Gospel of Differentiation

I am somewhat surprised by the heat this topic has generated. I am confused as to whether it has to do with aversion to technical tools which are suppose to work miracles (databases, ick!), or something more than this.

To clarify, let me ask the following questions:

Do you attempt to buy tea that is clearly labeled as to origin (preferably including the plantation)? Do you attempt to buy tea that has brewing instructions? Do you use a timer when brewing your tea? Do you use a scale to measure your tea? Do you verbally express or write impressions of your tea? If you do, do you use distinct verbal modifiers (e.g. 'astringent,' 'floral,' etc.) when describing your tea? If you do, do organize these impressions somehow (e.g. keep a tea journal, blog, etc) ?

I would personally answer yes to all of these, except for the scale. The problem for me is not whether or not impressions and experiences should be organized, but how. I also find this daunting, but to me the daunting factor is largely a factor of a lack of standardization in the industry. For example, if I was to label a tea as organic or not, I would need to research each agency that labels such and assess both their claim and whether or not regular and complete audits are done to insure product quality, probably ultimately ending up with multiple categories of 'organic' teas, each meaning something slightly different. This is not simply a product of something unique to tea, but lack of standards and unified political structure.

I once (like Dominic) created a database for categorizing teas. It contained many fields and tables and I think it could have been used for tea. The main problem I faced in the end was a recognition that to do this well, one would need other quality reviewers to set the style starting off. Most other venues I have observed on the web focus on teas popular to an American audience (flowery teas), and I am not especially interested in these. I continue to be interested in creating a 'tea-blogging' platform where impressions of various teas are easily searchable by type and vendor.

So, to conclude, I am wary of allowing technical means to substitute and or limit my experience of tea, but do appreciate what organization is available (albeit, somewhat limited in the case of tea). Why not make it a little bit better?

Reply to
Joel Dietz
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I think these are two different things. Attempting to collect and aggregate different people's reviews and notes of specific teas is different than using some scientific method to *enjoy* the tea. A wide variety of veiws and notes on a particular tea is helpful sicne there are so many variables. You don't have to worry if the individual reviewer uses different terms or ideas than another, just that they all pertain to the tea at hand. After even just a few reviews patterns will emerge and common themes will be easy to recognize. When 20 people mention "smoky" in some way for a lapsang then the viewer has a pretty good idea that if they buy/try that tea it will have smoky characteristics. Among a single type of tea, say our recent conversation about Shui xian (Hsien) one category contains so many different flavors and types that seeing a tea labeled as Shui Xian is not enough to make a purchase. Some want light roasting, some want heavy, some like the chocolate notes, some prefer raisiny. When you compile a list of notes/reviews of a specific tea from a specific vendor you now have information worthwhile in selecting a tea... it won't help you enjoy it.

- Dominic

Reply to
Dominic T.

This is generally a good thing. However, there are importers who go out of their way to hide tea origins in order to retain control over a product and prevent customers from getting similar teas elsewhere. Some of them are extremely legitimate merchants who sell very high quality tea, like Roy Fong of ITC. Some of them are not.

I have no qualms about buying a product from Roy Fong because I know he cares about the quality and he'll stand behind it. But when I do, I really know nothing about where the tea comes from, other than perhaps it is from somewhere in Yunnan, for instance. Yunnan is a really big places.

No, and I wouldn't trust them anyway. Why should I care about how someone else liked their tea brewed.

No.

No, I tend to use volume.

Absolutely, and sometimes I post them here.

Absolutely. If you don't, how can you be sure anyone knows what you are talking about? The alternative is saying "This tea is great!" and because tastes are different, a tea you find great might not be something I like at all.

No. I generally know what kind of teas I like and what kind I don't. Most of the time I drink the same tea every day. If I find something amazing, I'll usually tell people about it but this happens seldom enough that I have no trouble keeping track of it.

I doubt there are really very many teas at all that fulfill the California organic labelling requirements. God knows there is nothing coming out of China that would, and I doubt there is much coming out of India. The labelling is basically bogus and can be ignored.

Much tea labelling is bogus. There are a lot of people selling single estate teas that don't come from those estates. The US imports far more Darjeeling tea than is actually grown in Darjeeling. The rest of it has to come from somewhere.

I think you're getting too hung up on terroir and you're also under the impression that labelling can be believed. Also you seem to have the notion that various different people can readily compare their experiences without a huge amount of common experiences among them. Perhaps these things are what people are reacting to when they are flaming you.

Calm down, and have a nice cup of tea and don't worry about it.

--scott

Reply to
Scott Dorsey

Me, too. Why are a few people so threatened / frightened?

When I was in college, I took a statistics course designed for psychology and sociology majors. Very elementary concepts. The professor went out of his way to talk is very small, non-technical words.

One day, he put this formula on the board:

mean = (a1 + a2 + a3 + ... + an) / n

The class was horrified. You would have thought he had showed photos of tortured babies. This was a college class.

I'll be interested to see if you generate more heat or light.

Reply to
Prof Wonmug

what we're drinking (most of us) are not blended/flavored teas that the manuf/distributor tries hard(and most of the time can) control from batch to batch like Dominic already said there are just so many variables to each category that even if creating structure it will still be somewhat unreliable to comeback to for future reference. i too started trying to categorize and detail and assign number values, and after a couple years i discovered my taste changed, preferences fluctuate, the numbers sometimes dont match the current experience, and most of the time the curiosity drives to try other stuff - and there is so many kinds and so many sources!, so that looking back only a couple teas i ended up buying more than once (from the same source). if i had the time & money to sit down for hours and to spend day in and day out drinking and drinking tea then maybe i'd start to number and categorize again, because i'd really define and refine my impression of a tea - currently tea's been sort of a "hobby"/relaxed activity - i'll spend more time with the first couple infusions to get how the tea behaves and determine if i like it or not, from there i'd just eyeball other infusions, get my cup and enjoy.

Reply to
SN

Gives you a starting point in any case. I'm always curious, for instance, which of the Wulongs I buy from Lupicia they say is supposed to be brewed at 195 and which at 185.

Granted. I still see this as a place where a better job can be done and prefer merchants that attempt this.

No one has flamed me, just Prof Wonmug (who seems to enjoy returning the favor).

Jd

Reply to
Joel Dietz

When did I flame you (or anyone else, for that matter)?

Reply to
Prof Wonmug

The way I read it was "No one has flamed me, they've just flamed Prof Wonmug..."

/Lew

Reply to
Lewis Perin

Yup, I think you're right.

Reply to
Prof Wonmug

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