After drinking Taiwanese tea, a gentle sweetness spreads in your mouth after a while—that is "Huigan." We believe this lingering aftertaste is the key that transforms Taiwanese tea from just a beverage into an experience. Today, we will delve into the phenomenon of Huigan, from its true nature to tips for savoring it deliciously.
What is "Huigan" in Taiwanese Tea? The True Nature of the Lingering Sweetness
Reading and Original Meaning of "Huigan"
"Huigan" is read as "huí gān" in Chinese. Literally meaning "returning sweetness," it refers to the sweetness that gently returns to the back of the throat or mouth after swallowing the tea.
In Taiwanese and Chinese tea culture, this concept has been valued for a long time and is considered one of the important indicators for evaluating the quality of tea leaves. It's not just about the aroma and taste at the moment you drink the first infusion, but how pleasant the lingering aftertaste is after finishing the drink—that's the point for discerning whether the tea is of good quality.
Different from Sugar Sweetness! Characteristics of Tea's "Huigan"
Huigan has a completely different nature from the sweetness of sugar or sweets.
| Comparison Item | Sugar Sweetness | Huigan Sweetness |
|---|---|---|
| Location of Sensation | Entire surface of the tongue | Back of the throat, deep inside the mouth |
| Timing | Moment it enters the mouth | After swallowing, with a time delay |
| Duration | Relatively quick to disappear | Gently and long-lasting |
| Aftertaste | Simple sweetness | Complex aftertaste balancing sweetness, astringency, and umami |
As such, Huigan can be said to be sweetness that stands out precisely because there was astringency or bitterness before it. While seemingly contradictory, this "change from astringency to sweetness" is what creates the profound depth unique to Taiwanese tea.
Why Sweetness from Tea? 3 Reasons Huigan is Born
Why does such an impressive sweetness emerge from tea that contains no sugar at all? Behind this lies the components of the tea leaves themselves, the cultivation environment, and the skill of the artisans.
1. Exquisite Balance of Amino Acids (Theanine) and Polyphenols in Tea Leaves
The main component of tea's sweetness and umami is an amino acid called "theanine." On the other hand, the source of astringency is polyphenols such as "catechins."
While there are various theories about how Huigan is produced, it is generally believed that after astringent components bind with proteins in saliva, they are broken down after a time delay, making the theanine-derived sweetness and umami more prominent in the mouth. In other words, experiencing temporary astringency makes the subsequent sweetness stand out more vividly.
The better the quality of the tea leaves, the more exquisite the balance between theanine and polyphenols, allowing the astringency to be felt not as "unpleasant bitterness" but as an "introduction to sweetness."
2. Nutritional Components of Tea Leaves Created by Altitude and Temperature Differences (Strength of High Mountain Tea)
The quality of Huigan is greatly influenced by the environment in which the tea leaves grow. Especially "high mountain tea" cultivated in mountainous areas above 1,000 meters is known for the strength and beauty of its Huigan.
The reason is the large temperature difference between day and night. In high-altitude tea gardens, tea leaves perform photosynthesis well by absorbing sunlight during the day, and respiration (consumption) is suppressed at night when temperatures drop. This temperature difference causes abundant accumulation of umami components, including theanine, in the tea leaves.
Furthermore, the unique fog and humidity of the mountains moderate direct sunlight, slowing down the production of catechins, which are astringent components, and it is said that the balance between astringency and sweetness becomes more refined. This is one of the reasons why "high mountain tea is exceptional."
3. Changes in Aroma and Taste from Traditional Manufacturing Methods (Fermentation/Roasting)
In addition to the quality of the tea leaves themselves, the subsequent manufacturing methods also greatly influence Huigan.
Many Taiwanese teas are classified as "oolong tea," a semi-fermented tea that falls between green tea and black tea. The components in tea leaves undergo complex changes through the adjustment of fermentation levels and subsequent roasting techniques.
- Fermentation mellows out astringent components and brings out a mild umami.
- Roasting adds a nutty flavor and depth of aroma, making the sweet aftertaste richer.
Only through the meticulous manufacturing methods of skilled artisans can the full potential of the tea leaves' inherent sweetness be brought out.
Delicious Brewing and Tasting Methods to More Strongly Feel "Huigan"
Even high-quality tea leaves may not fully reveal their charm depending on how they are brewed. Here are some tips to enjoy a richer Huigan.
Water Temperature and Teaware Selection (Techniques to Contain Aroma)
Taiwanese tea, especially oolong tea, reveals its aroma and flavor best when brewed with hot water (around 90-100°C). If the water is lukewarm, the aromatic components will not fully open, and the Huigan will also feel weaker.
Teaware selection is also an important factor.
- Using a gaiwan or a small teapot makes it easier for the aroma to stay within the vessel.
- Brewing in small amounts of water for a short time, multiple times, gradually extracts the tea's components, allowing you to enjoy the changing Huigan over several infusions.
The process of the taste subtly changing with each infusion is itself one of the greatest pleasures of Taiwanese tea.
Taste it in the back of your throat? Tips for drinking to feel Huigan
Since Huigan is a sweetness felt in the back of the throat, there are a few tips for drinking it.
- When you take tea into your mouth, don't swallow it immediately; instead, gently roll it on your tongue to savor the aroma.
- After swallowing slowly, do not immediately move on to the next action; instead, focus on the lingering sensation in your mouth and throat for a few seconds.
- Carefully perceive the sensation of the aroma rising through your nose and the sweetness gently returning from the back of your throat.
If you drink in a hurry, you'll miss this delicate aftertaste. Taking just a little more time to drink a single cup can transform your usual tea into a special experience.
Types of Taiwanese Tea Where You Can Fully Enjoy "Huigan"
There are many varieties of Taiwanese tea, but here are some that allow you to particularly feel Huigan.
Refreshing Aftertaste: High Mountain Oolong Tea (Lishan Tea, Alishan, Shanlinxi)
High mountain oolong teas such as "Lishan," "Shanlinxi," and "Alishan" are characterized by their clear aroma and delicate sweetness. With light fermentation and moderate roasting, you can enjoy a fragrance reminiscent of flowers and fruits, along with a transparent Huigan.
For those experiencing Huigan for the first time, starting with these high mountain oolong teas is recommended. You can relatively easily perceive the change in their clear aftertaste.
Rich Sweetness: Heavily Roasted Dong Ding Oolong Tea and Muzha Tie Guan Yin
On the other hand, heavily roasted "Dong Ding Oolong Tea" and "Muzha Tie Guan Yin" offer a richer sweetness along with their nutty aroma. The caramel and nutty fragrance created by roasting intertwines with the astringency, producing a deep and long-lasting Huigan.
This is a cup to be savored slowly and leisurely during a calm moment.
Summary: Indulge in a Moment of Luxury with Exquisite "Huigan" in Your Daily Life
Huigan is a profound taste unique to Taiwanese tea, born from the combination of high-quality tea leaves, meticulous production methods, and the care of the brewer. The sweet aftertaste that gently appears after a hint of astringency provides a moment to pause and reflect in our busy daily lives.
Please try to consciously savor this change. You will surely discover a new way to enjoy tea.
CHA-EN's Recommended Taiwanese Tea Lineup for Experiencing "Huigan"
At CHA-EN, we offer a carefully selected range of Taiwanese teas where you can fully experience the charm of Huigan.
- High Mountain Oolong Tea (Lishan Tea, Shanlinxi, etc.): For those seeking a refreshing Huigan with a transparent aroma that fades gently.
- Dong Ding Oolong Tea: For those who wish to enjoy a profound and long-lasting Huigan accompanied by a fragrant aroma.
- Muzha Tie Guan Yin: Creates a luxurious moment with its rich sweetness from thorough roasting.
All our teas are selected with great care for their Huigan quality, focusing on origin, altitude, and production methods. Please incorporate the authentic aftertaste of Taiwanese tea into your daily life.
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