Tea tasting is the process in which a trained taster determines the quality of a particular tea. Due to climatic conditions, topography, manufacturing process, and different clones of the tea plant, the final product may have vastly differing flavours, appearance and overall quality.
When we hear the word taste we think “mouth.” The sensitivity of taste buds on the tongue and on oral tissues, however, is limited. They can distinguish only five “pure” tastes: sweet, salty, bitter, sour and savory (umami). They cannot sense complex flavor. For that, we need the olfactory sense i.e. the olfactory bulb, at the terminus of the nasal passage. The conglomeration of sensory cells in the bulb collects information from molecules of the tea sucked into the mouth and drawn into the throat.
And an experienced tea taster can perform this art of tea tasting. Let us proceed to explore about it.