A new episode of seasonal favorite, Tasting Vocabulary!
Summer is when we get to enjoy an enormous variety of fresh seasonal fruits, including types that typically have a really short window of availability. It’s the perfect time to broaden our experience of “fruity” on the tasting table. Most teas have some degree of fruitiness to them, even grassy and vegetal green teas. As such, it’s a huge tasting term with a lot of paths to explore, depending on the family of tea you’re describing.
In the Tasting Vocabulary series, we taste, smell and consider the specific foods our teas are typically described to be resembling in taste. The idea is to build our immediate familiarity with various tastes, as well as to better understand the ways in which these tastes and aromas play out in the experience of tea, from start to finish.
Suggested materials for this class include:
– Electric kettle
– Gram scale
– Tasting spoon
– Leaf trays for each sample of tea
– Cupping sets (or gaiwan or similar size): 4-6 ideal
– Teas! A selection of teas you would describe as tasting fruity. For this class, I will be tasting sencha, white peony, first flush Darjeeling, bai hao oolong, and keemun. I would suggest 1 tea from each category that you have available to you – green, white, oolong, black, dark/Pu’er.
In this workshop, we also taste foods that are characteristic of these teas. For “fruity”, this most notably includes any of the following:
– plums (red, black, golden),
– peaches/nectarines (golden and white),
– grapes (red, green, black),
– fresh figs,
– melon (cantaloupe or other musk melon),
– heirloom tomatoes (a few colors),
– and also dried fruits (non-sulfured), such as prunes, raisins, figs and apricot.
To prepare, simply place a small portion of each food (just a spoonful or two) onto small dishes and have this available on your table next to the teas you are tasting. You’ll be tasting and smelling little bites of each item as you taste each tea. Happy tasting!
Original airdate July 2020