Oct 24, 2016 | Written by Anupa Mueller
A while ago, a group of professional tasters asked to taste Teas at our Tea Room. We were intrigued. Apparently, all large food companies have professional tasters and multiple tastings are conducted before any item is approved, let alone put on a shelf. We selected 4 teas for tasting:
Their taste criteria were similar to ours in many respects - for instance, they evaluated aroma and flavor. Their process was very detailed, however, and sequential:
We were astonished at their grasp of nuance and the detailed language used to describe each. We thought you would enjoy the remarkable way they tasted the Darjeeling and Silk Road - both black teas but wildly different.
MAKAIBARI 1ST FLUSH: As fans know, this is an early season Darjeeling known for its sharp, clear taste, slight astringency with a floral note. Here is the professional description:
Aroma: Earthy, fresh tobacco, floral, eucalyptus, jasmine, citrus, orange rind, dried grass, hay, lemon, mild.
Taste: Hay, dry grass, woody, earthy, balanced, clean, little bitter, astringent, floral, citrus.
Mouthfeel: Mild to medium, astringent, drying, light body, throat-catching.
Aftertaste: Bitter, tobacco, slight citrus.
SILK ROAD: This is our house blend of Assam & Yunnan, robust with malty notes with an earthy undertone and pungency. Compare the professional tasters' evaluation below.
Aroma: Oak barrel, aged note, bitter, earthy, honey notes, wet dog, wood cabinets, cedar, woody
Taste: Cigar, ashy, earthy, complex, tobacco, smoky, sweetness, liquorice, sour.
Mouthfeel; Dry, heavy.
Aftertaste: Sharpness, tannic, tobacco.