Quality Control: Tea Tasting October 13, 2014 11:56

A few days ago, we had a mini tea tasting on our winter harvest teas. This is one of our quality control steps to check the quality of our teas.

We just thought it would be a good idea to share some of the basic key points of our tea tasting.

We generally use the following parameters for our tea tasting:

  •  3 grams of tea
  • 150 ml of boiled water
  • 5 minutes infusion time

 

Before we actually start, we need to observe the dry leaf for:

1. The leaf should be dry and  you should be able to crush the dry leaf with your finger tips. Damped leaf may slightly effect the tea quality.

2. Leaf size/colour should be consistent/similar. This effects the consistency of tea taste.

3. The dry leaf should not have any odd/strange smells (i.e. burnt/musty).

 

After the first brew, we need to check the tea liquor for:

1. The tea liquor should be clear/transparent with glossy surface.

2. The taste should be smooth with a pleasant after taste.

3. The wet leaf (leaf after brewing) should be expended into a whole leaf. 

 

We hope you enjoyed reading this short article. Please feel free to leave comments/feedbacks.