Tea Tasting

TEA101 – Tea & Texture. Part 3

TEA101 – Tea & Texture. Part 3

Words we use to describe various degrees of astringency in tea and wine

TEA101 – Tea & Texture. Part 2

TEA101 – Tea & Texture. Part 2

The magic behind tea and wine texture is the work of tannins. Let’s learn some tannic secrets.

TEA101 – Tea & Texture. Part 1

TEA101 – Tea & Texture. Part 1

Before talking about different elements that make us distinguish and appreciate texture, or mouthfeel, of different teas, I find it interesting to talk about the importance of texture in food – especially in Chinese food

TEA101 – Tea & Heat

TEA101 – Tea & Heat

Temperature is key for wine. And twice as much for tea. Key facts you need to know in one post.

TEA101 – Tea & Salt

TEA101 – Tea & Salt

Salt has a greater impact on flavour than any other ingredient. How does it interact with tea?

TEA101 – Are You a Supertaster?

TEA101 – Are You a Supertaster?

Taste preferences are genetic. To find out if you are a non-sensitive, average or supertaster,  look at the number of taste buds within the area of a hole punch on your tongue…

TEA101 – Are We Tasting Or Smelling?

TEA101 – Are We Tasting Or Smelling?

Are we tasting or smelling? Both. And the smell turns out to be much more important… A few useful Infographics.

TEA101 – Tasting Language: Direct & Indirect

TEA101 – Tasting Language: Direct & Indirect

Making sense of tea means, among other things, learning to better talk about the experience of tea tasting. Here again, we can borrow some wisdom from the world of wine. Below are some ideas from the book “Wine: A tasting course” by Marnie Old. Basically, […]