Continuation…..

The Taster’s Infusion.
The taster’s infusion is made of 6 grams of tea. The tea is placed in a mug fitted with a lid. Boiling water is poured onto the leaves, the lid is replaced and the infusion is allowed to stand for five minutes. The tea is then decanted into a handle-less cup of somewhat bigger capacity than the mug. The infused leaf is shaken from the mug on to the inverted lid, which is placed on top of the mug.For tasters, “infused” leaf refers to the wet leaf left over after the liquor is drained out; “infusion” refers to the liquor.

A number of mugs are set up at a time. When the taster steps up to a table with a number of such mugs, set behind each will be set a sample of the dry tea leaf too.

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