|
Tea Taster
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 us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tea Tasting (054A) (7545204176)
Tea is an Aromaticity, aromatic drink, beverage prepared by pouring hot or boiling water over Curing (vegetable preservation), cured or fresh leaves of ''Camellia sinensis'', an evergreen shrub native to East Asia which probably originated in the borderlands of Southwest China, south-western China and Geography of Myanmar, northern Myanmar. Tea is also made, but rarely, from the leaves of ''Camellia taliensis''. After plain Drinking water, water, tea is the most widely consumed drink in the world. There are many types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy Note (perfumery), notes. Tea has a Stimulant, 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 te ... [...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, leaf buds, and stems can be used to produce tea. Common names include tea plant, tea shrub, and tea tree (unrelated to ''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 two of the five varieties which form the main crops now grown, ''C. sinensis'' var. ''sinensis'' and ''C. s.'' var. ''assamica'', but are Tea processing, processed differently to attain varying levels of oxidation with black tea being the most oxidized and white being the least. Kukicha (twig tea) is also harvested from ''C. sinensis'', but uses twigs and stems rather than leaves. Description ''Camellia sinensis'' is native to East Asia, the Indian Subcontinent, and Southeast Asia, but it is today cultivated all aro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blending Tea
Twinings Lady Grey tea which is a flavored tea blend containing bergamot oil, citrus peels and flowers Chinese Jasmine tea, a popular scented tea in East Asia. The tea leaves are scented with jasmine flowers. Traditionally, the flowers are not included in the final blend, which retains the scent in the leaves. Tea blending is the act of blending different teas (and sometimes other products) 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. Commercially, it is considered important that any batch of a particular blend mu ... [...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, contained in a porcelain or earthenware pot, by means of freshly boiling water, pouring of the liquor into a white porcelain or earthenware bowl, examination of the organoleptic properties of the infused leaf, and of the liquor with or without milk, or both. This standard is not meant to define the proper method for brewing tea intended for general consumption, but rather to document a tea brewing proc ... [...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 tobacco, chewing and dipping tobacco. It is also known as a cuspidor (which is the Portuguese language, 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, Bar (establishment), 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, of ... [...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" (abbreviated as "OP"), 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 a ... [...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 h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Degustation
Dégustation is the careful, appreciative tasting of various food, focusing on the gustatory system, the senses, high culinary art and good company. Dégustation is more likely to involve sampling small portions of all of a chef's signature dishes in one sitting. Usually consisting of many courses, it may be accompanied by a matching wine degustation which complements each dish. History The French term ''dégustation'' is still commonly used in English-language contexts. Modern dégustation probably comes from the French kitchens of the early 20th century and is different from earlier meals with many courses because these meals were served as full-sized meals at each course. Examples Sampling a selection of cheeses, at home or in a restaurant, may also be called a dégustation. Three to four varieties are normally chosen, generally including a semi-soft cheese, a goat's cheese, and a blue cheese. The stronger varieties are normally tasted last. A six course dégustation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Supertaster
Supertasters are individuals whose sense of taste for certain flavors and foods, such as chocolate, is far more sensitive than the average person. The term originated with experimental psychologist Linda Bartoshuk and is not the result of response bias or a scaling artifact but appears to have an anatomical Anatomy () is the branch of morphology concerned with the study of the internal structure of organisms and their parts. Anatomy is a branch of natural science that deals with the structural organization of living things. It is an old scien ... or biological basis. Over the past two decades, the study of many differences in oral sensation has grown to encompass the idea of supertasting. Originally identified as the heightened response to the suprathreshold bitterness of concentrated Propylthiouracil, propylthiouracil (PROP), the contemporary view supports that supertasting encompasses an elevated response to all taste qualities. Discovery Reports of variations in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coffee Cupping
Coffee cupping, or coffee tasting, is the practice of observing the tastes and aromas of brewed coffee. It is a professional practice but can be done informally by anyone or by professionals known as "Q Graders". A standard coffee cupping procedure involves deeply sniffing the coffee, then slurping the coffee from a spoon so it is aerated and spread across the tongue. The coffee taster attempts to measure aspects of the coffee's taste, specifically the ''body'' (the texture or mouthfeel, such as oiliness), ''sweetness'', ''acidity'' (a sharp and tangy feeling, like when biting into an Orange (fruit), orange), ''flavour'' (the characters in the cup), and aftertaste. Since coffee beans embody telltale flavours from the region where they were grown, cuppers may attempt to identify the coffee's origin. Aromas Various descriptions are used to note coffee aroma. ;Animal-like: This odour descriptor is somewhat reminiscent of the smell of animals. It is not a fragrant aroma like mus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
