Skip to main content

 TEA TASTING - Chapter 01 


 TEA TASTING - Chapter 01 


Tea tasting, much like wine tasting, uses similar steps – visual, smell, taste and touch. A lot about a tea can be told by examining the dry leaves. Gently press some dry leaves in your hand – most new teas are a little springier and less likely to crumble than older teas. Tea tasting is the process in which a trained taster determines the quality of a particular tea. Due to climatic conditions, topography, manufacturing process, and different clones of the Camellia sinensis plant (tea), the final product may have vastly differing flavours and appearance. These differences can be tasted by a trained taster in order to ascertain the quality prior to sale or possibly blending tea. It is the taster who describes and values tea. His description of the liquor is based on taste. In its widest sense, which includes aroma, taste is a very complex property that has so far not been assessed chemically. A taster may deal with several hundred tea samples in a day. In making his evaluation, he brings his knowledge and experience of the outturn of a particular estate to bear upon his conclusions. A 3-5 minute brewing time and boiling water is recommended for black tea and green teas are usually brewed at < 90 °C and for under 3 minutes. A tea taster uses a large spoon and noisily slurps the liquid into his/her mouth - this ensures that both the tea and plenty of oxygen is passed over all the taste receptors on the tongue to give an even taste profile of the tea. While it is mainly the tongue that experiences taste, other surfaces of the mouth also play a role here. There are four kinds of tastes - salt, sour, sweet and bitter. Sweetness is tasted at the tip of the tongue, and bitterness at the back. Saltines too are tasted at the tip, but also at the sides of the front of the tongue. Sourness is experienced at the back edges. A stringency or pungency is a sensation, not a taste that is felt on the gums and part of the cheek. When the liquor is swirled round the mouth, the thickness, body or viscosity is felt and judged. For tasters, "infused" leaf refers to the wet leaf left over after the liquor is drained out; "infusion" refers to the liquor. The flavour characteristics and indeed leaf colour, size and shape are graded using a specific language created by the tea industry to explain the overall quality. The tasting process includes measuring a level teaspoon of each sample into the cup. Generally, white or clear cups are used to view the truest colour. It commences by analyzing of the infused leaves as the cups are filled. Smaller flat leaves will show more body than larger twisted leaves, which take longer to steep. After steeping take in the aroma of the tea and examine the infused leaves for colour and evenness. Colour does not necessarily indicate the strength or body of the liquor. Tea tasting is a precise skill and one that can be performed only with a good natural palate and active olfactory nerve. Apart from tasting and describing tea, the ability to value a tea calls for long experience and knowledge.

Comments

Post a Comment

Popular posts from this blog

KENYAN TEA MANUFACTURING PROCESS

👉Black Tea manufacture:   Withering: The objective of withering is to reduce the moisture in the t ealeaf by up to 70% (varies from region to region). Tea is laid out on a wire mesh in troughs. Air is then passed through the tea removing the moisture in a uniform way. This process takes around 12 to 17 hours. At the end of this time the leaf is limp and pliable and so will roll well.   Rolling: Tea is placed into a rolling machine, which rotates horizontally on the rolling table. This action creates the twisted wiry looking tealeaves. During the rolling process the leaves are also broken open, which starts the third process - oxidisation.  Oxidisation: Once rolling is complete, the tea is either put into troughs or laid out on tables whereby the enzymes inside the tealeaf come in to contact with the air and start to oxidise. This creates the flavour, colour and strength of the tea. It is during this process that the tealeaf changes from green, through light ...
Post a Comment
Read more

KENYAN PURPLE TEA💜🍃☕

Purple tea is a special type of tea produced mostly in Kenya, and smaller amounts in Japan, China and India. Unlike yellow, green, oolong, black, dark or white tea, purple tea is not a tea type–it’s a cultivar called TRFK 306/1 that can be used for making all types of tea. It’s a tea that contains same anti oxidants as purplish and blueish fruits such as blueberries, red cabbage or chokeberries – anthocyanins. In fact, purple tea contains very high levels of anthocyanin – 135 times more than regular green tea. However, purple tea doesn’t brew into a cup of purple-colored tea. The name comes from the fresh tea leaves of a tea plant that have a distinguishable purple hue. Naturally purple or blue color in teas is very rare, such as deep blue intense color of a herbal Butterfly Pea Flower tea.
Post a Comment
Read more