RECORDING OF THE LUNAR NEW YEAR OOLONG TEA TASTING:
Passcode: W@9U#Yua
Background reading: McGee, On Food and Cooking. pp434-441
Have prepared:
Water at 190°F temperature in
kettle that can be kept at constant temperature or a thermos
Three 1 c canning jars from kit
Tea strainer from kit
1 c measuring cup for pouring
3 small plates for wet tea leaves
4 g of each tea (half the amount in each sample; can be weighed out on
scale from kit)
Timer or watch
Tea flavor wheel from folder in kit or in electronic form below
Tasting grid below
Descriptors of aromas
and flavors for tea: see flavor wheel on back or printed out in color as a
handout in your lab kit
Tea: Camellia sinensis
| Tea type | Aroma | Color | Flavor | Body/Briskness |
| Green- ‘TeiGuanYin’ | fresh, floral,vegetal | light brown, greenish | vegetal, floral(rose), mossy | it being a green tea its not thick at all in the mouth |
| ‘Qilan Wuyi’ | earthy,mineral,almost coffee smell | darker earthy brown | mossy,earthy, wet earth | definitely heavier than the green |
| Oolong- ‘Bao Jao’ or ‘Oriental Beauty’ –leafhopper bitten | floral,vegetal,earthy,honeysuckle | lighter brown | a little nutty and earthy | kind of a mix between the green tea and the Qilan Wuyi tea |
Tea Resources:
- “Tea and Coffee,” On Food and Cooking, PDF. NOTE: Students in Food, Health, and Sustainability will be reading this in preparation for the tea tasting.
- “Managed Food Chemistry: Tea Leaves,” Nose Dive pp 542-544 PPT on Canvas, wk 6 module.
- NW Tea Festival Website with Videos with the program for 2019 including Dewey Meyer
- 4 Types of Oolong Tea: Terroir and Tradition, Red Blossom website
- Tasting Qualities: The Past and Future of Tea by Sarah Besky. eBook in Evergreen Library, intro PDF, and podcast with Science for the People (70 min).
- CULINARY GLOBALIZATION AND HERITAGE POLITICS: CHINA, JAPAN, AND SOUTH KOREA, Gastronomica Fall 2017, Volume 17 Number 3
Global Engagement for Local and Indigenous Tastes: Culinary Globalization in East Asia | Stephanie Assmann (Assess full articles through our campus library) - The History of Tea, Shunan Teng, (2017, 5 min) EXCELLENT SHORT FILM
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