Smelling incense is more than simply smelling tea.

YuanJia131

Smelling fragrance is not just a simple sniff, but a sensory feast full of layers and fun. Here, we will share with you the professional "three-step fragrance method", allowing you to fully experience the unique charm of black tea aroma.

Dry aroma: Start the initial impression of tea aroma with dry aroma, that is, smell the aroma of dry tea before brewing. Place a small amount of dry tea in the palm of your hand or in a dry tea plant, gently rub the tea leaves to enhance the aroma, and then take a deep breath close to your nose. At this moment, you can feel the fresh and natural aroma of dried black tea, which may be a faint fragrance or a faint sweet fragrance. High quality dried black tea has a pure aroma without any impurities. These initial aroma characteristics unveil the first layer of black tea flavor and leave us with our first impression of this tea.

Hot Smell: Capturing the original aroma of tea soup is the process of smelling it while it is still hot after brewing. This step can capture the most authentic and rich aroma of black tea. When boiling water rushes into the bowl, quickly cover the lid, wait for a moment, then remove the lid and bring your nose close to the mouth of the bowl. The hot air carries a strong tea aroma and hits your face. At this moment, you can clearly smell the various aromas released by black tea under high temperature stimulation, such as the unique pine smoke aroma of Zhengshan Xiaozhong, the rich honey and caramel aroma of Dianhong, and the iconic "Qimen aroma" of Qimen black tea. These rich and unique aromas are the perfect embodiment of tea varieties, production areas, and production processes, as well as the unique charm of the hot aroma stage. Meanwhile, the hot smell can also help us determine whether the aroma is normal and whether there are any odors such as burnt, sour, moldy, etc. If these odors are present, it indicates that there may be problems with the tea during production or storage.

Cold Smell: Feeling the lasting aroma. Cold Smell refers to smelling the aroma of black tea after it has cooled, with the main purpose of determining the degree of persistence of the aroma. After drinking the tea soup, leave the bottom of the leaves in the lid bowl and let it cool for a moment before smelling it. High quality black tea can still emit a long-lasting and charming aroma even after cooling, with a long-lasting fragrance at the bottom of the cup, indicating that the tea has rich internal qualities and high content of aromatic substances. Poor quality black tea, on the other hand, will quickly dissipate its aroma with decreasing temperature, leaving almost no fragrance at the bottom of the cup. Cold aroma is like a reflection on a wonderful performance, allowing us to experience the charm of black tea aroma from another perspective and providing important criteria for judging the quality of black tea.

Through the three steps of dry smelling, hot smelling, and cold smelling, we explore the rich layers of black tea aroma like explorers. From the fresh opening, to the rich climax, and then to the long aftertaste, each stage is full of surprises and discoveries, allowing us to fully and deeply appreciate the unique charm of black tea aroma.