As I continue to learn about tea, I also try to keep up with how teas are described, marketed, and presented. One of the most important elements in talking about teas is TASTE.
But what is taste? How does one experience taste? On one level, taste refers to the naming of the chemical components in tea. You may identify a taste as chestnut while I identify it as cashew. On this level, it may be harder to say that one name or association is better right or wrong.
The mechanics of tasting can be critical to a complete tasting experience. After all, if the chemical components don’t get to the receptors and the sensory information is not received and processed, there is no taste experience. I recently wrote about potential flaws in the slurping procedure many professional tea tasters employ.
I hope to continue to share information on how we can understand, and thereby improve our tasting experiences of tea. [click to continue…]
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