As a viticulture and enology student, I have become accustomed to the process of wine tasting through my years of study and practice. The process has remained romantic while becoming systematic to me--I see, swirl, sniff, sip, savor the wine. During the Robert Mondavi Institute’s Sips and Bites event “Exploring the World of Artisanal Tea,” I learned that this same tasting approach also applies to tea, the most consumed prepared beverage in the world.

This Sips and Bites event featured three icons of the tea industry who first participated in interviews before leading attendees through tasting a range of artisanal teas.

During the interview portion of the event, Dr. Katharine Burnett shared her work as the founder and director of the Global Tea Initiative for the Study of Tea Culture and Science at UC Davis, which focuses on promoting evidence-based understanding of tea from both a domestic and global perspective. The event also featured Manik Jayakumar, a man with 57 years of experience in the tea industry and the founder of Qtrade Teas & Herbs, the largest organic tea importer in North America. Rona Tison, Executive Vice President of Corporate Relations at ITO EN, North America, Inc., also joined to teach the audience about green tea.

The tasting began with two green teas: Oi Ocha Matcha Genmaicha and Matcha Love, both Japanese green teas from ITO EN. Both were delicious, possessing some grassy and umami flavors that Tison discussed are characteristic of these teas. One of the most surprising parts was the short steep time—each green tea required only thirty seconds! Tison shared the importance of the short steep time to brew the optimal cup of tea and avoid unpleasant levels of bitterness. I realized I have certainly been over-steeping my green teas and now have a new trick for brewing my own cups at home.

After tasting through the green teas, Jayakumar led the audience through a tasting of his award-winning Ceylon black and oolong teas. The Ceylon black tea had a malty character, and Jayakumar called this tea “self-drinking” because it is best consumed straight—no cream, sugar, or squeeze of lemon needed! The next tea was oolong and felt like a delicious middle ground between the green and black teas. It was lightly oxidized and golden in color; it was the perfect option between the unoxidized light green teas and the oxidized dark black tea.

Each of the teas in the tasting was genuinely delightful, and this event helped me gain a new appreciation for the artistry, culture, and history behind each cup. This new knowledge about tea will help me taste with a greater depth of appreciation and understanding in the future. I can’t wait to keep applying my wine tasting skills to the world of tea. I particularly resonated with Dr. Burnett’s comment during the event that the green versus black or oolong tea choice is like choosing between red versus white wine—there is a time and a place for both! And if you missed the live event, be sure to watch the recording and pour yourself a cup of tea to enjoy while you do.

Kendal Koorenny is a current master’s student in the viticulture and enology program at UC Davis. She adores food, wine, and science and writing about it all! When she is not in class or working, you can find Kendal reading a book, crafting a new cocktail recipe, or spending time with her kitten.