Although the aroma of tea is innate, the foundation determines the superstructure. Some tea tree varieties are suitable for making green tea, black tea, and white tea, while others are suitable for making oolong tea and black tea.
This is the adaptability of tea tree varieties
The adaptability of tea tree varieties is the characteristic of the variety, which is the material basis for forming excellent tea quality. For example, the Bi Luo Chun tree has excellent varieties such as early germination, high germination density, small bud heads, soft leaves, and abundant fuzz, making it suitable for producing Bi Luo Chun tea. Yunnan large leaf variety with high polyphenol content is an excellent variety for making black tea. Due to the varying levels of aromatic compounds in tea, the types of tea that are suitable for production also differ, resulting in different tea aromas.
The influencing factors of tea aroma include tea tree variety, ecological environment, season, picking standards, processing technology, etc., forming the so-called "variety aroma", "field aroma (mountain field aroma)", and "craft aroma". We know that the aroma components in tea determine the main factors in the composition of tea aroma, and the quality and quantity of its components largely determine the quality of a tea.
Tea aroma: Aromatic substances in tea, also known as volatile aroma components, are a general term for volatile compounds in tea. Tea aroma is one of the important factors that determine the quality of tea surface. The so-called tea aroma is actually a unique aroma type of tea formed by the combination of different aromatic substances at different concentrations and their comprehensive effects on the olfactory nerve. Tea aroma substances are a mixture of numerous volatile substances with different properties, slightly low content, and significant differences. So far, about 700 types of tea aroma substances have been isolated and identified, but their main components are only dozens (Shan Xizhen, 1994). Some of them are common to black tea, green tea, and fresh leaves, some are unique to each other, some are synthesized during the growth of fresh leaves, and some are formed during tea processing. Generally speaking, fresh tea leaves contain fewer types of aroma compounds, about 80 or so. Green tea contains over 260 types, while black tea contains over 400 types.
Variety and Aroma: How is the aroma of tea formed? The aroma components of tea vary greatly among individual varieties, and the dominant aroma components among different varieties are different, resulting in the widespread existence and significance of variety aroma. The variety aroma is a special aroma that is dominated by individual components and modulated with the participation of other components. It represents a flavor and presents a certain taste. The specific aroma formation has exceeded its chemical reaction itself and expanded to the fields of physical and chemical properties of tea raw materials and environmental regulation in the green micro domain. The richness and persistence of the variety aroma are related to the quality of the raw materials, but if there are defects in tea making and inadequate craftsmanship, the characteristic aroma of the variety may not be produced or the aroma may be weak.
The site (mountain field) and fragrant high mountain tea garden, tea trees grow in an environment with misty clouds, high air humidity, short and weak sunlight, mostly blue purple light, and large temperature differences between day and night. There is a high formation of proteins, amino acids, and aromatic oils, while the content of sugars and polyphenols is low. The leaves are soft and tender, and the fragrance of green tea is good. Using these fresh leaves to make green tea is of high quality.
Craftsmanship and Aroma Craftsmanship Fragrance: It reflects different aromas due to different tea making techniques. The appearance of craft aroma is normal, and different types of tea have different requirements for craft aroma. The bean aroma in roasted green tea, the roasted aroma in roasted green tea, the floral and fruity aroma in black tea, and the floral or fruity aroma in oolong tea. The craft aroma of tea is mainly reflected in the degree of fermentation during the tea making process. For example, lightly fermented rock tea is often manifested as floral fragrance; Heavy fermented rock tea often exhibits fruity aroma.
