There are many criteria for judging whether the tea is good or not. However, regardless of these criteria, when you drink a really good tea, your body will know it.
A small sip of good tea will definitely relieve your thirst of mountain climbing or jogging. There are three levels of saliva secreting, from high to low.
Inside of mouth
When tasting tea, the first sip is important, take a small sip and feel whether the cheeks secrete fluid. Among the ingredients contained in tea leaves, there are tea tannins and certain other ingredients that can stimulate the inner lining of the mouth to tighten and tighten, creating an astringent feeling as well as secreting of saliva. Not all astringent tastes will produce fluid inside mouth. There are some of the more inferior tea products, although the soap is very astringent, but it does not produce fluid, contrarily, it always feels like the inside of mouth curled up and cheek muscles spasmed uncomfortably. This kind of astringent taste but can’t produce the fluid, we call it “Astringent but Not Open”.
Surface of tongue
The tongue is responsible for the function of taste sensation, which should be unrelated to the production of body fluid, but in fact, the phenomenon of body fluid on the tongue is a fact of experience and affirmation for the average puerh tea taster.
Generally, good puerh tea that has been stored for a long time can achieve the efficacy of lingual fluid.
After the tea soup is swallowed by mouth, the saliva in the mouth will be secreted out slowly, feeling soft and soothing! Then you will feel the surface of the tongue very moist and silky, as if it is constantly secreting saliva, and then flowing to both side of cheeks.
It is like a piece of dry ice on the stage, and the creamy white soft smoke slowly rises and scatters to fill the whole stage.
In addition to the physiological sensation of quenching thirst and relaxation, the art of tea tasting is a step above that of fluid secreting of cheeks.
From the wild dominance and roughness of cheeks to the gentle and delicate of tongue, the most specific beauty of puerh tea through the history of time is fully expressed.
Bottom of tongue
When you taste the finest puerh tea, the tea soap is already extremely soft, reaching the realm of fragrance and tastelessness.
When the tea soup passes through the mouth and touches the bottom of tongue, the bottom side of tongue will slowly produce the feeling of fluid and constantly gush out tiny bubbles. This phenomenon of generating fluid under the tongue is known as “Spring Gushing Beneath Tongue”.
After a long aging of Puerh tea, the tea soup has turned extremely flexible, especially when it has reached the realm of melting in the mouth.
It is also because the tea tannins have disappeared through oxidation during the aging process and can no longer stimulate the cheeks or tongue to secreting fluid, but there are certain components that still can stimulate the effect to the bottom of tongue.
The beauty of “Spring Gushing Beneath Tongue” is indeed far more than that of cheeks or tongue.
The process of secreting fluid is gentler and more continuous, the phenomenon is more delicate and lighter, and the feeling is more supple and peaceful.
Good tea often comes with “sweetness”, and the strength and persistence of the sweetness is often used as an indicator of good tea.
In actual experience, sweetness is often associated with the taste of tea.
The aftertaste brings us a pleasant experience. This “Bitter to Sweet” aftertaste is more dramatic than the sweetness that immediately appears in mouth, which is more often associated with good tea quality.
We will try to list some of the ingredients that may contribute to sweet aftertaste.
The organic acids in tea will stimulate the salivary glands to secrete in order to produce the feeling of “sweetness”.
Flavonoid taste performance is very special, the very first taste shows a little bitter, but after a period of time one can feel a natural sweet taste. And the higher the flavonoid content, the more obvious of sweetness and mellow smell.
After consulted with a senior researcher of an international tea company, he believed that theanine is the main substance for sweet aftertaste of green tea. However, it cannot account for oolong tea type because many of these ingredients have been consumed after roasted for a long time.
The catechins also contribute to sweet aftertaste.
Tea soup contains polysaccharides. These polysaccharides themselves do not have a sweet taste, but have a certain viscosity, so they will linger in mouth. And saliva contains salivary amylase inside, which can catalyze the hydrolysis of starch into maltose that has a sweet taste.
It takes time for enzymes to break down polysaccharides, and this reaction time difference creates a sweetness sensation.
In summary, whether the tea is good or not, our body will have the appropriate response after drinking: instant or continued comfortable sensation.
This is what we usually say that “Good tea will make your body talk” or “Good tea will speak for themselves!”