One of the frequently asked questions I get is about the words to use to talk or write about tea, which I really think is a question how to taste tea. After all, how can you talk about what you can’t describe? In this guide, I’m going to show you how to describe the physical characteristics of tea, and taste sensations beyond salty, sour, sweet, bitter, and umami. Then we’ll talk about how to get creative when describing tea, and how I make my tea tasting notes. Follow along and you’ll be talking like a tea sommelier in no time. Continue Reading
Today I want to introduce you to butterfly pea flower tea. A trendy tisane that’s been making waves. What’s so special about it, you ask? Well…. it ch-ch-ch-ch-chaaaanges. This is a tea David Bowie could get behind. In fact, here’s a Bowie-centric Spotify playlist so you can get in the mood. David Bowie, chocolate, Easter, tea…. It’s a natural pairing. Continue Reading
Tea grading is an imprecise system with no global standardization and no oversight. It uses old-fashioned and uses vague categorizations that can be confusing to outsiders and insiders alike.
So why bother learning it? Despite it’s annoying inconsistencies, it’s used across the industry by growers and producers. Knowing this language will give you some common ground when the acronyms and names start flying. It’s also useful if you’re buying teas online for blending.
We’ll have some fun, learn some weird tea terms, get a frame of reference for how tea grading works, and learn a bit about tea history. Grab a cup of your favourite tea and let’s get to it!