Tasting
Mouthfeel
The textural impression a tea leaves on your palate — silky, oily, watery, granular, plush.
Independent of flavour, mouthfeel often distinguishes a great tea from a merely good one. Fine pu-erh has an oily, almost soup-like body; an old tree Yunnan can feel velvety; an over-leafed sencha can be bouillon-thick.
