In the chaotic world of tea trading, buyers often get lost in marketing buzzwords: “Ancient Tree,” “Hand-picked,” “Imperial Grade.” But what truly defines the quality of a cup of tea?
Recently, I revisited a seminal book in the Chinese tea industry, Understanding Tea Flavor by Lan Dacheng. Lan is a renowned tea veteran who advocates for a return to the essence of nature and craft.
Although this book is written for connoisseurs, its core principles are highly relevant for B2B tea buyers. It provides a practical framework to distinguish commodity tea from premium tea that builds long-term brand loyalty.
Below are five sourcing lessons drawn from the book, applied to our manufacturing philosophy at Xiao Tea.
Lesson 1: “Cleanliness” Is the First Principle of Flavor
Lan Dacheng argues that before discussing aroma or roast, we must first discuss purity. Tea trees that are over-fertilized or heavily sprayed tend to produce leaves with muddy flavors or throat-drying sensations.
For B2B buyers, the key is not chasing the strongest aroma. Artificial inputs can create a short-lived fragrance burst that disappears quickly. Clean tea, by contrast, feels smooth, transparent, and easy on the throat.
This is why we emphasize residue testing and work with gardens where roots grow deep into the soil, drawing nutrients naturally rather than relying on surface fertilizers.
Lesson 2: The Ecosystem Determines the “Body”
According to the book, mouthfeel comes primarily from the growing environment, not just from processing. Tea grown in biodiverse ecosystems tends to contain more pectin and trace minerals, which contribute to a fuller body.
When sourcing tea bases for blends such as jasmine or Earl Grey, it is worth asking about the plantation’s biodiversity. Monoculture farms often produce thin, watery liquor, while forest-edge or mixed ecosystems result in a richer texture.
At Xiao Tea, we favor high-altitude green tea bases where slower growth leads to higher concentrations of soluble compounds.
Lesson 3: Fermentation Is About Activity, Not Just Color
One of Lan Dacheng’s most important insights is that tea processing is fundamentally about managing enzymatic activity.
Poor processing either stops enzymes too quickly, resulting in burnt notes, or too slowly, leading to sourness. Good processing preserves vitality, allowing the tea to evolve in the cup.
For buyers, this can be checked through tasting. Tea that feels flat or cardboard-like is often “dead,” while active tea stimulates salivation and changes as you drink. This vitality also translates into better shelf stability during long-distance shipping.
Lesson 4: “Hou Yun” Is the Ultimate Quality Test
The tongue can be distracted by sweetness or added flavoring, but the throat offers a more honest signal. Lan emphasizes observing “Hou Yun,” the sensation that remains in the throat after swallowing.
When evaluating samples, it helps to slow down. Drink, pause, and notice what remains. Higher-quality tea leaves a gentle sweetness or cooling sensation, while lower-quality tea often causes dryness or irritation.
Even if consumers do not know the term, they naturally prefer tea that feels hydrating and comfortable, which directly influences repeat purchases.
Lesson 5: Respecting Time and Rest
The book also discusses the importance of allowing tea to rest. Freshly roasted teas often carry residual heat or dryness, which needs time to settle.
From a supply-chain perspective, rushing shipment immediately after roasting can compromise quality. At Xiao Tea, we include a resting phase for roasted oolongs and black teas before blending. This helps stabilize flavor so the tea arrives overseas in optimal condition rather than mid-decline.
Conclusion: Sourcing with a Connoisseur’s Mindset
Revisiting Understanding Tea Flavor reinforced a belief we hold strongly at Xiao Tea: great tea is guided, not forced.
Brand owners do not need to become tea masters, but sourcing with attention to cleanliness, ecosystem, activity, and throat feel can clearly separate premium offerings from generic commodity tea.
We apply these sensory standards to every batch of our wholesale tea, ensuring consistency and long-term value for our partners.
