Spring Green Tea Aroma & Experience

The first cup of tea this spring, sent from home. Actually, I really like the aroma of Hangzhou green tea. Its fragrance is full and fresh with a mix of (roasted bean flavor) and floral scents from plants like peaches and cherries. However, it shouldn’t be overwhelming or overdone; otherwise, it might become bitter. If I had to describe this aroma with a color, it would be emerald green. This scent can easily evoke the process of making tea.

I really enjoy smelling the leaves with my head buried in them. The aroma allows me to relax completely. Before going out for spring walks and arriving near a tea field, I noticed several old ladies sitting there chatting. Their company made me feel right at home as well. The city’s cherry blossoms during spring resemble a fairy tale.

The green tea color is somewhat close to the shade of (Yao Yellow) and (Reed Green). It has a delicate taste, slightly sweet with a full-bodied mouthfeel but not overly bitter. There’s a faint aftertaste that lingers on the tongue. While it does have some sweetness from tea itself, I’m not entirely sure if the hint of sweetness also comes from water used for brewing.

I prefer to describe this green tea without strong flavors like bitterness or sweetness because none of these concrete plant scents seem to stand out when you taste it. It’s more about being natural and unassuming. So, I find it easier to call it “no-flavor” tea. The first sip doesn’t have a strong impression of tastesweetness, bitterness, or saltinessit gradually builds up as you drink more.

The lingering aftertaste remains in your mouth for a while but is soon replaced by a fresh breeze and slight sweetness on the tongue. It’s high yet balanced with a pleasant aroma that fills your mouth and leaves your lips slightly wet from the moisture of the tea leaves. The lingering flavor lingers for quite some time, creating an unforgettable impression.