Fresh Cup Magazine, providing specialty coffee and tea professionals with unique insight into the trends, ideas, products and people that shape their world.
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SHAPING THE TASTE continued from page 50 Tea also becomes thicker as it cools, and this too will change the effect in the mouth. And if the tea cools to very low temps, other reactions—such as a separation of different components or oxidation—will take place. Each mouthful of tea may then taste quite different from a hot liquor that has just been brewed. A cup or bowl that holds the heat will allow for a longer-lasting evenness of flavor and aroma. 7U\LQJ RXW WDVWH Retailers looking to experiment with different cups for different teas can do so while getting custom- ers involved by holding a "Shape and Taste" event. Provide a dozen teas and three different vessels, and then mix and match. The event can create a power- ful, almost meditative ambiance while tea sippers "listen" to their taste buds and then discuss their taste experiences. IS THERE A RIGHT ANSWER? So which cup or bowl should we choose when tasting tea at home or for a professional tasting session? The tea world is full of ancient wisdom, and sometimes those tried-and-true methods stand the test of time. An example is the Chinese Gaiwan, which certainly does seem to be the best choice for most green types. For black teas, the bowl-shaped cup has become the preferred vessel— it's deep, curved and rounded, and black teas often perform well in it. The less conventional tulip shape has been found to enhance the powerful aromas of oolongs and highly aromatic scented teas. But these observations are not necessarily universal truths— experiment on your own to see which cup-tea combinations work for you. We all tend to taste differently, so opinions are bound to vary. There is no clear-cut answer to the question of shape and taste, but exploring the topic can provide a fascinating, instructive journey. Fresh Cup Magazine 53