What are the key factors that can cause tea to have a strong aroma but a weaker flavour?
In this case, just my blind guess , the initial green tea was old or some cheap summer harvest ( it's kinda common practice how to use up not sold green tea ) .
The jasmine implemented for scenting ( or blending ) was fresh. So the tea absorbed the aroma of jasmine but in taste it is not something very strong ( like if u drink jasmine flowers on it's own , the taste is flowery but like mild ).
In other cases , like black tea, it would be re-roasting old ( or humid stored ) leaf. It will create roast / chocolate aroma but the taste in the leaf is gonna be bland because it was previously " brewed " in very humid environment. All those "ti xiang" , "gao xiang" blacks like Zhong Guo Hong or any Fujian style going to the ***t in a year in GZ tea market because of that "brewed by humidity " defect, unless stored in separate 250g boxes ( for example ) sealed up.
The jasmine implemented for scenting ( or blending ) was fresh. So the tea absorbed the aroma of jasmine but in taste it is not something very strong ( like if u drink jasmine flowers on it's own , the taste is flowery but like mild ).
In other cases , like black tea, it would be re-roasting old ( or humid stored ) leaf. It will create roast / chocolate aroma but the taste in the leaf is gonna be bland because it was previously " brewed " in very humid environment. All those "ti xiang" , "gao xiang" blacks like Zhong Guo Hong or any Fujian style going to the ***t in a year in GZ tea market because of that "brewed by humidity " defect, unless stored in separate 250g boxes ( for example ) sealed up.
-
sweet_test
- New user
- Posts: 1
- Joined: Tue Sep 03, 2024 2:34 am
When brewing tea, the balance between aroma and flavor can be affected by several factors related to your teaware and brewing technique:
Teaware Preheating: Skipping the preheating of your teapot and cups can cause the water temperature to drop when added, leading to a brew that is aromatic but not as flavorful. This happens because the cooler temperature doesn't extract all the flavor compounds effectively, even though the aromatics are still released.
Teaware Material: The material of your teapot can also play a significant role. Porous materials like clay can enhance the aroma by absorbing and slowly releasing flavor compounds, but this might also reduce the intensity of the flavor in your tea, especially if the pot has been used extensively.
Water Temperature: Finally, the temperature of the water is crucial. Water that’s too hot can destroy delicate flavor compounds and increase bitterness, enhancing aroma but compromising taste. Conversely, water that's not hot enough might fail to extract sufficient flavor from the tea leaves, although the aroma might still be detectable.
Adjusting these elements can help you find the right balance for a perfect cup of tea.
I found an article in Google that has a more comprehensive introduction: Five Possibilities Why Your Tea Smells Good But Taste Not
Teaware Preheating: Skipping the preheating of your teapot and cups can cause the water temperature to drop when added, leading to a brew that is aromatic but not as flavorful. This happens because the cooler temperature doesn't extract all the flavor compounds effectively, even though the aromatics are still released.
Teaware Material: The material of your teapot can also play a significant role. Porous materials like clay can enhance the aroma by absorbing and slowly releasing flavor compounds, but this might also reduce the intensity of the flavor in your tea, especially if the pot has been used extensively.
Water Temperature: Finally, the temperature of the water is crucial. Water that’s too hot can destroy delicate flavor compounds and increase bitterness, enhancing aroma but compromising taste. Conversely, water that's not hot enough might fail to extract sufficient flavor from the tea leaves, although the aroma might still be detectable.
Adjusting these elements can help you find the right balance for a perfect cup of tea.
I found an article in Google that has a more comprehensive introduction: Five Possibilities Why Your Tea Smells Good But Taste Not
This is the answer.aet wrote: ↑Tue Sep 03, 2024 10:18 pmIn this case, just my blind guess , the initial green tea was old or some cheap summer harvest ( it's kinda common practice how to use up not sold green tea ) .
The jasmine implemented for scenting ( or blending ) was fresh. So the tea absorbed the aroma of jasmine but in taste it is not something very strong ( like if u drink jasmine flowers on it's own , the taste is flowery but like mild ).
In other cases , like black tea, it would be re-roasting old ( or humid stored ) leaf. It will create roast / chocolate aroma but the taste in the leaf is gonna be bland because it was previously " brewed " in very humid environment. All those "ti xiang" , "gao xiang" blacks like Zhong Guo Hong or any Fujian style going to the ***t in a year in GZ tea market because of that "brewed by humidity " defect, unless stored in separate 250g boxes ( for example ) sealed up.