Cupping is the technique used by tea experts to evaluate the flavor profile of a tea. This process allows you to understand the differences between varieties of teas from around the world. It is also used to evaluate defects or create new blends.

We evaluate each tea by filling in cupping forms that we adopted from the Specialty Tea Institute. The categories on the cupping form allows the taster to look for certain criteria such as: appearance, feel, aroma, color, flavor, and balance. The conclusion of every criterion depends on your taste when the tea meets your lips, tongue and cup after slurped.

1. The tea tasting starts by smelling the fresh tea. Hold your nose to the bowl. Make note of the aromatic characteristic that is identified in the fragrance column.
   
   
2. Next, measure sample of each tea into the bottom of the cups. Pour the boiling water over the tea. Set your timer and let the tea steep for the designated time. Let the cup cool slightly. Lift the wet of 'infused' leaves up from the bottom of cup and examine the leaves. Try to detect the aromatic characteristic of that particular tea. Write on your observation in the aroma column.
   
   
3. When the cups are ready to taste, take a tablespoon of liquid to your mouth. The next step is to slurp (slurping is proper etiquette in tea tasting). Using a round spoon, slurp the tea into your mouth. Do slurp and fill in the column flavor. Repeat this for each tea you are tasting, dipping your spoon in a cup of clean water in-between sampling.
   
   
4. The last stage in cupping is the summary that is based upon the total points. People will decide which type of tea they like best.
   
   
5. We will always try to work to ensure that our customers will be satisfied with the choices they make. This process shows them that they weren't anxious to find reasons for paying more for tea, but for paying less.