Hojicha tasting notes: three things to write down

The tea's name and how it was brewed

Draw the packet close and the brewing instructions are printed small on the back. A note begins with the product name and the conditions of brewing.

The things to write down are the amount of tea, the amount of water, its temperature and the steeping time. If the packet's directions were followed, keeping those steps is enough. A different product means different amounts and times.

Written under the same headings, notes can be set side by side later without making two teas at once. What can be said is that amounts and times differ from product to product. After the conditions, what was noticed.

What was noticed, and when to drink it again

Sip by sip, something different from the first impression can come through. Writing what was noticed apart from personal taste makes the day's cup easier to recall.

"The aroma stayed with me" is something noticed. Beside it goes when to drink it again, such as "with a meal". Impressions of aroma and aftertaste and personal preference end up on separate lines.

On a day when words will not come, "I couldn't tell the difference" is enough. So is "I'd like to try the earlier one again"; there is no need to hunt for specialist terms. Drinking with someone, each writing a line before sharing shows where the other person's attention went.

Last comes one thing to try, such as "with a different snack next time" or "brew it again the same way". Instead of a score, a plan for the next cup is left behind. This is one way of writing a note, nothing more. The figures and where they come from are gathered at the end.