• CLOSE OBSERVATION

  Filed under Tea Taster
  Jun 23

  Before a taster can begin his/her work, a sample of the tea is brewed. Each sample is put into boiling water for six minutes. The liquor or liquid is then separated from the infused leaf. White porcelain cups and pots are use to ensure an authentic view of liquor colour.
  When ready for tasting, the taster first examines two or three ounces of dry leaf tea. Good black tea should have a uniform black colour with a bloom or sheen it should contain golden tips. these tips should come from the ‘buds’ and not from two leafs. Brown stalk and fibre are unwelcome as they represent the hard stem between leaves. The taster checks the size and evenness of the leaves. The style of the tea is just as important; a well-twisted heavy leaf is desirable while a flaky style is not. His sense of touch helps him verify whether the tea is crisp and well dried. A spongy feel indicates that the tea contains a high percentage of moisture and therefore will not ‘Keep’ well deteriorate early.

  
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