Structure
Definition
The architectural balance of a tea's main components, especially tannins, sweetness, acidity, and umami. A well-structured tea feels organized and supports its flavor over a long finish.
Why it matters
Borrowed from wine tasting, structure describes how the major sensory pillars of a tea relate to one another. A tea with good structure typically shows clear definition between sweetness, astringency, acidity (or briskness), and aromatic top notes, with none of them overwhelming the others. In black teas, structure often centers on the interplay of tannins, malt sweetness, and brisk acidity. In oolongs, it is the balance of florals, roasted notes, and minerality. In sheng pu-erh, structure includes the tension between bitterness, returning sweetness (huigan), and qi. Well-structured teas tend to age and brew better across many infusions, because the underlying framework keeps the tea balanced even as individual components evolve. Poorly structured teas can taste flabby, one-dimensional, or fall apart after the second steep.