Therefore, concentrations of aromas in as small as one part in ten thousand can be sensed, recognized, and remembered by the average person. This is why a single sip of a particular tea can transport us immediately to a remembered scene of many years ago. As regards tea, what is commonly called taste is really the sense of smell and flavor is really aroma. T he word flavor is often used to describe all the measurements sensed by the tongue and the mouth. In the case of tea, however, the essential character of the drink is found in its aroma which when drunk as a hot liquid is partially vaporized and sensed by the olfactory bulb via the retronasal passage and by exhaling through the nose.
T here are two ways to accentuate the olfactory sensation of tasting tea.
The first way is acceptable for use in public when you want to seriously explore a tea. First take into your lungs some extra air, enough to allow you to exhale without feeling out of breath. Then keeping you nose closed take a good sip of the tea when it is cool enough to hold comfortably in your mouth. When the tea is in your mouth keep your mouth closed until the end of the exercise. With the tea in your mouth experience the mouth of the tea, the astringency and the tactile feel of the tea in your mouth.