I would like to introduce you to the most basic ingredient of tea, often underestimated and most of the time unappreciated – Water, H2O.
It is a crucial element, 95 percent of the liquor and can have a major impact on the quality of the tea we will be drinking.
For that I would like to share an essay I prepared for one of my classes and give you a bit of background on the terminology of professional tea tasting.
I had a lot of fun with this assignment and it shook my core foundation when thinking about tea. I am currently developing a method of pairing waters with certain types of teas to achieve the best desirable outcome.
I also have some great ideas on how to present tea on a tea menu (How about: A 2014 Margrets Hope Spring Flush Darjeeling brewed in fresh Tuscan Spring Water and served in an Yixing clay bowl– Doesn’t that sound nice?)