It takes at least five years to train as a tea taster and then it can be a continuous learning process. In order to prepare teas for tasting the dry leaves (carefully weighed) are laid out in containers on the tasting bench. Boiling water is poured and on and the brewing is carefully timed for 5 -6 minutes. The brewed tea is then poured into tasting bowls, and the infused leaf is tipped onto the lid of the brewing mug. The taster slurps the tea much as a wine taster does, then rolls the liquid around his mouth to assess the flavour before spitting it out into a spittoon. The taster also takes into account the appearance of the dry leaf, the infused leaf and the colour and quality of the liquor.
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