Tea Tasting

By Allston Mitchell, October 21, 2012

Left: Tea arranged for tasting, the boxes of original leaf at the back (Chinese pekoe), the ‘exhausted’ remnant leaf in the middle, and bowls of infusion at the front, which generally are kept insulated by strips of baize prior to tasting. Right: the blender sampling tea, the baize strip folded on the table, and the spittoon ready in the foreground. (also Ridgways Ltd. c. 1962)

Tea tasting

Left: Tea arranged for tasting, the boxes of original leaf at the back (Chinese pekoe), the ‘exhausted’ remnant
leaf in the middle, and bowls of infusion at the front, which generally are kept insulated by strips of baize prior
to tasting.
Right: the blender sampling tea, the baize strip folded on the table, and the spittoon ready in the foreground.
(also Ridgways Ltd. c. 1962)

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