Guide to using the Tea Evaluation Sheet

Dry Leaf Evaluation

APPEARANCE Fineness of Roll: Leafy grade tea that is well rolled To evaluate the fragrance, place the dry leaves into the
will be fine (thinly rolled) but the leaf integrity will be tasting cup, take a moment to become still and focus
maintained (long slender leafs). This creates a large all of your attention on your sense of smell. Bring the
Length / Leaf Size: Depending on the style of leaf
surface area for the flavour to be imparted into the cup. cup close to your nose and smell the leaves.
preparation, sometimes small leaves are desirable (e.g.
high grade longjing), other times fully developed leaves
Twist/ Wiriness: If the tea has been well withered and Intensity: This identifies the strength of the aroma.
are desirable (e.g. Taiwanese Black Teas). It is useful to
rolled, the texture of the green tea leaves will enable Strong aroma often signifies well-made fresh tea. As
analyze the leaf grade to see if it is “Leaf Grade” (whole
much of the cells in the leaf to be ruptured and well tea ages and oxidises it typically loses aroma. Teas
leaf, mixture of whole leaves, big pieces of broken
twisted enabling the release of polyphenol oxidase with intense or pronounced, complex fragrances are
leaves and buds) or “Broken Grade” (broken leaves)
during rolling. The leaves should be wiry and well described as being aromatic.
twisted.
Lustre / Color: Fresh leaves tend to be bright / vibrant
Depth & Complexity: This identiies the depth and
and lively lustre. Colours also tend to have depth and
Tippiness / Bud Density: A higher portion of tips is complexity of character expressed through the aroma.
richness. Aged leaves oxidise over time and lose their
generally considered a sign of higher quality tea. Bud This may include a combination of sweet, floral, buttery
sheen. Over withered leaves tend to lack contrast.
density can be rated as having none, low, medium, or and savoury taste characters. Higher quality teas
abundant. exhibit numerous distinct aromas that may change as
Leaf texture / Sound: Teas with too much moisture
the tea cools.
(under fired) will be bendy and have no “crunch”, over
Absence of Fibre: The absence of fibre (stem) typically
fired / baked leaves will be very dry and turned to dust
reflects superior grading and sorting. Fibre, especially in Vibrancy: This refers the uplifting and brightness of the
when pursed lightly between fingers (they “crunch”
black tea is said to diminish overall character. aroma. Bright uplifting aroma often signifies well-made
easily). Well-fired leaves will crackle when pressed
fresh tea. As tea ages and oxidises it typically becomes
between the fingers but have some elasticity.
more dull / flat.
Grade Uniformity: Poorly graded leaves will have
DRY LEAF FRAGRANCE
Sweetness: Sweet aromas are often a desirable
inconsistent leave sizes (e.g. long leaves and dust. NB.
The smell of the leaves (before water is added) is characteristic, relating both to leaf character and the
Be weary of blends where different sized leaves are
referred to as the fragrance, when the tea-leaves are quality of the infusion. Teas that lack sweetness often
sometimes blended together. Grade uniformity can be
still dry. Fragrance is very important, as a good portion lack balance.
identified as being regular (uniform) or irregular (mixed
grades). of taste comes from our sense of smell. Taste buds can
only differentiate between 5 basic tastes: bitter, salty, Balanced/Enticing: This refers to the overall impression
sour, sweet and umami (savoury) while our sense of of the taster on the aroma. Is the aroma engaging and
Shape/Style: Is the tea well rolled, is it curved or flat?
olfaction, or smell, is capable of detecting over 10,000 appealing, does it entice the taster to drink the tea?
Does the Tea conform to the style of preparation it is
different odours. Are the aromas natural or synthetic?
identified as being and is the shape well formed and
consistent? – e.g. gunpowder green (are the leaves
rolled such that they are well formed into pallets?)
Wet Leaf Evaluation
APPEARANCE - LEAF
First closely inspect the tea leaves. Take an infused
leaf and unfurl it if it has not fully expanded or if it is
curled. Take note of the:
Leaf Size, Thickness & Shape: Are the leaves well
formed? Do they look like they came from a healthy
plant? Were they picked prematurely or too late in
the season (e.g. 2 leaves and a bud).
Brightness: Are the leaves bright and appealing or
flat and dull?
Colour: Is there consistency in leaf colour on the
surface of each leaf
Firing Uniformity: is there a consistent level of
blackness / colour between individual tealeaves?
Beware of tea blends and alternate (colonial)
varieties that may cause variance in colour amongst
the leaves.
Take note of any faults in the leaves. To produce high
quality tea liquor, the tea bushes from which the tea
is picked must be healthy, with the right nutrition
and climatic conditions to support the tea bush.
Identify and discoloration of the Tea leaves, spots,
holes from insects or fungal damage. Also determine
the leaf picked, typically 2 leaves and a bud is ideal
(exception being some puerh).
APPEARANCE - LIQUOR
When appreciating a tea’s liquor, pay attention to
its colour and clarity. You can also check to see how
the liquor appearance differs from the colour of the
tea leaves.
Colour: Indicates colour and strength. The colour of
the tea’s liquor can be described as being: Yellowish,
Golden, Amber, Copper, Brownish, Orangey, Reddish,
Pink, Blackish, Greyish, Silver, Bluish, Greenish.
Clarity: Clear cups reflect great withering and
oxidisation. A precipitate may also be obtained
after cooling on the top of the liquor (referred to as
creaming).
Depth: Teas that are light may lack strength and any
depth of colour, especially in the case of
oxidised teas.
Brightness: Refers to the lustre or reflectivity of the
tea liquor. Bright cups reflect well-manufactured and
well-infused tea. Dull cups are generally not clear
and lack any brightness or briskness.
Viscosity: Refers to the textural qualities of the
liquor. Viscous liquors take on the appearance of
being thick and oily similar to honey.
WET LEAF AROMA
Aroma is the smell of the tea leaves and liquor after
infusion with hot water. Taste and aroma are quite
similar and flavour descriptors often relate well to
both flavour and taste elements.
To evaluate aroma, after infusing with water, smell
the leaves by lifting the lid of the steeping cup and
sniffing the infused leaves. The elements used to
evaluate wet leaf aroma are much like those used for
dry leaf fragrance. The only difference is that sustain
or length of aroma is also identified.
Intensity: This identifies the strength of the aroma.
Strong aroma often signifies well-made fresh tea.
As tea ages and oxidises it typically loses aroma and
becomes faint. Teas lacking aroma can often be
over fired.
Depth & Complexity: This identifies the depth and
complexity of character expressed through the
aroma. This may include a combination of sweet,
floral, buttery and savoury taste characters. Higher
quality teas exhibit numerous distinct aromas that
may change as the tea cools.
Vibrancy: This refers the uplifting and brightness
of the aroma. Bright uplifting aroma often signifies
well-made fresh tea. As tea ages and oxidises it
typically becomes more dull / flat.
Sweetness: Sweet aromas are often a desirable
characteristic, relating both to leaf character and
the quality of the infusion. Teas that lack sweetness
often lack balance.
Balanced/Enticing: This refers to the overall
impression of the taster on the aroma. Is the aroma
engaging and appealing, does it entice the taster to
drink the tea? Are the aromas natural or synthetic?
A tea in which all aspects of flavour work together is
said to be “balanced.”
Sustaining: How quickly does the aroma dissipate?
Some teas have volatile aromas that diminish in
intensity and complexity very quickly. Lasting natural
aromas are preferable.
Wet Leaf Evaluation cont...
TASTE
Tea is often described as having attack (initial taste
sensation), middle ground, and finish. These three
flavour dimensions come together to create the tea’s
overall flavour impression.
A key aspect of evaluating a tea is the overall positive
impression of the tea and the cupper’s assessment of
balance, or how well the tactile and flavour elements
of a tea fit together in a synergistic combination.
Taste Balance (Sweet, Acidic, Bitter),
(Low, Medium, High)
Taste Balance / Flavour Distinction: Taste Balance
is the harmonious interaction of tactile and flavour
elements. Balance describes how all the aspects
of Flavour, Aftertaste, Acidity and Body all work
together and complement or contrast each other.
The balance can be described in terms of being
Sweet, Clean, Dry, Puckering or Sharp.
Sweetness refers to a pleasing fullness of flavour as
well as any obvious sweetness and its perception.
The opposite of sweetness in this context is sour,
astringency or “green” flavours. Acidity is often
described as “brightness” when favourable or “sour”
when unfavourable. Acidity contributes to a tea’s
liveliness, sweetness, and fresh character and is
almost immediately experienced and evaluated when
the tea is first slurped into the mouth. Bitterness is
typically experienced in the back of the palate and
umami or savoury elements are experienced in the
middle palate. Sourness can typically be experienced
in the sides of the palate.
Character: Character refers to the flavours present
that connect the tea to the terrier of a specific origin.
Can you taste the high mountain character of the
Taiwanese oolong, the dry winds of Uva Flavour
Season, the brisk flavour of Darjeeling First Flush.
Intensity of character can be described as bland,
mellow, rich or complex.
Complexity: Is it a complex tea that gives a wide
sensory experience full of different flavours or is it flat
and plain?
Note if there are any defects coming through in the
tea. Defects are negative or off flavors that detract
from the quality of the tea. Defects include the
presence of Foreign aromas or flavours (off tastes)
that may have originated from Chemical / Foreign
sources including Smokiness from faults in the
manufacturing equipment, rancid, damp or mouldy
flavours, over oxidized flavours and strong mineral
notes including metallic and soil.
Tactile Balance (Weight, Texture, Finish),
(Low, Medium, High)
Texture/Body: Tactile flavor elements. Body
represents the viscosity of the tea in your mouth.
Body is primarily perceived between the tongue
and roof of the mouth. Some samples with lighter
body may also have a pleasant feeling in the mouth,
however thin body is typically considered less
desirable. Body can range from being Thin / Light /
Soft / Medium / Full and Heavy, with a smooth, thick,
velvet, or creamy texture. Another dimension of
texture is astringency. How dry does the tea leave the
mouth? Is there an oily residue present on the surface
of your tongue? Fresh tea high in tip content often
coats the tongue with tea oils.
Attack: The attack is the initial impression of the tea,
the initial and immediate interaction of the tea on
the palate.
Middle: The middle describes how the flavour
develops beyond the initial flavour impression. Flavor
represents the coffee’s principal character, the
“mid-range” notes, in between the first impressions
given by the tea’s first aroma and acidity to its final
aftertaste. It is a combined impression of all the
gustatory (taste bud) sensations and retro-nasal
aromas that go from the mouth to nose. Flavours
range from being grassy, leafy, floral, fruity (e.g.
stone fruit, citrus, grape, berries, Cherry), leathery,
smoky, tobacco, earthy, soy sauce, woody, caramel,
biscuity, nutty, chocolate, hemp, honey, vanilla, spice,
winey, buttery, oily, Savoury and Marine.
Sustain / Aftertaste: Refers to the flavour impression
of the finish. Aftertaste | Aftertaste is defined as
the length of positive flavour (taste and aroma)
qualities emanating from the back of the palate and
remaining after the tea is expectorated or swallowed.
It also considers the length or duration of sensory
engagement, or the time the flavour remains in the
mouth. Is it long, medium or short? Is it enjoyable? If
the aftertaste were short or unpleasant, a lower score
would be given.
Strength (Weak, Full, Intense)
Strength: is the tea brisk and enjoyable or does it
bite or irritate the mouth? Is there a dominance of
tannins associated with too much tea being used in
the infusion. The tea should be of a strength where
the flavours of the tea are easily discernible, and
permit enjoyable consumption of the beverage until
the last sip. Note, judges are not required to consume
the whole beverage to make this evaluation.
Quality of infusion Evaluation
UNDER INFUSED
The tea has not been brewed to the
point of releasing the full flavour
potential of the tea. Typically the tea
will be weak and lack expression of the
desirable tactile and flavour elements
of the tea.
WELL INFUSED
The full flavour potential of the tea
has been released. Typically this results
in a balanced infusion the releases all
desirable tactile and flavour elements
of the tea.
OVER INFUSED
The tea has been brewed beyond
the point of releasing the full flavour
potential to begin releasing less
desirable taste elements that introduce
imbalance and typically more bitter,
less aromatic and dryer
taste characters.