish note.

Greenish Odor

An aroma with a grassy character, indicating insufficient firing in green tea processing or inadequate fermentation in black tea.

Note: The terms "clear and high, clear and fresh, clear and fragrant, clear, and greenish odor" describe closely related aroma types. In my experience, the differences in these aromas mainly result from the level of firing temperature during processing. Proper firing yields a clear and high fragrance, followed by clear and fresh, and clear and fragrant. If a greenish note appears, it is expressed as "clear" for a slight greenness, and "greenish odor" for a stronger green character.

Well-Fired

An aroma produced during tea drying when the temperature is high and the duration is long, resulting in thorough dryness and a fired fragrance.

High-Fired

An aroma produced during tea drying when the temperature is high and the duration is long, with a slight sense of over-firing.

Over-Fired

An aroma with thorough dryness and a slight scorched scent.

Scorched Odor

An aroma with thorough dryness and a strong burnt character, indicating a defective tea.

Sweet Aroma

An aroma with a hint of sugary sweetness. It is a typical fragrance of high-grade black tea. Green tea made from large-leaf varieties with good tenderness can also produce a sweet aroma.

Floral Aroma

An aroma resembling fresh flowers within the pure tea fragrance. It is characteristic of teas from superior cultivars, grown in favorable environments, and processed with excellent skill.

Cloudy Aroma

A special, high-quality aroma produced by green tea made from fine, tender leaves of large-leaf Yunnan varieties.

Subtle and Lasting Aroma

An elegant aroma that releases slowly and persists for a long time.

Honey-Orchid Aroma

An aroma combining sweetness (like baked sweet potato) with floral notes, often used to describe the special fragrance of Guangdong's "Baiye Gongfu" tea.

Aged Aroma

An aroma produced during the post-ripening and aging of tea, typically associated with Pu'er tea.

Impure

An aroma mixed with odors not inherent to the tea itself.