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Rajah Swaraj Banerjee tastes each batch of tea produced in Makaibari. Tea tasting is strikingly similar to what one would imagine of a teetotaler's wine tasting. Rajah and his experts taste every batch of tea as a quality control measure. Just by tasting the finished tea, which must be correctly brewed, connoisseurs can tell exactly where the error occurred in the processing stages of a faulty tea.<br />
Flavors of different types of tea are influenced by time and style of picking as well as method of processing.