hi I’m Rebecca Brayton and welcome to
watchmojo.com today we’re speaking with
kevin guess going an international tea
taster all about tea and he’ll be
walking us through a tea tasting when I
go to India in the spring this is
traditional Indian tasting kit I’ll
often taste 50 teas at a time with this
style of equipment and in the period
that I’m over there I would usually
taste up to a thousand teas of which
I’ll select about 15 for our annual
catalog I’m adding water of 95 degrees
Celsius to a measure of 2.5 grams these
are some teas that have just come in
from Uganda so we’re coming up to three
minutes here looking nice and dark and
I’ll show you what we do next so here we
go ready this is a way of giving each T
equal treatment these are gonna run off
now because the leaf is so fine I’m
gonna have to filter it into a second
cup here we can see the little granules
of an industrial tea this is what we
call dust I’m just making sure there
aren’t too many leaves in each cup so
that we don’t get a continue of infusion
so now we have three elements we have a
dry leaf in the front the infused leaf
which we call the infusion and the
liquid which we call the liquor usually
we start with the dry leaf and we smell
the leaves and tea tasters traditionally
work with a tea leaf on the end of the
nose it’s kind of a trademark as you
notice I’m sucking in quite a bit of air
the idea sucking in air as we taste is
causing a vapor that will cover all the
surfaces inside our mouth that way we
can give the tea a funnel full analysis
with all the different sets of taste
buds that we have in different parts of
our mouth also we’ll have a film of tea
on the roof of the mouth where we can
look for the aftertaste
watchmojo.com today we’re speaking with
kevin guess going an international tea
taster all about tea and he’ll be
walking us through a tea tasting when I
go to India in the spring this is
traditional Indian tasting kit I’ll
often taste 50 teas at a time with this
style of equipment and in the period
that I’m over there I would usually
taste up to a thousand teas of which
I’ll select about 15 for our annual
catalog I’m adding water of 95 degrees
Celsius to a measure of 2.5 grams these
are some teas that have just come in
from Uganda so we’re coming up to three
minutes here looking nice and dark and
I’ll show you what we do next so here we
go ready this is a way of giving each T
equal treatment these are gonna run off
now because the leaf is so fine I’m
gonna have to filter it into a second
cup here we can see the little granules
of an industrial tea this is what we
call dust I’m just making sure there
aren’t too many leaves in each cup so
that we don’t get a continue of infusion
so now we have three elements we have a
dry leaf in the front the infused leaf
which we call the infusion and the
liquid which we call the liquor usually
we start with the dry leaf and we smell
the leaves and tea tasters traditionally
work with a tea leaf on the end of the
nose it’s kind of a trademark as you
notice I’m sucking in quite a bit of air
the idea sucking in air as we taste is
causing a vapor that will cover all the
surfaces inside our mouth that way we
can give the tea a funnel full analysis
with all the different sets of taste
buds that we have in different parts of
our mouth also we’ll have a film of tea
on the roof of the mouth where we can
look for the aftertaste
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