C4 - Wednesday, April 28, 1982 - North Shore News

150 CUPS A DAY

Two years training for tea taster

NEW ORLEANS (UPI) -
James Barnett is serious
about his tea. He brews
about 150 cups a day, but
never swallows any of it.

The importers who bring
almost 200 million pounds of
tea into the country each
year are glad for his care,
because Bennett is one of
two tea tasters employed by
the Food and Drug Ad-
ministration.

Barnett sampled about 75
million pounds of tea in
1981; the other 115 million
pounds were tested by

Sprucing up some old cliches

SPRINGFIELD, Ill. (UPI) -
Cliches may teach the
virtues of godliness through
cleanliness, optimism via
silver linings and equality
among geese and ganders,
bul a group of eighth graders
say today’s world deserves
some new Sayings.

The eighth-graders at
Washington Middle School
— hoping to be the apple of
teacher Richard Howard's
eye — added some spice to
some old sayings for an
English assignment Monday,

addressing such con-
temporary problems as
corruption, nuclear

disarmament and the video
craze.

Here are some examples:

— Too many parents spoil
the party.

— Currency is the source
of corruption (ask any
politician).

— An idiot and his dough
are easily separated.

— An orange a day keeps
the Tang away.

— Don't count
breakfast before
milkman comes

— Every watermelon has a
milhon seeds (great spitting
ammunition on a_ hot
summer day

An omon a day keeps
everyone away

Don't put your dreams
behind closed doors

One acquired is worth
two promised

on
the

A moving Pac-Man
does not geteaten (and saves
video pame fans valuable
allowance)

Dont put all your

moncy in one hand

Robert Dick in New York,
who has been a tea taster for

30 years.
Barnett’s technique is to
inhale the tea quickly

through his mouth, turning it
into a fine spray that sweeps
over his palate and olfactory
senses at the same time.

He swishes it around in his
the
taste. Then he bends over a
2'A foot tall spitoon braced

mouth, contemplating

between his legs and spits.

“Black tea is the kind most

folks

are familiar

with,”

— Every chicken has a
silver egg
Don't put all your
chickens in one basket (or
you'll have more eggs than
you know what to do with).

— Too many cooks spoil
the eggs.

— Too many dogs spoil
the tree (and the bush and

the flower and the garden’

.-)

— Money is the answer to
all bills (so is a credit card).

— Don't put all your
bombs in one Iran (share
them with all your enemies).

— A drunk and his drink
are soon potted.

— Every rock singer has a
silver limo.

— A fool is the root of all
evil.

— A bird and his bush are
soon parted.

— A rolling stone gathers
no money (unless it's a rock
star).

Howard said he was
surpmsed by the results of
the students efforts.

“I'm always surpnmsed by

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Barnett said recently. “It is a
full, fermented tea - but not
like alcohol fermentation.
Ninety-five per cent of all tea
coming into the United
States is this.”

Should a tea fail Barnett's

scrutiny, the importer
cannot market it in the
country. For this reason,

most importers do not pay
for tea until it passes the
Food and Drug Ad-
ministration inspection.

The two tasters work
under the 1897 Import Tea

them whenever I give a
creative assignment,”
Howard said. “They have
tremendous talents and

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Act, which set a minimum
level of standards for
quality, purity and fitness for
consumption. Each year, the
Board of Tea Experts meets
and revises those standards
by selecting teas in eight
categories by which imports
can be measured.

Born in DeKalb, Miss.,
Barnett has been in New
Orleans for two years after
training for a year in New
York. Before becoming a tea
taster, Barnett was an en-
tomologist and seafood

enjoy these assignments

much more than writing
about ‘What I Did During
Summer Vacation.”

controlled

Sale ends May §

taster for the _ federal
government.
He tastes tea imported

down the Pacific coast from
the San Francisco area and
over to the Gulf of Mexico.
He also tastes tea coming
into the United States at
Honolulu, St. Louis, Kansas

City. Mo., Denver and
Phoenix, Ariz.
Barnett’s palate is sen-

Sitive enough to tell from
what part of the world a tea
comes - and even in which
province it was grown. He

tastes up to 150 cups of tea
day. Most of the requisite 4-
ounce samples are thrown
out once the tea is tasted.

The taster uses spring
water at the FDA laboratory
to brew the teas for testing.

“When I came down here
I used different kinds of
water,” he said.

“Bottled water lets the
character and flavor and
aroma come through better
than other kinds like
distilled, ionized = or
Mississippi River water.”

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