|
|
|
|
| |
| Tasting rooms and booths
|
|
|
- The tasting rooms are specially fitted-out premises that fulfil the UN 87004 regulations. The rooms have an area with individual small booths, of number of which varies, where the taster can settle down with his work items and light equipment, water, and if need be, a bain-marie to heat samples.
- If the tasting takes place in the booths, the honey is presented to the taster in crystal glasses, like wide-mouth wine glasses, covered by an odourless retractable plastic sheet.
- As a general rule, it is better to work when our senses are wide-awake. The best time is mid-morning, when we cognisant, far enough from breakfast and lunch, when we are not hungry yet.
- The days the tasters are working, detergents, shampoos or other personal hygiene products or perfumed cosmetics should not be used.
- In the same way, it is recommended to avoid or at least to moderate the intake of aggressive substances for the senses, such as tobacco, alcohol, spicy food, strong tea or coffee, etc. the day of honey-tasting and the day before.
|
|
|
|
|
|
|
