sheng jin (tea salivation sensation)
concept / concept-sheng-jin
生津（シェンジン）
Sheng jin (tea salivation sensation) is a term used in Chinese tea tasting for the sensation of continued salivation in the mouth after drinking tea.
On this page (6 sections)
Reading the bitterness
Shengjin is a tea term for the sensation of salivation when drinking tea. An article by a tea trader explains it as a phenomenon in which organic acids and other substances in the tea stimulate the submandibular, parotid, and sublingual glands, causing saliva to be secreted. This source is not an academic paper but a tea trader's commentary.
The same article introduces terms distinguishing where the sensation is felt: both-cheek shengjin, teeth-and-cheek shengjin, tongue-surface shengjin, and spring beneath the tongue (under-the-tongue shengjin). A separate reprinted article carries a theory that vitamins, caffeine, and organic acids in tea promote salivation, but in both cases this is only the range of explanation the articles introduce.
Sources for this overview
Checked for this overview: Matched the term explanation of stimulation by organic acids and others and salivation, and kept the limitation that this is a tea trader's article. / Matched the location-based distinctions of both-cheek, teeth-and-cheek, tongue-surface, and spring beneath the tongue.
Checked for this overview: Matched the theory of vitamins, caffeine, and organic acids as introduced by the reprinted article.
Other names: 生津 (zh), shengjin (zh-Latn)
Structured claims — open a section to read each claim's confidence, evidence and limits
Mechanism and receptors (1)
Show data
concept-sheng-jin —has_currently_proposed_mechanisms→ "A theory that vitamins, caffeine, and organic acids in tea promote salivation."Culture (2)
Show data
concept-sheng-jin —is_defined_as→ "The phenomenon in which, on drinking tea, organic acids and other components in the tea stimulate the submandibular, parotid, and sublingual glands, promoting saliva secretion"Show data
concept-sheng-jin —has_sensory_attribute→ "Described as dividing, by where it is felt, into 4 types: both-cheek shengjin, teeth-and-cheek shengjin, tongue-surface shengjin, and “spring beneath the tongue” (under-the-tongue shengjin)"