喝茶不是只爲了解渴，喝茶可以喝到文化，茶種，製茶師技術，泡茶師技術，地方風土等等。一樣的葉子可以千變萬化，一樣的日子可以來杯不同的茶，襯托不同的心情。
就喝茶的人而言，還沒入口前就可以聞香，也就是用鼻前嗅覺聞聞茶的香味，例如PinCha用柚子皮在柚惑特調裏，用肉桂粉加在可可上，用熱水持續攪拌與拍打抹茶粉，不加果糖而是加有植物香氣的蔗糖，都是爲了把茶的香氣引出來，還沒入口就先品味到香氣。
茶湯一入口，茶摩擦口腔各處軟硬滑順的感覺，叫做茶的口感，如果水中的雜質或礦物質太多，或是烘焙製茶的過程有瑕疵，抑或是泡茶時間沒有控制好，喝茶的感覺會刮舌不滑順，我們會說，這支茶感覺口感不好。這就是爲什麽除了原料之外，我們還要講究水的軟硬度，以及水滾開的程度和泡茶的時間。
不同的茶湯在舌頭上無數味蕾激盪起的感受，就是我們最熟悉的茶的味道，也就是茶的滋味。這個部分與泡茶師的技術有關，除了要注意下茶葉時水滾開的程度，茶型需要讓茶葉產生跳躍的技巧與時間，浸泡的時間，茶湯内的含氧量，糖與牛奶的比例選擇等等，都會影響到茶的味道。一般的飲料喝下去味道沒有層次，只有廉價果糖的死甜味，這也不是PinCha想提供的「茶」。
最後，茶湯滑過喉頭，在口腔裏產生唾液（即所謂的「生津」），有甘潤感，鼻腔内部也會「聞」到另一種「香味」，這就是鼻後嗅覺。我們在感冒鼻塞時，會有食慾不振的情況，其實就是鼻後嗅覺的功能無法完全發揮，導致食不知味的感覺。例如PinCha用甘草來調理珍眉茶，就是要加强這支茶湯的餘韻，沒有試過的朋友可以嘗試看看這樣新的搭配哦！
Drinking tea is not only for quenching the thirst but also for tasting different culture, variety, chorography, the technique of tea maker, and the skill of tea brewer, etc. One leaf, thousand appearances. Similarly, we can decorate our myriad moods by different flavors of teas in the regular days.
For people who would like to taste and enjoy delicate teas, they could start from smelling the aroma of the tea, using orthonasal olfactory. Taking PinCha for example, we use pomelo skins in the Special Pomelo Offering, cinnamon in chocolate milk, boiled water to whisk matcha vigorously in a zigzag motion, or seasoning the drinks with sucrose instead of fructose. All the efforts are aimed at increasing the fragrance and leveling up our customers' drinking experience.
Then, you could feel the texture of the soup, feeling the smoothness and the complex in your oral cavity when the tea sliding through the throat. If the water contains many impurities or minerals, or the techniques of tea-maker and brewer are not excellent enough, the tea will not appear the smoothy and scrumptious texture. A cup of good tea is the combination of high-quality tea leaves, the appropriate hardness of water, the temperature, and the correct timing of brewing the tea.
Next, the taste, or the flavor, is the most familiar sense to the most. Our tongue buds taste different teas giving us different flavors, such as sweet, sour, or astringent. Tea brewer's technique is crucial in this part. In order to extract the best flavor of the loose tea leaves, the tea brewer has to pay attention to the water boiling extension, leaf shapes, the skill to make loose tea leaves "jump", timing, the oxygen-containing amount, and the recipe with milk and sucrose, etc. With the only cheap sweetness taste of the fructose, mediocre drinks have no depth and richness. These are not the "tea" PinCha would like to offer.
Last but not least, the mouth produces saliva after drinking good teas. We can taste the sweet aftertaste and smell another fragrance inside the nasal cavity. It is the retronasal olfactory. When we have a cold and stuffy nose, we usually lose the sensibility of the taste and lose appetite because the retronasal olfactory cannot function well. PinCha's Chun Mee tea blended with licorice is the example of the application to strength tea aftertaste.
Sources:
https://nommagazine.com/%E5%85%B6%E5%AF%A6%E8%88%8C%E9%A0%AD%E5%8F%AA%E5%90%83%E5%BE%97%E5%87%BA%E4%BA%94%E7%A8%AE%E5%91%B3%E9%81%93%EF%BC%9F%E6%B2%92%E6%9C%89%E5%97%85%E8%A6%BA%E8%AE%93%E4%BA%BA%E9%A3%9F%E4%B9%8B%E7%84%A1/
https://jamanetwork.com/journals/jamaotolaryngology/fullarticle/649745
