Luxmi tea group

AROMA, CLARITY AND COLOUR - THE WORLD OF TEA TASTING WITH LUXMI TEA GROUP A beverage that transcends age and time, Tea has evolved extensively over the last 100 years and so has the art of tasting Tea. The beverage is still a regular in the Indian household, sometimes in the form of a steaming cup of hot tea, other times in the form of the apt wellness drink and some other time as a calming essence. From giving us relief from our mundane life to calming us down after a hectic day at work and satiating our taste buds and mind, tea comes with a bundle of health properties as it has antioxidants, has less caffeine along with other health enhancing properties. India as a country has been the largest exporter of tea and our distinct geographies offer myriads of flavours in tea. However, to enjoy the taste of this beverage one does not only need to develop the palate for the same, but also needs to master the art of making the beverage. The 3 stages of mastering the art of curating this magical beverage in a cup: Stage 1: Dry Leaves: Appearance and Aroma 1. 2 gms of dry tea leaves is placed on a clean white plate and observed. 2. Note leaf color, size and consistency in shape, style, manufacture. 3. Note any remarkable aspects, like silver or gold tips, stems, foreign particles, dust. 4. Check if the leaf spongy (excess moisture) or brittle. 5. Blow a bit of moist breath into the dry leaf and sniff the outstanding aroma Stage 2: Infused Leaves: Appearance and Aroma 1. While the infused leaf is still hot, bring it close to the nose and sniff repeatedly. 2. This sends molecules of tea to the olfactory zone at the back of the nose. 3. Olfactory evaluation of the infusion is of primary importance in tea-tasting Stage 3: Liquor/Infusion: Appearance, Aroma and Taste 1. While the brewed tea is still hot, bring a cup or spoonful to slightly-parted lips and take a sip. 2. Roll the liquid around to expose the taste buds to it. To prevent choking when slurping, be sure you feel the epiglottis (flap) close over the windpipe. Practice with tepid drinking water first. 3. Take note of the color and hue of the liquor, as well as its transparency, reflectiveness and clarity. 4. Note that black tea liquor is not “black,” but ranges from reddish amber to a dark, deep mahogany. Green tea is seldom deep green, but a light, greenish amber or bluish green. The reason for this is the transparency of tea liquor, its unique manner of reflecting and refracting light. 5. Next, note the aroma of the vapors rising from the steaming liquor The Art of tasting follows three principles minutely and that are identification of aromas, taste in the mouth, and experiencing other palpable sensations. Tea lovers need to explore the Art of Tasting that could bring them closer to knowing, choosing, brewing, and tasting their tea like it should have been.