In the narrative style of tea, aspects such as color, aroma, taste, and shape are the most straightforward internal expressions of tea. In the eyes of tea lovers, in addition to understanding the quality characteristics of these teas, they also need to understand the hidden and more authentic taste codes, such as tree age, ecology, and so on.
And these pieces of information can be obtained not only from the overall expression of tea, but also from the tail water of a brewed tea.
The expression of brewing tea can be passionate, calm, and profound, as well as a complex blend of taste and aroma, and there is also a clear and silent blank space in the aftertaste.
The tail water of each brewed tea is like its own unique background music, covered by the passionate soup sensation at the beginning of brewing, aiming to end the flavor and reveal the most authentic texture. The good performance of tailwater will to some extent enhance the overall characteristics of tea quality, as it is the most authentic base color of tea.
Just like how many people often sneer at Wuyi rock tea varieties for being difficult to make, bitter, and unpleasant to drink, but the long-lasting aftertaste and strong mountain atmosphere of the tea varieties increase their favorability. So, to what extent is drinking considered as tailwater? What are the taste codes in tailwater?
01 To what extent is drinking considered as tailwater?
Judging whether a tea has reached the tailwater stage is the self-cultivation of tea lovers, as it relates to whether it is time to change the tea. The criteria for judging this important node are different.
Some people believe that when tea leaves are consumed, the irritating taste substances perceived by the mouth in the tea soup disappear, and it is considered as tail water. Just like some people who drink white hair and silver needles, after drinking three or four bubbles, they are discarded and do not need to continue. Some people also believe that when the ratio of tea flavor to water in the tea soup is such that water occupies the C flavor of the tea soup, it is considered as tail water. Drinking it again is like drinking it in plain water, and there is no need to brew it again.
Is that really the case? In fact, even though some teas have reached the tailwater stage, we still can’t bear to discard them.
Prince Lao Cong’s house Lion Peak Lao Cong Narcissus
For example, drinking a long aged narcissus tree, although its freshness and refreshing substances are no longer noticeable after many bubbles, the long-lasting woody aroma in the tail water still occupies the main line of expression, even though the water flavor has already arrived.
Obviously, tailwater appears in the latter half of the expression of tea quality in the tea soup. At this stage, the aroma also decreases, the color of the tea becomes lighter, and the taste becomes bland. The performance of the tea soup at this stage also reflects the essence of tea to a certain extent.
Fengshuke Old Congshan Field
Just like some teas have an empty tail water stage and taste like chewing wax. Some teas have a lingering aftertaste that lingers on the tongue and leaves a lasting impression.
02 What are the taste codes in tailwater?
In the tea world of the tea table, only high-quality tea can reach the tailwater stage. Imagine that a tea with exceptional fire power and a taste that is difficult to swallow cannot reach the end.
Just like the palace battle between teas, no matter what kind of appearance, the aroma is overflowing and rising and falling, or initially unknown and later rising, or steadily playing in a lukewarm environment, reaching the end also indicates that the quality of tea is online.
Not to mention, when it comes to the tailwater, the tea with a long and smooth water feeling and delicate water lines is so memorable.
The taste code of tailwater contains craftsmanship. The process involves many aspects, such as picking, making green, roasting, and so on. The first thing to pick is the age and tenderness, which is related to the final performance of the tea leaves. I believe everyone has some feelings. For the picking of rock tea, the standard method of one bud, two leaves, and three leaves is actually the best choice.
Mature green leaves are necessary to make high-end rock tea
Because moderate tenderness represents corresponding maturity. Tea leaves with a certain degree of maturity are more likely to produce high-end rock tea, and also provide more sources of aroma and flavor substances for rock tea brewing. This also constitutes the content of rock tea tail water.
In addition, the proper processing technology is also a key part. Generally, when tea leaves are brewed to the tail water stage, with the release of substances, many teas with inadequate craftsmanship will highlight the essence of the craftsmanship even more.
For example, some white tea leaves that have not fully penetrated the water may have been wrapped in sweet substances such as amino acids in the initial expression of the tea soup, without showing obvious bitterness and astringency. However, as the brewing process progresses, the loss of amino acids and hydrophilic substances in some tea leaves highlights some unconverted polyphenols in the tail water.
In addition, the performance of fire skills is also an important aspect. We often hear tea masters say, ‘The tea is empty.’. The performance of this’ emptiness’, whether it is in the early stage of brewing or in the later stage of tail water, is completely unexpected, with a mediocre or even no taste.
Whether it is rock tea or white tea, the addition of good fire skills will enhance the aroma and solidify the soup of the tea, and also increase its steepness to a certain extent. The performance of the tail water will also be more mellow and transparent.
Although everyone has different perceptions of tea’s aftertaste, when you can savor it without giving up, I dare say that this is a good tea. Good tailwater can indeed raise the upper limit of tea.
Good drinking tailwater must have palatability. And it’s definitely not weak, so it tastes good. But with the strength of craftsmanship, the heritage of the mountains, and the age of the tea trees, they walked calmly to the end of the tea brewing journey.