Effect of drinking vessel on tea flavor?
Chris Holst
past few years, I have become familiar with the claims made by the
Riedel glass manufacturers-- namely that the taster's perceptions of a
wine can be greatly altered by the shape of the glass it is served in.
This claim buttresses Riedel's business of selling glasses specifically
designed for different types of wine.
This begs the question in the tea context. I am not a particularly
systematic taster of teas, and do not use the scientific observation and
recording method that Alan (most notably) does. I am wondering if anyone
out there has noticed a correlation between a particular vessel and
especially well performing teas?
I generally drink all teas from a mug, though I got a pair of small
cups made of Yixing clay for christmas, and I think I'm noticing
differences in flavor attributable not to the standard brewing
variables, but rather to the vessels. Anybody else out there have
similar observations?
Yours,
Chris
Anodyne
Holst) writes:
>I am wondering if anyone
>out there has noticed a correlation between a particular vessel and
>especially well performing teas?
Have pondered this one myself since I seem to always get better cups of green
teas when using a gaiwan, but it may simply be that I have a consistent
proportion in mind when I use the same 6 ounce gaiwan. I also seem to make
better black teas when I stick to my Chatsford teapots, but that may simply be
again because I have become familiar over time with water/tea proportions.
But I also ponder the aroma question. Since the tall thin porcelain aroma cups
I sometimes use really do a superb job concentrating aroma (indeed, some tea's
aroma will even cling to this vessel hours later), I wonder if certain
cups/mugs simply enhance our ability to perceive aroma...and thus, taste?
Holly L. Hatfield-Busk
Joseph Roth
well the vessel retains aroma. When tea is poured from a vessel, a thin
layer of liquid remains on its inner surface. This is probably because of
water's hydrogen-bonding property, but I'm not sure. The more internal
surface area a vessel has, the more liquid it will retain. The liquid will
also be spread further if a greater surface area is avaliable. This is why
very tall cups work so well as aroma cups.
David Savige
to taste better than from other cups. I'm guessing it's because of the
cup shape, especially the way the rim curves outward, allowing a smooth
flow. In that way, it reminds me of the Riedel Sommelier Burgundy
glass.
David Savige
GeoWCherry
It's a placebo effect. For example, I've noticed that making love to a very
pretty girl seems more pleasant; but it's just the same old tumescence and
detumescence. I hope I didn't put it too crudely.
George
HHerbalOne
>pretty girl seems more pleasant; but it's just the same old tumescence and
>detumescence. I hope I didn't put it too crudely.
>
>George
Oh, but you did.
I prefer Guy de Maupassant-"The pleasure momentary, the price extraordinary,
and the position ridiculous." (paraphrased)
Let's hope that doesn't apply to refined tea drinking.
H.
Lewis Perin
> [...]
>
> It's a placebo effect. For example, I've noticed that making love to a very
> pretty girl seems more pleasant; but it's just the same old tumescence and
> detumescence. I hope I didn't put it too crudely.
OK, having taken several deep breaths and having thought about the
netiquette issues of off-topicness, I'll try to spend as little space
on being off-topic as possible by saying:
Please don't assume that lack of response in this newsgroup to your
views of love and sex constitutes endorsement.
/Lew
--
Lew Perin / pe...@mail.med.cornell.edu / pe...@acm.org
www.panix.com/~perin/