My first session on day 2 was "The Enumeration of Sensory Attributes- a tool for Evaluation and Blending." This session was hosted by John Snell owner of NMTeaB Consultancy. John Snell
has worked in tea for over 35 years, from trading to brand and own label packing. Recently he has handled Product development and sustainability for Tea and Coffee in a large North American company, He sits on the board of Ethical Tea Partnership and was a steering committee member of the Sustainable Coffee Program.
This session was amazing. Whether is he is trying to be or not, John Snell is absolutely hilarious. This was the most engaging session I was a part of. Every other sentence made me laugh. He did go over what I call "smart people stuff" the number game in creating a perfect blend. Despite feeling out of my depth, I was able to about language to use when describing my teas. I think this information will prove helpful to me moving forward.
Here are some helpful tips
Talk in b2b language. Describe the color intensity based on the expected range for that botanical.
For example hibiscus tea:
Color ranges from cherry red to deep ox blood
Taste impact from tart to sweet
Brightness ranges from brilliant to medium
For a great example on describing a beverage, John Snell provided the example of Robert Parker's review of Stags Leap Artemis 2016.
https://www.wine.com/product/stags-leap-wine-cellars-artemis-cabernet-sauvignon-2016/501119
The 2016 Cabernet Sauvignon Artemis is a blend of 91% Cabernet Sauvignon, 6% Merlot, 2% Petit Verdot and 1% Malbec. Deep purple-black in color, it opens with notions of crushed black cherries, warm blackberries and mulberries with hints of unsmoked cigars, fragrant soil and wild sage plus a waft of allspice. Medium to full-bodied, it fills the palate with expressive black berry and earthy layers with a frame of grainy tannins and just enough freshness, finishing with an herbal lift.
