21 complex features of taste pu erh that you don't want to know(FOR LOVERS)

1.Tea nature: It refers to the stimulation of the taste of the tea soup after entering the mouth. It includes the aroma and bitterness, and is often described as "strong and weak".

2. Tea quality: refers to the fullness of the soup in the mouth after the tea broth is introduced. It includes smoothness, sweetness, sweetness, bottom and steeping resistance, which is often expressed as "thick and thin", "heavy and light".

3. Aroma: produced by the fresh leaves during the production process, mainly by the free type of catechins in the tea leaves. In the mouth, it is felt clearly on the palate, tongue, under the tongue, cheeks and in the throat.

4. Bitterness and astringency: Bitterness is a taste and astringency is a feeling. Bitterness is produced by theophylline in tea inclusions, and astringency is a manifestation of astringency of delicate tissues in the mouth.

5. sweetness: refers to the process of bitterness in the mouth after transformation to produce sweetness.

6. Rawing: refers to the constant gushing out of small bubbles from both cheeks, the surface of the tongue and the bottom of the tongue.

7. Astringency: after tasting tea, the tightness that appears on the tongue and around the mouth, mostly as a manifestation of astringency.

8. Gan rhyme: it is another expression of sweetness.

9. watery: refers to each different feeling brought to the mouth by the tea broth, such as smooth,disappear,activity,thick,thin,sharp.

10. hierarchy: It refers to the feeling of the transformation of the aroma and taste of tea soup in the mouth.

11. Throat rhythm: after tasting the tea, the tea soup brings the feeling of throat, such as sweet, moist, dry.

12. full: refers to the tea soup material rich and bring the mouth a sense of fullness.

13. smoky flavor: produced by artificial baking, not referring to the bad smell, with fire flavor, with time aging, will evaporate transformation and produce other fragrance.

14. fruit sour taste: tasting tea soup with a fresh taste, like fresh sour fruit flavor.

15. sour taste: in the kneading after not dried, pressed when the moisture contained in too high and produced.

16. Watery smell: produced in storage, with the smell of decaying plants.

17. Green taste: produced by insufficient temperature or time of greening, and will have a "green smell" when serious.

18. lock throat: after tasting tea, throat too dry, swallowing difficulties, tight and itchy discomfort, people feel restless, irritable, etc.

19. soup dense: dense, sound "warm", meaning a white layer of "mist" on the surface of the tea soup.

20. tea gas: is produced by the organic germanium in tea and polysaccharides combined with water dissolved. Tea gas is easy to appear in old tea, often manifested by hiccups, body warmth, fever, light sweating, etc.

21.Rhyme: the rhyme produced by time aging, often easy to feel in the old tea with a certain year.