Tasting
I have started again my tea journey experience. Very sorry and inconvenience caused to my blog reader. Now I will continue and update about my tea experience regularily.
During tasting, samples of tea are collected hourly from each grade and also the drier mouth teas and infused for five minutes in different cups.
The liquor is poured to different bowls. The taster then evaluates the tea for quality and manufacturing faults by sucking and atomising the liquid into his mouth and allowing it to linger there long enough for the flavour and character to be appreciated. He then spits it out or sometimes, swallows it.
The infused leaves and the dry leaves are also inspected. The taster assesses the flavour, smell, colour etc of the infused leaf and the uniformity of size, fibre content and trueness of grade for the dry leaves.
The main purpose of tasting is to ensure continuous manufacture of high quality tea by detecting any faults in processing and taking timely remedial action.
During tasting, samples of tea are collected hourly from each grade and also the drier mouth teas and infused for five minutes in different cups.
The liquor is poured to different bowls. The taster then evaluates the tea for quality and manufacturing faults by sucking and atomising the liquid into his mouth and allowing it to linger there long enough for the flavour and character to be appreciated. He then spits it out or sometimes, swallows it.
The infused leaves and the dry leaves are also inspected. The taster assesses the flavour, smell, colour etc of the infused leaf and the uniformity of size, fibre content and trueness of grade for the dry leaves.
The main purpose of tasting is to ensure continuous manufacture of high quality tea by detecting any faults in processing and taking timely remedial action.
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