Sensory Analysis Results, Brussels 2023

OolongTea
Tea CompanyInternational Taste Institute
105A rue Colonel Bourg 1140 Brussels, Belgium | www.taste-institute.com

OolongTea
Tea Company

Sensory Analysis Results
Total Score

Award

91.2%
Sensory Evaluation
Total score

91.2%

First
Impression

94.5%

Vision91.2%

Olfaction

99.5%

Taste

86.2%

Final
Sensation

74.5%

International Taste Institute
105A rue Colonel Bourg 1140 Brussels, Belgium | www.taste-institute.com

Sensory Analysis Results, Brussels 2023

2

OolongTea
Tea Company

The Jury

The world most professional
jury of taste experts
Our jury is composed of more than 200
professional taste experts, who are members ofthe most prestigious chef and sommelier
associations.
But membership in an association alone doesn’t
qualify them. Each jury member is carefully
selected based on their tasting experience;they’ve been spotlighted by chef and sommelier
competitions or top institutions such as Le
Guide Michelin and Gault & Millau.

Hailing from over 20 countries, Taste Institutejury members are all external and independent.
Their knowledge of taste and their ability toprovide relevant feedback is constantly
evaluated and monitored by our tastingcommittee.

Our partner Chef &Sommelier Associations

International Taste Institute
105A rue Colonel Bourg 1140 Brussels, Belgium | www.taste-institute.com

Sensory Analysis Results, Brussels 2023

3

OolongTea
Tea Company

Testing Methodology
Blind tasting, for truly objective
evaluations

Prepared, presented, and servedwith care

Our strict tasting process is performed blindand in complete silence. Our chefs andsommeliers know nothing ahead of time about
the product being tested, except for its category.

Natural lighting and standard transparent orwhite chinaware: every product is presented tothe jury member in the same way, ensuring aconsistent analysis process. The serving protocol
we follow is highly precise and always respects
the producer’s preparation and serving
instructions.

Jury members never make subjective or snap
judgments, nor do they speak to each otherduring the tasting process. Instead, they provide
thoughtful feedback and advice based on their
deep experience with taste. Each product isevaluated in accordance with the 5 International
Hedonic Sensory Analysis criteria (AFNOR XP
V096A standards) – first impression, vision,
olfaction, taste and texture (for food) or final
sensation (for drinks).

We reserve the right to work with accredited
laboratories to test the physical and chemicalcomponents of product samples. We do this tomake sure that the quality of the sample
matches the quality of the product available tothe consumer.

Product samples are never compared with eachother; they are always evaluated based on theirown intrinsic characteristics.

International Taste Institute
105A rue Colonel Bourg 1140 Brussels, Belgium | www.taste-institute.com

Sensory Analysis Results, Brussels 2023

4

OolongTea
Tea Company

Sensory Criteria Definition

First impression

VisionOlfaction

The First impression refers toa first spontaneous overall
gustative impression, before
starting the systematic
analytical evaluation of theproduct.

It characterizes the visualquality of food & drinks; areevaluated dimentions such as:colour, shape, size,transparency, dullness,glossiness, presence ofresidues, ...

Aroma of food & drinks areevaluated. A pleasant aroma
makes food appetising.

The Jury is asked to give an
overall spontaneous scoreabout the product.
This score has an important
weight in the total score
calculation.

Taste
Taste characterizes theflavours perceived in themouth and on the tongue.
There are five main types oftaste sensations: Sweet, Salty,Sour, Bitter and Unami.
The taste is strongly connecte
to and influenced by aromas
perceived by the nose.

The visual aspect should bepleasing and consistent withthose normally associated tothe category.

The sense of smell is useful indetecting freshness, rancidity
or defects in food & drinks.
It is a factor that plays anessential role in the flavour
perception.

TextureFinal sensation(Food products)(Drinks)

Texture is perceived by acombination of different
senses i.e. mouthfeel, sight,and hearing.

Final sensation refers to thesensations still present after
the drink has been swallowed.

Texture is a key factor for
many food products. For
example it includes elements
like tenderness, crispiness,consistency, viscosity,
chewiness and size & shape ofparticles.

International Taste Institute
105A rue Colonel Bourg 1140 Brussels, Belgium | www.taste-institute.com

Sensory Analysis Results, Brussels 2023

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