The aroma components of tea are complex, and its formation will also be influenced by many factors (such as tea varieties, planting areas, cultivation conditions, fresh leaf quality, processing methods, etc.).
In the professional evaluation of all kinds of tea, aroma has also become an important scoring item, even occupying a high scoring ratio in all kinds of tea fighting competitions. This means that aroma is also one of the important indicators to measure the quality of tea. Among them, in the tea aroma system, orchid fragrance is the aroma characteristic that high-grade tea will show.
For example, Wuyi rock tea in oolong tea is not difficult to have floral fragrance, but if you want to have elegant orchid fragrance, you must combine four conditions: weather, location, people and so on.
For another example, the most beautiful description of Tieguanyin is "orchid fragrance, Guanyin rhyme". Its appearance must also be made of raw materials from the core producing areas through excellent tea makers in good enough weather conditions.
Factors affecting the aroma of tea;
It is the aromatic substances in tea that affect the aroma of tea, that is, the general name of volatile substances in tea. The aromatic substances in fresh leaves are mainly alcohol compounds. The low-boiling gray-green alcohol has strong grass fragrance, while the high-boiling linalool, phenylethanol and linalool have the characteristics of fragrance and floral fragrance.
It is worth mentioning that linalool is the biggest contributor to the orchid fragrance in tea. This is an aromatic substance with high boiling point. After the low-boiling aroma substances such as green leaf alcohol are fixed and volatilized by enzymes, the floral fragrance of lily, lily of the valley or magnolia will be revealed.
It is abundant in fresh tea leaves and also comes from the hydrolysis of glycoside during processing. Therefore, its content in finished tea is very high, and it is also considered as an important source of tea fragrance.