Next, the taste, or the flavor, is the most familiar sense to the most. Our tongue buds taste different teas giving us different flavors, such as sweet, sour, or astringent. Tea brewer's technique is crucial in this part. In order to extract the best flavor of the loose tea leaves, the tea brewer has to pay attention to the water boiling extension, leaf shapes, the skill to make loose tea leaves "jump", timing, the oxygen-containing amount, and the recipe with milk and sucrose, etc. With the only cheap sweetness taste of the fructose, mediocre drinks have no depth and richness. These are not the "tea" PinCha would like to offer.