Modern Tea Tasting Techniques: The "3-3-3 Formula"

Modern Tea Tasting Techniques: The "3-3-3 Formula"

In modern tea appreciation, the sensory experience has evolved into a structured process. One popular method for professional tea tasters and tea enthusiasts alike is the “3-3-3 Formula”. This method helps tea drinkers appreciate the full spectrum of a tea’s characteristics by focusing on three key sensory categories:

1. Three Looks (三看)

  1. Look at the Dry Tea: Observe the shape, size, and color of the dry tea leaves. Are they tight or loose? Twisted or straight?

  2. Look at the Tea Soup (汤色): Observe the color and clarity of the brewed tea. Is it bright, clear, and vibrant?

  3. Look at the Leaf Base (叶底): After brewing, examine the leaves at the bottom of the teapot or gaiwan. Are they tender, complete, and evenly colored?

Tip: High-quality Wuyi Rock Tea (Yancha) often has thick, glossy, and tightly twisted dry leaves. After brewing, the leaves should be soft, flexible, and display a vibrant reddish-green hue.

2. Three Smells (三闻)

  1. Smell the Dry Leaf Aroma (干香): Before brewing, take a moment to smell the fragrance of the dry tea leaves.

  2. Smell the Gaiwan Lid Aroma (盖香): During brewing, smell the inside of the lid of the gaiwan. The trapped steam reveals the tea's hidden fragrance.

  3. Smell the Cup Base Aroma (杯底香): After finishing a cup of tea, smell the bottom of the cup. This lingering scent is often the most revealing aspect of a tea’s fragrance.

Tip: When evaluating Da Hong Pao (大红袍), expect an aroma of orchids, roasted nuts, and a hint of charcoal. The fragrance on the gaiwan lid should be sweet and long-lasting, while the cup base often reveals the deeper, more lasting aromas.

3. Three Tastes (三品)

  1. Taste the Roast (火功): Evaluate the roasting level of the tea. Is it light, medium, or heavy? This greatly influences the taste and aroma.

  2. Taste the Flavor (滋味): Experience the overall taste — is it smooth, sweet, or astringent? Is there a lasting “hui gan” (回甘) — a pleasant aftertaste of sweetness?

  3. Taste the “Yan Yun” (岩韵): “Yan Yun” is a term specific to Wuyi Rock Tea (Yancha) that refers to the "rocky charm" or minerality found in the flavor. This unique sensation reflects the terroir of Wuyishan’s rocky cliffs.

Tip: High-quality Wuyi Rock Tea, like WuYi Star's Da Hong Pao, will have a perfect balance of roast, flavor, and “Yan Yun”. A great Da Hong Pao will leave a strong and lasting hui gan (sweet aftertaste) and an unmistakable "rocky charm" that lingers on the palate.