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    h.h.sis2000
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    This document is a rubric for assessing dark tea. It provides descriptors for evaluating the dry leaf, soup, aroma, taste, and infused leaf of dark tea. Positive descriptors include glossy leaves, chocolate aroma, sweet taste, and neat infused leaf. Negative descriptors include rusty or yellow leaves, light or turbid soup, moldy aroma, sharp taste, and coarse or stemmy infused leaf. The rubric will be used to score dark tea samples out of 10, 20, 25, 35, or 10 points in each assessment category.

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    This document is a rubric for assessing dark tea. It provides descriptors for evaluating the dry leaf, soup, aroma, taste, and infused leaf of dark tea. Positive descriptors include glossy leaves, chocolate aroma, sweet taste, and neat infused leaf. Negative descriptors include rusty or yellow leaves, light or turbid soup, moldy aroma, sharp taste, and coarse or stemmy infused leaf. The rubric will be used to score dark tea samples out of 10, 20, 25, 35, or 10 points in each assessment category.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    3 views2 pages

    Teaa

    Uploaded by

    h.h.sis2000
    This document is a rubric for assessing dark tea. It provides descriptors for evaluating the dry leaf, soup, aroma, taste, and infused leaf of dark tea. Positive descriptors include glossy leaves, chocolate aroma, sweet taste, and neat infused leaf. Negative descriptors include rusty or yellow leaves, light or turbid soup, moldy aroma, sharp taste, and coarse or stemmy infused leaf. The rubric will be used to score dark tea samples out of 10, 20, 25, 35, or 10 points in each assessment category.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    Sample

    Name
    Dry
    Leaf
    (10%)
    / 10 pts / 10 pts / 10 pts
    Dark Tea Assessment Rubric
    (Vocabulary Cheat Sheet on the back)

    Soup
    (20%)
    / 20 pts / 20 pts / 20 pts
    Aroma
    (25%)
    / 25 pts / 25 pts / 25 pts
    Taste
    (35%)
    / 35 pts / 35 pts / 35 pts
    Infused
    Leaf
    (10%) / 10 pts / 10 pts / 10 pts
    Additional
    Notes
    Positive Negative
    Glossy dark green/black. Tippy: Rusty: leaves appear dark red and dull.
    Dry abundance of buds – white in raw tea, Pig liver: dull, brown, and dark.
    golden in ripe. Well-packed: for brick Yellow leaves: while yellow leaves are
    Leaf tea – not too tightly or loosely packed.
    Chicken feet: of Raw Puer – tips of the
    often collected and consumed
    separately as a more mellow and less
    stem split open like chicken feet. Golden caffeinated tea for children, the sick or
    dust: small yellow spores found in raw the elderly, these older brittle leaves
    tea bricks that indicate aging is going should not typically be mixed with
    well. standard dark tea.
    Stem has white/reddish color and
    black tip.
    Note: dark tea soup chroma varies Light: soup appears weak, bland. Dull:
    Soup greatly based on the degree of aging and lacking vibrancy. Turbid: too murky,
    post-fermentation. Fresh raw teas are too much sediment suspended in the
    deep orange and become increasingly soup.
    brown with more age and post-
    fermentation.
    Chocolate: especially of Ripe Puer, rich Moldy/mildew: with improper post-
    Aroma notes of dark chocolate should be fermentation, dark teas can easily grow
    present. Touch of smoke: a light cultivate mold. If you smell mold do
    smokiness is common for raw dark teas. not consume the tea, as it may have
    Touch of dank: hints of moist or damp mycotoxins. Sour/rancid: aroma
    conditions are common. Fishy: products of improper post-fermentation
    particularly of Ripe Puer tea, a subtle
    fishiness does not indicate poor quality.
    Sweet: an essential trait of Ripe Puer or Sharp: dark tea processing aims to
    Taste heavily post-fermented dark tea. Smooth: significantly reduce astringency and
    dark tea should not carry the same degree enhance the mellow profile of taste – if
    of tannic structure as green or yellow the taste is too astringent the tea needs
    teas. There should be viscosity and more time in storage.
    softness in the mouthfeel. Honeyed
    finish: premium Yunnan Raw Puer
    should finish with long sweet honey
    notes.
    Neat: Raw Puer leaves should be whole, Coarse: while the plucking/tenderness
    Infused not chopped. Ripe Puer leaves should be standards are traditionally lower for
    uniform in shape and size. Tippy: buds dark tea than other tea types, modern
    Leaf should abundant. premium-grade dark teas are produced
    from young/tender leaf material.
    Old/rough/coarse leaves should be at a
    minimum. Stemmy: low grade dark
    teas commonly have too many stems.
    Messy: excess lack of uniformity in
    color and plant parts.

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