Article Views:
193
Ezine ready page
Ezine ready page
Posted on April 1, 2006 by Jason Petrina | Posted under Food & Drink
Tea Tasting And Buying
|
Just as most wines can be described as having a certain taste or aroma (such as woodsy, floral, fruity, etc.) most teas take on their own distinct dynamics of flavor. Generally, teas can be described as having a top note flavor, middle ground flavor and even a background flavor. For individuals who practice the art of tea tasting, these dynamics of flavor make up what is known as a flavor profile. When tea has an unbalanced profile it will generally result in a poor taste. This could be due to a number of reasons, but the most common include poor processing and/or manufacturing, excessive moisture, exposure to water, etc. When learning to taste tea it is important to understand that this art involves both the taste and the aroma of the tea. The art of wine tasting involves several other aspects and perceptions, as does tea tasting. These include the feel of the mouth, temperature, tea preparation system, and the condition of the person tasting the tea. The astringency, or dryness, of the mouth as well as the reaction that follows the dryness of mouth after tasting tea are all important aspects in the art of tea tasting. The temperature at which tea is served is also an extremely important factor and will affect the odorants of the tea as well as the overall flavor. As anyone well versed in the art of making tea knows, the preparation system that is used in making tea is the crux of producing excellent tea. This means that both the instrument that is used to make the tea, as well as the cup that it is served in, will all affect the infusion, taste and odor of the tea. Finally, it must be noted that the physical, mental and overall health and age of the person tasting the tea will affect the flavor of the tea to the individual taster. Individuals who practice the professional art of tea tasting can actually determine the country of origin and the time of year in which tea was harvested. Those who are particularly adept at this art form may also be able to determine which plantation it may have come from as well as other specifics regarding the tea simply from one or two sips. In some realms of the world the art of tea tasting is merely for enjoyment purposes only while in other areas professional tea tasters are employed in order to suggest any adjustments that may need to be made in the manufacturing process in order to produce better quality tea. The art of tea tasting takes many years to perfect and numerous expert tea tasters have suggested that it requires no less than fifty or sixty concentrated hours of tea tasting in order to become a master at this ancient art form. Each individual tea taster generally has their own method that they prefer in order to conduct tea tasting; however, the following constitutes a basic outline to help beginners get started. All equipment to be used in the tea tasting should be scrubbed thoroughly clean. It is generally recommended that the tea be given between five to six minutes of infusion time and then poured into a cup for tasting. The tasting process should occur in a well lit room away from direct sunlight, shadow and shade. North light is recommended, when possible. The taster should begin by examining the color and evenness of the infusion, then take a sip from the cup, roll it in the mouth and immediately spit it out. This is imperative to the tasting process. The palate will register the taste at that moment and the taster should be able to determine numerous factors about the tea including the flavor, strength, briskness and any flaws or faults that may be discernable. About The Author: Jason Petrina is the Editor and Publisher of Article Click. For more FREE articles for your ezine and websites visit - www.articleclick.com |
Tags:
