Part 2: The “Candy” Note – Sweet aftertaste from memories
Have you ever sipped tea and suddenly smiled:
“Why does this tea smell like… the milk candy my mother gave me when I was a child?”
Or sometimes, do you smell a sweet, fatty, caramel-like aftertaste in your cup of tea that seems to melt on the tip of your tongue?
Those sweet notes – milk candy, caramel candy – are not intentionally “scented” by the tea maker, but are a miracle of time, temperature and processing techniques.
🌿 In Oolong tea varieties, especially semi-fermented ones, the endogenous reactions between enzymes and heat take place secretly – like a pot of fragrant candy simmered over a small fire.
Natural caramelization.
The light sweetness of the milk does not make you feel bored, but is just enough to evoke a memory, an emotion, a pause.
🔥 But to retain that candy note is not simple.
Just a little bit higher heat, the tea will turn into a smoke or roast layer.
If too gentle, the candy flavor will not have time to form, the taste will be bland.
The tea maker must be as delicate as a chef, choosing the right moment when the heat touches the aroma while it is still deep, not too burnt or too bland.
☘ At Tri Viet, we take care of each batch of tea like a living work, preserving the precious layers of aroma with our skills and our heart.
Each batch of tea with the “candy flavor” note is an impromptu combination of fire, leaves and feelings – which the maker must love and be patient enough to maintain.
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