Nine Flavors of Chinese Tea

Whether you drink tea in an elegant tea room or in a cozy home environment, it is the aroma of tea that leaves the most vivid impression. Did you know that tea masters distinguish as many as 9 types of tea aromas? Let's figure out what they are and how to recognize them.

1. White lint scent (毫香型, háo xiāng xíng)

This aroma is typical for teas with pronounced white hairs on the leaves (baihao). When brewed, such teas emit a light, delicate aroma inherent in young leaves, which is associated with youth and freshness.

Examples of teas: White Peony (Bai Mu Dan), Silver Needles (Bai Hao Yin Zhen), Huangshan Maofeng.

2. Fresh aroma (嫩香型, nèn xiāng xíng)

This aroma is characteristic of young, fresh tea leaves, picked at an early stage of growth. It resembles the smell of fresh greenery and spring shoots, characteristic of young, freshly picked leaves.

Examples of teas: Du Yun Mao Jian, Zi Yang Mao Jian, Emei Shui Xia.

3. Flower scent (花香型, huā xiāng xíng)

Some teas have aromas reminiscent of fresh flowers, such as orchids, jasmine, or lily of the valley. Floral notes can be either fresh (青花香, Qīng huāxiāng ) or sweet (甜花香, Tián huāxiāng ).

Examples of teas include Tie Guan Yin, Feng Huang Dan Cong, Jasmine tea, and some green teas such as Luan Gua Pian.

4. Fruity aroma (果香型, guǒ xiāng xíng)

This aroma is reminiscent of fresh fruit - peach, pear, citrus or apple. It is characteristic of some oolong and red teas .

Examples of teas: Wuyi Shui Xian, Dian Hong (Yunnan black tea), Bai Ling Gongfu, Fujian oolongs.

5. Pure Aroma (清香型, qīng xiāng xíng)

This type of aroma can be described as fresh, clean and light. It is typical of green teas and some oolongs that have not been heavily fermented or roasted. It is associated with purity and natural freshness.

Examples of teas: Zhu Ye Qing (Green Tea from Bamboo Leaves), En Shi Yu Lu, Meng Ding Huang Ya.

6. Sweet aroma (甜香型, tián xiāng xíng)

The sweet aroma of tea can resemble the smell of honey, dried fruits or ripe berries. This aroma is often found in red teas that have undergone a fermentation process.

Examples of teas: Yi Hong (Yixing black tea), Dian Hong, Min Hong.

7. Roasting aroma (火香型, huǒ xiāng xíng)

This aroma is produced by the high-temperature processing of tea and may resemble toasted nuts, caramel, bread crust, or rice.

Examples of teas: Huang Da Cha, Wuyi Shan Cha (Wuyishan oolongs).

8. The aroma of aged tea (陈醇香型, chén chún xiāng xíng)

This aroma comes from teas that have undergone long storage and post-fermentation, such as pu-erh and hei cha. It can be deep, earthy, and slightly woody.

Examples of teas: Pu'er, Liu Bao Cha, Hei Cha (black tea from Hunan).

9. Resinous aroma (松烟香型, sōng yān xiāng xíng)

The aroma of smoked wood that is formed when tea is dried over an open fire or smoke. This aroma is typical of teas that have been dried over smoke from pine or cypress wood. It is reminiscent of the smell of a campfire or smoked food.

Examples of teas: Lapsang Souchong (Zheng Shan Xiao Zhong), some types of black tea.

Conclusion

The aroma of tea is its soul, capable of telling about the place of growth, conditions of collection and processing methods. Learning the nine main aromas of Chinese tea, we come closer to understanding the tea craft and the art of enjoying every sip, which can inspire, relax and give harmony.

From delicate floral notes to deep woody tones, each type of tea offers its own unique aroma. The next time you enjoy a cup of Chinese tea, try to identify which of the nine types it belongs to. This will make your tea drinking even more fun and mindful.