It was the W class of the tea food research department. In the graduate school, each class raises various questions and themes, but this class was attended by very curious people, and today I brought a Scotch whiskey that smells like Lapsang Souchong. What's more, the cap of the bottle was taken off, and on the train, there was a scent similar to Lapsang, and people around them looked at me strangely. He laughed and told me. Of course, everyone tasted it. It certainly resembles Lapsang Souchong. From this special scent, the story spreads to cheese, herbs, Guinness beer, sweets, and food. A person who went to Darjeeling, India last month brought her precious tea to the classroom. (I haven't opened it yet) This is also a tasting with everyone. Photos of Darjeeling and a trip report... Some people inquired about the history of the tasting cups at the Tea Council in London. We also sampled American unsweetened black tea. Everyone's opinion exchange on this. . It's hard to get into the main theme, but this is the good thing about the graduate school. Your questions, doubts, curiosity, and the presentation of your research will lead to the development of tea. It looks like everyone is having a lot of fun!
