Tea Manufacture in C. R. Harler Way: TEA TASTING Part II

摘要

Besides tasting the liquor, the tea taster also judges the depth and brightness of its colour. When the liquor cools, he takes account of the precipitate or 'cream' which forms, judging it on the amount and the colour. The precipitate is a compound of caffeine, theaflavins and thearubigins, the yellow and red compounds in tea. The caffeine has apparently little effect on the general tea taste, although alone it has a slightly bitter taste.