Dammann Frères Art of Tasting

The blenders of Dammann Frères constantly strive to offer the best blends and the finest flavors. Their sole purpose in this pursuit of perfection is to offer satisfaction and pleasure to all tea lovers.

Experienced blenders assess the tea before moving on to tasting. At first, with the visual sense, then tasting and finally combining all senses. Important points are the appearance of the leaves, their behavior when being brewed, their taste and fragrance.

STEP 1

Visual Sense

The dried tea leaves are selected and assessed by the blenders according to their color, size, shape, glow and flawless image.

STEP 2

Smell

The taster detects by smelling the fragrant substances. After that, the tea is tasted as a beverage and assessed according to its flavor, color and clarity.

STEP 3

Taste

The stages of smelling and tasting present the image of the tea’s characteristics: roundness, acidity, intense or mild flavor.
The soaked tea leaves provide important information about the bouquet of the variety.

Tasting is as follows: the expert tastes the liquid, keeps it for a while in his mouth and then exhales from the nose. In this way he discovers all its nuances and visualizes, analyzes and memorizes its characteristics. Then the imagination must be called forth to create the blends that will showcase its flavors and fragrances. It is a fascinating job that combines authenticity, creativity and excitement.