What's your comment on the fragrance of tea?

Tender fragrance: soft, fresh and elegant fine tea fragrance. It is mostly used for high-grade green tea with delicate raw materials and fine processing.

Aroma: The unique aroma of green roasted tender tea. Mostly used for high-grade green tea.

Chestnut fragrance: Also known as tender chestnut fragrance. As sweet as ripe chestnuts. It is more common to use proper firepower when making high-grade green tea and individual varieties of tea.

Seasonal fragrance: the special fragrance of tea produced in a certain period. As fragrant as autumn tea.

Regional aroma: Tea aroma with special local flavor. For example, the special flavor of sugar in yunnan black tea and the unique flavor of Longjing tea in West Lake belong to regional flavor.

Gao Rui: It has a strong aroma. Mostly used for high-grade tea.

Height and length: the fragrance is high and lasting. Mostly used for high-grade tea.

Lofty: pure and pleasing to the eye. It is more common in high-grade roasted green tea and semi-roasted and semi-fried green tea that is quickly dried after enzyme fixation.

Algae aroma (taste): The aroma and taste of tea have the taste of algae and moss. More common in steamed green tea made in Japan. It is also used for taste evaluation.

Full-bodied: the aroma is high and sharp, strong and lasting.

High fragrance: the tea is rich in fragrance. Mostly used for high-grade tea.

Short fragrance: the fragrance lasts for a short time and disappears quickly.

Dull and mature: the aroma and taste are mature and stuffy, lacking a refreshing feeling. It is more common in the tenderness of tea, but it has lost wind and moisture.

Or green tea that has been stored for too long and the tea-making process is improper. It is also used for taste evaluation.

High burning incense: the aroma is like fried soybeans. Tea leaves made at high temperature during drying often have high aroma.

Purity: The aroma is normal and pure. It shows that tea fragrance has neither outstanding advantages nor obvious disadvantages. Aroma review of mid-range tea.

Coarse green gas (odor): coarse old grass smell (odor). Mostly used for inferior green tea that can't be killed. It is also used for taste evaluation.

Caramel flavor: the unique sugar flavor of foot fire tea. It is mostly caused by high drying temperature and slight coking of the components contained in tea.

Rough and old (taste): the inherent characteristics of tea due to rough and old. Mostly used for all kinds of low-grade tea, generally, tea below grade 4 has different degrees of coarse and old taste (gas). It is also used for taste evaluation.

Smoke coke (smell): the smell produced when tea leaves are burned but not completely carbonized. More commonly, when making tea, it absorbs the smell of smoke coke released by excessive temperature and burning of some leaves. It is also used for taste evaluation.

Pure and harmonious: the aroma is pure and normal, but not high.

Fire fragrance: caramel fragrance. It is mainly caused by the high baking and frying temperature of tea during drying. In different tea sales areas, the meaning of "Pogostemon" is different. For example, in Shandong, green tea with a slight fire smell is considered to have a good aroma, while in Jiangsu, Zhejiang and Shanghai, it is the opposite.

Sour and silly: aroma and smell. The unpleasant sour taste of rotten tea leaves. Some tail tea made improperly in the initial process of black tea may be sour.

Sour taste (smell): an unpleasant smell, which is old and airtight. It is often caused by rain leaves or twisted leaves piling up together and not drying in time. It is also used for taste evaluation.

Coke gas (smell): the smell of tea. Fresh leaves lose moisture quickly at high temperature, and when they zoom, they will produce a smell. It exists in the parched green tea with excessive temperature. In the evaluation, it is often seen that the leaf bottom becomes hard and black. It is also used for taste evaluation.

Green: Fish smells like grass. This is due to the lack of necessary transformation of the contents of fresh leaves in the process of making tea. Green tea is more common in summer and autumn, and it is made of coarse, old and fresh leaves by enzyme-fixing mechanism. It is also used for taste evaluation.

Peace: the fragrance is not strong, but it has no coarse and old taste. More common in low-grade tea. It is also used for taste evaluation.

Green gas: the finished tea has the smell of grass or fresh leaves. More common in summer and autumn, inferior green tea does not penetrate.

Old fire: the fragrance and taste of caramel. It is often caused by the high temperature in the drying process of tea, which makes some carbohydrates transform. It is also used for taste evaluation.

Foot fire fragrance: the aroma of tea is slightly caramel. Common in products with high drying temperature.

Chen stuffy: the aroma is fresh and unpleasant. In the early green tea production industry, untimely or improper technology is common. For example, the product of two green leaves takes too long to spread.

Ripe: refers to the aroma and taste are not fresh, and the bottom of leaves loses luster. It is more common in green tea that is improperly made, preserved for a long time or improperly preserved. It is also used for taste evaluation.

Old musty smell: the smell produced by mildew of tea. More common in water content "; 10%, and in an environment suitable for mold growth, there is stale mold smell in green tea, which is inferior and deteriorated. It is also used for taste evaluation.

Old-fashioned (taste): the aroma is not fresh. It is more common in tea leaves that have been stored for too long or lost wind and moisture. It is also used for taste evaluation.

Maturity: term for aroma and taste. The fragrance and taste of tea lack freshness. It is mainly used for storing green tea that is too long and humid.