Phil

Introduction

@0#I'm Phil#FALSE#
@2#I work in the tea tasting room#FALSE#
@5#and the reason we need to taste tea is because teas are produced all around the world #CUPS#
@10#– different colours, different qualities, different thicknesses – #CUPS#
@13#and what we’ve got to do is to arrive at describing teas that best fit our blends#CUPS#
@19#that are required for the Lipton Yellow Label brand. #CUPS#

Guaranteed Quality

@0#Tea teas that we’re using in Lipton Yellow label come from all over the world. #FALSE#
@4#The vast majority are coming#
@6#from Kenya.#KENYA#
@7#We’re also using some teas from Indonesia.#INDONESIA#
@11#and South India.#INDIA#
@12#They’re the regular parts but having said that#FALSE#
@14# we’ll also be looking, through our offices overseas, for all the potential teas that can fit into this brand.#FALSE#
@20#So they could be coming from Rwanda, Burundi, Malawi, Zimbabwe, South Africa #GROWINGREGIONS#
@26#and anywhere around the world actually that’s producing tea at the quality that is picked by our primary buying units could potentially end up#FALSE#
@33#in our Lipton Yellow Label.#FALSE#
@35#But as a general statement, Kenya#KENYA#
@37#South India#INDIA#
@38#and Indonesia would be the backbone of this particular blend. #INDONESIA#
@43#What we’re doing here, I’m just checking the various Lipton products that we’ve had sent back from our units,#FALSE#
@49#just to check it is a nice even standard because it is one quality that we’re putting out around the world.#
@55##
@62#So I’m just checking each tea here for consistency and quality, and the taste.  #
@70#The profile is smack on!#

Tea Lingo

@0#So here at the Lipton Institute of Tea,#FALSE#
@3#we use Tea Lingo, #TEALINGO#
@5#which is a system that we’ve devised to be able to categorise tea from anywhere in the world,  #TEALINGO#
@10#to be able to put into our various Lipton products.#TEALINGO#
@13#Here we are, just having a look at this first tea here.#FALSE#
@16# #FALSE#
@18#I’ll score that a 4.6. It’s got quite good colour. I’ll be calling that an EG1.#CUPS#
@23# #FALSE#
@26#– Umoja slightly plainer, still coloury tea. I’ll call it a 4.4 – still fitting into EG1.#CUPS#
@32# #FALSE#
@35#Here’s a Ugandan.#FALSE#
@37#– I’m putting it back up to a 4.6. Again, a very useful tea - a good blending tea. #FALSE#
@41# #FALSE#
@44#This is a much thicker tea.#FALSE#
@46#We’ll put that into a mouth-fill item, and what we’re doing here by tasting is looking for the flavoury teas, the coloury teas, the thick teas#WORDS#
@53#– all the various components that we need to achieve our Lipton Yellow Label brand. #WORDS#

Maintaining Consistency

@0# #
@1#Blending is an art and it’s a skill that you attain after many years of tasting#
@7#and the blenders job is to make sure that the various teas that are being brought around the world are mixed together in the correct proportions #
@14#to arrive at the various blends that we need, in this case, Lipton Yellow Label. #
@19#And Tony now is just going to taste the teas here and what we’ve got are three previous blends that we did#
@26#over the last few weeks and the latest - number 4 - is a new blend. #
@30#Now for these teas the numbers are mixed.#
@31#We don’t know which is the new blend and what we’re going to try and do is to make sure that the new blend is not at the very top,#
@38#not at the very bottom, it should be in the middle #
@40#so that we don’t have a “salami effect” where your blends are getting better and better and better or worse and worse and worse. #
@45#So Tony is now going to taste the first four teas and give them his order of preference.  #
@49# #SCORING#
@57#Tony: I’d probably put these two in first, number 4, which is the latest blend.#SCORING#
@65#Second will be number three,#SCORING#
@66#which will be the freshest actual #SCORING#
@69# #SCORING#
@74#and here’s number 1 and number 2.#SCORING#
@76#Phil: They’re all fully on standard?#SCORING#
@78#Tony: Yes, fully on standard.#SCORING#
@79#Phil: Fantastic! #SCORING#
@80#Tony: A nice, brisk, 423 tea that we expect. #SCORING#
@83#Phil: Lovely. Now we’re going to do the same thing with the second four, which is just to make sure that if there’s a liquoring problem,#FALSE#
@89#or what have you, that there’s no risk of an odd bowla fruity bowl or a bad liquoring. So we’re just going to check the second four. #FALSE#
@97# #SCORING#
@106#Tony: Again, number 4.#FALSE#
@107#Phil: 4 has come through. #FALSE#
@107#  #SCORING#
@114#Tony: Number 3 and between these two, there’s virtually nothing in it. I might go for this one, number 1, number 2. So exactly the same order.#
@126#Phil: We’ve got the same order. #SCORING#
@128#Tony: But all good teas, all fresh, brisk – what you’d expect from 423#SCORING#
@132#Phil: That’s good. Now what we tend to do is if we’d said number 4 was best both times round, what we’d probably need to do is to tone it down a little bit#SCORING#
@141# to make sure it’s fitting within the blend profile.#SCORING#
@144#We wouldn’t want it to be the best or the worst, it should be in the middle so we’re maintaining that blend quality the whole time.#SCORING#

Your favourite tea ?

@0#My favourite tea is actually a South Indian tea from the Nilgiri Hills.#
@5#I like the light, delicate, sort of high-taste profile of that tea. #FAVTEA#
@10#It’s not too thick and strong. #FALSE#
@11#I drink it all the time - there’s no right or wrong time of the day.#
@15#I must admit I still make it from the loose leaf in a teapot, but it’s an absolutely fantastic tea and it’s certainly the tea I take on holiday with me!#