Tea tasting

タイトルまたは説明

The tannin compounds and essential oils are, in the main, responsible for the flavor, color, astringency (dryness), and the delightful aromatics found in tea. These last two substances or compounds join forces to produce the high, medium and base Tea_in_different_grade_of_fermentation***1kkknotes of tea that one experiences when having a cup of well blended tea. These compounds which combine to produce the delicate and sought-after nuance flavors of tea cannot be determined chemically by analysis of the tea. All tea analysis comes out basically the same regardless of the variety or where in the world the tea is grown. It is in the well-developed palate of tea devotees that this decision of goodness is allowed to rest its case.