The tea cultivation and processing have changed to a phenomenal extent in the last century. On the contrary, the traditional tea tasting still remains as an art and has not developed into a scientific evaluation technique. All the teas processed in factories do not exhibit same characters. They show differences in color, taste and flavor with change in elevation, soil, climate, cultivation practices, harvesting and manufacturing process. However, we need to meet our consumers’ demands in the form of good tea blends with consistency. We shall adopt the modern scientific tea testing, tasting and blending techniques to bring desired blends. The book titled TEA TASTER elaborates a new scientific methodology to tide over the problem of biased evaluation and inconsistent blends. This book is ideally suited to the needs of tea tasters, tea merchants, students and research scholars of tea science and industry.
