Key Characteristics of High-Quality Tea 🌳

Embarking on the tea path reveals the importance of accurately evaluating the characteristics of high-quality tea. Descriptions alone are often insufficient—one must develop knowledge through personal experience to confirm or refute the qualities of good tea as defined by other tea masters. Both the brewing method and the quality of the tea significantly influence the characteristics listed below—well-brewed tea demonstrates these qualities much more clearly than poorly prepared tea. Thus, honing the art of brewing, selecting the right teaware, and paying attention to details are crucial. So, let’s begin…

A good tea immediately rises to the upper palate, naturally and evenly reaching the back of the throat. You can feel it equally in all parts of the throat, wherever you direct your attention. This is a very important characteristic, as even beginners can instantly notice the difference.

Tea should have a lasting aroma that gradually rises through the throat and into the nasal cavity. Low-quality aromas always “sit” on the outer surface of the face and disappear quickly. In contrast, the aroma of good tea can linger in the nose even after several cups.

⚪️ Hui Gan (回甘) — Returning Sweetness

High-quality tea should transition smoothly, quickly, and harmoniously through five flavor stages: bitterness, sharpness, “gan,” sourness, and sweetness. The third stage, “gan,” is more of a sensation than a flavor. It is akin to the freshness of mint or the crispness of winter air. The word “hui” means “return,” so the entire term refers to a transformation of sensations: a clean bitterness at the back of the throat gradually gives way to a fresh, minty sweetness, which intensifies with each breath and becomes the dominant sensation. The strength and persistence of returning sweetness are important criteria for evaluating the quality of tea leaves.

🟡 Sheng Jin (生津) — Saliva Secretion

This is the process of saliva secretion from the cheeks, tongue surface, and underside of the tongue after drinking tea. It should occur naturally, without strain. During tea tasting, the first sip and the sensations during and after it are critical. Some tea components create an astringent or dry feeling in the mouth, which then transforms into moistness. However, not all astringency is accompanied by this sensation; some teas cause intense dryness and stickiness in the mouth, like the feeling of unripe persimmon. Naturally, such tea is difficult to consider good.

🟠 Hou Yun (“hou” — throat, “yun” — rhyme, 喉韵) — Throat Melody

This is the sensation that arises in the upper part of the throat after a sip of tea. It is often perceived as a pleasant sweetness and freshness. Hou Yun is associated with the depth and fullness of a tea’s flavor.

Different types of tea exhibit Hou Yun to varying degrees, with Sheng Pu'er and Wuyi rock oolongs having the most distinct and vibrant expressions. The strength and duration depend on the quality of the raw material and its mineral richness. Hou Yun may be faint or absent in those accustomed to smoking.

Unpleasant sensations in the throat are a clear sign of poor tea quality or careless preparation. “Smoothness” is the key word for good tea. It should feel silky and soft. For this reason, high-quality tea quenches thirst effectively.

🔴 Ti Gan (体感) — Bodily Perception

The physical sensations experienced in the body after drinking tea reflect the biological activity of the tea infusion. These sensations do not always directly indicate the quality of the tea, as they are a subjective reaction influenced by the individual’s physical condition and the tea’s brewing conditions.

🟣 Cha Qi (茶气) — Energy/Strength

This strength can be described as the tea’s ability to alter the drinker’s perception through its consumption. It is sometimes referred to as “psychedelic,” “energetic,” or characterized by other qualities. However, it is essential to understand that this is not the sensation itself but the tea’s capacity to create such states. It describes the potential of tea to shape a unique experience for the drinker.

This phenomenon is more familiar to seasoned tea enthusiasts and is directly related to the number of mindful tea practices one has engaged in, as well as one’s exposure to “good teas”.