The process of tasting Chinese Baijiu (白酒) can be translated into English as follows, incorporating key terminology and standardized methods from authoritative sources:
How to Taste Baijiu: A Step-by-Step Guide
1. Observation (观色)
Hold the glass against light or a white background to observe clarity and color. High-quality Baijiu is typically clear and transparent, with a slight golden hue in aged varieties.Look for "pearl necklace" effects (酒线) and "tears" (挂杯) when swirling the glass, indicators of viscosity and richness.2. Aroma Appreciation (闻香)
Tilt the glass at a 30-degree angle and bring it close to your nose. Take a gentle sniff to detect primary aromas (前香), such as grain, floral, or fruity notes.Perform a deep inhalation to identify secondary aromas (后香), avoiding harsh or chemical odors, which suggest lower quality.3. Tasting (品味)
Take a ***all sip (0.2–2.0ml) and let the liquid spread across the tongue to activate all taste buds. Note the balance of sweet, sour, bitter, spicy, and astringent flavors.Swallow slowly to experience the "five sensory phases":Spraying Sensation (大): A burst of aroma filling the mouth.Longevity (长): A ***ooth, lingering warmth.Roundness (圆): A velvety texture when swallowed.Fullness (厚): Chest-filling richness of grain notes.Aftertaste (勾): A sweet, saliva-inducing finish.4. Comprehensive Evaluation (综合评价)
Assess the harmony of color, aroma, and taste. Terms like "elegant," "mellow," or "balanced" describe high-quality Baijiu.5. Style Identification (风格判定)
Classify the Baijiu by its aroma type (e.g., sauce aroma 酱香, strong aroma 浓香) and regional characteristics. Use descriptors like "distinctive," "subtle," or "complex".Key Terminology in English
Baijiu: The official English term for Chinese白酒, replacing older translations like "Chinese distilled spirits".Sauce Aroma (酱香): A signature style of Maotai, featuring soy sauce-like depth.Ganbei (干杯): A toast meaning "bottoms up," though sipping is recommended for tasting.Equipment Recommendations
Use stemmed tasting glasses (Type A) or stemless cups (Type B) per the GB/T33404-2016 standard to concentrate aromas.This structured approach ensures a nuanced appreciation of Baijiu's complexity. For deeper insights, refer to industry guidelines from sources like the Chinese Baijiu Association.
