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Tea tasting can be described as an art. Essentially it is an art of association that involves five main steps. First, is the examining of dry leaves, followed by the brewing of leaves at the appropriate time and temperature, next, observing the tea and smelling the tea, and finally, tasting the tea.

The leaves’ characteristics are a good indicator of the quality of the liquor to be brewed and one of the initial steps is to ensure that the tea being brewed is of the right kind. While the leaves should be consistent with one another, the size must be measured as it will influence the quality of tea. Furthermore, the aroma of dried leaves affords a preview of the liquor’s taste. Following these initial steps of ascertaining the quality and freshness, the tea is brewed. The temperature of the water may be varied with the type of tea, however, the ratio of tea to water remains constant. The colour of the tea is an indication of whether the tea has been brewed correctly. And it is the brewed tea leaves that the Tasters inhale to identify the smell of tea. Aromatic compounds vaporise fast, releasing the smell, and the tea taster must inhale deeply and repeatedly to correctly identify the scents.

To taste the tea, the Taster does not drink it, but rather slurps it to aerate the tea and allow more aromas to come in contact with the olfactory region. This way the tea is not only tasted but its aroma inhaled as well to help correctly determine the body and flavour of the liquor.

– Aabi Holdings