Fruit character has more than one part
A buyer may say a tea is not fruity enough while actually reacting to aroma, sweetness, acidity, color or finish. Separating these observations helps a supplier understand what should change in the next sample.
Use a simple tasting record
For each sample, note what you smell before drinking, what you taste in the first sip, how the cup develops as it cools and what remains after swallowing.
- Aroma: fresh, cooked, floral or subtle
- Taste: fruit intensity, sweetness and acidity
- Color: pale, bright or deep
- Finish: clean, dry, tart or lingering
Compare the same preparation
Sample comparison is more useful when water volume, temperature, steeping time and serving vessel are kept consistent. If the product is intended for both hot and cold preparation, record the two occasions separately.
Turn feedback into a brief
Instead of asking for “more fruit”, describe the desired change: a brighter aroma, a fuller first sip, more visible color, less dryness or a softer finish. The final direction still needs to be confirmed against the approved specification.
This guide provides general commercial orientation. Confirm the current product specification, certificate scope and destination-market requirements before final artwork or purchase decisions.
