|
|
|
|
|
|
|
What
is Tea?
Carmellia
Sinensis is popularly known as Tea. The
plant is credited with millions of refreshing
mornings. Taste is its character, aroma
its identity, colour its personality and
flavour is its ultimate differentiation. A
tea plant is sensitive to its soil and atmosphere.
Its flavour and taste varies within a single
estate and from one day to another. Only
the discerning sense of a seasoned tea taster
can distinguish what are similar looking
tea granules to an untrained eye.
|
|
|
|
|
|
|
|
|
| |
Art
of Tea Testing
Testing is a refined art which encompasses
a large number of variables.Taster's
palate and olfactory senses are finely
sensitive and highly discriminatory.
An experienced taster can identify
the garden, the ambient conditions
of the plucking day and can even suggest
adjustments in the manufacturing process.
Art of tasting involves a number of
factors - a taster uses his sharp
sense of sight, smell, touch and taste
while judging the quality of tea.
These are endowments of birth - it
would be true to say that tasters
are born and not made. These natural
talents, however, have to be trained
and developed through long years of
practice before the palate is proficient
enough to register the minute differences. |
|
|
|
| |
|
|
| |
|
|
|
|
|
|
|
|
|
| The
Testing Procedure 1)
In the testing procedure, pots and cups
made of the finest china, kept spotlessly
clean, are used. 2.5 gm. of each tea is weighed
into pot and then boiled water is poured over
it. The pots are then covered with a lid
and tea is infused for 5 minutes. The liquor
is poured out into a cup and tea is ready
for testing.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
2)
The colour and evenness of the infusion
are an index to
the intrinsic value of the brew.
3)
This examination takes place in a
well lit room away from direct sunlight,
shade and shadow. Light from the north,
which is steady and uniform, is ideal.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
4)
The scrutiny of the leaf and infusion
over the taster turns his attention
to the liquor and takes a sip from
the cup, rolls it in his mouth and
spits it out. In that split second,
the palate registers the taste, flavour,
briskness, strength and any faults
and flaws are recorded and the taster
is ready with his judgment |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
