Is the lingering aroma in the cup a sign of high-quality Pu'er tea?
The “lingering aroma in the cup” (also known as “aroma retained in the cup”) or “cup bottom fragrance” refers to the practice of smelling the rim of the fairness cup right after pouring out the first rinse, and then smelling it again when it has cooled down slightly or after swirling it a few times.
Some tea enthusiasts believe that a Pu'er tea with a pronounced lingering aroma is of superior quality. However, this statement is too narrow-minded.
Firstly, those who regularly drink Pu'er tea know that it is not renowned for its aroma but rather for its taste. In terms of aroma, Tie Guan Yin has a rich and intense fragrance; whereas the aroma of Pu'er tea is more like that of a lotus flower—subtle and elegant.
Secondly, the retention of aroma in the cup of Pu'er tea is also influenced by factors such as the teaware (the material and shape of the cup), and the water used. Different teaware, due to their varying structures, can result in different infusions, aromas, and sensory experiences.
Lastly, there is no such thing as the best tea; the right one is the one that suits your palate. The quality of tea can be discerned through tasting. Overall, teas from different regions have unique aromas and tastes. For example, Lao Banzhang has a subtle aroma, with hints of plum when dry, but after steeping, the aroma in the leaves becomes less pronounced. On the other hand, blended teas from major producers may combine the characteristics of teas from various regions, but they tend to have a short-lived aroma and therefore generally do not exhibit the lingering aroma in the cup.
Therefore, while the “lingering aroma in the cup” can be one of the criteria for evaluating the quality of tea, solely pursuing this characteristic might lead to missing out on good teas. After all, the “lingering aroma in the cup” is due to the full-bodied and rich infusion of Pu'er tea, similar to how red wine coats the glass, but some high-quality teas do not exhibit this trait.
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