1. Tea character

Refers to the stimulating sensation in the mouth, including aroma and bitterness/astringency, often described as "strong" or "weak".

2. Tea quality

Refers to the richness of mouthfeel, often expressed as "thick", "thin", "heavy", or "light".

3. Aroma

Produced during the processing of fresh leaves, categorized as uplifting, mild, or deep.

4. Bitterness and astringency

Bitterness is a taste, astringency is a sensation. Bitterness is produced by theophylline in tea leaves, while astringency is the constriction of fine tissues in the mouth.

5. Sweet aftertaste

Refers to the sweetness that emerges as bitterness transforms and disappears in the mouth.

6. Salivation

Refers to continuous secretion of saliva on the cheeks, tongue surface, and under the tongue.

7. Convergence

The tightening sensation on the tongue surface and around the mouth after tasting tea, often a manifestation of astringency.

8. Sweetness and sugary texture

Ways to express sweet and sugary sensations.

9. Water character

Refers to different sensations the tea soup brings to the mouth, such as smooth, dissolving, lively, sandy, thick, thin, or sharp.

10. Layering

Refers to the sequence of mouthfeel, the changing sensation of tea soup aroma and flavor in the mouth.

11. Throat charm

The sensation the tea soup brings to the throat after tasting, such as sweet, moist, or throat-tightening.

12. Fullness

Refers to the substantial feeling in the mouth due to rich tea soup content.

13. Smoky flavor

Produced by artificial roasting, not necessarily an undesirable smell; it has a fire-roasted aroma that transforms into other fragrances over time.

14. Fruity acidity

Tasting the tea soup with a fresh, sour fruit-like flavor.

15. Sourness

Produced when the moisture content is too high after rolling but before sun-drying or pressing.

16. Watery taste

The separation of tea and water caused by improper brewing or storage.

17. Green taste

Produced by insufficient kill-green temperature or time; in severe cases, it may have a "grassy smell".

18. Throat tightening

Discomfort such as excessive dryness, difficulty swallowing, tightness, or itchiness in the throat after tasting tea.

19. Tea energy

Produced by the combination of organic germanium and polysaccharides in tea leaves dissolving in water. Tea energy often appears in aged teas, manifesting as burping, body warmth, heat, or light sweating.

20. Aged charm

The charm produced by aging over time, often felt in teas of a certain age.

21. Tea-water separation

When tea soup enters the throat, the mouth retains not tea flavor but a watery sensation.

22. Instant melting

Tea soup enters the mouth and naturally slides down the throat without conscious swallowing.

23. Refreshing mouthfeel

Tea soup from well-stored aged tea leaves the mouth feeling fresh and teeth clear.

24. Continuous salivation at the base of the tongue

The highest level of salivation, emphasizing the word "continuous," meaning an unending flow.