The Chinese believe in tea is based on two qualities: Bitter and Sweet. A well-balanced tea has a mild bitter attack but leaves a lingering sweet aftertaste. An unbalanced, lousy quality or poorly brewed tea will yield a taste that is too bitter or too sweet.
When tasting tea, you begin by inhaling the fragrance. This activates your olfaction, otherwise known as your sense of smell. The aromas pass through the nose and reach the sensors of the olfactory bulb, which provides the first impression of the bouquet. Once the tea liquor is in the mouth, retronasal olfaction or internal olfaction is activated by exhaling through your nose. The combination of both external and internal smell olfaction completes your tea aroma experience.
Our five senses: sweet, sour, bitter, salty, and umami (umami is a loaned word from Japanese meaning "tasty") are odourless. However, they serve to suppress or enhance the sensation of aromas through retro-olfaction. Temperature is very important for the perception of taste. Sweetness is enhanced when the tea is very hot while the bitterness, saltiness and umami become less perceptible at high temperatures. Sour remains relatively consistent in sensitivity across temperature variation. The flavour of the tea is a complex perception obtained by combining the taste sensations perceived on the tongue (taste), the aromas perceived via the olfactory and retronasal routes (smell) and the tactile and thermal sensations perceived in the mouth (touch). All this sensory information reaches the brain without you being able to distinguish it. All this makes appreciating tea a magical experience. Which we hope you will enjoy today!