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 flavor in the mouth, often expressed as "thick," "thin," "heavy," or "light."

3. Aroma

Produced during the processing of fresh leaves, it can be classified as uplifting, balanced, or deep.

4. Bitterness and Astringency

Bitterness is a taste, while astringency is a sensation. Bitterness is caused by the alkaloids in tea leaves, and astringency is the contraction of delicate tissues in the mouth.

5. Returning Sweetness

Refers to the sweetness produced as the bitter taste transforms and disappears in the mouth.

6. Salivation

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

7. Astringency

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

8. Sweet Aftertaste and Sweet Quality

Ways to express sweetness.

9. Liquor Texture

Different sensations brought by the tea soup to the mouth, such as smooth, melting, lively, sandy, thick, thin, or sharp.

10. Layering

Refers to the sequence of sensations experienced in the mouth, such as the transition of aroma and flavor.

11. Throat Feel

The sensation in the throat after tasting tea, such as sweet, moist, or choking.

12. Fullness

Refers to the rich substance of the tea soup that gives a full feeling in the mouth.

13. Smoky Flavor

Produced by artificial baking, not necessarily a bad smell; it has a roasted aroma that can transform into other fragrances over time.

14. Fruity Sourness

A fresh sour taste in the tea soup, like fresh sour fruit.

15. Sourness

Caused by excessive moisture during rolling or pressing before drying.

16. Watery Taste

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

17. Green Taste

Caused by insufficient temperature or time during fixation; severe cases may have a "grassy" smell.

18. Choking Throat

Uncomfortable sensations like excessive dryness, difficulty swallowing, tightness, or itching in the throat after tasting tea.

19. Tea Energy

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

20. Aged Charm

The charm produced by aging over time, often felt in older teas.

21. Tea-Water Separation

When the tea soup enters the throat, the mouth retains a watery sensation rather than a tea taste.

22. Melts in the Mouth

Tea soup naturally slips down the throat without needing to swallow consciously.

23. Crisp

Tea soup from well-stored aged tea leaves a crisp, clear sensation in the mouth and teeth.

24. Spring Under the Tongue

The highest level of salivation, emphasizing the "spring" character meaning continuous flow.