Tea tasting
The professional tasting of tea, also known as ‘tea
tasting’, is a central process in the tea industry in which tea buyers
or ‘tea tasters’ evaluate the quality, flavour and aromas of different types of
tea. This practice requires not only a skilled palate formed over several years
of training, but also extensive knowledge of tea cultivation, processing and
preparation.
The importance of tea tasting
Professional tea tastings are crucial for quality control in tea production.
They help to select the best teas for the trade from each harvest, ensure
quality standards and provide consumers with objective information about the
products.
In addition, tea tasting is also an important tool for
developing new tea blends and for training specialised
personnel.
A tea tasting is therefore much more than just drinking tea; it is an art
based on experience, knowledge and a deep appreciation of the product. The
tasting of orthodox or pure teas is internationally standardised and proceeds as
follows:
1. Preparation of the tea tasting and infusion of the tea
Tea tasting begins with the careful preparation of the teas. The teas are
first laid out on a tray or cardboard and then weighed using a hand scale, which
weighs approximately 2.8 g of tea. The tea tasting sets are internationally
standardised and have a capacity of 125 ml.
All teas - including green
and white - are infused with boiling water and left to infuse for five minutes.
This is necessary to release all the ingredients from the tea leaf that are
required for the flavour assessment and to simplify communication with the
producers in the country of origin, who use the same tasting
methods.
2. Sensory assessment
Appearance: The first priority is the visual assessment of
the dry tea leaves. Attention is paid to the colour, shape and size of the
leaves, as these give an indication of the quality and processing of the tea.
Leaf tips or ‘tips’ give an indication of good quality, but are not always
decisive. After brewing, the infused leaves, is also
assessed.
Flavour: The flavour of the tea is judged
before and after infusion. The fragrance of the leaves and the finished tea
provides information about the freshness, purity and character of the
tea.
Taste: The tasting itself is done by noisily slurping the
tea in order to better perceive the flavours. Our experts analyse the flavours
such as sweetness, bitterness and umami as well as the aftertaste, i.e. the
aftertaste that remains after swallowing.
Texture: The
texture of the tea, i.e. how the tea feels in the mouth, also plays an important
role. It can be velvety, watery or astringent.
3. Evaluation and comparison at D&B
After tea tasting, we conduct a careful evaluation of our tea varieties to
identify the subtle differences in quality and flavor. We often taste several
teas side by side to pinpoint the best options for our customers and determine
the optimal price.
Our tea department maintains close relationships with
renowned tea estates worldwide. We are constantly searching for new suppliers to
discover the finest teas for our customers.
In addition to selecting and importing high-quality teas, our experts create
both orthodox and flavored tea blends that delight the palate.
Regular
tea tastings and trips to the countries of origin are essential parts of our
diverse routine. This ensures that we always offer the best teas and delight our
customers with high-quality products.
Your personal tea tasting at D&B or at your location
Are you interested in our selection or are you already a customer and looking
to expand your knowledge, or do you need professional advice in choosing your
perfect teas?
We are happy to send you samples so that you can taste our
teas at home – we would also be delighted to invite you to our location or
accompany you online for a joint tasting, for example via Zoom. During the
tasting, our tea experts will explain the special qualities of our teas, provide
you with a wealth of interesting information, and answer all your questions.
Please feel free to contact your sales consultant!
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