Are you a gourmet? An oenophile? A coffee expert?
Gourmets describe food as, “Succulent,” ”Tender” or “Light.”
Oenophiles describe wine as, “Oaky,” “Fruity,” or Fragrant.
Coffee experts describe coffee as “Robust,” “Full Roasted, or “Bitter.”
But tea specialists don’t have a roster of adjectives for tea. Tea specialists don’t even have a name.
Lately, tea folks sound as if they are competing with wine experts.
What there is to describe about tea? Tea is just tea. It’s what you drink with a teaspoon of honey when you have a sore throat! Are there really enough differences between brands that we need an entire new profession to describe them? As I look though the latest tea catalogue from a respected company, I am amazed to read the qualities regarding types of tea they offer.
Their new selection of teas from Columbia is unique because of “the rich volcanic soil in which they are grown,” states the company. It claims that the soil adds a special flavor to the tea. If volcanic soil could improve tea plants, I wonder if it would add a unique flavor to my Rutgers “Early Girl” tomatoes this summer? If so, where can I get some?
Would a new business importing volcanic ash from Columbia win support from any “Shark Tank” investors?
Teas are often described as having “Good Mouth Feel.” My mouth feels fine, thank you, except for the canker sore I developed because of eating or drinking something too hot. Could have been the hot tea?
The catalogue goes on to discuss Bold tea. Is “Bold” a characteristic that leads to “Aggressive?” Or “Powerful ?”
Or am I confusing tea tasting terminology with the “Me Too” movement?
After that possibility, it is clear that there is a need for comfort and calm. So the catalogue changes the pace and introduces a lovely fragrant tea with a toasty aroma. All I need is my slippers, a warm lap blanket and a fire in the fireplace and I’ll be ready to sip.
Don’t you love statements about flavors that “linger into the finish.” Are we discussing the Olympics again; which candidates finish, and who wins the gold?
All this talk about teas is very confusing and keeps mixing metaphors.
And I have never been able to detect characteristics such as “hints of spring flowers,” notes of pineapple and a hint of honey.” My taste buds are not sophisticated enough to appreciate these exotic qualities.
What is wrong with a good old fashioned cup of tea made from a Lipton teabag?