Combined Tea Sample Tasting — Part 1

Combined Tea Sample Tasting — Part 1

To be continued in Wednesday’s post
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This relates to purpose:  If a resale vendor is visiting a plantation to choose a black tea (or some other type) from one of a dozen or more variations, then of course they are going to taste them together.  For drinking tea it would make more sense to drink one after another.  But drinking more or two teas can help character differences that are more subtle are identified by you in relation to every other; eg. One may feel thicker, taste slightly more complex (even though similar in scope ), or a difference in length of aftertaste may stick out.  It’s a good way to help ascertain aspects combine to build the general impact of a tea up.


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Published at Mon, 30 Sep 2019 08:00:19 +0000

A background / principles post, on using combined or multiple-sample tastings as a tool for evaluating teas; and also just for experiencing them otherwise.
The more similar the two or even more tea examples are, the better it works.  When the strategy becomes more familiar, a tasting could work — inducing differences — but until then, sticking to variations that are similar would work better.  It’s just too much ground to cover if teas differ a whole lot, and parallel brewing process concerns complicate matters more if variations are not similar.
To a point, flavor and impact builds across time when drinking some tea types, and combining drinking two variations can restrict that.  Drinking cool but not cold water can”clean” your palate in between tasting samples or rounds, but it can not completely fix for inducing the tea in another form for the lack of persistence.
A finer level of detail could be detected, especially in relation.  With sufficient practice and proper taste-memory gauging a broad range of facet types (beyond flavor) against a fundamental baseline would be possible, however, it requires comparatively little practice to drink two teas of the same type together and detect the common ground and differences.  In the longer term, combined tasting might help somebody self-train to be familiar with these kinds of ranges, or establish what is average or finest in a specific type.

The experience can be a bit much — a whole lot to consider in, until it’s familiar to drink two or more teas together.  That is counter-intuitive because in the event that you can taste and detect aspects beyond flavor for one tea, it ought to be simple to extend that to three or two.  Additionally, it is strange that background sound volume affects how much detail you see in tasting a tea; but experientially that becomes clear — that it creates a lot of difference.  In tasting that is average practice, it’s natural to narrow down the test form to contemplate less detail: For example to focus more but not consider facets just as much.  Having a little more crowding of input stimulation, The main scents or tastes would stand out:.

For many, giving up noticing the”cha qi” — or feel impact — of one tea type is a vital limitation.  This is noticed by not everyone to the Exact Same level or worth it but mixed tasting does rule out being able to differentiate this.    The amount of tea drank also becomes a limit: Taking in too much caffeine.  It’s possible to spit the tea back out while tasting it — effectively countering this issue — but.  To get a professional tea taster it would be necessary — just a.