Tasting Teas: The Role of a Tea Taster – 2

Standard

In our last post we went through the necessary skills and traits a qualified and well-respected tea taster should possess. In this post, we will be covering how a tea taster conducts their job.

Firstly however it is important to note that tea is a beverage that has been around for many thousands of years, and has survived all sorts of economic slumps, collapses, and the falls of entire civilisations. As such, a job in the tea industry has a bit more permanence than many other jobs, with job security generally being quite high. Tea has proven to be something that will always be in demand, and its relatively flexible expense ensures its survivability.

Actually performing their job, however, is an interesting and highly technical process. Using a very particular and specialised spoon, the tea taster takes in the tea by slurping it so that it accelerates to exactly 125 miles per hour. This causes a fine mist to form inside the mouth which helps both the olfactory and gustatory senses absorb every aspect of the taste and scent. After thoroughly tasting the tea, it is spat back out into a special pan. The tea taster can then move on to the next cup.

A tea taster will use a stringent methodology under which they will evaluate teas, and also has a standard reference with which to compare them.

Today, tea tasting is a combination of age-old tried and tested methods and scientific methods and understanding unearthed in the modern world. This has both harmonised and standardised tea tasting around the globe.

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