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Discussion in 'British Airways | Executive Club' started by uggboy, Jan 29, 2013.
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|| BA unveils signature tea blend ||
Wonder if this is a gimmick, or there is actual science to this.
I believe it has to do with altitude changes and how a passenger experiences taste in a pressured cabin, I have often read about this " science " and yes, I believe that some research into this has shown it could work, especially when in a pressured environment like a jet aircraft. It's all about enhancing the sensation of taste in the sky.
Here's one of the many articles written on the subject with interesting insights on this theme:
One of the best cups of tea I've ever had was on BA 744 long haul in F
It's certainly well established that food and drink taste different at altitude, and that water boils at a lower temperature at altitude. Both of these undoubtedly have an effect on tea. So it's hardly surprising that someone might think it a good idea to have a special blend that takes these things into account, just as airlines choose wine on the basis of how it tastes in the cabin at altitude rather than how it tastes at sea level.
Of course, that doesn't exclude the possibility that trumpeting a "signature tea blend" is a marketing gimmick.
Good for you!