Returning Gan: Returning Gan is easy to explain. In fact, it is the process of returning to the sweetness in the mouth, and the so -called returning Gan is good, that is, the process of continuing to return to the sweetness; however The sweetness, but the subsequent return Gan must be separated. The biggest difference between the two is: the former has the entrance, but the latter slowly returned to it later.
Shengjin: Many tea friends must have heard u0026 ldquo; Wang Mei quenching thirst u0026 rdquo; In fact, this is the process of continuing Shengjin. The rawlings refer to the slowness of Shengjin, but lasting; and the rapidness of Shengjin refers to a lot of Shengjin and fast. The whole mouth is humid and will not look dry.
fullness: refers to the fusion of material containing material and boiling water in the tea. The more material in the tea soup contains the more material, the fuller the tea soup. The amount of tea, water injection, and temperature are all factors that affect the fullness of tea soup. Seeing the soakedness of a tea product can also start with the fullness.
Fine and soft: Softness is a high -level manifestation of taste. The specific manifestation is the soft and moist at the entrance of the tea soup, such as the touch of the silk at the fingertips; you can contain the tea soup in your mouth, stir the tongue, and experience the tongue carefully The touch of the noodles and tea soup is easier to feel whether the tea soup is soft.
Lubrication: refers to the full and smooth tea soup, and the most intuitive feeling on the tongue surface. The astringency has a great impact on the lubrication of the tea soup. The tea soup with higher slippery degree, the tongue surface is oily.