How to properly taste tea: A guide for tea enthusiasts

A lady tasting tea and smiling
A lady tasting green tea

Tasting tea is an art that allows you to explore its rich complexity, from its aroma and flavor to its texture and aftertaste. It’s much more than simply drinking tea—it’s about discovering the uniqueness and subtleties of the tea. This guide walks you through the steps of properly tasting tea, ensuring you can enjoy and analyze every aspect of your brew.

Preparing accessories for tea tasting

Electric water heater kettle
Tea Pot and Sampler cups for tea tasting
Tea Spoon for measuring

Before you begin, it’s essential to have the right tools to ensure a consistent and meaningful tea-tasting experience. Here’s what you’ll need:

  • Tea tasting cups: White ceramic cups are ideal as they help you accurately observe the color and clarity of the liquor.
  • Brewing vessel: Use a gaiwan or teapot suited for loose-leaf teas to extract the full flavor.
  • Scale: Precision matters—measuring the exact weight of tea leaves ensures consistency. You can also use a tea measuring spoon.
  • Timer: Steeping tea for the correct duration is key to avoiding over- or under-extraction.
  • Tasting spoon: A large spoon helps you slurp and aerate the tea during tasting.
  • Filtered or spring water: Water quality significantly affects the taste, so avoid tap water that may contain impurities.

Preparing these tools in advance ensures that nothing disrupts your tea-tasting journey.

Select your tea

Whole loose leaf Tea

Start by selecting high-quality teas that showcase their unique characteristics. For beginners, stick to single-origin teas such as Nepali black, oolong, white or green teas, as these offer a distinct sense of place. Loose-leaf teas are preferred for their fuller flavor compared to tea bags.

Check the quality of tea leaves

Tea with uniform loose leaf

Tea tasting begins before the tea is brewed. Examine the dry leaves for clues about the tea’s quality:

  • Uniformity: High-quality teas have consistent leaf sizes and shapes.
  • Color: Vibrant, fresh hues indicate proper processing. For instance, green tea leaves should look bright and fresh, while black tea leaves should be rich and dark.
  • Appearance: Look for whole leaves with minimal dust or broken pieces. Whole leaf teas are the highest quality from grading point of view.

Good tea leaves are a promise of a flavorful experience ahead.

Smell the aroma of the leaves

Take a moment to inhale the aroma of the dry tea leaves. Use the breathing technique for a fuller sensory experience:

  1. Take a long, deep breath as you hold the leaves near your nose.
  2. Exhale slowly, focusing on the aroma lingering in your senses.
  3. Repeat the process 2-3 times to detect subtle nuances.

Dry leaves often hint at what to expect in the brew. For example, black teas might emit notes of malt or fruit, while green teas may smell grassy or nutty.

Prepare the tea: Steeping tea properly

Proper steeping is essential to unlock the full potential of your tea. Each tea type requires a specific water temperature and steeping time:

  • Black tea: 95°C (203°F) for 3-5 minutes.
  • Green tea: 80°C (176°F) for 2-3 minutes.
  • Oolong tea: 85-90°C (185-194°F) for 3-5 minutes.
  • White tea: 85°C (185°F) for 4-6 minutes.
  • Pu-erh tea: 95°C (203°F) for 4-6 minutes.

Steeping too long may result in bitterness, while too short a steep might lead to a weak brew. Use a timer to ensure precision.

Check the quality of the liquor

Vibrant tea color of high quality tea

Once brewed, examine the tea liquor for clarity and color:

  • Color: Vibrant, rich hues indicate well-processed tea.
  • Clarity: A clean, clear liquor is a sign of quality, while cloudiness can suggest impurities.

Spend a moment appreciating the visual beauty of your tea before moving on to the aroma and flavor.

Smell the aroma of the liquor

Aroma is a key part of tea tasting. Swirl the liquor gently in your cup, and then inhale deeply using the breathing technique:

  1. Hold the cup close to your nose.
  2. Take a deep inhale through your nose, letting the aroma fill your senses.
  3. Note any layers of complexity—are the notes floral, fruity, earthy, or toasty?
  4. Repeat the inhale, focusing on any subtler, secondary notes.

Comparing the aroma of the dry leaves and the liquor often reveals the tea’s evolution from leaf to brew.

Taste your tea

The proper tasting technique

Tasting tea involves more than just sipping:

  1. Take a small amount of tea into your mouth.
  2. Slurp the tea with some air to aerate it. This helps distribute the flavor across your palate and activates your taste buds.
  3. Let the tea rest on your tongue briefly before swallowing.

Using the tea flavor wheel

Tea Flavor Wheel

The tea flavor wheel is a valuable tool for identifying flavors. It categorizes tastes into broad groups (e.g., floral, spicy, fruity, nutty) and helps pinpoint specific notes like jasmine, cinnamon, or almond.

The technical words used in tea tasting

Tea tasting has its own vocabulary to describe flavor, aroma, and texture. Here are some commonly used terms:

  • Astringency: A dry, puckering sensation on the palate.
  • Body: The weight or thickness of the tea in your mouth.
  • Aftertaste: The lingering flavors after swallowing.
  • Briskness: A lively, bright quality often associated with black teas.
  • Umami: A savory taste, common in certain green teas.
  • Floral: Notes reminiscent of flowers like jasmine or rose.
    Learning these terms enhances your ability to communicate your tasting experience.

Finding the taste notes of different teas

Each tea type offers unique tasting notes:

  • Black teas: Malty, fruity, or chocolatey.
  • Green teas: Grassy, nutty, or even slightly sweet.
  • White teas: Subtle floral or fruity undertones.
  • Oolong teas: Creamy, floral, or toasty, depending on the oxidation level.
  • Pu-erh teas: Earthy, woody, or occasionally sweet.

Explore these varieties to discover the flavors that resonate with your palate.

Uniqueness of palate and its impact on tasting

Every individual’s palate is unique, shaped by genetics, cultural background, and personal experiences. What you taste may differ from someone else’s perception, and that’s perfectly fine. Factors like mood, time of day, or even prior meals can also influence how you experience tea.

Preparing your palate for tea tasting

To ensure an accurate tasting experience:

  1. Hydrate: Drink water to cleanse your palate.
  2. Avoid strong flavors: Steer clear of spicy, garlicky, or sugary foods beforehand.
  3. Snack lightly: Plain crackers or bread can neutralize lingering tastes.
  4. Stay neutral: Avoid perfume or scented lotions, as they may interfere with your sense of smell.

FAQs

1. How can I refine my tea-tasting skills?

Practice often, taste a variety of teas, and take notes to track your observations.

2. What is a tea flavor wheel?

It’s a tool used to identify and categorize tea flavors, helping tasters describe their experience more accurately.

3. Why is water quality important for tea tasting?

Impurities in water can alter the taste and mask the true flavors of the tea.

4. Can I taste tea when I have a cold?

No, as your sense of smell and taste may be impaired, leading to inaccurate evaluations.

5. What’s the best way to detect subtle notes in tea?

Use the breathing technique to focus on the aroma, and sip the tea slowly to let the flavors develop on your palate.

Single Source Nepal Tea