Tea tasting

Tea tasting is the process of sensory examination and evaluation of tea products. It involves the appreciation of the tastes and aromas of brewed tea. Tea tasting is used by tea growers and blenders to assess quality and to develop blends.

History

The practice of tea tasting began in ancient China, where tea was first cultivated. The Chinese developed a sophisticated system for evaluating the quality of tea, which included assessing the color, aroma, and taste of the tea. This system was later adopted and refined by other tea-producing countries, such as India and Sri Lanka.

Process

Tea tasting involves several steps. First, the taster visually examines the tea leaves to assess their color, size, and shape. Next, the tea is brewed and the color and clarity of the tea liquor are evaluated. The taster then smells the tea to assess its aroma. Finally, the tea is tasted. The taster slurps the tea to aerate it and spread it across the palate, then spits it out. The taste, mouthfeel, and aftertaste of the tea are evaluated.

Tea Tasting Terminology

Tea tasters use a specific set of terminology to describe the sensory characteristics of tea. These terms can include "brisk," which refers to a tea that is astringent but not bitter; "full-bodied," which refers to a tea that has a strong flavor and a thick mouthfeel; and "bright," which refers to a tea that has a clear liquor and a fresh taste.

Professional Tea Tasters

Professional tea tasters often work for tea companies, where they assess the quality of tea and develop blends. They may also work as consultants, advising clients on tea selection and preparation. Professional tea tasters typically undergo extensive training to develop their sensory skills and knowledge of tea.

See Also

• Tea production
• Tea culture
• Tea blending and additives

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  Tea tasting session

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  Professional tea-taster George F. Mitchell in 1927