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    SOP-Tea Tasting

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    waziri maulidi
    1. The document provides a standard operating procedure for tea tasting that outlines the necessary apparatus, preparation steps, and tasting process. 2. The preparation section details boiling water, measuring tea samples, infusing the samples for 5 minutes, and decanting the infused liquor. 3. The tasting process involves smelling and tasting each sample, examining physical characteristics, and noting reactions, while ensuring the palate is clean between each sample.

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    SOP-Tea Tasting

    Uploaded by

    waziri maulidi
    69 views2 pages
    1. The document provides a standard operating procedure for tea tasting that outlines the necessary apparatus, preparation steps, and tasting process. 2. The preparation section details boiling water, measuring tea samples, infusing the samples for 5 minutes, and decanting the infused liquor. 3. The tasting process involves smelling and tasting each sample, examining physical characteristics, and noting reactions, while ensuring the palate is clean between each sample.

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    1. The document provides a standard operating procedure for tea tasting that outlines the necessary apparatus, preparation steps, and tasting process. 2. The preparation section details boiling water, measuring tea samples, infusing the samples for 5 minutes, and decanting the infused liquor. 3. The tasting process involves smelling and tasting each sample, examining physical characteristics, and noting reactions, while ensuring the palate is clean between each sample.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    69 views2 pages

    SOP-Tea Tasting

    Uploaded by

    waziri maulidi
    1. The document provides a standard operating procedure for tea tasting that outlines the necessary apparatus, preparation steps, and tasting process. 2. The preparation section details boiling water, measuring tea samples, infusing the samples for 5 minutes, and decanting the infused liquor. 3. The tasting process involves smelling and tasting each sample, examining physical characteristics, and noting reactions, while ensuring the palate is clean between each sample.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 2

    DOC NO-SOP/1

    WORK INSTRUCTION/ STANDARD REV NO-01


    OPERATING PROCEDURE DATE-10.09.2018

    TEA TASTING PROCEDURE AUTHOR- FM


    Eng. Waziri Maulidi

    APPROVED BY- GM-


    Mr. Rameshwaran

    Tea Tasting Procedure

    Apparatus
    1. Taster’s Mugs, 100 ml capacity with lids, coupled with tea bowls for holding the
    infused liquor
    2. Tasting Spoons
    3. Bowl for warming the spoons
    4. Bowl for used spoons
    5. Tea Holders
    6. Water Kettle, preferably electric ones with 2000W heating capability or above, 1
    litre capacity or above
    7. Kitchen thermometer
    8. Electronic Scale, 0 ~ 20 g
    9. Electronic Timer

    Reference
    Tea tasting terminology (enclosed)

    Preparation
    1. Using the electric kettle, boil water to 100 oC
    2. Measure 5 grams of tea sample and put the measured tea in the mug, in the same
    sequence as the line up
    3. Set the timer to the required infusion which is usually 5 minutes
    4. Fill the mug, to the rim, consecutively with 100 0C water, timing the intervals
    between the filling of each mug
    5. Cover the lid immediately after filling of each mug
    6. Let the mixture to infuse for the required 5 minutes, and ensure that is same for
    each mug
    7. While infusing put a tea bowl in front of each mug
    8. Warm the tasting spoons in a separate bowl of hot water
    9. When the first mug is infused to the needed time, decant by holding tight the lid
    and letting the liquor drain through the slits into the bowl. Time the decanting for
    the next mug to the exact time lapse during step 04, such that each mug is
    infused for the same amount of time. Go through the line to decant all the mugs
    10. After decanting each mug, invert the mug so the infused leaf falls onto, and
    settles on the mug lid (underside). Place the lid upside down, with infused leaf
    showing, back onto the mug. This is done so you can study the infused leaf

    Tasting
    1. Make sure your palate is clean.
    2. Starting from lighter tea (not necessarily the lightest colour), nose inside of the
    mug lid, so as to get the smell of the infusion. The infused leaf is smelt for any
    flavor sand the liquor tasted for its quality, characteristics, taints, etc
    3. Then using a tasting spoon scoop a spoonful of liquor and slurp in with air, and
    let it roll in your tongue.
    4. Then examine the dry leaf for physical characteristics and smell
    5. Feel your palate, tongue, and throat for their reactions with the drink.
    6. Halt for 5 to 10 seconds before you go for the next mug,
    7. Repeat the same exercise for the whole batch of infused cups.
    8. Compare the appearance and smells while keeping notes for each infused cup.

    Cleaning and Sanitation:


    1. Care to be taken to ensure kettle is clean and the water is also clean.
    2. The mugs/bowls are washed, cleaned and dried before and after tasting and
    3. Stored in a clean place.
    4. The spitting basin is also washed daily after tea tasting.

    AUTHORISED BY SIGNATURE

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