1. The Science Behind Tea Flavors
Polyphenols: Cause bitterness/astringency (e.g., young sheng pu’erh).
L-Theanine: Creates umami (e.g., gyokuro green tea).
Volatile Compounds: Produce aromas (e.g., jasmine’s benzyl acetate).
2. Advanced Descriptive Terms
Umami: Savory, brothy (common in shaded teas like matcha).
Astringency: A drying, puckering feel (not always negative—e.g., brisk Assam).
Terroir-Driven Notes:
Wuyi Rock Tea: Mineral ("yan yun" or cliff rhythm).
Yunnan Pu’erh: Earthy, woody.
3. The "Wheel of Tea Flavors" Technique
Start broad (fruity, floral, roasted).
Narrow down (stone fruit → peach → ripe peach).
Compare opposites (honey vs. caramel, almond vs. walnut).
Example Tasting Note:
"This Dian Hong black tea has a malted chocolate aroma, a honeyed mid-palate, and a long finish with raisin-like hui gan. The body is round, with mild astringency balancing the sweetness."
Practice With: TeaTeaPot’s single-origin teas for terroir comparisons.
