flavor

  What would happen if you gathered a group of experts in the field of food tasting and asked them to come up with a set of characteristics to describe the range of tastes found in green tea? Someone did just that. One of the gleanings from that study – if you’re not sure what […]

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Part of a series: What Should It Taste Like? The legend behind this tea includes a story of Queen Victoria giving this tea its name. Research suggests the tea wasn’t commonly referred to as Oriental Beauty until the 1970’s. Before that, it was called peng feng (膨风) tea (braggart’s tea).  Records mentioning Peng feng tea […]

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What Should It Taste Like: Keemun

by Jason Walker on December 5, 2013

in black, Chinese, Member Content

Part of a series: What Should It Taste Like? Years ago, Keemun was the go-to black tea in the West. It was used in some blends of English Breakfast. It won awards on its own merit back in the early 1900’s. All from a tea that is relatively young for Chinese teas and created by […]

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What Should It Taste Like: Sencha

by Jason Walker on August 15, 2013

in green, Japanese, Member Content

Part of a series: What Should It Taste Like? Like most teas, several key factors can determine the outcome of tea processing. For sencha, two of those factors are shading and steaming. Kabuse tea, or tea from bushes shaded prior to harvest, is sometimes described as a category between sencha and gyokuro, and sometimes as […]

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Part of a series: What Should It Taste Like? It is becoming increasingly difficult to pin down a tight range of characteristics for darjeeling teas. For one, there are multiple harvests, or flushes. 1st and 2nd flush are not the same. Production errors can get in the way of the expression of characteristics. And to a […]

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How To Evaluate Tea Quality

by Jason Walker on June 19, 2013

in how to, Member Content

As you expand your tea palate, one of the most useful things you can do is to record your impressions when you taste a tea. For one,

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Part of a series: What Should It Taste Like? There are so many versions of tie guan yin wulong that it is difficult to describe what they all taste like. More modern-style tie guan yins are generally greener in color and more floral in character, while the more traditional roasted can have toasted nut and […]

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