teakóstolás

Teakóstolás, which translates to "tea tasting" in English, is a practice of evaluating and appreciating tea. It involves observing, smelling, and tasting tea to discern its various characteristics, such as aroma, flavor, body, and aftertaste. This process is used by tea professionals, like blenders and buyers, to assess the quality of tea leaves and to develop new blends. However, teakóstolás is also enjoyed by tea enthusiasts as a way to deepen their understanding and appreciation of different tea types and origins.

During a teakóstolás, several factors are considered. The appearance of the dry leaves, including their shape, color, and uniformity, provides initial clues about the tea's quality and processing. The aroma of the dry leaves is then assessed, followed by the aroma of the brewed tea. When tasting, experienced tasters will often slurp the tea to aerate it, allowing the flavors to spread across the palate. They pay attention to the initial taste, the mid-palate flavors, and the lingering aftertaste. The mouthfeel or body of the tea, whether it is light, medium, or full, is also an important characteristic.

The practice of teakóstolás can be applied to all types of tea, including green, black, oolong, white, and pu-erh teas. Each tea type presents a unique spectrum of flavors and aromas, making teakóstolás a diverse and engaging activity. It can be done formally with specialized equipment or informally at home with friends. The goal is to develop a more refined palate and a greater understanding of the complexities of tea.