[For beginners] What is tea judging? Evaluation methods beyond just taste

Introduction

Nowadays, there are many different types of tea available to us.

When you visit the tea section, you will be amazed at the variety of teas available, including green tea, black tea, oolong tea, etc. Furthermore, even within the same green tea category, there are many different varieties, such as sencha, gyokuro, and matcha, and the taste varies greatly depending on the place of origin and manufacturing method.

Did you know that tea quality inspections are conducted to accurately evaluate the quality and characteristics of each type of tea, and to ensure that it can be delivered safely to consumers?

Tea quality inspection is not simply a matter of tasting; it is a very detailed and advanced process that involves a comprehensive assessment using all five senses, including the tea's appearance, aroma, flavor, and color when brewed.

Why judge tea?

The exact origins of green tea tasting are unknown, but it is believed to have started with the "Cha Kabuki" ceremony held during the Muromachi period.

Tea judging today has a deeper purpose than simply assessing taste.

First, by objectively evaluating the quality of the tea and determining a grade through inspections, we can show producers specific areas for improvement and encourage them to produce higher quality tea leaves.

Another important objective is to expand consumer choice and increase market credibility by providing consumers with accurate quality information.

As a result, it plays an important role in preventing low-quality tea from being sold and contributing to the stabilization of the market as a whole.

Two ways to judge tea

Tea judging is carried out in two main ways.

1. Sensory evaluation

One is called sensory evaluation, which makes full use of the five human senses: sight, smell, and taste.

The quality of tea is judged by comprehensively evaluating the appearance of the tea leaves, their aroma, the color (blue) when hot water is poured into them, and the taste (flavor) when actually sipped.

2. Scientific Review

The other method is called scientific review, which uses equipment to analyze the ingredients in the tea.

By measuring the amounts of various components contained in tea, such as amino acids, catechins, and caffeine, it is possible to evaluate the quality of tea more objectively.

Sensory evaluation items

Here, we will look at the specific evaluation items and standards using the sensory evaluation of regular sencha, the most common type of Japanese tea, as an example.

Sencha is judged on four criteria: appearance, color, aroma, and flavor.

Sensory evaluation consists of two parts: appearance evaluation and internal quality evaluation.

The appearance inspection looks at the shape and color of the tea itself, while the internal quality inspection looks at the color of the liquid when the tea is infused with hot water (light blue), as well as its flavor and aroma.

Generally, the inspection will begin by looking at the exterior, followed by the internal quality.

At the actual competition, evaluation criteria are set for each of the categories of appearance, color, taste, and aroma, and several judges assign scores using a deductible system.

The evaluation criteria vary depending on the type of tea, but the teas are ranked based on the total points scored in each category, with prizes awarded from 1st to 3rd place.

The importance of the review environment

In order to make the most of the judges' five senses in the sensory evaluation of tea, the utmost care is taken with the judging environment.

Examination rooms are generally located on the north side to block external light and ensure a stable supply of natural light.

For example, when using natural light, the east, west, and south sides are blocked off and adjustments are made so that soft light shines in from the top of the north side. This is to accurately judge the color and luster of the tea.

In addition, certain standards are set for the judging table and tea utensils to ensure the accuracy of the judging.

These techniques enable the judges to evaluate the tea leaves' appearance, color, aroma, and flavor under optimal conditions.

summary

What did you think? As you can see, tea quality assessment is not just about evaluating the taste. The judges use their many years of experience and specialized knowledge to deeply analyze the individuality and characteristics of the tea, taking into account the manufacturing method for each variety and the climate of the tea-producing area.

It is only thanks to this meticulous inspection process that we are able to enjoy the different flavors of tea from each production area and variety, and appreciate its depth.

Tea quality inspection plays an important role in allowing us to enjoy delicious tea with peace of mind, and in contributing to the development of the tea industry.