The Art of Tea-Tasting

THE ART OF TEA TASTING

INTRODUCTION

Tea, a time-honored beverage cherished by cultures worldwide, has the ability to captivate our senses and transport us to a moment of serenity. Although numerous individuals take pleasure in the soothing act of savoring a cup of tea, only a few venture into the journey of tea tasting.

Teas tasting is an art form that enhances our gratitude for this beloved beverage. Tea tasting is a crucial step towards tea production process. The act of tea tasting extends far beyond simple sipping; it actively involves experts, known as professional tea tasters, to evaluate and assess the quality, flavour, aroma, and other characteristics of the tea.

As tea production involves several steps, tea tasting as one of its process contains several sub processes. Let us explore the sensory journey as we dig deeper into the art of tea tasting.

1. CUPPING 

The very first step of tea tasting involves the examination of dry leaves by tea tasters. They carefully observe the physical characteristics of the leaves, including their appearance, size, shape and color of leaves. Additionally, they assess the consistency of the leaves, which provide insights into the level of processing and sorting

2. AROMA EVALUATION 
 
The second step subsequently begins as the tea tasters proceed to evaluate the aroma of the dry leaves. This step involves smelling the leaves to assess the aroma of the tea leaves, which helps in determining the tea's freshness, floral notes, earthiness, and other distinctive scents. The aroma can differ depending depending on the type of tea, such as black, green,
 oolong, or white.

3. INFUSION

The next step in the tea tasting process involves steeping the tea leaves in hot water for a specific duration, following standardized brewing parameters such as water temperature and steeping time. During this stage, tea tasters carefully observe the infused leaves as they unfurl and release their flavours and aromas into the liquid.

4. APPEARANCE

After infusion, tea taster assess the color, clarity, and brightness of the infused tea liquor. The appearance of the brewed tea can offer valuable insights into its quality, strength, and sometimes even its place of origin.

5. TASTE EVALUATION 

Tea tasters proceed with the next step- tea evaluation, where they take small sips of the infused tea. They meticulously evaluate various aspects of its taste profile, including flavour, body, astringency, sweetness, bitterness, and other defining characteristics. To fully experience the tea's flavours and aftertaste, tea tasters often swirl the liquid in their mouth.
6. GRADING AND RATING

After the completion of tea tasting process, the tea tasters assign grades and ratings to the teas based on their observations and evaluation. The grading system put into practice may differ depending on the tea-producing region or country. Factors which are considered for grading may include leaf quality, size, colour, taste, and overall characteristics of the tea.
7. DOCUMENTATION 

Tea tasters deliberately document their observations, which confines the tea's appearance, aroma, taste, taste, and other appropriate details, which can serve as a valuable reference for future comparisons and aid in maintaining quality control standards.

CONCLUSION 
The art of tea tasting is a subtle and sensory experience that extends beyond a mere consumption. It entails a meticulous examination on the tea's attributes, aroma, flavour, and texture, enabling individuals to fully grasps its intricate qualities. Tea tasting is a journey of discovery, with each cup unveiling unique story, shaped by factors such as the rea variety, origin, processing techniques, and brewing methods.

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