Dr. T.Y. Wang, University Professor and chair of Politics and Government, presented “Tea Tasting and Culture” at Illinois State University’s 2024 Asian Heritage Week on April 27.
Wang said that his experience of tea tasting would be analogous to that of wine tasting. Unlike the volume of alcohol being the main factor to a wine’s body, it is the level of oxidation that determines the taste of tea. Three different Taiwanese teas were introduced and tasted at the session: Biluochun tea, Oolong tea and Honey Black tea. Together, they show a gradation in color, aroma, and taste.
While the flavor of Biluochun tea is on the fresh and grassy side of the spectrum, Honey Black tea presents a dark and malty flavor with a note of honey sweetness. Oolong tea, a partially oxidized tea, offers more diversity of color, aroma, and complexity in flavor.
The 2024 Asian Heritage Week events were co-sponsored by the Normal Public Library and the Illinois Art Station.
