World Library  
Flag as Inappropriate
Email this Article

Tea tasting

Article Id: WHEBN0009876049
Reproduction Date:

Title: Tea tasting  
Author: World Heritage Encyclopedia
Language: English
Subject: Chinese tea culture, Tea production in Sri Lanka, Gustation, Tea, Mengding Ganlu tea
Collection: Gustation, Tea
Publisher: World Heritage Encyclopedia

Tea tasting

the United States Food and Drug Administration tested tea until 1996

Tea tasting is the process in which a trained taster determines the quality of a particular tea.[1] Due to climatic conditions, topography, manufacturing process, and different clones of the Camellia sinensis plant (tea), the final product may have vastly differing flavours and appearance. These differences can be tasted by a trained taster in order to ascertain the quality prior to sale or possibly blending tea.[1]


  • Techniques 1
  • See also 2
  • References 3
  • Further reading 4


The ISO 3103 standard describes a standardised method for brewing teas in order to make meaningful sensory comparisons between them. 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). Tea tasters would instead usually taste teas which have been brewed according to the recommendations of the producer.

A tea taster uses a large spoon and noisily slurps the liquid into his/her mouth - this ensures that both the tea and plenty of oxygen is passed over all the taste receptors on the tongue to give an even taste profile of the tea. The liquid is then usually spat back out into a spitoon before moving onto the next sample to taste. The flavour characteristics and indeed leaf colour, size and shape are graded using a specific language created by the tea industry to explain the overall quality. Generally speaking, once the quality has been tasted/graded, each tea company places a value on it based on market trends, availability and demand.

See also


  1. ^ a b Yvonne Wrightman (January 1994), All the Tea in China - Fascinating Traditions and Incredible Edibles, Centax Distribution, pp. 14–,  

Further reading

  • Gautier, Lydia; Mallet, Jean-Francois (2006). Tea. Chronicle Books. pp. 124–153.  

This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.

Copyright © World Library Foundation. All rights reserved. eBooks from Project Gutenberg are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.