Good idea, TIM.TIM wrote:I think this should be a new thread, just to be respectful.
Every harvest, serious(experienced) tea buyers or collectors have to sample more than 2 or 3 tea to make a judgment, sometimes 5 samples per session, 20 plus sessions a day for a whole week. They do this without blind folding, but with correct tasting system and studying. IMHO
I should clarify -- what you're describing is something very different. These tea buyers do have a lot of experience and know the general profiles they're looking for, and they can probably figure it out with one taste test (along with looking at the quality of the leaf, etc). Will they make mistakes and pick a bad tea, or miss a good one? Probably, because nobody's perfect, and everybody has a bad day. But by and large, it will work quite well.
But the method that I was describing (blindfolded and multiple tastings) was to answer a very particular question about a very fine difference -- whether the saucer that sits below a cup of tea makes a difference in how the tea tastes. If we really want to seriously answer that question, we can do so in a way that attempts to minimize variables and biases, and is repeatable (all desirable things from a scientific standpoint).
But I'll be honest. I have no desire to run such experiments. I would rather simply brew my tea and enjoy it. And if I experience greater enjoyment because of the beauty of my saucer, or the way the cup feels in my hand, then I am all the more happy, regardless of why.