Sweet
Honey, fruit, young vegetables. From sugars and amino acids such as L-theanine.
Sweetness in tea mainly comes from amino acids and natural sugars. Brew at a lower temperature and for less time: the sweetness comes forward and bitterness stays away.
Often found in
- Silver Needle · White tea · 75–85°C
Soft and sweet, with notes of honey, melon and light flowers. Barely bitter. - Gyokuro · Green tea · 50–60°C
Intensely umami and sweet, almost brothy, with little bitterness. - Tieguanyin · Oolong · 90–95°C
Floral like orchid, creamy and sweet. Roasted versions taste nutty.