Here’s a TESDA- and Oud Academia–aligned module on Sensory Descriptors & Profiling for agarwood leaf tea, designed for food-grade, non-resin leaves, to standardize quality assessment, product development, and export readiness.
Sensory Descriptors & Profiling
Food-Grade Agarwood Leaf Tea
1. Core Principle
“A standardized language of taste and aroma ensures consistency, quality, and premium positioning.”
Sensory profiling captures appearance, aroma, taste, mouthfeel, and finish. Standard descriptors allow:
- Consistent batch quality
- Accurate consumer communication
- Regulatory-compliant product differentiation
2. Key Sensory Attributes & Descriptors
| Attribute | Descriptor Examples | Notes |
|---|---|---|
| Appearance / Color | Light green, olive, amber, golden | Indicates leaf maturity, oxidation, and drying method |
| Dry Leaf Aroma | Woody, herbal, floral, nutty, pandan-like, citrusy (if blended) | Evaluate intensity and freshness |
| Infusion Aroma | Mild, delicate, complex, lingering | Aroma after steeping, critical for premium blends |
| Taste / Flavor | Sweet, mild, herbal, slightly astringent, smooth | Bitterness should be balanced |
| Mouthfeel / Body | Light, medium, full-bodied, smooth, silky | Influenced by particle size and polyphenol extraction |
| Finish / Aftertaste | Lingering floral, woody, or herbal notes | Should be pleasant, not harsh or bitter |
| Overall Balance | Harmonious, well-rounded, refreshing | Integration of aroma, taste, mouthfeel, and finish |
3. Sensory Profiling Workflow
- Visual Assessment – Observe color, leaf uniformity, and particle size
- Dry Leaf Smell – Record aroma intensity and characteristics
- Infusion Preparation – Brew standard sample (leaf-to-water ratio, temperature, steeping time)
- Sensory Evaluation – Assess aroma, taste, mouthfeel, and finish
- Scoring / Documentation – Rate each attribute on a standardized scale (e.g., 1–5 or 1–10)
- Batch Profile – Document results for quality control, training, and export readiness
4. TESDA-Aligned Learning Outcomes
Learners will be able to:
- Identify and apply standard sensory descriptors for agarwood leaf tea
- Conduct structured sensory profiling for aroma, taste, mouthfeel, and finish
- Adjust processing parameters (drying, oxidation, cut size, steeping) to optimize sensory profile
- Record and interpret batch-specific sensory profiles for consistency
- Communicate sensory attributes clearly for product marketing, training, and regulatory purposes
5. Integration with Other Modules
- Aroma Release Mechanics: informs intensity and complexity of aroma descriptors
- Sensory Balance: bitterness, aroma, and finish scoring
- Functional Blends & Single-Origin Teas: compare profiles and document distinctions
- Temperature & Steeping Time: affects taste, aroma, and finish evaluation
6. Regulatory & Export Notes
- FDA-PH and ASEAN: sensory descriptors are non-medicinal and fully compliant
- Clear profiling supports premium branding and export market differentiation
- Avoid health-related claims; descriptors should focus on taste, aroma, and sensory experience
7. Training Disclaimer
This module applies exclusively to food-grade agarwood leaves.
Resin and medicinal extracts require separate sensory evaluation protocols.
✅ Ideal For:
- TESDA CBLM & sensory evaluation modules
- Oud Academia premium tea profiling, functional blends, and single-origin courses
- Plantation SOPs for harvest, drying, processing, and quality control
- Export-ready food-grade herbal teas
I can next create:
- A visual infographic showing the full sensory wheel for agarwood leaf tea (appearance, aroma, taste, mouthfeel, finish, overall balance)
- A standardized sensory evaluation sheet / scorecard for batch profiling
- Integration into TESDA submission package with aroma release, hot/cold infusion, functional blends, and sensory balance modules
Do you want me to make the sensory wheel infographic for agarwood leaf tea next?