chafyiTeaware
English

Shape Taiwansources cited

Aroma cup

wénxiāng bēi

Simplified 闻香杯Also written sniffing cup

A tall cup used in Taiwanese double-cup tasting. Tea is poured into it and then transferred to a drinking cup; the warm, emptied aroma cup is smelled. Research on Taiwan’s tea-art movement documents this practice in the 1980s. 張靜紅 2016

On this page
Aroma cup, side view
Aroma cup, side view
  1. 1Body
  2. 2Base
Side view of a tall, narrow white cup.Reference height · 6.2 cm · Tall aroma cup of the Taiwanese Qi Baishi Maple Leaf tea service, 1908000232935. Height follows the cited example. Other proportions are schematic.

In use#

Follow the two cups in Shuenn-Der Yu’s account. Tea enters the aroma cup first, then moves to the drinking cup. The emptied aroma cup is smelled before the tea is tasted.

  1. Pour tea into the aroma cup (聞香杯).
  2. Transfer the tea into the drinking cup (入口杯).
  3. Smell the warm, emptied aroma cup, then taste the tea in the drinking cup.

余舜德 2018 · 128 (PDF 6)

Compare the documented serving routes

Form#

Body
1Tall, narrow cup with a straight or slightly flared rim, read together with its companion drinking cup.
Base
2small recessed ring foot (圈足)
Handle
none
Lid
none; paired on a cup saucer (杯托) with a wider tasting cup

24 Numbers mark the parts described under Form.

Working volume#

Compare the amount comfortably served, not just a cup filled to the brim. Rim width, depth and the serving method influence how it is used. For a paired aroma and drinking cup, check that the receiving cup can hold the transferred tea.

Variants and sub-types#

The essential distinction is between the tall aroma cup and the wider drinking cup used with it. Straight and slightly flared rims occur, but the two cups must be considered as a pair: their openings and usable volumes need to suit the chosen transfer method. A narrow profile alone does not establish a particular chemical mechanism for retaining aroma.

History#

Zhang Jinghong places the adoption of the aroma cup within Taiwan’s modern tea-art movement in the 1980s. This is evidence for a period of use and development, not a securely identified first inventor or a precise invention year. The cup is best understood together with its companion drinking cup and the sequence of pouring, transferring and smelling. 張靜紅 2016

Recognising a cup pair

One Taiwanese photograph identifies an aroma cup and drinking cup as a pair. It also shows a separate tall, narrow-mouthed cup. When identifying an unfamiliar cup, look for its companion and how the two were used.

吳德亮《台灣的茶園與茶館》 · PDF 36

Sources#

  1. 張靜紅:流動、聚合與區隔:台灣茶藝發展中的矛盾和動力臺灣人類學刊 Taiwan Journal of Anthropology 14(1): 55–88, 中央研究院民族學研究所, 2016 · Academic · Accessed 2026-11-02 ↗
  2. Shuenn-Der Yu 余舜德: The globalization of Chennian and QingxiangIIAS, The Newsletter · Academic · Accessed 2026-11-02 ↗
  3. 老壺新泡──「茶鄉」原來在蓬萊 (1998-09)台灣光華雜誌 Taiwan Panorama · Press · Accessed 2026-11-02 ↗
  4. 方梁生:陶瓷茶具之融合與再創國立臺灣工藝研究發展中心 (NTCRI) · Academic · Accessed 2026-11-03 ↗
  5. 吳德亮《台灣的茶園與茶館》PDF 36
  6. 余舜德:「清香風味」作為研究主題:李亦園院士致力督促之身體感的研究取徑臺灣人類學刊 16(2) · 2018 · 123–156 · 128 (PDF 6)
Status and editorial notes sources cited

Sources are listed below. Their presence does not certify every claim; source-specific interpretations and unresolved questions are identified in the text. This page has not received independent expert approval.