DISCRIMINATING TASTING 89 



The following practical tests are very useful in helping 

 one to decide as to the comparative value of teas under 

 review. After the batch has been critically tasted 

 and notes made on eacrTsample, allow the teas to cool. 

 It will be noticed that some will very soon bscome 

 cloudy, appearing as if a small quantity of milk had 

 been added. All the teas will " cream down " to an 

 extent, unless the quality is very low, but what has 

 to be carefully noted is which has the most creamy 

 appearance. This test is a very reliable one for quality, 

 but is not necessarily evidence that flavour is present. 

 Another very useful and afe test can be made by adding 

 a small quantity of milk. Care must b2 taken to give 

 an equal proportion to each cup, otherwise the result 

 will be of no value in deciding which tea " takes the 

 milk " best. The usual course is to equalize the amount 

 of liquor in each cup, and then with a small spoon a 

 salt spoon will do add the same quantity of milk. It 

 will be apparent that the better teas look more creamy 

 than those of inferior quality. Except for particular 

 purposes, it is as a rule dangerous to select tea which 

 when the milk is added, appears dull and muddy. The 

 majority of tea drinkers always take milk with their 

 tea, and if the liquor looks as if cream had bsen used, 

 it appeals to the eye and is more appreciated in 

 consequence. 



A very important factor to be taken into account in 

 preparing an attractive blend, is the size and appearance 

 of the leaf. The usual way of making tea in many 

 houses is for the housewife to measure with a teaspoon 

 the requisite quantity, following a fixed rule of her own 

 as to the amount necessary to make a pot of tea. No 

 consideration will be given to the significance of the 

 leaf and the same amount will be used whether the leaf 

 is small or large. It will be, therefore, quite obvious 



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