Culture

Taste-Off Tactics: Mastering Tea Comparison

Dating back to the Ming Dynasty, the gaiwan is a traditional brewing vessel that literally translates to
Dating back to the Ming Dynasty, the gaiwan is a traditional brewing vessel that literally translates to "lid and bowl". Our Classic Gaiwan is made of white glazed porcelain and consists of three parts: a saucer, bowl, and lid. The gaiwan is a preferred brewing vessel for loose teas as it allows for the appreciation of delicate aromas emanating from the fragrant leaves.
Genmaicha Shincha 2023 is here and waiting to comfort you. It is a perfect first harvest version of the classic Japanese toasted rice tea, but with the sublime complexity of the first spring plucking of the sencha leaves used to blend it. The toasted rice is warmly nutty and adds a sweetness which is in counterpoint to the crisp sweet grass and fruity, tangy apricot notes of sencha. If you love all things Japanese, do not pass up this comforting yet layered precious early spring grown green tea.
Genmaicha Shincha 2023 is here and waiting to comfort you. It is a perfect first harvest version of the classic Japanese toasted rice tea, but with the sublime complexity of the first spring plucking of the sencha leaves used to blend it. The toasted rice is warmly nutty and adds a sweetness which is in counterpoint to the crisp sweet grass and fruity, tangy apricot notes of sencha. If you love all things Japanese, do not pass up this comforting yet layered precious early spring grown green tea.

A comparison/A-B tasting is a technique you can use to learn more about the differences between teas. Comparison tastings serve as excellent learning tools for those passionate about traditional teas. Throughout this post, we'll cover everything you need to conduct your own comparison/A-B tastings, from the equipment required to constructing your notes and everything in between.

Equipment

When conducting these sessions, where you'll be sipping on a minimum of two teas at once, it's essential not to overwhelm yourself with caffeine. Therefore, we recommend using gaiwans with a capacity as small as possible, ideally no more than 50-60ml. A smaller gaiwan allows you to brew rich and concentrated tea without using excessive leaf and control the amount of caffeine consumed. It eliminates the need for a gong dao bei, reducing the overall equipment required. However, opting for a larger gaiwan will necessitate additional teaware, essentially requiring two sets of everything used in a gongfu session.

Tea Choices

The primary purpose of comparison tastings is to train your palate to discern subtle differences between two or more teas of the same type. These differences may arise from factors such as terroir, cultivars, growing, picking, production, and aging techniques. While changes due to aging and processing are more noticeable, differences in cultivar and terroir can be subtle and may require time to discern. However, mastering this skill pays off by enabling you to identify cultivars and tea origins solely based on taste.

To train your palate effectively, select two or three teas that are identical or very similar. For instance, if focusing on cultivar differences, choose two or three tie guan yin teas, each derived from different cultivars. For terroir exploration, select two or three teas of the same type grown in different regions. To discern differences in quality, opt for two or three teas of the same type from one producer but varying in quality. Having a specific goal in mind for each session enhances progress and prevents overwhelming the palate, ensuring continued enjoyment of tea.

How to Brew

Before brewing, ensure your teas are measured, and water is at the correct temperature. You can steep both teas simultaneously or one after the other, with the latter recommended to prevent mixing up steeping times and avoid over-steeping. Each steep should be of the same duration. For example, when brewing two tie guan yin oolongs, start with a 25-second steep and increase by 5 seconds for subsequent steeps, maintaining water temperature between 200-212°F. Steep the first tea, then immediately steep the second, ensuring equal steeping times. Water temperature and steeping times vary depending on the teas used, so research beforehand is crucial.

Once steeped, begin tasting, starting with the first brewed tea and then moving to the second. Having a bottle of water as a palate cleanser between tastings prevents flavor and aroma mingling, ensuring clear results.

How to Construct Your Notes

Regardless of focus, construct your notes uniformly, examining all aspects of the teas comprehensively.

1. Assess dry leaves visually for size, shape, color, and texture. Then, evaluate aroma. Note any differences between teas, no matter how subtle.

2. Focus on liquor appearance, viscosity, aroma, and how they differ from dry leaf aroma. Record any disparities observed between the teas.

3. Taste each tea separately, noting individual flavor notes. Then, taste them consecutively, noting differences. Consider what contributes to these differences to enhance future tasting skills.

4. Pay attention to mouthfeel, describing the physical sensation of the tea in terms of weight, body, and texture. Also, assess finish and aftertaste, noting flavor notes, duration, and differences between teas.

5. Similar to dry leaf assessment, inspect wet leaves for changes, such as unfurling, color alterations, bruising, or spotting.

By following these steps, you'll develop a deeper understanding of tea nuances and enhance your tasting abilities over time. We hope this guide to comparison tastings inspires those who have never tried it to give the process a go. If you share your results online, tag us to share your experience and favorite teas.