How We Taste Our Teas – By Tea Taster Dominic Marriott

There are several factors we consider when grading a tea and deciding whether to purchase it. The first thing we examine is the leaf itself. We assess the leaf size and style—this one, for example, is a small, low-grown Sri Lankan FBOPF1. It has a neat, clean black leaf, making it ideal for use in our English Breakfast loose blend.

In contrast, this is a Ceylon OPA, which has a much larger, leafier appearance. Due to its size and style, it wouldn’t work in the same blend, so we would need to determine whether it could serve a different purpose.

Next, we evaluate the infusion, meaning the brewed leaf, which reveals a lot about the tea’s quality. Generally, for black teas, we look for an even, bright coppery color—a strong indicator that the tea will taste good. If the infusion appears mixed and dull, we may have concerns about its flavor.

We also examine the liquor’s color, focusing on its depth and brightness.

The final and most crucial stage is tasting the tea. We take a good slurp, ensuring the liquid spreads across the mouth, engaging different taste buds while also reaching the nose to enhance the aroma. We taste it at double strength to fully experience its flavor.

This particular tea is strong, brisk, and full-bodied—a classic Ceylon tea that would be perfect for our English Breakfast blend.