Like savoring fine wine, tasting premium tea is a joy. With a few simple steps you can elevate your tea tasting experience from "ho-hum" to "whoa!" Over time, you can use these steps to develop your tea palate and appreciate the many nuances that quality teas have to offer.
Look at the Tealeaves The appearance of the tealeaves gives you a hint at the quality of the tea. Full leaves tend to be better than broken leaves. White teas should be covered in fine, downy hairs. Many Japanese green teas should be deep (almost bluish) green. Teas with more tips tend to be more nuanced and complex than those without them. Fresh teas almost always have a glossy sheen.
Brew the Tea
...Brew your tea. Explore using different brewing times, brewing temperatures, water types, water to tea ratios and types of tea ware to find the best match for your teas, or use your brewing time to reflect on your day or otherwise relax.
Look at Brew & Leaves
Look at the color and opacity of the brewed tea. This is part of the beauty of tea, and one of the reasons I recommend using a teacup with a white interior or a clear teacup. Also, a darker brew may indicate a fuller flavor, and murkiness or sediment may indicate a low-quality tea (although there are exceptions to this, notably Japanese steamed green teas).
Looking at the tealeaves will also tell you a lot about the tea itself, especially in the case of rolled oolongs and other shaped teas. A close inspection can tell you if it is made from buds only, leaves only or a specific proportion of buds and leaves. Sometimes, you can see more clearly how broken the leaves are after they have been brewed.
Smell the Brew & Leaves In Chinese tea culture, the aroma and aftertaste of a tea are just as important as its flavor. In Taiwan, special "aroma cups" are use to savor the aroma of the tea before it is sipped. Fully appreciating the aroma of a tea adds a new dimension to tea tasting.
Using a narrow cup and closing your eyes as you sniff may help you smell the brew better. Professional tea tasters actually press their noses into brewed leaves to smell them. You don't have to take it that far – just sniffing the leaves is fine – but smelling the leaves can be a very enjoyable and informative act to add to your tea tasting experience.
Taste the Tea
Finally, it's time to taste the tea! To get the full taste of the tea, slurp it as you would slurp wine in a wine tasting. The goal is to spray a fine mist of tea over the entire palate and even the back of the throat. Just be careful not to choke on the tea!
Once you have slurped the tea, roll it over your tongue in a swishing motion. If you'd like, you can aerate it more by sucking more air into your mouth and through the tea. (This activates the flavors more.) In professional tastings, tasters spit the tea out after each sip, but once you have tasted the tea, it's probably best to just swallow it.
Observe the Mouthfeel
Although "mouthfeel" sounds weird and complex, it's actually simple. It's just the way the tea makes your mouth feel. Does it leave a creamy coating, like milk, or is it oily? Perhaps it's like a rich broth… or is it thin and cleansing, like warm water? Does it create a puckery sensation on the tongue? After you have drunk the tea, does it leave your mouth feeling dry, moist or coated? All of these feelings are part of the mouthfeel.
You can observe the mouthfeel during the first sip if you want, but I recommend noting the flavor first and then moving on to mouthfeel later.
Note the Aftertaste
Some teas have very brief aftertastes. Others (especially some premium oolongs) are known for aftertastes that can last for an hour or more. Some aftertastes are simple, while others are complex and evolving. Sometimes, the aftertaste is identical to the tea. Sometimes, it's completely different. Occasionally, I find that a tea has an even more enjoyable aftertaste than the flavor itself! While you may not always love the aftertaste of every tea, aftertastes can be fascinating components of the flavors and aromas of many teas.
To note the aftertaste, open your mouth slightly after you have swallowed a sip of tea. Allow air to flow between your mouth and nose. Observe not only the flavor, but also the scent that develops.
Observe the Mental / Physical Effects
Many tea drinkers report that different teas have completely different mental and physical effects on them. Generally speaking, people associate green teas with mental clarity and black teas with physical energy… but it's different for everyone.
Note how different teas make you feel. If they offer any particular benefits to you (such as soothing stress or improving focus), you can use those benefits to your advantage once you are aware of them...
Top Ten Teas
Whether you call it high tea, low tea or afternoon tea, afternoon tea is an occasion to socialize and relax in style with friends. Selecting a great tea for afternoon tea is just one of the many aspects of the occasion, but it's often largely overlooked by people putting on or attending afternoon teas. This list of top ten afternoon teas includes old and new favorites that are well suited to pairing with afternoon tea fare.
Earl Grey Tea
Earl Grey is the world's most famous flavored black tea. It gets its citrusy flavor from the essential oil of bergamot (an orange-like fruit). The natural sweetness of Earl Grey lends itself to pairing with many afternoon tea sweets, like scones, Madeline cakes and lavender cookies.
Assam Black Tea
"A map of the tea-producing regions of India, including Assam."Marko Goodwin
Assam black tea is grown in the mountainous region of Assam, India. It is known for its robust, malty and sometimes tannic (astringent) flavor.
Many people enjoy their Assam tea with a little milk and sugar. With milk and sugar, Assam teas are ideal for afternoon tea sweets. Without them, Assams can stand up to flavorful savory foods, like finger sandwiches, quiche and cheddar herb scones.
Ceylon Black Tea / Sri Lankan Black Tea
"An image of Ceylon black tealeaves"Lindsey Goodwin
Ceylon teas include white, green, oolong and black varieties, but Ceylon black teas are the most popular choice for afternoon tea. Famous black teas from Sri Lanka (formerly known as "Ceylon") include:
Orange Pekoe, which does not taste like oranges, and is actually a tea grade made in India and Sri Lanka
Nuwara Eliya, which is floral and light
Uva, which is sweet, woodsy and good with milk
Dimbulla, which varies widely
They're all great with a range of afternoon tea foods.
Darjeeling Black Tea
Darjeelings are teas from Darjeeling, India. Darjeeling black teas are a classic pairing for afternoon tea foods.
You might have a choice between spring-plucked Darjeeling First Flush and summer-plucked Darjeeling Second Flush. Darjeeling First Flush is more floral and green in flavor, while Darjeeling Second Flush has a distinctive fruity flavor. Both work well with savory afternoon tea foods, and Second Flush is also great with chocolate, fruity desserts and pastries.
Chamomile "Tea"
Chamomile is an herbal infusion with a floral, apple-like flavor. Many people select it for afternoon tea because it is naturally caffeine-free. It also pairs wonderfully with afternoon tea sweets, especially scones and fruity confections.
Mint "Tea"
Like chamomile, spearmint and peppermint are caffeine-free herbal infusions. Peppermint is more common in the U.S., but spearmint also has a loyal following thanks to its its sweeter, mellower flavor. Some herbal infusions combine mint with other herbs.
When considering whether or not to pair a mint infusion with your afternoon tea fare, ask yourself, "Would I ever use mint as an ingredient in this dish?" You'll likely find that both types of mint "tea" are great with a range of finger sandwiches, fruity sweets and chocolaty sweets.
Smoked Black Teas: Russian Caravan / Lapsang Souchong
Lapsang Souchong and Russian Caravan are both popular smoked black teas. They have a strong, smoky flavor that's ideally paired with equally strong foods. I particularly recommend them with heavy sweets, smoked salmon finger sandwiches and flavorful quiches.
Specialty smoked black teas include Tarry Souchong, Smoked Earl Grey and Smoked Tanzanian Black Tea. These can be paired in a similar manner to Lapsang Souchong and Russian Caravan.
Rose Congou Tea
Rose Congou is a black tea blended with rose petals. The rose petals make it an inherently romantic, Victorian style of drink, so it's a great fit for afternoon tea. Try sweet, perfumey Rose Congou with scones, creamy sweets and savory-sweet finger sandwiches.
Gunpowder Green Tea
Green teas aren't nearly as popular as black teas during afternoon tea. However, Gunpowder Green Tea has a bold flavor that can stand up to select afternoon tea foods, like savory pastries, ham or chicken tea sandwiches, and dishes with mint. Be sure to brew Gunpowder Green with cooler water and a shorter brew time than you'd use for black teas.
Lavender Teas / Tisanes
Brewed on its own or as part of a tea blend, lavender is a common "tea" for afternoon tea. Popular lavender blends include Lavender Earl Grey and herbal melanges with ingredients like lavender, chamomile and mint. The sweet, perfumey flavor of a lavender infusion or lavender tea blend is ideal with uncomplicated afternoon tea foods, like scones and Devon cream or simple petits fours.
Brewing the Perfect Cuppa
Even the very finest tea chosen with great care and precision can be a great disappointment if improperly brewed. Whether served from cups of white jade or heavy mugs, a perfect and pleasurable cup of tea is within reach of those who follow a few simple steps:
- Fill an empty kettle with fresh cold water that has flowed freely from the faucet for a minute or two; running the water allows it to become fully aerated, providing the most flavorful tea. If the water is too full of minerals such as iron, use bottled water. Place the kettle on the burner and bring to a rolling boil over medium heat.
- While the water is heating, pour hot water into an earthenware or porcelain (or even glass) teapot with a loose-fitting lid. Don't use aluminum as it leaves a taste in the tea infusion.
- When the water is about to boil, empty the teapot and measure into it one teaspoonful of tea per cup, plus the requisite "one for the pot." The best tea is brewed from whole, loose leaves. "Most tea bags are stale," says John Harvey of Harvey & Sons Tea importing in Salisbury, Connecticut. Whole tea leaves are not only fresher and of better quality, they also produce a more complex beverage as the leaves unfurl. Loose tea will keep for up to a year if stored properly in an airtight container to protect it from moisture and odors.
As soon as the water in the kettle boils, turn off the heat. Do not over-boil the water or it loses oxygen and even the finest tea will taste flat. On the other hand, do not under-boil the water. The water must be at a full rolling boil to release the full flavor from the leaves, otherwise the result will be a weak brew. Bring the pot to the kettle, never the kettle to the pot. This ensures that the water temperature is closest to boiling.
- Pour the water over the tea leaves. Put the lid on the pot, cover and let steep for five minutes. If brewing by the cup, use the saucer to cover the cup and retain the heat.
- To make a stronger tea, increase the amount used rather than lengthen the brewing time. Strength of tea cannot be judged by color; some tea leaves brew light while others make a dark liquid. For small leaves such as English and Irish Breakfast blends and Assam teas, steep for three minutes. Medium leaves of Ceylon, Breakfast, Orange Pekoe, and Queen Mary are best when brewed for four to five minutes. Large leaves such as Oolongs, Jasmine and Earl Grey should brew for five to six minutes. Don't leave the tea leaves in for more than six minutes or the result will be a bitter-tasting drink.
- Gently stir the tea before pouring into the cups. If the teapot has an effective built-in strainer, pour directly into the cup. If not, pour into the cup through a strainer. A teapot of hot water standing by may be used to dilute the brew to the guest's preference. If all of the tea is not to be served immediately, pour off the brewed tea into a separate heated pot as continued steeping will make it taste heavy and bitter.
- When using tea bags, squeeze them gently before removing. Generally, tea bags should be steeped for less time because they are comprised of lower-grade tea, which brews quickly.
>_<
>)
>_<
>)
.jpg)
0 comments:
Post a Comment