Experts' tasting

The blender's savoir-faire is above all the result of years devoted to tea : organoleptic memory, palate sensitivity, culture…all are important factors.

Numerous factors are essentiel : the appearance, the outer leaf, the fragrance, the taste…

The non-infused tea is first judged with the naked eye : the colour of the leaves, their size, their beauty and their quality. So many elements, each one as important as the next!

Next, the tea is steeped and there again, the naked eye has it's " say ". It judges colour, the brilliance, the density, the more or less cloudy aspect. Certain teas are beautiful when they are orange, others when they are more yellow or amber.

Finally comes the tasting : roundness, strength, astringency, aromas …. The blender must discern whether the harvest was late or early, a failed smoking from a natural or artificial smoking, a leaf rolling done more or less according to the rules of the art.