Issue link: https://read.dmtmag.com/i/641418
40 STiR tea & coffee industry international / Issue 1, 2016 (February/March) to make your business more successful." The lab has established protocols that take into consideration how the con- sumer will prepare and consume the tea. These include dosage, water temperature and steep time. Understanding customers' expecta- tions of the brand are critical to ensure that the tea meets expectations. Results can then be used to approve or reject a lot of tea for purchase, to qualify or dis- qualify a supplier, or to approve or reject product that fails to meet quality stan- dards before it is shipped to a customer. A big challenge, according to Cohen is ensuring that these results are consistent over time. Precipitation, temperature changes, and production methods all im- pact the sensory experience. Cohen used his knowledge of sen- sory science, data science, and analytical chemistry to develop an algorithm used to anticipate future trends of the sensory profile of the tea. "Tea importers can use the data to look at where inconsistencies are formed, why are they formed, and discover what they can do about it," says Cohen. He has codified the knowledge of industry professionals in an artificial intelligence algorithm that can be used to evaluate and predict the sensory qualities of tea outside of the laboratory. The user records, including all of their cupping notes are recorded in a central database. The Android and iOS application use this data to predict the future taste pat- tern of the tea, including possible impacts of global temperature shifts and weather patterns. An onsite quality assurance laboratory is the best way is to ensure that the end user is receiving a quality product. This begins with purchasing the equip- ment and ensuring that the staff is well trained. "If you really want to have re- peatable, verifiable, credible results, you need to make sure you are using the appropriate equipment and have a defined set of standards," said Turer. Time and money can outfit the lab- oratory, but it is the trained and quali- fied staff that will affirm the laboratory's credibility. This includes independent areas for physical and sensory analysis so that the results are not influenced by external factors. All the variables need to be con- trolled including water temperature, brewing time, and the amount of tea used. The goal is to eliminate discrep- ancies based on user error. Equipment should include a water activity meter, water treatment system, thermometers, highly sensitive gram scales, and water heaters. Additional must haves include a calibrated scale for gradients, moisture meter and a head space analyser for clients that are doing packaged tea. Consistency in the laboratory is key for valid and reliable results. This includes ensuring that there is enough equipment on hand to account for breakage and a clear set of standards that each product will be evaluated against. Tools and Tricks for a successful lab The Gastrograph Team fondly known as the Hacker House: revealing the marriage of sensory analysis and technology Tea specialist Gwen Russel, of Coffee Analysts, diligently reviewing tea Coffee Analysts' Tobin Jordan, laboratory technician absorbing the sensory qualities of tea Coffee Analysts' team members Vince Caloiero, laboratory manager, and Tobin Jordan, laboratory technician analyzing tea.