Hello, my friends, as usual when we drink tea, we would have such mouth-feel of thirst quenching, do you know why do you have such mouth feeling? Because of organic acids, like malic acid, citric acid, and so on, which are also very important in wine(Well you may not feel its sourness when drinking tea actually, that’s because the other main ingredients like tea polyphonel, caffine, polysaccharides gives tea the strong tastes, which hide the sourness).
当我们喝茶时，讨论比较多的如回甘、生津等。生津，顾名思义从字面意思上说就是从口腔中分泌出唾液。那你知道生津是如何产生的吗？ 因为有机酸（或许你会说，不会吧，那我怎么没有感觉到酸度。 那时因为有机酸的含量比较低，因此被茶多酚、咖啡碱等主要的呈味物质所掩盖了），比如苹果酸、柠檬酸等，这些有机酸也是葡萄酒中的主要酸味物质。
Tea can quench thirst because those acids can promote your tongue to produce more saliva, balance its overall taste. Beside, they are also able to protect wine or tea from turning bad. If you recall you tea - drinking experience, almost all the teas have such mouth feeling mainly on both cheeks（as usual, we keep the tea infusion in mouth a few seconds, use our tongue to feel its tastes, and then swallow it by leting the tea flow throw the two cheeks）. For better tea, your whole tongue, even your teeth root would have such feeling.
喝茶可以解渴，正是因为这些有机酸能刺激舌头，分泌出更多的口水，同时平衡茶汤的综合口感（生津常常伴随着回甘，常常表现在苦、涩之后，除了有机酸的主要作用外，也是其他物质的综合作用，比如多酚类、咖啡碱、氨基酸、多糖等）。此外，这些有机酸不仅能防止酒或者茶变质。回想你的品茶时，几乎所有的茶或强或弱都会生津，并体现在两颊（所以细细品茶时，需要收紧口腔，让茶汤从舌边滑入喉间，最大限度地体会其生津的感觉）。好的茶，当然会很明显，会感觉唇齿生津，舌底鸣泉。
Of course, thirst-quenching may vary due to different tea species, different types of tea and processings. For pu-erh tea, the storage matters a lot. For some aging pu-erh being well processed and stored, it has very strong thirst quenching, which is so pleasant.
当然，生津（强弱、粗细、长短）会因茶树品种、茶叶种类、茶艺工艺而不同。对普洱茶而言，仓储也非常重要。一款工艺得当，仓储适宜的老茶会有一种非常明显且愉悦的生津感。
Well, drinking tea is very personal and somehow professional. So, next time, when you try a cup of tea, try to experience it by yourself. Subscribe to us, to learn tea more. See you next time.
其实喝茶本生就是件很主观又相对专业的事情。下一次，当你再次喝茶时，小啜一口，细细品味。希望你关注我们，了解更多茶学知识， 再会。