Mixed Tea Sample Tasting — Part 2

Combined Tea Sample Tasting — Part 2

It can come up so that the same timing does not work well as an optimal for both that one tea brews for whatever reason, or is intense.  In such a case I have a tendency to brew both of what could be excellent for either in the center.  It is possible to brew one variation twice as long and throw a brewing arrangement , but observations wouldn’t be meaningful.  Any of these factors wind up tying back to the intent:  If brewing is meant to compare two versions for inspection, that may be a target requiring different procedures related to the approach serving an training function.
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Released at Thu, 03 Oct 2019 08:33:55 +0000

One particular concern is that even if teas are brewed in precisely the same manner (using identical proportion, devices, water source and temperature, and time consuming ), not every tea will be at its best with any one pair of parameters.  A typical standardized approach offsets that using parameters that aren’t necessarily ideal for any: Over-brewing teas marginally regarding that metric.  This allows for greater detection of flaws and to adjust evaluation procedure (judgment) associated with this preparation style becoming recognizable.  ISO 3103 — a brewing standard — insures one approach and the main theme.  With talking that approach in favor of talking how to brew tea I’m going to part ways.  This is only because that’s the way I approach tea tasting, and isn’t intended that it is better.

Continued from Combined Tea Sample Tasting — Part 1
I utilize teas to be tasted by gaiwans that is identical.  Often only two variations are compared by me, but have utilized this approach for as much as four.  It has to be a lot of tea on a brief number of rounds for any more than two variations; and even for two with a gaiwan operates better — at the general range of 90 ml.  Using tiny gaiwans would also function: so or 60-ml versions.  Proportion ought to be anything seems most recognizable — what would seem to work best related to type tasting.  Often that’s associated with being short on time, although I have made an adjustment in order to make it through a comprehensive sequence of rounds in tastings to brew a lesser proportion.  Adding some unfamiliarity to the process adds.

It works for me to adjust infusion strength, brewing one or more slower or faster to experience the teas at a slightly different form and moving with what I see as a optimal for the majority of rounds.  It’s possible to imagine what that would change from the”more optimal” infusions / rounds, but outcomes aren’t always what you’d expect.  Brewing a tea stronger tends to create flaws or imbalances appear brewing it gently, and better can make it a lot easier to differentiate tastes — although that’s a bit counter-intuitive.