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Special Tea Set for Chinese Loose Tea Evaluation

 

TCA25: 60USD/unit

Size: about 250ml

Matrial: white porcelain

Wholesale unit: 10 evaluation tea set group  as 1 unit

Safe Package weight: about 7 kg for 1 unit.

 

you can buy the other evaluation tea set.

Separating Tea Plate


Download Chinese Tea & Tea Set Catalog

 

 

Preparation for Tea Tasting

 

Properly preparing the tea you’re about to taste is crucial. Interestingly, preparing tea for a formal tasting is quite different from your normal home preparation. Here’s what you’ll want to do:

Your average tea sachet or cup of loose tea is going to hold around  3-5 grams of tea, steeped in 350 mL of water. For your tea tasting, measure out double the amount of tea you would normally sip, or just use half the water – 175 mL. We’ll explain why in the next section.

Heat your water. Here, you’ll want to be very careful about what temperature your water reaches. 

 

Basic guidelines are:

White and green teas: these delicate leaves can’t handle too much heat, or else they end up singed with a bitter, burnt flavor. Steep at temperatures between 170 and 185 degrees Fahrenheit.

Oolong teas: add a little more heat! Brew at temperatures between 180 and 190 degrees Fahrenheit.
Black and herbal teas: Heartier leaves can handle a full boil. Steep at a temperature between 208 and 212 degrees to release the full flavor.

Start steeping! Pour your water over the leaves and cover the top of your mug or teapot to preserve the heat. Set a timer for 4-5 minutes (a full-fledged, long steep), and remove the tea after the timer has gone off.

 

The Art of Tea Tasting

 

You’re probably asking yourself – why did I steep double the amount of tea I would normally? The answer: so that your cuppa’ tea “overemphasizes” the flavors hidden in each tea. A full, long steep with double the amount of tea might not be perfectly pleasing to the palate, but it will help to tease out the flavors you might not notice normally, and make them more apparent to your tongue.

With that in mind, there are also a few techniques during the actual tasting itself that will help bring out the flavors of the tea and make them more recognizable:

 

Smell: Studies have shown that 80-90% of what we taste is actually due to what we smell. With that in mind, you’ll want to treat your cuppa’ tea just like a glass of wine: take a deep, long inhale as you bring the tea to your mouth, so that the aroma mingles with what you’re tasting on your tongue.

Slurp! It may make your tea tasting a bit more rude and noisy, but slurping tea is the only way to truly taste it. Slurping cools the tea, and runs it over your tongue, allowing it to fully touch every part of your palette. And don’t swallow just yet! You’ll want to let the tea sit on your tongue while slightly pulling in air from your lips (cue more slurping sounds), thus aerating the tea and allowing it to fully run over your palette, bringing out the full range of flavor.

 

Spit: Now your tea tasting just got really rude! Spitting out your tea like you would at a wine tasting is purely optional, but many tea tasters spit out their tea so that they don’t become overly “jived” from caffeine.

Wondering if you need to cleanse your palette when you’re tasting multiple teas? You actually don’t. Tea tasters transition from tea to tea without pause to quickly compare flavors. Don’t worry—the flavor of the previous tea won’t “dilute” what’s in your mouth now.

 

Preparation for Tea Tasting

 

Properly preparing the tea you’re about to taste is crucial. Interestingly, preparing tea for a formal tasting is quite different from your normal home preparation. Here’s what you’ll want to do:

Your average tea sachet or cup of loose tea is going to hold around  3-5 grams of tea, steeped in 350 mL of water. For your tea tasting, measure out double the amount of tea you would normally sip, or just use half the water – 175 mL. We’ll explain why in the next section.

Heat your water. Here, you’ll want to be very careful about what temperature your water reaches.

 

Basic guidelines are:

White and green teas: these delicate leaves can’t handle too much heat, or else they end up singed with a bitter, burnt flavor. Steep at temperatures between 170 and 185 degrees Fahrenheit.

Oolong teas: add a little more heat! Brew at temperatures between 180 and 190 degrees Fahrenheit.
Black and herbal teas: Heartier leaves can handle a full boil. Steep at a temperature between 208 and 212 degrees to release the full flavor.

Start steeping! Pour your water over the leaves and cover the top of your mug or teapot to preserve the heat. Set a timer for 4-5 minutes (a full-fledged, long steep), and remove the tea after the timer has gone off.

 

The Art of Tea Tasting

 

You’re probably asking yourself – why did I steep double the amount of tea I would normally? The answer: so that your cuppa’ tea “overemphasizes” the flavors hidden in each tea. A full, long steep with double the amount of tea might not be perfectly pleasing to the palate, but it will help to tease out the flavors you might not notice normally, and make them more apparent to your tongue.

With that in mind, there are also a few techniques during the actual tasting itself that will help bring out the flavors of the tea and make them more recognizable:

 

Smell: Studies have shown that 80-90% of what we taste is actually due to what we smell. With that in mind, you’ll want to treat your cuppa’ tea just like a glass of wine: take a deep, long inhale as you bring the tea to your mouth, so that the aroma mingles with what you’re tasting on your tongue.

Slurp! It may make your tea tasting a bit more rude and noisy, but slurping tea is the only way to truly taste it. Slurping cools the tea, and runs it over your tongue, allowing it to fully touch every part of your palette. And don’t swallow just yet! You’ll want to let the tea sit on your tongue while slightly pulling in air from your lips (cue more slurping sounds), thus aerating the tea and allowing it to fully run over your palette, bringing out the full range of flavor.

 

Spit: Now your tea tasting just got really rude! Spitting out your tea like you would at a wine tasting is purely optional, but many tea tasters spit out their tea so that they don’t become overly “jived” from caffeine.

Wondering if you need to cleanse your palette when you’re tasting multiple teas? You actually don’t. Tea tasters transition from tea to tea without pause to quickly compare flavors. Don’t worry—the flavor of the previous tea won’t “dilute” what’s in your mouth now.

 

 

 

 

Internet resource:

http://steamykitchen.com/15329-art-of-tea-tasting.html

 

Special Tea Set for Chinese Loose Tea Evaluation, Chinese Standard

SKU: TCA25
$60.00Price
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