There is a famous Chinese idiom, “Bitter first, sweet later,” which perfectly captures the experience of drinking fine tea. When humans first discovered tea, they chewed raw leaves. Although initially bitter, it proved invigorating, leaving behind a lingering sweetness and mouthwatering sensation. This magical effect made tea a vital plant for early hunters venturing into the mountains. Today, tea lovers still regard *huigan* (the returning sweet aftertaste) as a hallmark of fine tea. But how exactly does bitterness transform into sweetness in your mouth?
Why Does Tea Have a "Huigan" (Sweet Aftertaste)?
① Transformation of Tea Polyphenols
Professor Wang Yuefei, Director of the Tea Research Institute at Zhejiang University, explained: “Tea polyphenols bind with proteins in saliva to form a temporary hydrophobic film inside the mouth… At first, you feel astringency. As this film breaks down and the oral muscles relax, the astringency fades, giving rise to a sweet aftertaste and increased salivation.”
In short, teas rich in polyphenols may taste slightly astringent at first, but this quickly evolves into a delightful sweetness and refreshing mouthwatering feel.
② Sensory “Contrast Effect”
Our senses naturally experience contrast. Studies show that bitterness and sweetness are relative sensory perceptions—drinking water after eating something bitter makes the water taste sweet. This sensory contrast plays a key role in how we perceive tea’s sweet finish.
Common Misconceptions About Tea Aftertaste
While *huigan* is a key indicator of quality, having a sweet aftertaste does not automatically make a tea top-tier. For example:
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False sweetness from extreme astringency: Lower-quality teas with intense bitterness can trick your palate into perceiving water or saliva as sweet due to contrast, but this is not true quality.
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Naturally sweet tea vs. true huigan: Some teas (such as lightly roasted oolongs) are naturally sweet on the palate, which can easily be confused with true *huigan*. Distinguishing between initial sweetness and returning sweetness takes a bit of practice.
True *huigan* should feel natural, soothing, and smoothly lingering—never harsh or fleeting.
How to Evaluate Huigan?
Follow these steps when tasting tea:
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Take small sips: Let the tea coat your entire mouth and tongue, gently noticing its light bitterness and astringency.
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Notice salivation: If your mouth waters naturally under the tongue accompanied by a lasting sweetness, this is a key sign of a good sweet aftertaste.
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Observe sweetness duration: A quality sweet aftertaste should feel natural and persistent, leaving a soothing lingering finish in the throat.
Which teas are most known for a lingering sweet aftertaste?
Generally speaking, high-quality teas with balanced polyphenol levels offer the most notable sweet aftertaste. Examples include:
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High Mountain Oolong (such as Lishan and Alishan): Grown in cool climates with generous sunlight, offering a clean sweetness and a distinct throat finish.
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Traditional Tieguanyin: Rich and full-bodied, delivering a long-lasting sweet aftertaste and refreshing mouthwatering sensation.
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Wuyi Rock Tea (Yancha): Featuring a unique “rock rhyme” (yanyun), with a striking transition from subtle bitterness to lingering sweetness.
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Dancong Oolong: Highly aromatic with a richly layered sweet aftertaste complemented by vibrant floral and fruity notes.
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Select Raw Pu’er: With proper aging, the shift from initial bitterness to a smooth sweet aftertaste becomes remarkably pronounced.
In summary, a truly exceptional tea delivers a sweet aftertaste that feels natural, soothing, and persistent, rather than a mere illusion created by contrast with bitterness. By tasting mindfully and comparing different teas, you will enrich your tea-drinking experience and easily identify finer selections.