Tea tasting, often referred to as “cupping,” is the process of evaluating tea through its dry leaf, infused leaf, liquor colour, aroma, and taste. This step ensures that each tea meets the required flavour profile and quality level before it is approved for packing or export.
Through systematic tasting procedures, our team identifies key characteristics such as strength, brightness, body, and finish. This allows us to maintain consistency across batches and ensure that every blend delivers the expected sensory experience for the end consumer.
Tea grading refers to the classification of tea based on leaf size, appearance, and style after processing. It does not indicate quality in terms of flavour, but rather the physical characteristics of the tea, which influence brewing behaviour and market preference.
Different grades are suited for different applications, including tea bags, loose leaf retail products, and bulk supply. By maintaining accurate grading standards, we ensure that each product meets the specific requirements of our clients and their target markets.
Leaf Assessment
Evaluation of the dry tea leaf for size, colour, and uniformity.
Infusion Analysis
Observation of the infused leaf to assess quality and processing standards.
Liquor Evaluation
Assessment of colour, clarity, aroma, and flavour profile through professional tasting.
Quality Verification
Comparison against predefined standards to ensure consistency across batches.
Pure Ceylon Tea
