Shipping Info ~ 5.17.12
Expected Ship Date:
Friday, 5.18.12 (or sooner!)
A Summertime Tea Tasting
The opportunity to "take tea" with friends is a great refresher and brings warmth to the inner soul.
If there is one thing that I love about the summer, it is the warm fragrant breeze. After a long old winter, I cannot wait to be warmed inside and out. Summer presents many fun and creative tea time opportunities. You might consider a mid-summer's tea or a garden party. The fourth of July also presents a colorful tea table theme. However, my all time favorite summer tea party is a tea tasting, also known as a cupping.
The most important ingredient for making a summer tasting run smoothly is good quality loose tea. You will need at least an ounce each of four types of tea. Choose a tea theme, such as Assams, Ceylons, Green Teas, or Oolongs. If your friends have a particular interest, this is the perfect time to explore it. Perhaps they are very interested in the health benefits of green or white tea
and would enjoy an opportunity to learn more.
After choosing a tea theme, you will need to purchase four types of tea grown from the same region, but of different qualities and grown on different estates.
Any good tea company should be able to help you with your selection. If you do not have someone locally, I suggest you contact Harney and Sons at 800-Tea Time, Carnelian Rose Tea Company at 1-888-230-2162, or Akbars Finest Teas. Ask for any related information, such as profiles on the teas or estates, or possible health benefits of the teas you are sampling. Most importantly, ask the steeping temperature and time of each tea.
A soup spoon for each taster
4 clear or white thick cups for each person
2 napkins per person
2 dessert plates, or a plate and a saucer, per person
A waste bucket
Bowls or plates to display a bit of each tea
Name tags on each type of tea
Water glasses at each setting for cleansing the palate
Pretzels or water crackers
Timer and hot water pot
Pens and paper
You will need a good size table for this event. When setting the table, stack two plates at the center of each setting. Set two napkins on top of the plates, and a soup spoon on top of the napkins. Place a water glass to the left of the plates. On the right, line up the four clear or white tasting cups.
Pretzels may go in the center of the table, to be passed as needed. the display tea can either be set in the center of the table on a side table with handy access. Place your hot pot and timer on a side table. You will need access to fresh cold water. Provide the guests with pens to record their personal discoveries during the tea tasting journey.
Once your guests are seated, describe to them the tasting process. Follow these steps and you will find it easy to lead a tasting:
1-Pass the display plate with the loose dry tea among guests. Sniff, handle, and look at the leaves. Consider the aroma and texture. Is the tea dry broken, large leafed?
2-While the water heats, scoop one teaspoon of loose tea into each person's cup. Guests may set the cup on one of the plates.
3-When the water has boiled, pour it over the tea in each cup. Guests should immediately cover the cup with the spare plate. Time the infusion. This would also be a good time to ready about the history of the particular tea you are.
4-Once the tea is infused, uncover the tea cup. Look at the tea, using your spoon to lift the leaves - encourage your guests to handle them. Again, observe the color and aroma of the liquor, the texture, and the leaf size.
5-Using the soup spoon, strain some of the liquor and sip it loudly. The goal is to suck the tea into the cavities of the mouth. Swish it around the mouth, completely and, if you prefer, spit it into the waste bucket. Record your thoughts. Sample each tea no more than two times, as the palate is quickly confused.
6-Swish clean water through your palate. Pretzels or crackers may also be used as palate cleansers.
7-Discuss the tea together. What tastes, flavors, and sensations did you and your guests experience?
8-Repeat the steps above with the remaining teas.
Cupping is an art form, and feelings of discouragement should be handled with sensitivity by the hostess. One does not immediately distinguish all the fragrances and nuances of a tea. Practice will slowly develop the palate.
For more information on the palate and the taste buds as they relate to tea, consider buying the Guide to Cupping at American Premium Tea Institute.
Alfred Peet, of Peet's Coffee & Tea, once said "I can teach someone to cup coffee in a day. Cupping tea takes a lifetime." This summer begin your journey. Your friends will thank you.
Lady Dawnya is the author of the first online tea training course called: "How to Start A Tea Business."
For more information visit her websites:
Start A Tea Business
Victorian Days
Tea Events