connoisseur teas

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Getting started with tasting teas: tips on how to become a connoisseur

How does one taste all the depth and nuances of tea like a pro without going through any extensive training? In the connoisseurship of wine, many folks become certified wine sommeliers only to learn its appreciation at a professional level. Tea is more complex on the palate than wine. Yet few of us have the luxury of training in tea tasting to fully appreciate what tea has to offer. However, you can follow these guidelines below to getting acquainted with the process of how to taste tea like a pro: Preparation is important. In the beginning of your taste journey, be sure to set aside the space and time to devote to tasting and learning, without partaking in food or other drinks that might skew your palate. Developing a palate means you have to start fresh. Avoid garlic, spices, curries, and other pungent herbs at least a few hours prior…

Competing as a Tea Buyer

Truthfully, it is getting harder and harder to compete as a tea buyer. The demand in Asia, particularly in China, commands very high volumes, even for out of control high prices. For me to buy these teas directly from high-caliber farms year after year, without enough of a wider audience in the US, is a difficult feat. There is not such a high end tea culture in the US, we are in the niche of a niche. We have been investing in educating about teas for years, and in the meantime, most teas in the US market are still hardly worth the dish wash water. For our tea tea connoisseurs, I am happy to invest in these difficult, strenuous buying trips, but we all have to help spread this culture of tea, for our own sakes, so we can keep buying at this level. A bit more critical mass needs to…

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