Tea tasting

[1] Due to climatic conditions, topography, manufacturing process, and different cultivars of the Camellia sinensis plant (tea), the final product may have vastly differing flavours and appearance.

A trained tester can detect these differences and ascertain the tea's quality prior to sale or possible blending.

[2] The ISO 3103 standard describes a standardised method for brewing teas to make meaningful sensory comparisons.

A tea taster uses a large spoon and noisily slurps the liquid into his/her mouth.

A 'cupping set' is used for tasting tea and is always white in colour to allow examination of both liquid and the leaf.

The United States Food and Drug Administration tested tea until 1996.
Professional tea-taster George F. Mitchell in 1927