How to Taste Tea Like a Pro: The Five Essential Flavors

A rich freshness is highly prized among tea connoisseurs. This flavor primarily comes from L-theanine (More Benefits of L-theanine), an amino acid found in fresh tea leaves. The higher the tea’s grade and the more tender the leaves, the stronger its freshness profile. You’ll find this distinct savoriness inpremium green teasand young, high-mountain teas.

One of the finest examples of fresh tea isLongjing Tea(Dragon Well Tea). Known for its crisp, clean flavor with a slight nutty undertone, Longjing is a perfect embodiment of the delicate freshness you can find in high-quality green tea.

Sweetness in tea is not the sugar-like sweetness you might expect but a subtle, lingering sensation on the palate. It comes from soluble sugars and polysaccharides, commonly found in fully-oxidized teas such as black tea. The oxidation process enhances these natural sugars, leading to a mellow, smooth taste that is both inviting and comforting.

For a naturally sweet tea experience, try our Jasmine Black Tea, which combines the floral aroma of jasmine with the rich sweetness of black tea. Whether you’re hosting a tea party or simply enjoying a cup on your own, this tea can elevate any occasion.

The third treasure, L-theanine, is responsible for tea’s soothing and relaxing effects. Found in higher concentrations in tender, spring-harvested leaves, theanine helps calm the mind, reduce stress, and promote a sense of tranquility—making it the ultimate tea for stress relief.

This unique amino acid balances the stimulating effects of caffeine, creating what many consider the best tea for relaxation. Theanine is why tea can invigorate you while simultaneously making you feel composed, collected, and at peace—perfect for both busy days and quiet moments of reflection.

Astringency, often mistaken for bitterness, is caused by tea polyphenols1 such as catechins2 and tannins(The benefits of tannins). This drying sensation on the tongue is commonly found in young, high-mountain green teas and someoolongs. While excessive astringency can indicate poor processing, a well-balanced tea should transform its astringency into a refined, layered taste, adding depth and complexity to each sip.

The sourness in tea is primarily derived from organic acids. 4This flavor is more noticeable in heavily fermented teas like aged pu-erh or when oxidation is not properly controlled during processing. While excessive sourness may indicate quality issues, a slight tang can add a unique character to certain teas, enhancing their overall complexity.

For those seeking the best tea for digestion, heavily fermented teas with a balanced sourness, such as ripe pu-erh, are often recommended due to their ability to support gut health and promote digestion.

Many people judge tea based solely on its bitterness or astringency, assuming that smoother, sweeter teas are of higher quality. However, true tea appreciation lies in understanding the balance and transformation of flavors. A high-quality tea isn’t necessarily one that lacks bitterness or astringency but one where these elements evolve quickly, leaving behind a rich, dynamic taste experience.

Next time you sip your tea, take a moment to identify these five flavors. Let the tea unfold naturally on your palate, and you’ll discover a whole new world within your cup.

Stay tuned for our next discussion, where we’ll dive deeper into the role of fermentation in shaping tea’s flavor!

References

1. Khan N, Mukhtar H. Tea Polyphenols in Promotion of Human Health. Nutrients. 2018 Dec 25;11(1):39. doi: 10.3390/nu11010039.
2. EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS). Scientific opinion on the safety of green tea catechins. EFSA J. 2018 Apr 18;16(4):e05239 . doi: 10.2903/j.efsa.2018.5239
3. Yan Z, Zhong Y, Duan Y, Chen Q, Li F. Antioxidant mechanism of tea polyphenols and its impact on health benefits. Anim Nutr. 2020 Jun;6(2):115-123. doi: 10.1016/j.aninu.2020.01.001.
4. Chen H, Yu F, Kang J, Li Q, Warusawitharana HK, Li B. Quality Chemistry, Physiological Functions, and Health Benefits of Organic Acids from Tea (Camellia sinensis). Molecules. 2023 Mar 3;28(5):2339. doi: 10.3390/molecules28052339.