When the tea enters the mouth, hold it for a moment on the tongue. In the time from when it enters our mouth to when it stops on the tongue, we can determine whether it is robust .... "This was written by tea-arts instructor Chan Hsun-hua in his book Tasting Tea. But as far as most people are concerned, all this may seem a bit arcane.
這是茶藝老師詹勳華筆下「茶的品味」，對一般人來說，真是「專業涵養」了。