A close-up shot of different tea liquors in glass cups arranged in a row—ranging from pale green (green tea) to amber (oolong) to deep red-brown (Pu-erh), with light shining through to show their clarity and brilliance.

The Four Elements of Tea Appreciation: Color, Aroma, Taste, and Charm

Written by: Camille Liu

April 1, 2025

Time to read 5 min

Introduction

In the world of Chinese tea culture, appreciating tea is not just about drinking—it’s an art form. At the heart of this tradition are four key elements: observing the tea’s color, inhaling its aroma, tasting its flavor, and reflecting on its charm, known in Chinese as cha yun (茶韵).

These four dimensions offer not only sensory delight but also a kind of spiritual pleasure, even artistic pursuit. Each type of tea presents its own unique personality through these aspects, creating a rich and layered experience for those who take the time to truly appreciate it.

1. Observing the Color of Tea

Tea Liquor: The Color in the Cup

When tea is steeped, the leaves gradually unfold and release their internal substances, coloring the water. The liquor may deepen with each infusion before eventually becoming lighter again. The clarity and brightness of the tea soup are key indicators of its quality. Good tea yields a clear, radiant color that is true to its variety—whether it be yellow-green, golden, reddish, or deep maroon.

Poor storage can dull the tea’s appearance, while poor water quality—such as hard water or rusty tap water—can distort the liquor's clarity and flavor.

Each type of tea has its own distinct liquor color:

Green tea: typically pale green or yellow-green, depending on leaf tenderness.
Pu-erh tea: may appear reddish-black or bright crimson with purple hues.
Kung Fu tea: judged across multiple infusions; high-quality versions maintain a glowing amber hue after several steeps.

Traditional Chinese tea being poured from a white porcelain teapot with blue floral patterns into a matching teacup, surrounded by loose black tea leaves on a wooden tray.

Top-down view of a glass teapot filled with freshly steeped green tea, showcasing tender, unfurled tea buds floating in golden-yellow liquor.

Dry Leaves and Infused Leaf Base

Appreciating color also involves examining the dry tea leaves and the wet leaves after infusion. High-quality dry leaves are vibrant, well-shaped, and uniform, often with visible fuzzy “hao” indicating tenderness.

Once brewed, the leaf base should be soft, even, and complete. Look for vivid greens or reds, depending on the tea type. Poor-quality leaves may appear dark, brittle, or damaged. For oolongs, the “green leaf with red edges” is a prized characteristic.

2. Smelling the Aroma of Tea

The Dry Aroma

Before brewing, the scent of dry tea leaves can already reveal much about the tea’s freshness and quality. Good tea offers a sweet, floral, or nutty fragrance. A stale, sour, or burnt odor indicates poor quality or storage.

The Hot Aroma

As hot water meets the leaves, steam rises and releases the core fragrance. Each tea has its own aromatic identity—ranging from chestnut and floral to fruity or earthy. These aromas can be subtle or bold, but they should always feel lively and natural.

The Cool Aroma

Once the tea has cooled, sniffing the lid or bottom of the cup reveals more nuanced scents that were masked at higher temperatures. Cooler temperatures often bring out lingering, quieter notes that reflect the tea’s deeper charm.

A steaming cup of tea in a porcelain cup and saucer placed on a notebook with a pen, bathed in warm natural light by a window, evoking a quiet, reflective moment.

A steaming cup of tea in a dark ceramic cup and saucer on a sunlit wooden table beside an open notebook and pen, surrounded by greenery and soft morning light.

3. Tasting the Flavor of Tea

The Art of Sipping Slowly

Tasting tea involves more than a casual sip. Traditionally, it is enjoyed in small, slow sips—three at a time—allowing the tea to coat the entire mouth before swallowing.

Qing Dynasty writer Yuan Mei advised tea drinkers to "chew the flower petals of flavor,” meaning the tea should be rolled in the mouth and savored slowly, giving the tongue time to experience its complex texture and taste.

A man gently inhaling the rising steam from a traditional Chinese teacup, capturing a quiet moment of tea appreciation and aroma reflection.

A grid of nine white bowls showcasing various loose leaf teas and brewed tea liquors in different colors, arranged neatly on a white background to highlight diversity in tea types and colors.

Mapping the Taste Across the Tongue

Each part of the tongue detects different sensations. The tip senses sweetness and acidity, the middle identifies freshness and umami, while the back detects bitterness. Good tea should bring a balance—perhaps starting with mild bitterness, then finishing with a sweet return known as hui gan.

The longer the tea lingers pleasantly in the mouth and throat, the higher its quality. A complex tea evolves in stages, offering something new with each sip.

4. Savoring the Charm of Tea (Cha Yun, 茶韵)

What Is Cha Yun?

Cha Yun refers to the subtle, lingering charm that stays after drinking tea. It is more than taste—it’s the emotional, spiritual resonance the tea leaves behind. The feeling of warmth, clarity, balance, or nostalgia. It cannot be explained easily but must be felt by the heart.

Once the color has been admired, the scent has been inhaled, and the flavor has been tasted, the drinker enters the most personal and poetic stage— understanding the tea’s charm.

Side-by-side comparison of dry and brewed green tea leaves on a white plate, showcasing the transformation in texture and color after infusion.

A traditional Chinese tea set with floral patterns, including a teapot and four cups filled with amber-colored tea, arranged neatly on a bamboo mat.

The Unique Charms of Famous Teas

Each famous Chinese tea carries a specific kind of charm or yun. Let’s explore the distinctive expressions of six iconic teas:

Elegant Charm (Ya Yun, 雅韵) – West Lake Dragon Well (Longjing)

Longjing is known for its vibrant green color, flat and elegant leaf shape, and pure, mellow taste. Its buds float like lotus blossoms in a glass cup—graceful and refined. This tea is the essence of elegance and poise.

Rock Charm (Yan Yun, 岩韵) – Wuyi Rock Tea

Rock charm, or yan yun, is the signature of Wuyi Rock Tea. It is earthy, mineral-rich, and deeply layered—like tasting the mountain itself. Its intensity is both bold and smooth, with a long-lasting aftertaste and a perfume that clings to the cup even when cool.

Aged Charm (Chen Yun, 陈韵) – Pu-erh Tea

Pu-erh tea’s aged charm comes from years of careful fermentation. Like vintage wine, the aroma becomes mellow and woody, with a soft, dry warmth that comforts the soul. Aged Pu-erh is known for its complexity and serene presence.

Quiet Charm (You Yun, 幽韵) – Wuzi Green Tea

Wuzi green tea, grown in the misty Qinba Mountains, features tightly twisted leaves and a serene aroma. Its liquor is crystal clear, cool, and deeply refreshing, like a spring hidden in the forest. Its quiet charm surrounds the drinker like gentle mountain air.

Cool Charm (Leng Yun, 冷韵) – Huangshan Maofeng

This tea gives off a light, cool aroma reminiscent of morning mist on mountaintops. Its delicate buds unfurl slowly, releasing a refreshing sweetness that clings to the palate. It is calm, soothing, and deeply elegant.

Melodic Charm (Yin Yun, 音韵) – Tie Guan Yin

Tie Guan Yin is famous for its orchid fragrance and golden liquor. Its taste is thick and mellow, followed by a long-lasting floral aftertaste. The melodic charm is mysterious and ethereal—like hearing a distant tune that lingers in memory.

A Moment of Stillness with Tea

When life becomes overwhelming or your heart feels unsteady, tea offers a gentle remedy. Choose your favorite leaves, turn on a soft guzheng melody or the sound of mountain wind, light a stick of sandalwood incense, and brew slowly.

Whether shared or sipped alone, tea offers more than flavor—it invites you to breathe, to slow down, and to reconnect with yourself. In that quiet moment, as steam rises and taste unfolds, you may find the subtle beauty of cha yun—the charm of tea—and, perhaps, the charm of life itself.