Tea tasting is an art that engages all five senses. This guide breaks down how to identify and describe the unique characteristics of black, green, and oolong teas, helping you develop a refined palate.

​​The Basics of Tea Tasting​​

  1. ​​Visual Inspection​​

    • Leaf appearance: Whole vs. broken leaves, color, texture
    • Liquor color: Golden (black tea), pale green (green tea), amber (oolong)

  2. ​​Aroma (Nose)​​

    • Dry leaf scent vs. steeped aroma
    • Common notes: Floral, fruity, malty, smoky, vegetal

  3. ​​Flavor Profile​​

    • Sweetness, bitterness, astringency, umami balance
    • Mouthfeel: Smooth, creamy, brisk, thin

  4. ​​Finish​​

    • Aftertaste duration and quality ("lingering" vs. "clean")

​​Black Tea Tasting Notes​​

  • ​​Assam (India)​​: Malty, bold, with notes of honey, tobacco, and dark chocolate
  • ​​Darjeeling (India)​​: Delicate, floral, with hints of muscatel grape and almond
  • ​​Keemun (China)​​: Wine-like, fruity, with smoky undertones

​​Key Descriptors​​:

  • Caramel, raisin, leather, spice, cherry

​​Green Tea Tasting Notes​​

  • ​​Sencha (Japan)​​: Grass-grassy, seaweed, with a sweet vegetal finish
  • ​​Dragon Well (China)​​: Chestnut, roasted nuts, with a smooth body
  • ​​Jasmine (China)​​: Floral, honeyed, with a clean aftertaste

​​Key Descriptors​​:

  • Steamed spinach, fresh-cut grass, lime zest, toasted rice

​​Oolong Tea Tasting Notes​​

  • ​​Tieguanyin (China)​​: Orchid, peach, with a creamy texture
  • ​​Da Hong Pao (China)​​: Roasted chestnut, cacao, mineral notes
  • ​​Milk Oolong (Taiwan)​​: Milky, honeydew melon, creamy mouthfeel

​​Key Descriptors​​:

  • Stone fruit, buttery, toasted sesame, floral

​​Conclusion​​

Practice regularly to refine your tea tasting skills. Keep a tasting journal to track your impressions and discover your preferences.