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Guide To Using The Tea Evaluation Sheet
Guide To Using The Tea Evaluation Sheet
TASTE Character: Character refers to the flavors present Attack: The attack is the initial impression of the tea,
that connect the tea to the terrier of a specific the initial and immediate interaction of the tea on
origin. Can you taste the high mountain character the palate.
Tea is often described as having attack (initial taste of the Taiwanese oolong, the dry winds of Uva Flavor
sensation), middle ground, and finish. These three Season, the brisk flavor of Darjeeling First Flush. Middle: The middle describes how the flavor develops
flavor dimensions come together to create the tea’s Intensity of character can be described as bland, beyond the initial flavor impression. Flavor represents
overall flavor impression. mellow, rich or complex. the coffee’s principal character, the “mid-range”
notes, in between the first impressions given by the
A key aspect of evaluating a tea is the overall positive Complexity: Is it a complex tea that gives a wide tea’s first aroma and acidity to its final aftertaste. It
impression of the tea and the cupper’s assessment of sensory experience full of different flavors or is it flat is a combined impression of all the gustatory (taste
balance, or how well the tactile and flavor elements and plain? bud) sensations and retro-nasal aromas that go from
of a tea fit together in a synergistic combination. the mouth to nose. Flavors range from being grassy,
Note if there are any defects coming through in the leafy, floral, fruity (e.g. stone fruit, citrus, grape,
Taste Balance (Sweet, Acidic, Bitter), tea. Defects are negative or off flavors that detract berries, Cherry), leathery, smoky, tobacco, earthy,
(Low, Medium, High) from the quality of the tea. Defects include the soy sauce, woody, caramel, biscuity, nutty, chocolate,
presence of Foreign aromas or flavors (off tastes) hemp, honey, vanilla, spice, winey, buttery, oily,
Taste Balance / Flavor Distinction: Taste Balance that may have originated from Chemical / Foreign Savory and Marine.
is the harmonious interaction of tactile and flavor sources including Smokiness from faults in the
elements. Balance describes how all the aspects of manufacturing equipment, rancid, damp or mouldy Sustain / Aftertaste: Refers to the flavor impression
Flavor, Aftertaste, Acidity and Body all work together flavors, over oxidized flavors and strong mineral notes of the finish. Aftertaste is defined as the length of
and complement or contrast each other. The balance including metallic and soil. positive flavor (taste and aroma) qualities emanating
can be described in terms of being Sweet, Clean, Dry, from the back of the palate and remaining after the
Puckering or Sharp. Tactile Balance (Weight, Texture, Finish), tea is expectorated or swallowed. It also considers
(Low, Medium, High) the length or duration of sensory engagement, or
Sweetness refers to a pleasing fullness of flavor as the time the flavor remains in the mouth. Is it long,
well as any obvious sweetness and its perception. Texture/Body: Tactile flavor elements. Body medium or short? Is it enjoyable? If the aftertaste
The opposite of sweetness in this context is sour, represents the viscosity of the tea in your mouth. were short or unpleasant, a lower score would
astringency or “green” flavors. Acidity is often Body is primarily perceived between the tongue be given.
described as “brightness” when favourable or “sour” and roof of the mouth. Some samples with lighter
when unfavourable. Acidity contributes to a tea’s body may also have a pleasant feeling in the mouth, Strength (Weak, Full, Intense)
liveliness, sweetness, and fresh character and is however thin body is typically considered less
almost immediately experienced and evaluated when desirable. Body can range from being Thin / Light / Strength: Is the tea brisk and enjoyable or does it
the tea is first slurped into the mouth. Bitterness is Soft / Medium / Full and Heavy, with a smooth, thick, bite or irritate the mouth? Is there a dominance of
typically experienced in the back of the palate and velvet, or creamy texture. Another dimension of tannins associated with too much tea being used in
umami or savory elements are experienced in the texture is astringency. How dry does the tea leave the the infusion. The tea should be of a strength where
middle palate. Sourness can typically be experienced mouth? Is there an oily residue present on the surface the flavors of the tea are easily discernible, and
in the sides of the palate. of your tongue? Fresh tea high in tip content often permit enjoyable consumption of the beverage until
coats the tongue with tea oils. the last sip. Note, judges are not required to consume
the whole beverage to make this evaluation.
Quality of infusion evaluation