Tea Tasting Insights

Tea Tasting by http://bfullers.com/tea-tastings-laboratorium/

1. During our tasting with Dewey Meyer, the program was introduced to a type of tea (Bai Hao) that is not harvested until the leaf is bitten by a leafhopper, a small insect that seeks out the tea leaves. The leafhopper bite triggers the first stages of fermentation in the leaf and produces a wholly different flavor in the finished tea.

2. Also during our tasting with Dewey Meyer, we experienced Da Hong Pao tea from the Wuyi mountains. Of this tea, there are only six original seed trees remaining. As such, Da Hong Pao tea is distinctive in flavor, and in high demand. The terroir of this particular tea is culturally ingrained and very well known, as well as closely guarded.

3. I enjoyed tasting the Su Ji Chun, or, “Four Seasons Spring” tea. This tea is special because it produces substantial harvests every season of the year. It has a sweet, floral aroma and a yellow color with a musty, honey like taste and a soft mouthfeel.

Written by: Gabe Needham