I'm with Anne Lerch, in her post over at T Ching, on questioning how the many facets of tea preparation can change the flavor of the tea. I understand that details like loose leaves versus tea bags and water temperature can impact flavor, but I wish I had more depth of taste knowledge to really note the differences. Take a look also at the great comments on her post. There is a lot of great information there.
Anne compares her sensory samplings with tasting wine and again I can totally relate. I've been drinking wine and attending wine tastings for years but my palate is a sad companion when it comes to noting subtle components of flavors. I certainly can't even begin to factor in the difference based on type of glass used for example. It's like I'm a scale with the lever either flipping to good or not good generally.
That being said I do feel inspired to perhaps slow down and make time to note flavor to begin with and perhaps graduate to assessing the differences based on types of tea and type of preparation. For today, I start by taking my cup of Twinings Earl Grey Tea, bag, tap water used, microwave heated and close my eyes to note the tastes.
My thoughtful sip reminds me that in general I prefer Earl Grey but I've never stopped to appraise why. I think it is the aftertaste of something tangy. Could that be Bergamot flavoring that is mentioned on the back of the package?
Step one of true tea sampling. Stop, close eyes, and think about the drink.










