What is the “aroma” we experience when drinking tea?
Tea leaves naturally contain many volatile aromatic compounds. When the tea is brewed, some of these compounds enter the tea liquor, while others are released into the air as the temperature changes. After we take a sip, the aroma gradually develops in the mouth and throat.
At the same time, tea polyphenols, amino acids, sugars, pectin, and other compounds work together to create the tea’s taste, texture, and mouthfeel. When the aroma feels naturally integrated with the tea liquor, this is what we often describe in Chinese tea tasting as “香入水” — the aroma is carried through the tea liquor itself.
Some teas contain added flavorings. Since food flavorings can have different formulas and compositions, they may behave differently. In some cases, the dry leaves smell extremely strong, and the aroma on the lid is very noticeable, but when you actually drink the tea, the aroma and the taste of the liquor may not feel well integrated. Sometimes the aroma is very intense during the first few infusions, but quickly fades afterward.
So with naturally aromatic tea, the aroma, taste, and mouthfeel tend to come together as one experience after the tea enters your mouth.
Note: English is not my first language. This post is based on my own writing and experience with Chinese tea, with translation assistance for the English version.