Industry practice for comparing tea:
When we compare two teas it is important to use the exact same standards for each tea. To compare teas fairly, it is important to use the same amount of tea. Often professional tasters will use 3g or 5g of tea. The same temperature water. For most oolong teas, tea masters in Taiwan will use water that has just boiled. Use multiple sets of the same tea ware. This way, differences in tea ware will not cause any unfair advantage to either of the teas. My favorite tea ware for comparing teas is the Jian Ding Bei, or professional tea tasting set. By using the same tea ware, it is easier to use the same amount of water. This is important, because the tea-to-water ratio should be the same for each tea. Finally, brew each tea for the same amount of time. Often, professionals will brew multiple teas at the same time. This is tricky at first, but gets easier with practice. This is a good practice because it is also important to taste the teas side by side at similar temperatures. Our senses are always in flux. Slurping is a technique used to enjoy a tea's entire breadth, as well as replace what was previously on the palate. By slurping the tea deep into the sinuses, through the roof of the palate it is possible to go through a line of several teas and make decisions and not become overwhelmed or confused about the flavors.