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We had to educate customers to get them more involved in the tea-drinking experience. So we started organizing tastings. Through these tastings, we took wishy-washy customers who were happy just to receive a free tea on the street and developed them into loyal customers who were well-versed and passionate about better teas. They also became disciples for the cause. While holding a tasting may seem a bit overwhelming to some- one who has never done it before, over time one develops suc- cessful techniques and approaches. In my many years of holding tea tastings, I have come up with a general outline I follow. I hold some tastings that are rather fancy and others that are casual, but all use the same basic rule of thumb. First, I would recommend keeping the number of teas on the smaller side, as tasting too many will overwhelm the palate (my maximum number of teas for a tasting is typi- cally eight). For equipment, I recom- mend using clear glass cups— while taste is central to the experience, all of the senses should be taken into account, sight among them. Also, the tea should be made ahead of time so it is warm rather than boiling hot. That way it can be comfortably held in the mouth and the flavors can be fully appreciated. Similarly, if iced teas are being sampled, they shouldn't be too cold, as this will numb the tongue and lessen the taste experi- ence. The order in which you serve the teas should be fairly uniform as well —don't do a hot tea, followed by a cold tea, followed by a hot tea (this is another easy way to over- whelm the palate). To start the sampling, I have developed a system that properly attunes the senses to what tasters should be look- ing for; I call it the "Four S's": as one would do with a wine. Then give it a deep sniff, keeping the mouth open to allow the smell to hit the taste buds as well as the nose. This creates a fuller, deeper scent. SIP. Take a moderate-sized sip. Hold the tea in your mouth and then swish it around, allowing it to coat your entire palate. What does the tea feel like? Is it light or tannic? Is it puckery and velvety? SAVOR. Draw in some air between your front teeth or across your tongue, and gargle the tea in your mouth. This is where many tasters start to feel a bit silly, but you can assure them there is a science behind the strangeness. The tongue alone can identify only four basic tastes: saltiness, bitterness, sweetness and acidity (five if you consider the mystical fifth taste known as umami, a Japanese term that means "deliciousness"). Other fla- vors reach your brain as aromas through an opening at the back of your throat known as the retronasal pas- sage. By "slurping" the tea, or combining it with air, you cause its volatile elements to vaporize. Once you've created this VISUALIZE: Sight is one of the key aspects of a tea tasting, as participants can learn from a tea's color. sensory experience, the next step is to have the tasters process it into something tangible they can compre- hend and discuss. I usually allow my tasters to interpret their experiences for them- selves, with me simply guid- ing them through the process rather than telling them an interpretation of the teas— after all, the way that an expert's palate tastes tea is very different from how a novice's does. Which did they prefer? What about it did they enjoy? How would they describe their experience? Through this, they create a personal understanding that will SEE. Begin by having the tasters examine the color of the tea against a white background. Ask them to describe the color. If it's an oolong, is it dark like a black tea or lighter like a green? Is it cloudy or clear? SWIRL. To release the tea's aroma, gently swirl it in the cup, just last much longer and is much more personally meaningful. The simple tool of a tasting can help create a tea lover for life, or help take one who already appreciates tea to the next level of enjoyment. It's a great way to introduce new flavors and ideas to a slightly hesitant but still thirsty audience—they just need to get a taste of all the leaf's possibilities. freshcup.com October 2011 59 CYNTHIA MEADORS