In this Tasting Essentials class, we wrap up our exploration of three key components of taste experience. Body, Astringency… and now, Finish. What is the final impression a tea leaves for us? How do we connect to this fleeting character? How do we describe it in a way that resonates and helps us remember? A good primer for this class (although certainly not required) is in the Tea Skills library, Essentials of Tea Tasting, covering these basic terms at a first-glance view.

This class also introduces a new worksheet, now in the Being Tea Member Resources section (and downloadable below from here): the Felt Sensory Worksheet!

To taste along during the class, you’ll prepare 3-4 teas from different categories, totally of your choice.
As reference and suggestion, I’ll be working with, in order:
– Bao Zhong (or lighter, floral fragrant oolong)
– Sencha (or sencha-type Japanese green, sunlight grown, not shaded)
– White Peony (or any white tea of choice)
– Darjeeling (or any high altitude, late spring or summer season black tea)
– Dancong (deeply aromatic, more strongly oxidized oolong teas)
– Yunnan black (Keemun, also a good choice here. Standard Chinese black teas)

Sheng pu’er would also be a good choice to work with as one of your teas here.

You don’t need all of these, they’re just suggestions for type. If you brought a variety of types (green, white, etc), 3-4 teas total, you’ll have some fun contrast to work with here.

For equipment:
– Cupping sets are ideal for this exercise (3-4 sets, depending on how many teas you brew). You could also use gaiwans, small pots or brew baskets.
– Gram scale
– Electric kettle + thermometer (if your kettle does not adjust temp)
– Tasting spoon
– Notebook
NEW TASTING WORKSHEET! Being Tea Felt Sensory Worksheet
– Optional worksheet: Being Tea Comparative Tasting Sheet

Original airdate October 2020