Tasting Terms

Work in progress…

kǔ 苦 / kǔwèi 苦味 — bitter

kǔsè — 苦涩 — bit­ter, astringent

gān 甘 / tián 甜 — sweet

huí gān 回甘 / huí tián 回甜 — return­ing (lin­ger­ing) sweetness

sè 涩 — astringency

shēngjīn 生津 — caus­ing salivation

hóu yùn 喉韵 — sen­sa­tion in the back of throat, lit­er­ally throat charm or throat rhyme

guān yīn yùn 观音韵 — the char­ac­ter­is­tic after­taste of Tie Guan Yin

yán yùn 岩韵 — the char­ac­ter­is­tic after­taste of Wuyi Yancha

chá qì 茶氣 — tea energy

yáng 陽 — warming

yīn 陰 — cooling

biaozhun 標準 — Stan­dard, as in express­ing the com­mon char­ac­ter­is­tics of a given style of tea, but not a stand out. Or, in yix­ing, the 5 stan­dard vari­a­tions of Shui Ping.

fajiao 發酵 — Fer­men­ta­tion, as in pu’er. Often (mis?)used to refer to oxi­da­tion.
yǎnghuà 氧化 — Oxidation.

清火 qing1huo3 — light fire
高火 gao1huo3 — high fire
足火 zu2huo3 -‘full’ fire

3 thoughts on “Tasting Terms

  1. This is inter­est­ing. I often read in tea ref­er­ences that astrin­gency should not be con­fused with bit­ter­ness. Yet, in Chi­nese it appears that the two are described using the same word.

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