Part 3: Nature – The taste of time, earth, sea, wood
There are tea scents that are not as gentle as flowers, not as sweet as ripe fruit… but carry the stillness of the earth, of the humid forest, of the cold air of the early morning in the highlands.
They are not easy to sense at first, but if you let it settle down a bit – you will see a very unique, very deep and… very real layer of scent.
🍃 Mushroom – The smell of time settling
Often appears in old tea lines – teas that have been stored for many years. Over time, the tea ferments slowly, creating a dry, deep mushroom scent, like the smell of an old wooden cabinet that has not been opened for a long time. Not harsh, not strong, just smoldering and lasting – like old memories.
🍃 Sea – The salty taste of chlorophyll and dew
You will find this note most clearly in matcha and green tea powder – where young leaves contain a lot of chlorophyll, creating a smell similar to seaweed, light umami. This is one of the favorite layers of aroma in brewing, especially when combined with milk, cream or fresh fruit.
🍃 Earth & moss – The cool, moist air of the mountains
In cups of high-mountain oolong or well-fermented black tea, you can catch the smell of moss, the forest floor after the rain, or the clear feeling of morning dew on the mountain top. This flavor evokes purity, light but deep – an experience that is difficult to name but very memorable.
🍃 Wood – A rich and warm base scent
From dry wood, rosewood to moist wood, this is the note that connects the drinker’s feelings with nature. In tea, wood is not only a smell, but also a feeling – solid, calm, deep. Teas such as black tea, oolong tea, and old tea can all carry this layer of aroma, depending on the fermentation and storage method.
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