The Aroma of Tea

"Color, fragrance, taste, and appearance" are the four key quality factors of tea, with fragrance accounting for the largest proportion and the widest variety. In addition to the common floral and fruity aromas found in many types of tea, Pu'er tea also has unique aromas such as ginseng and aged fragrances. For beginners, identifying and distinguishing these aromas can be relatively difficult. For seasoned tea enthusiasts, however, the aroma of tea can be divided into five levels: "fragrance on water," "aroma entering water," "water containing fragrance," "water giving birth to fragrance," and "water is fragrance." In this article about tea fragrances, Lu Li will introduce several unique aromas specific to Pu'er tea and share some personal insights into the fragrance of Pu'er tea. Jujube and Caramel Aromas: Pyrazines, Pyrroles, and Furans Caramel aroma is a characteristic scent of Pu'er tea, especially in those made from coarser, older leaves that contain abundant pectin and sugars, which can produce more soluble sugars during fermentation. Many sugars have a naturally sweet aroma, and after caramelization, their fragrance becomes even richer, with a strong enhancing effect. When mixed with woody aromas, it can create an aroma similar to dried jujubes, which is a common…