Basic of CTC Tea Grades Part-4 | सीटीसी चाय ग्रेड की मूल बातें | Chai Guru | चाय गुरु

Описание: Principles of organoleptic evaluation in tea:
The quality of tea is examined by using our senses. Dryer mouth samples
are routinely tasted on a regular basis and the flaws, if any, during each
stage in the processing are identified.
The general method of brewing a cup of tea is to weigh 2.8 + 0.2 gm of
tea into a cup of capacity 150ml, adding freshly boiled hot water, keeping
it for 5 minutes and then straining it. The infused leaves are compressed
in the lid of the tasting pot. Sufficiently cooled infusion (liquor) is sipped
by the taster directly from the cup or by using a spoon.
Generally, tasters look at the quality attributes like – appearance, make,
briskness, brightness, strength, colour of the liquor and colour of the
infused leaf. Some of the characteristics associate to manufacturing
and storage. These includebakey or burnt which relate to problems in
the dryer. Green and harsh represent the under-fermented and underwithered tea. Similarly, sweaty, malty, musty, old and stale characteristics
relate to deterioration of the tea during storage. The taster is often
called upon to assist the producer in improving quality, for which he or
she must be well versed with the various processes of tea manufacture
and the processing machineries to correlate the shortcomings in the tea
with a particular fault in manufacturing. The Taster guides the Brokers,
Buyers in the marketing, buying and selling as well as assures consumers’
expectations of right choice of the cup.
For more information on Online Tea Courses. Please call/WhatsApp us: 76794 26128/7602936666
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Name- Samir barman
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