It's All About Tea — mouthfeel
Embodying The Tea Ceremony: What Is Hui Gan?
Posted by Angelina Kurganska on
In a couple of our recent posts, we have mentioned these obscure words — Hui Gan. But what does Hui Gan actually mean? Indeed, it’s as elusive as many of our favorite terms in this mysterious world of tea! Hui Gan, Cha Qi, Wabi-Sabi… they are all tricky to describe but really hold what we find is the essence of the tea ceremony. (Read more)
Bitterness vs. Astringency in Tea – What's the Difference?
Posted by Angelina Kurganska on
Bitterness and astringency are two of the most commonly confused sensations in tea, and two of the most important to understand. Bitterness is a taste, caused by caffeine and certain catechins; astringency is a mouthfeel, caused by tannins binding to the proteins in your saliva. One is usually unwanted. The other, in a well-made tea, can be one of its finest qualities. (Read more)
What Is Mouthfeel? — How To Properly Taste Tea
Posted by Angelina Kurganska on
What do we talk about when we talk about mouthfeel? We’re sure, when you read tea descriptions, picking out which best suits your taste, you may notice something referred to as “mouthfeel.” Mouthfeel is an essential part of the tasting and understanding of every tea. Or even coffee, alcoholic beverages, and food! It’s impossible to escape mouthfeel if you are tasting something. However, some of us may not be used to paying it much mind. In this article, we’ll take a deeper look into mouthfeel and how to decode it during a tea tasting! (Read more)