Professional Tea Taster
Great Resource To Learn About Tea
Tea has been a loved beverage for many centuries. It is a beverage with many health benefits. With all of the great advantages of drinking this beverage however, there are some negatives of tea. This article will go over the advantages and disadvantages of tea, as well as how to make a great cup.
Tea is derived from the plant Camellia sinensis. It grows in tropical climates in Asia, Africa, and China. You can find it wild nearly everywhere you encounter humid and hot weather. Therefore, it's easy to cultivate and the leaves vary widely depending on the area they're picked from. Scientific tests have identified many varieties of tea leaves.
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Tea leaves can last a length of time, without losing their quality if they are stored the correct way. It can be kept in the freezer for up to three years, without losing quality.
They can be kept in the refrigerator for up to two weeks without them going bad. But, they'll still be a wonderful cup of tea. Freezing tea leaves does not destroy the taste or health benefits, so freezing them is not necessary.
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An experienced tea taster will examine dried leaves without steeping them in water. The information gathered through smell, sight the touch and taste should be verified by hearing. When looking at tea the tea taster will use the color of tea to determine the quality. The color usually is different for each type of tea, depending on the specific type and degree of oxidation during processing affecting the color.
The color spectrum could be described as "fresh green" to yellowish green, "greenish yellow", "dark yellow" and "black". The color evaluation is based on how the color is related to the standard (color of the dry leaf) for that particular tea.1
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The scent is thought to be essential for tasting tea since the scent alone will tell you the freshness of tea or old. It's a vital skill as tea has a short shelf life and, with time, will become old. The smell can also tell whether the tea product has been adequately processed and also how it was stored before the presentation.
Different degrees of oxidation can create different teas. Each has distinct aromas. The smells that tell you if the quality is decent, average, or poor are easily discernible by a skilled taster.
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