• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Tea Review

In 2019, Tea Review, part of Coffee Review, will introduce the first-ever 100-point, wine-style tea reviews to the specialty tea market.

  • Tea Reviews
    • Recent reviews
    • Top-rated teas (94+)
    • Best value teas
  • Tasting Reports
    • Recent Reports
  • Journal
    • Picking Up in 2021
  • Learn
    • Tea Rating Caveats
    • Tasting and Scoring Methodology
    • Interpreting Reviews
    • Tea Basics
    • Types of Tea
  • About
    • Our Story
    • Our Partners
    • Tea Advisory Board
    • Tea Tasting Panel
    • Contact Us
  • For the Trade
    • Becoming a Partner
    • Media Kit
    • Getting Teas Reviewed
    • Quoting Reviews

Tea News

Journal

Enjoy recent news and journal posts from Tea Review.

 

Tea Review Tasting Report: Sencha Teas

October 8, 2021 By Tony Gebely

In our most recent tea cupping, 9 cuppers evaluated 5 Japanese Sencha teas. The teas were sourced from multiple well-known vendors and varied in price from $0.08 to $0.36 per gram. This cupping was the fourth cupping by our expert Tasting Panel, with the goal of bringing us closer to validating and building consensus around ourTasting and Scoring Methodology.

If you’ve been following along, we have had 3 previous cupping events, the first covered 16 teas: 4 white, 4 green, 4 oolong, and 4 black, the second covered 6 black teas, the third cupping zoomed into the black tea category even further and covered 5 different Keemun Black Teas.

As our cupping activities are meant to get us closer to a consensus around our tasting and scoring methodology, we decided to zoom into the green tea category for this cupping and focus on a panel of 5 Japanese Senchas.

Sencha is arguably the most famous style of Japanese loose leaf green tea. It’s consumption is an everyday staple in Japan. In fact, Japan is well-known for the production of steamed green teas. Steaming the leaves during processing halts oxidation which results in dark green tea leaves packed with flavor. This differs when comparing processing methods to Chinese green teas which are primarily heated in a pan to arrest oxidation, resulting in a more nutty, subtle flavor. Sencha (煎茶), translates to steamed tea, and these teas pack an umami punch.

Variations in the steaming time are used to produce several variants of sencha. In order of length of steaming time, the variants are asamushi (light steam), chumushi (medium steam), futsumushi (normal steam) and fukamushi (deep steam). The steaming time often varies, so one tea maker’s fukamushi may resemble another’s chumushi. In general, the longer the steaming process, the less pristine the final leaves will be as the steaming process breaks down the leaf structure.

When choosing teas for this cupping, we did not take into account steam time, or harvest date. The teas were numbered 401-405 and sent to each person on the tasting panel to be tasted blind. Now let’s dive into the results and analysis:

  • The average score for all samples by all cuppers was 83.5 points.
  • The average high score by all cuppers for all tea samples was 90.2 points (i.e. “very good to outstanding,” according to our qualitative interpretations.
  • The average low score by all cuppers for all samples was 76.8 points (i.e. “poor to fair” according to our qualitative interpretations.

One of the ways we measure consensus is by looking at spread,  which refers to the difference between the highest and lowest scores  assigned to a tea sample by our cuppers. The average spread across all 5 teas was 17.2, roughly the same spread seen in our prior cupping. Spread ranged from a high of 23 (sample 401)  points to a low of 12 (samples 403 and 404).

When looking at the average score for each tea sample, they placed in the following order:

  1. 403 with an average score of 90.6
  2. 402 with an average score of 86.1
  3. 405 with an average score of 83
  4. 404 with an average score of 80.9
  5. 401 with an average score of 76.9

As in the last cupping, there is largely consensus on the order of the teas from worst to best. This in itself fulfills the Tea Review Mission:

“Our mission is to help consumers identify and purchase superior quality teas, thereby increasing demand and prices, and ultimately rewarding farmers and tea companies that invest their time, passion, and capital in producing high quality teas.”

Given the spread of 5 teas, we know, as an average, which ones were superior. That said, there is still variance around what constitutes a particular number score. For example, given the maximum spread of 23 seen above with sample 401, one cupper’s 89 was another’s 66.

It’s interesting to note that also as in the last tasting, scores tracked pretty closely with retail price per gram overall.

Taking a deeper look into the scores by each cupper we see clearly the spread for each tea, and where the variance in sample 401 came to play.

If in future cupping activities, we seek to tighten the spread, we need to acknowledge that each cupper brings to the table his or her own experiences which they are judging against.

This can be clearly seen in the scores across multiple rounds of cupping, where some cuppers score lower on average and some cuppers score higher on average.

We can accept this, and see if the scores become more normalized over time as the panel experiences the same teas, or we can strive to discuss the intrinsic quality markers of each tea in hopes to find agreement on the component parts of a final score.

Filed Under: Tasting Reports, Tea News

Tea Review Tasting Report: Keemun Teas

May 12, 2021 By Tony Gebely

Five Keemun samples in numbered bags as received by Tea Review tasting panel members. Photo courtesy of Ron Walters.

 

After a year-long hiatus due to COVID, we are excited to announce that we have completed another calibration cupping exercise! This cupping is the third cupping by our expert Tasting Panel, with the goal of bringing us closer to validating and building consensus around our Tasting and Scoring Methodology.

If you’ve been following along, we have had 2 previous cupping events, the first covered 16 teas: 4 white, 4 green, 4 oolong, and 4 black. The lowest scoring spread of the 4 categories was the black tea category, so cupping 2 covered 6 black teas. The aim of the third and most recent cupping exercise was to zoom into the black tea category even further and to focus on a single style, Keemun.

Keemun is a famous Chinese black tea produced in Qimen County in China’s Anhui province. This tea is often seen on a list known as Zhong Guo Shi Da Ming Cha (中国十大名茶), or, “The Ten Famous Teas of China.”  In fact, it is the only black tea to appear on the list.

Note that Qimen and Keemun are the same word, Qimen is the correct pinyin for Keemun, but the tea’s name is often spelled Keemun in the west.

One of the first teas labeled as English Breakfast Tea in the 1820s, Keemun is typically produced much like the orthodox teas of India. The leaves are rolled on a rolling table which breaks them down into small pieces which are then screened into uniform grades. There are also full-leaf variants of this tea on the market known as Keemun Mao Feng.  A classification system was developed in the 1970s as a communication aid and to ensure consistency of Keemun teas. The system is made up of a series of numerical grades followed by names for  the top two grades, Hao Ya B, and Hao Ya A. Classic Keemun teas are woodsy and winey, with notes of dried fruit and hints of rose.

Five Keemun samples sourced from various tea retailers. Photo courtesy of Ron Walters.

For this cupping, 5 Keemun teas were sourced from various US retailers, with prices ranging from $0.05/gram to $0.26/gram. The teas were numbered 301-305 and sent to each person on the tasting panel to be tasted blind. The intention was to source several “fair” to “very good” teas based largely on price and the reputation of the retailer. Now let’s get nerdy:

  • The average score for all samples by all cuppers was 83 points.
  • The average high score by all cuppers for all tea samples was 91.5 points (i.e. “very good to outstanding,” according to our qualitative interpretations.
  • The average low score by all cuppers for all samples was 71.6 points (i.e. “not recommended” according to our qualitative interpretations.
  • The average score for the cuppers ranged from a low of 74.8 points (not recommended) to a high of 90.6 points (very good to outstanding).

One of the ways we measure consensus is by looking at spread, which refers to the difference between the highest and lowest scores assigned to a tea sample by our cuppers. The average spread across all 5 teas was 17.5.  Spread ranged from a high of 21 (samples 301 and 302) points to a low of 14 (samples 304 and 305).

When looking at the average score for each tea sample, they placed in the following order:

  • 301 with an average score of 75.75
  • 302 with an average score of 77.25
  • 303 with an average score of 83.25
  • 305 with an average score of 90.00
  • 304 with an average score of 89.50

We can see a clear consensus that 301 and 302 were the bottom two teas, 304 and 305 were the top two teas, and 303 was somewhere in the middle.

This tracks quite nicely with price per gram (seen below), if only price were a reliable indicator of quality.

When we dig a bit deeper into the top two teas, 304 and 305, we see that of the 8 cuppers, 5 rated 305 as their top tea, 2 rated 304 as their top tea, and one had them tied. So while 304 topped 305 when we look at the average scores across all cuppers, it’s interesting to see that more cuppers chose 305 as their top tea than 304.

When we look at how each cupper scored each sample (seen below) a two things become clear:

  • We are able to see that there is consensus around the ranking of the teas from worst to best
  • There is less consensus around the scores assigned to the teas (noted by spread above)

Our next cupping will aim to further reinforce areas where we’re seeing consensus among the tasting panel and will be announced shortly.

Without further delay, we present, the first two tea reviews:

Keemun Sample 304

Overall score: 90

Aroma: 7.8

Flavor: 7.8

Body: 8.4

Astringency/Structure: 7.9

Aftertaste: 7.6

Blind Assessment: Uniform slender leaves with a small percentage of golden tips. A strong aroma of caramel and rose. Velvety, full body with a complex flavor made up of wood, honey, toffee and rose. Floral undertones give way to a lingering resonant fruit, mineral, floral aftertaste.

The Bottom Line: A very good tea exhibiting classic Keemun characteristics, if you are new to Keemuns, start here!

Keemun Sample 305

Overall score: 90

Aroma: 7.4

Flavor: 7.7

Body: 7.8

Astringency/Structure: 7.6

Aftertaste: 7.8

Blind Assessment: A nice showing of hairy golden tips among slender leaf particles of various sizes. Strong aroma of honey and smoke, notes of toffee, brown sugar and various fruit in the cup. Full, smooth, balanced body with a long sweet, floral and woody finish.

The Bottom Line: A very good tea, offering more diversity of flavor and complexity than a typical Keemun.

 

References:

  1. Tea in China: The History of China’s National Drink by John C. Evans, p131

 

Filed Under: Tasting Reports, Tea News

Picking Up Where We Left Off in 2020

January 29, 2021 By teareview

In 2020, the COVID-19 pandemic caused tremendous personal and professional hardship for many people in the tea community.  At Tea Review, we called a big “time out” early in the year.  It just wasn’t the right time to ask our volunteer Tasting Panel members and advisors take time away from their families and professional obligations to work on a 100-point tea rating system.  Some things can wait.  Others can’t.

The COVID crisis is far from over in early 2021 but we feel like we have found more solid footing.  In talking to our advisors and cuppers, there appears to be an appetite among some to get back on the horse.  So, we’re pleased to report that we are going to pick up where we left off in early 2020.

We’ll miss some of our original team but we’re excited to add the expertise and energy of some new Tasting Panel members.  We’re pleased to welcome Tony Gebely, an author of multiple books about tea as well as the founder of Tea Epicure, an online publication that rates teas.  We’re pleased that Danielle Hochstetter is also joining our impressive group of cuppers.

In February, the Tea Review plans to conduct a calibration cupping of black teas.  Be sure to sign up for our newsletter or follow us on Twitter to track our progress.

Stay safe and healthy!

Filed Under: Tea News

World Tea Conference + Expo Postponed Until October

March 21, 2020 By teareview

World Tea Conference + Expo rescheduled

Questex  has announced the postponement of the World Tea Conference + Expo due to the COVID-19 pandemic. Originally scheduled to run June 8-11, 2020, World Tea Conference + Expo has been rescheduled to October 15-18, 2020, at the Colorado Convention Center in Denver, Colorado.

According to Paul Miller, CEO of Questex, “We are facing an unprecedented health situation. The Federal government has asked that no more than 10 people gather in one place due to COVID-19, and the Governor of Colorado has recommended the cancellation of all public gatherings of more than 250 people. Due to the COVID-19 circumstances, we are forced to postpone World Tea Conference + Expo. We recognize the impact that the postponement has on the tea community. Our exhibitors, sponsors and speakers put in an enormous amount of work preparing for the event. This will be the first time in 18 years the event has been forced to postpone. However, the health and safety of the tea community, and the broader community, is vitally important and it makes the event postponement unavoidable.”

Ron Walters, Tea Review’s founder, who was scheduled to be a presenter at the World Tea Conference + Expo in June, expects to attend the postponed event in October.

Filed Under: Tea News

Panel Cupping #2 Underway

February 4, 2020 By teareview

Photo of teas on cupping tableLate last year, we conducted the first in a series of group cuppings that will help pioneer 100-point wine-style reviews in the tea industry. As a refresher, you can view the summary results of Cupping #1.

Recall that one of the goals of our cuppings is to establish a reasonable degree of consensus associating numerical scores with shared sensory experiences.  For more context, refer to Quantifying Quality and Establishing Standards.

In Cupping #1, there was a significant spread of scores among cuppers for most of the samples and categories.  However, there was a good degree of consensus on black teas, which had the smallest average scoring spread of just 8 points. In calibration Cupping #2, which is now under way, we will strive for greater consensus on our scoring by focusing our efforts where we had greater agreement, namely black teas.

In the first week of February, we will mail each member of our Tasting Panel a set of six black tea samples, five of which will be identified by a three-digit number. The sixth tea will be identified as the Ceylon OP Sri Lanka black tea from cupping #1. It had an average score of 86.8 points and a spread of just six points among all cuppers. It was considered “good to very good” by all members of the tasting panel.  It will be used as a benchmark that offers a point of reference for cuppers’ ratings of the other black teas in Cupping #2.

Thanks once again to Mo Sardella and the team at G.S. Haly for generously contributing their time to help organize our cuppings as well as providing the tea samples for Cupping #2.

We expect to have the results of Cupping #2 complete by the end of February.  Initial results should be available in early March.

Filed Under: Tea News

Summary Results of Calibration Cupping #1

December 19, 2019 By teareview

 

In October, the Tea Review Tasting Panel — a diverse group of highly respected tea cuppers and industry professionals — participated in the first of a series of group cuppings aimed at developing a substantial degree of consensus on assigning a numerical score to a traditionally subjective sensory experience. This cupping was the first step in a process that will help pioneer 100-point wine-style reviews in the tea industry. 

For more information about the broader process, visit our post Quantifying Quality: Establishing Standards and Scoring Methods for 100-point Tea Reviews.  Separately, we describe the Tea Review scoring methodology and how to interpret overall scores.

We’re pleased to share the results of our first group cupping [Download Results]. Each member of the Tasting Panel was sent 16 tea samples — four white, four green, four oolong, and four black — to cup and score on a blind basis.  We used the Tea Review Cupping Form to capture our sensory observations and score the teas.

In the cupping results document, the sample ID #’s appear in the far left column, followed by tea name, type, and origin.  The top-level scoring results are as follows:

  • The average score for all samples by all cuppers was 84.7 points. Obviously, there is no right answer but this seems to be reasonable (perhaps at the low end of reasonable) for a set of samples that were expected to range from fair to excellent using a scoring system none of the Tasting Panel members had used before.
  • The average high score by all cuppers for all tea samples was 92.7 points (i.e. “very good to outstanding,” according to our qualitative interpretations.
  • The average low score by all cuppers for all samples was 2 points (i.e. “not recommended” according to our qualitative interpretations.
  • The average score for the nine cuppers ranged from a low of 81.5 points (fair to good) to a high of 87.9 points (good to very good).

In short, in aggregate, the scores seem to be within the range of reason.

However, we do see a significant spread of scores (high score minus low score) among cuppers for several of the tea categories as well as individual tea samples:

  • The highest category spread was an average of 20.75 points for white teas
  • For oolong teas, it was 17.25 points
  • For green teas, it was a modest 10.875 points
  • The smallest average category spread was for black teas at just 8.0 points

The spread in cupper scores for individual tea samples ranged from a low of 5.5 points (93.5 – 88) for sample 104 (88th night – first flush green tea) to an extreme 35 points (93 – 58) for sample 202 (Yunan Silver Needle white tea).

Our immediate next step is to focus on areas where we have the greatest degree of consensus on scores, namely black teas.  We are in the process of organizing our second cupping, which will focus on a range of black teas. We plan to include the Ceylon OP Sri Lanka black tea, which had a spread of just six points in cupping #1, as a benchmark tea in cupping #2.

We also in the process of drafting a complete sample review of the Ceylon OP tea, which will include a consensus overall score as well as category scores, notes on appearance and liquor color, and a blind sensory assessment, and notes about the tea.

 

 

Filed Under: Tea News

Tea Review to Speak at World Tea Conference + Expo

December 18, 2019 By teareview

Ron Walters to Speak at World Tea Conference in DenverRon Walters, founder of Tea Review, will be a speaker at the 2020 World Tea Conference + Expo in Denver, Colorado at 10 am. on June 10, 2020.  The topic of his presentation will be “100-Point Wine-Style Tea Reviews: Opportunities, Challenges and Caveats.”  Stop by to learn more about how 100-point reviews will benefit consumers, tea industry professionals, retailers, and growers.

In the meantime, you can learn more about how Tea Review is establishing standards and scoring methodologies for 100-point tea reviews.

Filed Under: Tea News

Quantifying Quality: Establishing Standards and Scoring Methods for 100-point Tea Reviews

October 9, 2019 By teareview

Unlike the wine and coffee industries, the tea community lacks a widely recognized 100-point rating system that conveys a tea’s quality on numerical scale. Sure, every day, tea industry professionals around the world rigorously evaluate teas, make judgments, and share highly informed opinions with each other and consumers.  However, there are no agreed upon evaluation criteria or standards nor scoring methodologies that allow tea professionals and consumers to reliably associate sensory experiences with numerical scores and vice versa. As a result, there are no credible, objective 100-point wine-style reviews to help tea lovers make informed purchase decisions that will increase their appreciation, enjoyment, and consumption of tea.  Tea Review seeks to change that.

Tea Review’s mission is to help consumers identify and purchase superior quality teas, thereby increasing demand and prices, and ultimately rewarding farmers and tea companies that invest their time, passion, and capital in producing high quality teas. Our unique contribution to the tea community is to conduct objective, expert sensory evaluations of teas and report those results in the form of 100-point reviews.

Anyone can sip tea and spout opinions.  It would be more expeditious for Tea Review to simply start cupping teas, assigning scores, and publishing 100-point reviews.  However, that approach would lack the credibility, transparency, and professional consensus needed to be helpful to the tea community and consumers. We’re taking a more rigorous approach. We have begun the process of developing a tea evaluation and scoring methodology that is thorough, rigorous, disciplined, and informed by some of some of the most highly respected tea industry professionals.

Sound ambitious? It is. Countless tea producers, processors, exporters, importers, wholesalers, retailers, and consumers from all over the world, speaking different languages have been evaluating teas in various capacities for hundreds of years. It shouldn’t be terribly surprising that such a subjective, constantly changing, globe-spanning product can’t be easily summarized by a single score on a 100-point scale.

But, if it can be done for wine and specialty coffee, it can be done for tea.  And, that’s where we begin.

We convened the Tea Review Tasting Panel — a diverse group of highly respected tea cuppers and industry professionals — to help us establish consensus on quality standards and scoring methodologies. Our Tasting Panel will participate in a series of group cuppings, with the goal of developing a substantial degree of consensus on assigning a numerical score to a traditionally subjective sensory experience. The first cupping is underway and will be completed by mid-October.  Each member of the Tasting Panel was sent 16 tea samples — four white, four green, four oolong, and four black — to cup and score on a blind basis.  We used the Tea Review Cupping Form to capture our sensory observations and score the teas.

Our process includes three related efforts that are occurring in parallel:

  • Establish consensus on quality standards and scoring methodologies
  • Calibrate cuppers’ sensory evaluations and scoring to standards
  • Align sensory evaluations and scores among cuppers

Establish Consensus on Quality Standards and Scoring Methods

Our first step is to build a reasonable degree of consensus around the criteria for evaluation, that is, the quality standards and scoring methodologies that will be applied. As a starting point, Tea Review has created a cupping form and scoring methodology that defines the categories for evaluation that are often used by tea professionals.  The categories or criteria for evaluation are aroma, flavor, body, astringency/structure, and aftertaste. In each category, we use a ten-point scale to assess quality, intensity, and compatibility for the origin, type, or style of tea.

This assessment includes both objective and at times measurable “what is it?” assessments like degree of acidity  and discernible flavor and aroma characteristics like lavender or eucalyptus as well as subjective, hedonistic assessments that consider “do I like it?  Cuppers combine their assessment of “what is it” with “do I like it” to achieve individual conclusion on “is it good?” and how good and how good on a 100-point scale.

Ultimately, the group goal is to establish degree of consensus on associating these sensory evaluations with category scores and resulting summary scores.  Cuppers should feel comfortable that the score they ascribe to a tea accurately represents a numerical summary of the tea they cupped.

But isn’t all of this just a forced attempt to make a judgement objective and numerical when it is inherently subjective?  No.  In The 100-point Coffee Rating Paradox, an insightful 2015 article by Kenneth Davids, co-founder and editor-in-chief of Coffee Review, he makes a compelling argument that a dominant global community of interpretation and shared assumptions exist around coffee (and I would argue for tea) that allows a community of expert tasters to largely agree on the criteria for excellence.  In the case of coffee, Kenneth offers the following examples:

  • Acidity is fundamentally good, so long as it is not harsh, overbearing or excessively astringent.
  • Smoothly viscous or lightly syrupy/silky mouthfeel is better than thin, watery, or silty mouthfeel.
  • Aromatic and flavor notes that are complex and intense are better than those that are simple or faded.
  • Given that coffee is an inherently bitter beverage, natural sweetness is good, whereas too much bitterness is bad.
  • Aromas and flavors that develop naturally from the coffee bean itself, like flowers, fruit, citrus, honey, molasses and chocolate are better than flavors that come from mistakes made during fruit removal and drying, like fermented fruit, mustiness or moldiness, or rotten or medicinal flavors.
  • A long, sweet, flavor-saturated aftertaste is better than a short, fast-fading, astringent or aromatically empty aftertaste.

He goes on to note that this set of assumptions and the interpretive community around them existed long before anyone proposed 100-point ratings systems.  In other words, these are criteria or standards for quality against which cuppers can make a rather objective assessment. This methodology allows us to establish what sensory experiences translate to on a 10-point scale for on the key evaluation categories of aroma, flavor, body, astringency/structure, and aftertaste, which ultimately translate into a summary numerical score on a 100-point scale.

Calibrate Cuppers’ Sensory Evaluations and Scoring to Standards

Of course, cuppers don’t have identical sensory experiences when they cup identical teas.  There is a good degree of subjectivity in “do I like it” and even to some degree “what is it” considerations. But tea cuppers are not usually called upon to agree with each other on something as measurable as a single score on a 100-point scale. As it currently stands, it’s just two opinions, which often differ.  No problem. Just agree to disagree and move on.

However, for us, comparing scores is a way to synthesize the assessments of a group of individuals such as the members of the Tea Review Tasting Panel.  We test the consistency and reliability of those responses by comparing category scores, tasting notes, overall scores, averages, ranges, highs and lows, medians, standard deviations, etc.  So, at the same time we begin to develop consensus around scoring, we can offer feedback to cuppers calibrate their evaluations and scores such that they are more in line with the group consensus.  Through practice, self-reflection, and re-evaluation, cuppers can begin to recognize evaluation criteria and calibrate their scores accordingly.  For example, cuppers may be able to refine their ability to identify astringency in a tea that has high acidity. Or discern flavor or aroma characteristics such as jasmine or eucalyptus when these characteristics are thought (or known) to be present.  Cuppers need to be able to assign a meaningful numerical value to standards on an agreed upon sensory scale.  We move from a set of disparate opinions, to more harmonized opinions, to informed, calibrated assessments that are consciously reported relative to known standards.

Align Sensory Evaluations and Scores Among Cuppers

Arguably, if all cuppers in a group are well calibrated to the scoring criteria and standards, they should be well aligned with each other.  While that may be true with a group that cups together frequently and has great familiarity and experience with a scoring methodology and a particular set of teas, it’s highly unlikely to occur naturally at the beginning of a fundamentally new evaluation process. It’s imperative, especially early in our process, that we try to align the sensory evaluations and scores among our Tasting Panel members.

We expect cuppers to have somewhat differing sensory assessments and scores for the same tea. Modestly different scores are perfectly acceptable and may even offer perspective on a range of reason rather than a single precise score.  However, dramatic differences in cuppers’ scores for the same tea suggest that cuppers are not on the same page.  For example, you don’t want one cupper to identify high acidity and another low acidity. You don’t want one cupper to identify a predominant blueberry aroma and another predominant vanilla. In contrast, it would be perfectly fine if two cuppers both identify an attractive vanilla aroma but one score it 8/10 points and another 9/10 points.

Reasonably aligned scoring increases confidence that a consumer will have a similar positive sensory experience when they purchase and enjoy a highly rated tea.  We would be more confident in publishing a 90-point rating if, for example, ten cuppers each scored the same tea between 88 and 92 points to arrive at a 90-point score as opposed to ten cuppers’ scores ranging from 75 to 98 and somehow average 90 points.

Our first group cupping will be complete by mid-October.  By November, we will be able to share the results with readers.  Be sure to follow us on Twitter or sign up for our free email newsletter to track our progress.

Filed Under: Tea News

Scoring Methodology

August 28, 2019 By teareview

The Tea Review Tasting Panel is currently working on developing and refining the scoring methodology and cupping forms that will be deployed by the Tea Review editorial team and reviewers.  Sensory evaluations and scoring will take into account:

Appearance/Color

Cuppers will consider the appearance of the dry tea leaves as well as the color of the liquor.

Aroma

How intense and pleasurable is the aroma when the nose first descends over the infused tea leaves and is enveloped by fragrance? Aroma also provides a subtle introduction to various nuances of acidity, taste and flavor: bitter and sweet tones, fruit, flower or herbal notes, and the like.

Flavor

Flavor scoring encompasses quality, intensity, complexity, distinctiveness, balance, and authenticity to type or origin. An assessment of flavor includes consideration of the balance of basic tastes – sweet, bitter and sour in particular, and specific aroma and flavor notes, which are many and can be described by associations like floral (honeysuckle, rose, lilac, etc.), nuances of sweetness (honey, molasses, brown sugar), aromatic wood (cedar, pine, sandalwood) and above all fruit (from bright citrus to lusher, rounder fruit like apricot or plum, or pungent fruit like black currant or mango). Descriptors of flavor may also be global – balanced, deep, delicate, etc.

Body or mouthfeel

Body and mouthfeel describe sensations of weight, texture, and substance of the tea in in the mouth. Body can range from thin and disappointing to light and delicate, to medium or full, or even heavy and resonant. In texture, it can be creamy, silky, plush, syrupy, lean or thin. Unlike scoring for aroma, flavor, and aftertaste, in which intensity is generally a positive characteristic that reinforces quality, the score for body should consider that greater intensity may not contribute to a higher category score. Lower intensity but positive compatibility with type, origin, or other cup characteristics may merit a higher score.

Astringency/Structure

Teas have varying degrees and quality of astringency, dryness, or brightness. Astringency can be a lively, clean and refreshing quality that is often called “brisk.” It is not bitterness nor sourness. Like scoring body or mouthfeel, scoring astringency should consider that greater intensity may not contribute to a higher score. Lower intensity but positive compatibility with type, origin, or other cup characteristics may merit a higher score. This category also evaluates the structure of the tea in the larger context of all of the basic tastes (sweet, tart, bitter, savory, umami) and their impact on the balance, resonance, and structure of the cup.

Aftertaste/Finish

Aftertaste or finish describes reflects sensations that linger after the tea has been swallowed (or spit out). Generally, we reward teas in which pleasing flavor notes continue to saturate the palate after the tea liquor is gone, and the sensations left behind are generally sweet-toned rather than excessively bitter, sour, or astringent.

We strive for transparency.  Tea Review will share the details of its scoring methodology and cupping form when they are have been finalized.

Filed Under: Tea News

Doesn’t “Trump Country” Drink Tea?

August 22, 2019 By teareview

Tea Review launched less than a month ago.  As an offshoot of Coffee Review, which has as many as one million unique visitors per year, frankly, we understand coffee drinkers better than tea drinkers.

According to Google Analytics, on a big day, Tea Review might host 40 visitors.  We’re approaching a hefty 100 followers on Twitter, the favorite social media platform of none other than U.S. President Donald J. Trump.  Tea Review is agnostic and purely objective when it comes to rating teas.  And, while we might have personal views about particular politicians, Tea Review doesn’t espouse strong political views one way or the other.

That said, while it’s too early to draw any strong conclusions with such little data, it’s striking to see where Tea Review readers live in the United States.  To date, Tea Review has had visitors from 30 U.S. States.  Seventeen of those states voted for Hillary Clinton.  Thirteen voted for Donald Trump.  That’s fairly balanced but, keep in mind, Donald Trump won 30 of 50 states, which represented about 57% of the United States population.  It stands to reason, if tea drinkers were evenly distributed throughout the United States, and if Tea Review readers were representative of tea drinkers — two big “ifs” — one would expect roughly 57% of Tea Review readers to reside in states that Donald Trump carried.

Well, that’s not the case.  Not even close.  Only 15% of Tea Review readers to date reside in states that Donald Trump won.  We’re not statisticians but even we know that is statistically significant.

We’re not sure what to conclude from these dramatic results.  Perhaps nothing at this point. Or is there some correlation between where people live and what they drink?  Maybe most people in “Trump Country” just don’t like tea so much? Or just don’t like reading about tea on the Internet?

Filed Under: Tea News

Have You Met Our Tasting Panel?

August 19, 2019 By teareview

The Tea Review Tasting Panel is a group of highly respected tea tasters who will help Tea Review to establish a credible, easy to understand, and broadly accepted 100-point scoring system for teas.  We plan to conduct our first group cupping in September.  We’ll be sure to share our experience as we harmonize our pallets and calibrate our scoring.

Meet our Tasting Panel >

Filed Under: Tea News

15 Countries and Counting

August 14, 2019 By teareview

It’s great to be part of the tea community. TeaReview.com launched just three weeks ago and we’re pleased to have already welcomed tea lovers from 15 countries/territories and 22 U.S. States.

Ranked in order by the number of visitors, we’re pleased to have hosted visitors from the following countries:

  1. United States
  2. Taiwan
  3. Canada
  4. China
  5. India
  6. Australia
  7. Finland (Finland? Nice job!)
  8. Japan
  9. Brazil
  10. Colombia
  11. Philippines
  12. Netherlands
  13. Vietnam
  14. Slovakia
  15. Caribbean Netherlands

Filed Under: Tea News

Hiring Professional Tea Tasters

August 9, 2019 By teareview

Tea Review is looking to engage one or more tea professionals who will help pioneer 100-point, wine-style tea reviews in the specialty tea industry. Several positions are available:

Taster/Reviewer

We’re looking for one or more highly qualified tea tasters that are capable of blind-cupping a tea sample and writing an objective review. Ideally, the taster/reviewer will be a certified tea taster with industry name recognition and credibility based on participation and exposure in the specialty tea industry. Qualified candidates will have access to a lab or tasting room to conduct cuppings in a professional, controlled environment. They will be able to consistently and rigorously apply tea industry cupping standards and protocols.

Taster/reviewers must be capable of cupping one or more tea samples and applying the Tea Review tasting methodology and cupping form to generate tea reviews that include both sensory evaluations and a numerical score according to Tea Review’s 100-point scale. Taster/reviewers will have basic writing skills sufficient to create stand-alone reviews consistent with the Tea Review template.

Taster/Reviewer and Writer

We’re looking for one or more tea professionals with the experience and skills described above plus more extensive writing capabilities.  Candidates will have the ability to cup 15 to 20 teas in a single cupping and identify the 6 to 8 best teas for which they will write reviews.  Candidates will have sufficient familiarity with tea origins, farming, processing, and cup characteristics to research and write a 750- to 1500-word tasting report similar to those that appear on Coffee Review.

Taster/Reviewer, Writer, and Editor

We’re looking for one tea professional with the experience described above plus the enthusiasm and ability to take on additional editorial and managerial responsibilities.  This individual will have the ability to manage and edit others’ work, produce finished work, and to establish and manage to agreed-upon deadlines.

Candidates will work remotely, initially on a freelance basis.  Compensation for each position depends on capabilities and experience but will be competitive with that for highly qualified freelance writers.  There is potential for regular projects, increased compensation, and greater responsibility for professionals that demonstrate superior performance.  Interested individuals should email bios and writing samples to Ron at ron @ teareview.com.

We’re excited about the possibility of working with you.

Filed Under: Tea News

Introducing 100-point Tea Reviews

July 14, 2019 By teareview

In 1997, Coffee Review began reviewing coffees for consumers and the trade using a 100-point scale. Such ratings were widely in use at the time for wines, but no one had used them before for coffee. The industry seemed ready for the idea, even enthusiastic about it, and today 100-point ratings saturate specialty coffee communication, particularly within the trade, where they play a role everywhere, from green coffee competitions to green dealer reports.

The same challenges, opportunities, and caveats present themselves as we introduce 100-point reviews to the tea industry some two decades later. To explore the paradox of 100-point reviews in more detail, read The 100-point Coffee Rating Paradox, an insightful 2015 article by Kenneth Davids, co-founder and editor-in-chief of Coffee Review that remains relevant and timely as we prepare to launch 100-point tea reviews in 2019.

Tea Review’s mission is help consumers identify and purchase superior quality teas, thereby increasing demand and prices, and ultimately rewarding farmers and tea companies that invest their time, passion, and capital in producing high quality teas.

Based on past experience, it will take a lot of time, energy, collaboration, and capital to establish and promote a credible 100-point tea rating system and reviews.

We’re looking for strategic partners, sponsors, advertisers, and investors who share our vision, goals, and enthusiasm. To learn more about sponsorship, advertising, and partnership opportunities at Tea Review, contact Ron Walters at [email protected].

Tea lovers should be sure to sign up for our email newsletter and follow us on Twitter.

Filed Under: Tea News

Primary Sidebar

Sign Up for Our Free E-Newsletter

Enter your email address below to receive our free e-mail newsletter



Connect with Us

Magnolia Coffee logo

Become a Partner

Shop for fine teas at Temple Coffee

Getting Teas Reviewed

Shop for tea at Willoughby's Coffee and Tea

  • Tea Reviews
  • Tasting Reports
  • Contact Us
  • Journal
  • Interpreting Tea Reviews
  • Tea Rating Caveats
  • Getting Teas Reviewed
  • Advertising Opportunities
  • Quoting Reviews
  • Copyright
  • Terms of Use
  • Privacy Policy
  • Site Security

Copyright © 2023 Tea Review. All Rights Reserved.