23 words to help you accurately describe a cup of white tea
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Release date:
2021-08-05
Bitter
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Bitterness is a taste, while astringency is a sensation. Bitterness is produced by the theine compounds naturally present in tea leaves, while astringency arises from the contraction of delicate tissues in the mouth.
Aftertaste
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Refers to the process where bitterness transforms in the mouth, giving rise to a sweet sensation.
Quenching thirst
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Indicates that small bubbles continuously emerge from both cheeks, the tongue's surface, and the underside of the tongue.
Convergence
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After tasting tea, the tightness felt on the tongue and around the mouth is often a sign of astringency.

Sweet aroma, luscious texture
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It's a way of expressing both bitterness and sweetness.
Water-based
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Refers to the various sensations that the tea liquor evokes in the mouth—such as smooth, melting, lively, sandy, rich, light, and crisp.
Sense of depth
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The "layer" refers to the phenomenon of overlapping sensations, while "sequence" denotes the order in which these sensations occur. It describes the way tea liquor's aroma and flavor evolve as they unfold in the mouth.
Throat resonance
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After savoring the tea, the tea liquor leaves a sensation in the throat—sweet, smooth, slightly dry, and subtly sealing.

Full and plump
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Refers to the rich, full-bodied sensation that tea liquor leaves in the mouth.
Smoky flavor
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Produced during manual roasting, this doesn’t refer to an unpleasant smell—but rather a pleasant, smoky aroma that evolves over time. As it ages, the initial fragrance gradually dissipates and transforms, giving rise to entirely new, complex aromas.
Fruity sour flavor
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When tasting the tea soup, it has a savory flavor reminiscent of fresh, tangy fruit.
Sour taste
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It occurs when the moisture content is too high during pressing, as the leaves were not fully dried after withering.
Water taste
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Produced during storage, with a smell reminiscent of decaying plants.
Green flavor
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It occurs when withering temperatures are insufficient or the process doesn't last long enough, and in severe cases, it can result in a "green, fishy odor."
Chokehold
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After drinking tea, if your throat becomes overly dry, accompanied by difficulties in swallowing, tightness, and an itchy sensation, you may feel slightly uneasy or even irritable.
Tea energy
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It is produced when organic germanium from tea leaves combines with polysaccharides, dissolving them in water. Tea qi tends to appear more prominently in aged teas, often manifesting as hiccups, a warming sensation throughout the body, mild heat, or light perspiration.

Chen Yun
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The subtle charm that develops over time is often most noticeable in aged white teas with a few years under their belt.
Subtle fragrance
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The fragrance isn’t overt—its scent resides in the water itself. It emerges when you put your heart into it, but fades away if you’re indifferent.
Tea and water separation
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As the tea liquor slides down, what lingers in your mouth isn’t the taste of tea—but rather a watery aftertaste.
Melts in your mouth
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When the tea liquor enters your mouth, swallow naturally—no conscious effort required.
Cheerful
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After being aged and stored under excellent conditions, the tea liquor delivers a crisp, refreshing sensation in the mouth, leaving teeth feeling clean and invigorated.
Tongue-Bottom Spring Sounds
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The highest state of saliva production lies in the emphasis on the character "ming," which conveys a sense of continuous, unbroken flow.
Medicinal fragrance
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A common characteristic of aged white tea stored for many years is its rich, medicinal aroma, which often represents the pinnacle of an old tea's fragrance.
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