Tea Experience
Tea is a product of its origin. Its authentic character is derived from its environs and climatic conditions, tracing back to how the tender leaves are picked and processed. Each and every phase the tea leaves go through build their unique characteristics distinctive to its origin giving it body, character, flavour and aroma.
The Tea Masters of Bogawantalawa Tea Estates with years of expertise in regards to tea tasting in Sri Lanka have mastered their “tasting vocabulary” and have created over 500 blends to date to suit the palate of our consumers globally. The following guide has been developed by our Tea Masters along with connoisseurs, translating the language of tea in order to transform the traditional tea drinker into a tea taster.
Prior to learning the art of tasting tea, one has to know the basics of tea itself as explained below.
The Art of Tea
The thousand year old tea culture originating from China represents a sign of respect and precision tapping into all the senses of one who prepares and tastes the tea. Today, moreover this has transformed into an art for connoisseurs, focusing more on appearance, aroma, flavour and the lingering impression on one’s palate.
Type of Tea
Currently, the types of tea in the world are countless. Nevertheless, the traditional classifications are green, black, and oolong tea. More recently, white tea and pu-erh tea have been added to this list of common Western tea classifications. Other tea types include yellow, flavoured and blended tea. Each of these tea types have their own processing methods that differentiate them by taste, body and aroma.
Brewing Technology
The key to a cup of exquisite tea lies in the brewing technique that brings out its authentic characteristics.Add between two to three grams of loose tea leaves and brew for approximately three minutes in 180 ml of hot water; between 70 °C to 80 °C for green, 85 °C to 95 °C for oolong and 100 °C for black tea.In the event of using a tea bag, the same technique could be followed while ensuring not to over squeeze the tea bag.
Tea Tasting
aste is largely influenced by smell, with up to 90% of flavor perception coming from our nose. The tongue detects five basic tastes: sweet, salty, acidic, bitter, and savory, providing the initial impression of flavor.
Aroma: Inhale deeply and rapidly to experience the first perception of flavor through smell.
Taste: Slurp the liquid from a spoon to mix oxygen, enhancing flavor. Breathe out through your nose to detect retro-olfaction and focus on sensations like sweetness or bitterness. Pay attention to the presence of tannins, which often make tea bitter.
Flavor Stages:
- Head notes: The initial, rapid impression.
- Secondary ring: The body notes that give the overall character.
- Aftertaste: The lingering tail notes that indicate complexity and quality.
Feel: The mouthfeel refers to the sensations in your mouth when drinking tea, such as smoothness or dryness, helping to connect taste and smell and determining if the tea feels right.
Our Valley.
Nestled in the heart of Sri Lanka's Central Province, Bogawantalawa Golden Valley is a picturesque valley renowned for its tea estates. Wit its stunning landscapes, mist-covered mountains, and rolling green hills, this valley is a paradise for tea lovers and nature enthusiasts alike. In this article, we will delve into the beauty and charm of Bogawantalawa Golden Valley, exploring its tea estates and rich history of Ceylon Tea.