Judge Tieguanyin tea in the four aspects(2)
3. Discussion on sweet aftertaste
Sweet aftertaste is one of the fascinating features of tie guan yin tea. Good tea has a lasting sweet aftertaste that leaves aroma in mouth for even hours, which is stunning. However, tie guan yin tea has many styles of sweet aftertaste:
Melliferous aftertaste:
Whether the light-fermented tea or medium-fermented tea, drinking the high-quality tea feels people sweet at throat immediately then it will spread to whole mouth and that’s lasting. However, the aftertaste is strong or weak, long or short and generally the stronger the better. The aftertaste is natural. The key point is to see the lasting time for some tie guan yin tea is excellent in aroma, mouthfeel and other index but is short in lasting time, so that would be not in high level.
Sweet aftertaste:
High grade medium-fermented tie guan yin tea has obvious sweet aftertaste while the light-fermented tea doesn’t have that feature. Melliferous and sweet aftertaste forms together and gives people mellow feeling, and that is the charm of the traditional tie guan yin tea. However, that is rare in high grade medium-fermented tie guan yin tea.
Promoting fluid production:
Good tea has obvious promoting fluid production effect after drinking. Even for hours after drinking, the fluid is still keeping flowing, which makes people feel fantastic. But not all tie guan yin tea is like that, only rare high grade tea has the quality. Higher the quality is, longer the promoting time lasts. If you’re lucky to taste the out-and-out tie guan yin King tea, you’ll find that your mouth is still full of sweet taste and fluid even after hours.
4. Scientifically regard the tie guan yin tea dregs
There has been always a dispute on tie guan yin tea dregs. Most people think that the integrity of tea dregs is the main referred element. They think tea with integrated tea dregs are good and the secondary on the other hand, which is actually incongruent to the practical technical situation. According to the process, the current tie guan yin tea could be divided into light-fermented tea and medium-fermented tea. The light-fermenting technics occupies an leading position currently for the technics is easy to form green, fresh and acerbic flavor while the unique orchid aroma is easy to be presented. Because the tea sells as high price, almost all tea men transform to light-fermenting technics. Another outstanding feature of the light-fermented tea is that it requires green tea water that seems like sweet mung bean soup but not the traditional golden. To achieve this goal, you need to get rid of the red edge of the leaf to damage the leaf artificially. Therefore, the tea dregs of light-fermented tea must be very crushed while that was caused by normal working procedure but not bad quality.
Comparatively speaking, the traditional medium-fermented process keeps the green leaf with red edge character. The tea water is golden as amber and that doesn’t require the removing of red edge, so the leaves are kept well and the visual effect is better.
In other words, the light-fermented tieguanyin tea dregs are definitely crushed while the traditional medium-fermented tie guan yin tea dregs are integrated. But, why there are almost no integrated tea dregs on the market? The reason is that the medium-fermented tea has been nearly become a history and the use of air-condition inevitably leads tie guan yin tea to the light-fermented technics, so it’s quite hard to find integrated tea dregs. It follows that the integrity of tea dregs have nothing to do with the tie guan yin tea quality but only represent different technical trend.
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