How Do Types of Coffee Grown in Kenya Differ?
Comparing coffees side by side under identical conditions is the most reliable way to spot differences in flavor. The same cupping approach used for tea works for coffee: brew two or more samples the same way, then note aroma, acidity, body, and aftertaste one at a time. Kenya is a good place to start because its coffees vary noticeably by region and cultivar.
The aroma wheel published by the International Tea Masters Association is a practical reference for naming what you taste, and it translates reasonably well to coffee. Kenyan lots are typically fully washed and graded by bean size, with the largest AA screens separated from AB and PB. Tasting a washed Kenyan next to a Guatemalan or Himalayan sample makes the regional gap clear.
Tea evaluation and comparison involves brewing different types of tea together to distinguish their unique flavor characteristics. This approach is not only useful for differentiating teas from various brands, regions, and grades, but also helps tea drinkers train their palates to perceive the subtle differences within tea plant leaves. The aroma wheel developed by the International Tea Masters Association is one of the most practical tools for identifying tea liquor flavors. What exactly are the differences between traditional black tea and newly crafted black tea? How should one choose between traditional Dianhong and sun-dried red tea? This article will begin with evaluation methods, comparing the flavor profiles of three traditional black teas from Guatemala, the Himalayas, and Kenya, guiding you into a deeper understanding of the diversity of black tea.
What Is Tea Evaluation and Comparison?
Comparison and evaluation means brewing two or more teas under identical conditions to distinguish the unique characteristics of each. This method helps us compare teas from different brands, harvest seasons, and grades. At the same time, the evaluation process hones your palate sensitivity, allowing you to more fully appreciate the subtle flavor differences within tea plant leaves. Currently, the most widely recognized tool for identifying tea flavors is the aroma wheel developed by the International Tea Masters Association.
The Difference Between Traditional Tea and Blended Tea
How should traditional tea be defined? Although the term may sound dated, in the context of this article, traditional tea refers to beverages brewed entirely from real tea leaves, such as our Keemun tea. Despite traditional tea having a cultivation history of hundreds of years, some newer cultivars and strains can also fall into this category. Any tea with added spices, dried fruits, essential oils, or other ingredients belongs to the category of blended tea.
Traditional Black Tea
When people hear the word "tea," most picture black tea or green tea, depending on their region. While other types of tea are consumed around the world, these two are the most widespread. Next time you enjoy a complimentary beverage at a bank or car dealership, take note of the tea options—you'll typically see black tea, green tea, and perhaps herbal tea.
Moreover, when you encounter these tea categories, if you are not yet familiar with the rich and colorful world of tea, you may have some preconceived impressions:
Black tea is dark in color, bitter in taste, and heavy in body
Green tea is light, vegetal, and astringent
While these perceptions have some basis, reducing tea to just a few broad categories falls far short of experiencing the countless flavors contained within tea plant leaves.
Black tea is the most heavily processed of the true teas, and therefore tends toward earthy or mineral notes. However, black tea can also present lighter flavors, such as nutty or floral notes, depending on the cultivar, harvest season, and terroir (the complete natural environment in which the tea is grown).
To showcase this flavor spectrum, we selected three traditional black teas from different growing regions around the world for comparison. For the comparison, all three teas were steeped at 212°F/100°C for 4 minutes.
Guatemala Black Tea
This tea has a unique flavor with a pronounced minerality reminiscent of granite. Guatemala black tea is characterized by a smooth mouthfeel that maintains its character even when milk and honey are added.
Himalayan Black Tea
At the other end of the black tea flavor spectrum, Himalayan black tea offers a distinctive floral experience. It is a lighter black tea with a slight astringency that gives it a lingering finish, adding layers of complexity. This tea presents a top note of garden flowers that remains consistent throughout, accompanied by subtle grapefruit and citrus notes. We recommend brewing this tea in a traditional gaiwan to fully appreciate the flavors released through multiple short infusions.
Kenya Black Tea
Our Kenya black tea comes from the Milima Estate in southwestern Kenya, with a flavor that falls between the previous two—a moderate, medium-grind style. Kenya black tea has a coppery liquor, medium body, and notes of florals and slightly sweet malt. This tea has a long finish with a slight astringency. Consider making small sips part of your morning routine, or as a caffeine pick-me-up around three in the afternoon.
The above content is compiled by CoffeeHunters, a coffee news website.
