How to Smell the Aroma of Tea in a Chinese Tea Ceremony

Learning how to smell tea aroma is easy. In a Chinese tea ceremony, check it at four moments: the dry leaves in a warmed vessel, the underside of the gaiwan lid, the aroma cup (if you use one), and the empty drinking cup. Breathe in slowly and gently, a few centimetres away, rather than taking one big sniff.

Aroma is often the first thing that makes people fall in love with Chinese tea, especially oolong.

Why does aroma matter so much in Chinese tea?

Much of what we call flavor is actually smell. Chinese tea lovers enjoy aroma separately from taste, and some teas, like Phoenix Dancong oolong, are prized for it above all. For the science behind it, read our post on the secret of tea aroma.

Step 1: Smell the dry leaves in a warm vessel

1. Rinse your gaiwan or teapot with hot water to warm it, then empty it.
2. Add the leaves, about 5–7 g for a 100–120 ml gaiwan.
3. Put on the lid and shake gently two or three times.
4. Lift the lid and breathe in.

Warmth wakes up aromas you can’t smell from the bag.

Step 2: How do you smell a gaiwan lid?

After pouring an infusion, hold the lid a few centimetres below your nose, inside facing you. This is called smelling the lid aroma (盖香, gài xiāng). Try again as the lid cools: high, bright notes come first, and deeper, sweeter ones follow.

Step 3: What is an aroma cup?

An aroma cup (闻香杯, wén xiāng bēi) is a tall, narrow cup used mostly for oolong in Taiwanese-style tea service. It holds aroma instead of tea for drinking:

1. Pour tea into the tall aroma cup.
2. Place the drinking cup upside down on top.
3. Flip both together, then lift the aroma cup so the tea flows into the drinking cup.
4. Roll the empty aroma cup between your palms and smell it.

No aroma cup? A small, narrow glass works.

Step 4: Smell the empty cup

After you drink, smell the bottom of your cup. This lingering scent is called cup-bottom aroma (杯底香, bēi dǐ xiāng). In a good tea it can stay sweet and clear for a while; a tea whose aroma vanishes immediately is often less satisfying.

Tips: how to smell tea aroma well

• Avoid perfume, scented candles and strong food before a tasting.
• Take two or three short, gentle breaths.
• Smell at different temperatures: hot, warm and cool.
• Name what you notice: orchid, honey, stone fruit, roasted nuts, wood.
• Pause between teas and smell something neutral, such as your own sleeve.

Tea	Aromas people often notice
Green tea	Toasted chestnut, fresh beans, grass
Light oolong	Orchid, lilac, cream
Roasted oolong	Charcoal, cocoa, stone fruit
Black tea	Honey, malt, sweet potato

Aroma is the first of the three dimensions of tasting a tea.

FAQ

Do I need an aroma cup?

No. The gaiwan lid and empty cup give you most of the experience.

Which teas have the strongest aroma?

Many oolongs, especially Phoenix Dancong, Tie Guanyin and Oriental Beauty.

Why can’t I smell much?

Warm your vessel first and use enough leaves. Aroma gets easier with practice.

Try it

• Phoenix Dancong: an oolong famous for its fragrance.
• Oriental Beauty – Baihao Oolong: honeyed and fruity.
• Jingdezhen Ceramic Gaiwan: perfect for lid aroma.