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The art of tea tastings

Assuming we know the conditions required to make good tea (if you don’t, you will find all information here), how do we put them into practice and what equipment do we need ?
 
 
Tasting methods can change from one country to another, but we are going to present you the most popular.
 
You will need a Tasting-Set, which is composed of a little bowl, a cup with a serrated edge and a lid.
 
The object of a professional tasting is to analyse a tea and compare it to others from the same family. The analysis consists of describing its good and bad qualities and evaluating it in the light of the taster’s theoretical knowledge and experience of it.
 
 
These are the involved steps :
 
-     the taster begins by lining up in front of him all the samples to be tasted and compared
-     he spreads each sample on a sheet of white paper or a saucer. He then observes the dried leaves an inhales their sent
-     in each cup, which he later covers with its lids, he places 2g of tea, pouring over it 10cl of water at a controlled temperature.
-     The brewing time varies with the individual ta, but whatever the variety, the professional always allows a longer period than would be applicable to a normal teapot – this helps bring out the tea’s characteristics and underline its qualities and defects. The price of this procedure is sometime a slightly pronounced bitterness.
-     Once the brewing time has elapsed, the taster pours the liquor into the bowl forming part of the set, keeping the cover on the cup to retain the leaves and avoid them disturbing the liquor.
-     At this stage, the sample exists in thee states : dry leaves, infusions (wet leaves) and liquor.
 
The tasting can begin.
 
Leaves
 
-     appearance : the shape and size of the leaves, their colour, the skill with which they have been harvested, their preparation
-     texture : suppleness or otherwise, their degree of hygrometry
-     bouquet : dry and infused
 
 
liquor
 
-     the colour and clarity of the liquid
-     the effect on the palate and tactile sensations
-     flavours and aromas
-     the aromatic profile
 
 
As for wine, the variety of aromas and perfumes of the tea depend on the manufacturing, but mostly on the soil.
 
If you also want to discover the differences between Chinese and Japanese green teas, between Indian and Sri Lankan Black tea, or many other secrets about the universe of tea, contact us per mail : info@tekoe.com
 

 

It will be with a lot a pleasure and enthusiasm, that our Tea Experts will organize your group tasting, to share their passion for the incredible world of tea with you.