Baishaki Bhar is the Manager – Tea Marketing and Export at Jay Shree Tea. She grew up in Kolkata. She discovered her calling in the tea industry rather unexpectedly, which led her to commence her professional journey at Jay Shree Tea. It was also her first formal position in the tea industry.
Working at Jay Shree Tea, she was immediately captivated by the intricate nuances of tea tasting and marketing. Observing senior colleagues at work helped her learn a lot about tea tasting. This path in the tea industry has been an unforeseen, yet ultimately delightful, turn, believes Baishaki.
Baishaki Bhar in conversation with Bhavi Patel
When would you say you decided to pursue tea tasting as a professional skill? What first interested you about tasting?
It is a path that truly evolved from personal experience rather than a traditional academic route.
My initial fascination with tea began during childhood vacations in Darjeeling, a region deeply cherished in Bengal and all over the World by tea lovers for its distinctive tea.
I have vivid memories of visiting tea gardens in Darjeeling, watching the dedicated female tea workers meticulously plucking leaves. The tea gardens would organize small tasting sessions for the visitors, and I always ensured I carried a packet of tea home. These early experiences subtly fostered a love for tea within me.
However, the decision to pursue tea tasting professionally was solidified after I joined Jay Shree Tea, post completing my Master’s degree. It was at Jay Shree that I had the invaluable opportunity to observe my senior colleagues in the tasting room, delighting in the wide variety of teas produced by the company. The captivating aromas and the vibrant colors of the teas in their cups were truly transportive, igniting a deeper curiosity and leading me to explore the nuances of tea tasting as a professional skill.
What did you do before working in tea? Did working as a taster represent a shift in what you initially thought you would be doing as a career?
Before joining the tea industry, I completed my Master’s in Public Relations. My career path in tea, particularly becoming a taster, is very different from what I initially envisioned for myself. I am fortunate to have “accidentally” landed in this fascinating industry.
Are there some teas (tea styles) that resonate with you? Are there teas that you are better at describing, even if they are not your personal favorites? If so, why do you think this is the case?
While teas can be simply categorized as good or bad, I believe it is essential to understand their intricate nuances. The art of tea appreciation is a skill refined over time, and we find that each day offers new learning and unique experiences.
I personally believe that tea styles often reflect individual preferences, moods, and cultural traditions. For my morning ritual, I prefer a First Flush Darjeeling tea, which I find perfect for a quiet start to the day. This special tea offers a mild, sweet taste and a light liquor. I enjoy brewing my tea using the ceremonial approach of loose-leaf infusions. During the day, I prefer a Muscatel Darjeeling Second Flush for its bold flavor and rich amber color. My evening preference is masala chai, an Indian-style spiced black tea that provides an immediate boost in mood and energy. The aromatic blend of spices such as ginger, cardamom, clove, and cinnamon, combined with black tea, offers a strong and invigorating effect.
Which teas were initially the most challenging for you? Are they still daunting? Or have you made peace with them and reached a mutual understanding? How so?
I used to find herbal tisanes quite challenging at first, since they have a very different taste profile compared to conventional teas. Traditional communities have revered the benefits of tisanes for generations, and contemporary scientific research now substantiates these historical claims, necessitating a deeper understanding of their applications.
Popular examples within this category include leaf tisanes such as peppermint and lemongrass, while flower tisanes like chamomile and rose tea have become personal favorites. Bark tisanes, exemplified by cinnamon, are globally appreciated. Today, I view tisanes as more than just a cup of tea; they are highly refreshing and invigorating, and an excellent beverage choice for any occasion, especially for youngsters, served either hot or cold. They are no longer daunting for me.
What advice would you give consumers seeking to refine their taste in tea?
The preparation method significantly influences the final taste of tea. To enhance the tea experience, one must keep in mind:
Brewing: Proper brewing is paramount to extracting its optimal flavor.
Water Quality: Always use fresh, filtered, or bottled water. Re-boiling water can negatively affect the taste and should be avoided.
Water Temperature: The appropriate water temperature is crucial for extracting the correct flavors. For instance, boiling water can spoil delicate teas.
Steeping Time: Be mindful of steeping durations, as over-steeping can lead to bitterness.
Storage: Storing tea in airtight containers, away from heat, light, and strong odors, to preserve its freshness and flavor.
By adhering to these guidelines, one would be on their way to developing a more refined appreciation for tea.
First Flush Moonshine Black Tea
Estate: Risheehat Organic Tea Estate, Darjeeling, India
Season: First Flush
Grade: Moonshine
Dry Leaf Appearance
The dry leaf is composed of long, whole, well-twisted leaves that are visibly interspersed with velvety silver tips. The overall appearance exhibits a remarkable bloom and the balanced fire, which beautifully complements the delicate and fine structure of the tea.
Infusion (Wet Leaf)
Upon infusion, the leaves have unfurled completely, revealing whole leaves in an olive-greenish hue. The consistency in shape and size of the intact leaves and tips demonstrates expert rolling techniques. The nose is intensely aromatic, dominated by prominent floral notes, suggesting meticulous firing during processing.
Liquor and Flavor Profile
Visual
The liquor presents with exceptional clarity; the bottom of the cup is vividly visible. Its color is a bright, luminous golden yellow, creating a warm visual effect reminiscent of an aged Chardonnay wine—a true visual delight.
Aroma and Taste
The flavor profile is complex and finely balanced:
Initial Note: The palate is greeted with a distinct flowery note, specifically evocative of jasmine.
Mid-Note: This transitions to a perfect balance between a clean vegetal note and a well-integrated astringency.
Finish
The tasting concludes with a lingering fruity-flowery finish.
The prolonged mouthfeel and overall quality of this Risheehat Moonshine (Organic) First Flush Black Tea are a testament to the skilled master’s hard work and craftsmanship. It is a superb example of a high-grade Darjeeling First Flush, characterized by its luminous clarity and intricate, harmonious flavor development.
Summer Beauty Handrolled Second Flush Black Tea
Estate: Turzum Tea Estate, Darjeeling, India
Season: Second Flush (Summer)
Grade: FTGFOP1
Dry Leaf Appearance
The dry leaf presents as whole, long, twirled leaves interspersed with abundant, hairy buds. The color is a sophisticated blend of dark brown to near-black leaves contrasted beautifully with an ombre of golden-silver tips. The significant presence of these fine, velvety tips points to an exceptionally high plucking standard. The distinct, twirled leaf shape indicates excellent hand-rolling techniques employed by the tea artisans.
Infusion (Wet Leaf)
The infused leaves have fully unfurled, revealing two whole leaves and buds with a uniform coppery appearance, suggesting even and careful oxidation. The aroma is inviting, featuring a prominent floral note beautifully complemented by a distinct hint of wild honey.
Liquor and Flavor Profile
Visual
The liquor is bright, clear, and visually stunning, displaying a golden-orange hue. Its color is reminiscent of pure honey or light maple syrup. The liquor is highly transparent and brilliant, with absolutely no cloudiness or haziness.
Aroma and Taste
The bouquet is complex and exceptionally smooth.
Initial Note: The palate is immediately greeted with floral and fruity notes.
Mouthfeel: The texture is notably smooth with no discernible astringency or undesirable vegetal notes.
Mid-Note: A subtle but pleasant toasty note emerges in the middle of the tasting, contributing to a great mouthfeel.
Finish & Aftertaste
The tea leaves a prolonged aftertaste, concluding with a pronounced honeyed sweetness that pleasantly lingers on the palate.
This Turzum Summer Beauty Handrolled Black Tea is a remarkable example of a high-quality Second Flush Darjeeling. The harmonious combination of floral, fruity, and honeyed notes, along with its smooth character, suggests it would be highly enjoyable when served cold as well as hot.
All photos by Baishaki Bhar
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