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Delegates from Carmien Tea and BergenDal Rooibos went to the Department of Food Science, Faculty of AgriScience for a tea-taste training session.
Just one of the many ways we are trying to improve ourselves at all times.
At the sessions we compared six variants of Rooibos Tea, using descriptive sensory analysis as the test technique.
The following flavours and aromas were detected: Woody, Floral and Caramel.
We at Carmien Tea and BergenDal Rooibos feel that this training session will help improve our Quality Control even more.