Why does aged tea taste smoky?

Typically, the tea aura is more noticeable in aged and fermented teas, mainly shengs, although it is also present in green teas, but less pronounced. As a rule, the presence of tea smoke is combined with a smoky aroma and taste.

Tea leaves are rich in various substances: in addition to polyphenols, caffeine and amino acids, they contain fat-soluble substances such as fatty acids, carotene and some volatile aromatic compounds. These substances are relatively light and dissolve in water. When the tea infusion reaches a certain high temperature, a temperature gradient arises between its upper and lower layers, and water vapor is formed. However, due to the presence of this "oil" film, the vapor cannot immediately evaporate into the air.

The appearance of a tea aura on the surface of the infusion is a normal phenomenon that can be used as a guide when choosing tea. However, the presence or absence of an aura is not the only criterion for tea quality, and a rich aura does not always indicate high quality. Many tea lovers note that tea with an aura has a richer taste and a thicker consistency compared to tea without an aura. This is due to the higher concentration of substances in the infusion.

The presence of tea haze and smoked aroma is normal and can indicate good quality tea. But not always! Sometimes there can be a lot of haze, but the tea is not very tasty. And sometimes the tea is very tasty, but there is almost no haze. The main thing is the taste and aroma of the tea. Why does this happen? Let's figure it out together.

Reasons for the appearance of a smoky aroma in tea

1. Oxidation and fermentation:

• Microbiological activity: During the aging process, various microorganisms actively multiply in tea, which decompose complex organic compounds into simpler ones. Among the decay products may be substances with a smoked aroma.
• Oxidation of Polyphenols: The polyphenols in tea oxidize over time when exposed to oxygen. The oxidation products can have smoky aromas.

2. Interaction with the environment:

• Influence of containers: If tea is stored in wooden barrels or bamboo baskets, wood resins and other components can penetrate into the tea leaves, giving them a specific aroma.
• Effect of humidity and temperature: Changes in humidity and temperature where tea is stored can also affect its aroma. High humidity increases the activity of microorganisms, and high temperatures accelerate oxidation processes.
• Smoking: Some teas, such as lapsang souchong, are smoked to impart their characteristic smoky aroma. Even if an aged tea has not been smoked directly, traces of this treatment may remain in it for a long time.
• Fermentation: When tea leaves are fermented, complex biochemical processes occur that produce various aromatic compounds. Some of these may have a smoky flavor.

It is important to remember: A smoked aroma in tea is not always a sign of high quality. Sometimes it can be caused by improper storage conditions or technological violations. Therefore, when choosing tea, you should focus not only on the aroma, but also on its other characteristics, such as taste, color of the infusion and aftertaste.

Why do many people like the smoked flavor?

• Complexity and Diversity of Flavor: The smoked flavor adds depth and complexity to the tea, making it more interesting to taste.
• Associations with warmth and comfort: The smell of smoke is often associated with the warmth of a home, which creates a pleasant feeling.
• Exotic: For many people, the smoked flavor is something unusual and exotic that attracts their attention.

How to evaluate smoked flavor in tea?

• Aroma of dry leaf: Already during brewing you can feel the smoky aroma of dry tea leaves.
• Aroma of the infusion: The smoked aroma is most pronounced in a hot infusion.
• Flavor: Smoked flavor can range from light smoky notes to a more pronounced smoked taste.

The smoked aroma in sheng puer is the result of complex processes that occur in the tea leaf during aging. It gives the tea its uniqueness and depth of taste, but is not the only criterion for its quality.

Tea leaves contain many different useful substances. In addition to the vitamins and minerals we know, they also contain fats. When we pour boiling water over tea, these fats dissolve and rise to the surface, forming a thin film. Many tea lovers say that smoky tea seems richer and tastier. This is because such tea contains more useful substances.

Enjoy the variety of aged tea aromas and discover new taste sensations!