Tea is generally described as having a foreground, middle ground, and background flavor. Teas grown in the same region have a characteristic profile that allows you to compare the quality of teas from estates within the same region, as characteristics cannot be replicated across regions.
When tasting tea,use both your taste buds and your sense of smell to discern flavor and quality.Professional tea tastersslurp the tea with a loud sucking noise and quickly swish it around their mouth to get a sense of the tea's body and flavor profile drawing the aroma back into his mouth and up into theolfactory nerves.The taster, thereby, tastes feels and smells the liquid. They then spit out the tea as they quickly move down the line, tasting several teas one after another.
There are four kinds of tastes -salt, sour, sweet and bitter.Sweetnessis tasted at the tip of the tongue, andbitternessat the back.Saltinessis tasted at the tip, but also at the sides of the front of the tongue.Sournessis experienced at the back edges. When the liquor is swirled round the mouth, the thickness, body or viscosity is felt and judged.
Tea tasting is a precise skill, anart perfected only through experience.Professional tea tasters must undergo years of training in order to develop the art. He must be able to compare it with a number of teas he has tasted over the years and which are no longer available. Apart from tasting and describing tea, the ability to value a tea calls for long experience and knowledge.He must assist the producer in improving the quality during theprocess of manufacturing
Below is a list of some terms used bytasters for evaluating tea.We wish to point out that you don't have to be an expert to appreciate tea—you just have to know what you like and be willing to experiment. You will likely want to skip the spitting step, but you can impress your friends with your tea knowledge by using some of thesetasting terms and techniques.
First, smell youruninfused teato determine the tea's "nose"(smell of the dry leaf)and examine the leaves inside. Evaluate the leaves to see if they have the followingcharacteristics.
Click here to know more tea language describing dry leaf.
Remove and smellthe fragrant leaves after they have infused their flavor into your cup. Look for the followingcharacteristics.