Issue link: https://read.dmtmag.com/i/641418
STiR tea & coffee industry international 39 SALIM ARIA NOUSH (Ltd) Expertly Brings You The Best Of Iranian Teas and Herbals. ISO 9001:2008 Certificate. I ISO 10002:2004 Certificate. I HACCP Certificate. I HALAL Certificate. I info@ salimaria.com Tel : +98 21 5589 4000 I Fax : +98 21 555 900 15 visit salimaria.com ance, aroma, flavor, and finish of the tea against set standards. The sensory quali- ties of tea are impacted by a variety of factors including terroir, age, subspecies and varietals. "These factors will create different flavor signatures that are then perceived by the individuals who taste the product," said Jason Cohen, c.e.o. and founder, Gastrograph. To avoid subjectivity, Coffee Ana- lysts uses a review panel to quickly identi- fy and disregard subjective anomalies that may be in the evaluations. "If you restrict yourself to one person, when that person has a bad day, a cold or when their emo- tions cloud their judgement, there may be a concern with the results," said Turer. Determining standards Taste and detecting defects is critical, but the laboratory also needs to take into consideration the consumer experience. If the standards used do not reflect your consumer preferences the data will be useless. Before beginning analysis, Coffee Ana- lysts invests the time necessary to determine both the needs of the business and the criteria for comparison. "We could have two potential clients call us with the same question on the same day, and the answer may be different based on the needs of their business," said Turer. "It's not about selling a test, it's about providing the tools From the leaf to liquor