Tea Tasting

Tea tasting is an artistic process that determining the quality and the marketing value of the tea. This process mainly includes two parts. First one is inspecting leaf appearance when the other one is tasting of infusion.

In the process of leaf appearance assessment, taster is focus on the colour, particle size and the aroma of the leaf particles. Depending on the grade expected colour and the desired particle size is differing. There is a special glossary with specific terminology. Black, blackish and brown are the most common terms used in black tea particles to indicate the colour. When it comes particle size and nature terms differ from grade to grade as mentioned before. In open grades or the leafy grades bloomy and curvy are usual terms for explaining the particle nature. Regarding the aroma smoky, fiery and fruity are commonly used terms. Based on these three parameters overall value for the leaf particles are given.

Interesting part comes next, which is tasting the liquor. For this you have to have a well-trained tongue. It takes lot of time and continuous effort of tuning the tongue for tasting tea. in this tasting process, taster allow the infusion to pass along the tongue by stimulating the taste buds of the tongue, but without swallowing the infusion. 

Then the taste and aroma felt by the taster will be taken into the account for the valuation. Liquor colour plays and important part in tasting the infusion of the tea. it will describe as the naked eye appearance of the taster. Liquor colour differs according to the elevation and the grades in Ceylon tea. 

The other critical thing is preparation or the infusion process of the tea for the tasting. In this process 3 – 5 g of tea will be measure using an accurate balance. For the brewing process water should be below 90 0C. Then the this boiled water will pour in to the special brewing cup with weighted tea and let it sit for 3 – 5 minutes and strain in to a tasting cup. Then the taster starts the liquor tasting and appearance of the infused particles for the final valuation. As an overall value depending on the observations in all dry leaf appearance, infusion and infused particle appearance, taster will give a valuation to the selected tea sample. This will be the minimum value for the auction catalogue.

So this is a brief introduction on tea tasting for awaking your curiosity. If you are interested further, just keep in touch with our blog for more including terminology and tea grades in interesting future articles.

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