The tasting method of Chinese Baijiu (白酒) involves a structured sensory evaluation process, combining visual, olfactory, and gustatory techniques. Below is a summary of the key steps in English, supported by references from authoritative sources:
1. Observe the Appearance (观色)
Color and Clarity: Pour Baijiu into a clear glass and observe its color against a white background. High-quality Baijiu is typically clear and transparent, though aged varieties may develop a slight yellowish tint due to prolonged fermentation .Viscosity: Gently swirl the glass to check the "legs" (liquid streaks on the glass), which indicate richness in alcohol and glycerol content .2. Assess the Aroma (闻香)
Static Sniff: Hold the glass 1–2 cm below your nose at a 30° angle. Inhale gently to detect initial fragrances like grain, floral, or fermented notes. Avoid exhaling into the glass to prevent contamination .Dynamic Sniff: Swirl the glass lightly to release volatile aromas. Aged Baijiu often reveals complex layers, such as roasted sesame (in Maotai) or herbal notes .Empty Cup Aroma: After drinking, sniff the empty glass to identify lingering scents, a hallmark of premium Baijiu .3. Taste with Technique (品味)
Adopt the "three-step method":
Sip (抿): Take a ***all sip (0.5–2 mL) and let it coat your tongue. Focus on initial sensations: sweetness (tip of the tongue), acidity (sides), and bitterness (back) .***ack (咂): Swallow slowly and note the aftertaste. High-quality Baijiu should feel ***ooth, with balanced flavors like mellow sweetness or subtle spiciness .Exhale (呵): Breathe out gently through the nose to experience the "retronasal aroma," such as toasted grain or caramelized notes in aged varieties .4. Evaluate Mouthfeel and Finish (口感与余味)
Texture: Assess the body (light, medium, or full) and ***oothness. Premium Baijiu often has a velvety texture due to high alcohol content (52% ABV) and complex esters .Finish: A long, clean finish without harsh alcohol burn indicates quality. Inferior Baijiu may leave a bitter or astringent aftertaste .Additional Tips
Glassware: Use a tulip-shaped or standard Baijiu tasting cup (40–60 mL) to concentrate aromas .Temperature: Serve at 20–25°C to optimize flavor release .Palate Cleansing: Rinse your mouth with water or tea between tastings to avoid sensory fatigue .Key English Terminology
Baijiu Types: Sauce-aroma (e.g., Maotai), Strong-aroma (e.g., Luzhou Laojiao), Light-aroma (e.g., Fenjiu) .Tasting Notes: Use terms like mellow, harmonious, lingering finish, or roasted nutty to describe flavors .By following these steps, you can fully appreciate the complexity and cultural depth of Chinese Baijiu. For further details, refer to sources like GB/T33404-2016 Tasting Standards or the "Yuankun Baijiu Tasting Method" .
