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Tea Tasting
Tea tasting is the process in which a trained taster determines the quality of a particular tea. Due to climatic conditions, topography, manufacturing process, and different cultivars of the '' Camellia sinensis'' plant (tea), the final product may have vastly differing flavours and appearance. A trained tester can detect these differences and ascertain the tea's quality prior to sale or possible blending. Objectives The taster's objectives depend on the tea's intended purpose. The qualities desired for a tea for blending with other teas can be quite different from those desired for a tea ready for drinking. Techniques The ISO 3103 standard describes a standardised method for brewing teas to make meaningful sensory comparisons. It is not a particularly useful standard for many teas, however, requiring a six-minute brewing time and boiling water, neither of which are recommended for green teas (usually brewed at < 90 °C and for under 3 minutes). Tasters would instead usua ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tea Tasting (054A) (7545204176)
Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of '' Camellia sinensis'', an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and northern Myanmar. Tea is also rarely made from the leaves of ''Camellia taliensis''. After plain water, tea is the most widely consumed drink in the world. There are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans primarily due to its caffeine content. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking subsequently spread to other East Asian countries. Portuguese priests and merchants introduced it to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Camellia Sinensis
''Camellia sinensis'' is a species of evergreen shrub or small tree in the flowering plant family Theaceae. Its leaves and leaf buds are used to produce the popular beverage, tea. Common names include tea plant, tea shrub, and tea tree (not to be confused with ''Melaleuca alternifolia'', the source of tea tree oil, or the genus ''Leptospermum'' commonly called tea tree). White tea, yellow tea, green tea, oolong, dark tea (which includes pu-erh tea) and black tea are all harvested from one of two major varieties grown today, ''C. sinensis'' var. ''sinensis'' and ''C. s.'' var. ''assamica'', but are processed differently to attain varying levels of oxidation with black tea being the most oxidized and green being the least. Kukicha (twig tea) is also harvested from ''C. sinensis'', but uses twigs and stems rather than leaves. Nomenclature and taxonomy The generic name ''Camellia'' is taken from the Latinized name of Rev. Georg Kamel, SJ (1661–1706), a Moravian-born Jesuit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blending Tea
Tea blending is the act of blending different teas together to produce a final product that differs in flavor from the original tea used. This occurs chiefly with black tea, which is blended to make most tea bags, but it can also occur with such teas as Pu-erh, where leaves are blended from different regions before being compressed. The most prominent type of tea blending is commercial tea blending, which is used to ensure consistency of a batch on a mass scale so that any variations between different batches and seasons of tea production do not affect the final product. However, it is also common to blend tea leaves with herbs and spice, either for health purposes or to add interesting and more complex flavor notes. It is important that any one blend must taste the same as the previous one, so a consumer will not be able to detect a difference in flavor from one purchase to the next. Because tea takes on aromas with ease, there can be problems in the processing, transportation or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
ISO 3103
ISO 3103 is a standard published by the International Organization for Standardization (commonly referred to as ISO), specifying a standardized method for brewing tea, possibly sampled by the standardized methods described in ISO 1839. It was originally laid down in 1980 as BS 6008:1980 by the British Standards Institution, and a revision was published in December, 2019 as ISO/NP 3103. It was produced by ISO Technical Committee 34 (Food products), Sub-Committee 8 (Tea). The abstract states the following: The method consists in extracting of soluble substances in dried tea leaf Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of ''Camellia sinensis'', an evergreen shrub native to East Asia which probably originated in the borderlands of southwestern China and norther ..., contained in a porcelain or earthenware pot, by means of freshly boiling water, pouring of the liquor into a white porcelain or earthenware bowl, observatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spittoon
A spittoon (or spitoon) is a receptacle made for spitting into, especially by users of chewing and dipping tobacco. It is also known as a cuspidor (which is the Portuguese word for "spitter" or "spittoon", from the verb "cuspir" meaning "to spit"), although that term is also used for a type of spitting sink used in dentistry. United States in the 19th century In the late 19th century, spittoons became a common feature of pubs, brothels, saloons, hotels, stores, banks, railway carriages, and other places where people (especially adult men) gathered, notably in the United States, but allegedly also in Australia. Brass was the most common material for spittoons. Other materials used for mass production of spittoons ranged from basic functional iron to elaborately crafted cut glass and fine porcelain. At higher class places like expensive hotels, spittoons could be elaborately decorated. Spittoons are flat-bottomed, often weighted to minimize tipping over, and often with a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Professional Tea-taster George F
A professional is a member of a profession or any person who works in a specified professional activity. The term also describes the standards of education and training that prepare members of the profession with the particular knowledge and skills necessary to perform their specific role within that profession. In addition, most professionals are subject to strict codes of conduct, enshrining rigorous ethical and moral obligations. Professional standards of practice and ethics for a particular field are typically agreed upon and maintained through widely recognized professional associations, such as the IEEE. Some definitions of "professional" limit this term to those professions that serve some important aspect of public interest and the general good of society.Sullivan, William M. (2nd ed. 2005). ''Work and Integrity: The Crisis and Promise of Professionalism in America''. Jossey Bass.Gardner, Howard and Shulman, Lee S., The Professions in America Today: Crucial but Fragile. Da ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tea Leaf Grading
In the tea industry, tea leaf grading is the process of evaluating products based on the quality and condition of the tea leaves themselves. The highest grades for Western and South Asian teas are referred to as "orange pekoe", and the lowest as "fannings" or "dust". Pekoe tea grades are classified into various qualities, each determined by how many of the adjacent young leaves (two, one, or none) were picked along with the leaf buds. Top-quality pekoe grades consist of only the leaf buds, which are picked using the balls of the fingertips. Fingernails and mechanical tools are not used, to avoid bruising. Certain grades of leaf are better suited to certain varieties of tea. For example, most white tea is processed from the buds or shoots of the tea plant. When crushed to make bagged teas, the tea is referred to as "broken", as in "broken orange pekoe" ("BOP"). These lower grades include fannings and dust, which are tiny remnants created in the sorting and crushing processes. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aroma Wheel
Ann C. Noble is a sensory chemist and retired professor from the University of California, Davis. During her time at the UC Davis Department of Viticulture and Enology, Noble invented the "Aroma Wheel" which is credited with enhancing the public understanding of wine tasting and terminology.J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 35-36 Oxford University Press 2006 At the time of her hiring at UC Davis in 1974, Noble was the first woman hired as a faculty member of the Viticulture department.L. Alley 'Wine Sensory Scientist Ann Noble Retires From UC Davis'' Wine Spectator, August 21st, 2002. Noble retired from Davis in 2002 and in 2003 was named Emeritus Professor of Enology. Since retirement she has participated as a judge in the San Francisco Chronicle Wine Competition.San Francisco Chronicle 'Ann Noble bio'' Wine Judge: Accessed Dec. 16th, 2007 Career After earning her Ph.D. in Food science from the University of Massachusetts Amherst, Noble was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Supertaster
A supertaster is a person whose sense of taste is of far greater intensity than the average person. Some studies also show that an increased sensitivity to bitter tastes may be a cause of selective eating. History The term originated with experimental psychologist Linda Bartoshuk, who has spent much of her career studying genetic variation in taste perception. In the early 1980s, Bartoshuk and her colleagues noticed some individuals tested in the laboratory seemed to have an elevated taste response and called them supertasters. This increased taste response is not the result of response bias or a scaling artifact but appears to have an anatomical or biological basis. Phenylthiocarbamide In 1931, Arthur L. Fox, a DuPont chemist, discovered that some persons found phenylthiocarbamide (PTC) to be bitter while others found it tasteless. At the 1931 American Association for the Advancement of Science meeting, Fox collaborated with Albert F. Blakeslee, a geneticist, to have ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine Tasting
Wine tasting is the sensory examination and evaluation of wine. While the practice of wine tasting is as ancient as its production, a more formalized methodology has slowly become established from the 14th century onward. Modern, professional wine tasters (such as sommeliers or buyers for retailers) use a constantly evolving specialized terminology which is used to describe the range of perceived flavors, aromas and general characteristics of a wine. More informal, recreational tasting may use similar terminology, usually involving a much less analytical process for a more general, personal appreciation. Results that have surfaced through scientific blind wine tasting suggest the unreliability of wine tasting in both experts and consumers, such as inconsistency in identifying wines based on region and price. History The Sumerian stories of Gilgamesh in the 3rd millennium BCE differentiate the popular beers of Mesopotamia, as well as wines from Zagros Mountains or Lebanon. In th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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