Learning how to evaluate and describe tea through the cupping process is one of the strongest skills any tea professional can spend time developing. It influences many ways in which you will interact with and understand tea, including vocabulary for how you interact with peers.

While the procedure for cupping is very broadly quite similar from origin to origin, there are some types that call for a different method. In this Professional Series workshop, our category highlight is the Japanese method.

Suggested Materials:
4 tea cupping sets (brew pot, lid, and bowl)
A few small, handheld mesh tea strainers
2-4 Japanese teas, loose leaf
Saucers or small bowls to hold loose leaf tea sample
Electric kettle + 1L filtered water
Thermometer
Digital timer
Tasting spoon

Original airdate: Jul 2018