Tea cupping is the procedure of tasting and evaluating the level of quality of loose leaf tea. One can only get to understand the condition when one experiences variety. What this statement implies is that getting to understand the briskest, floral or certain complexities regarding tea is one needs to grasp this next to similar types of drinks to understand the potency and which one has positive or negative taste attributes.
Tea fanatics experience this daily since they can grind out individual flavors that the untrained tongue can’t. If a person has become normalized to the same type of dull, stale tea and gets to taste tea straight from the farm, they get to feel a difference in how they consume the beverage. The experience is eye-opening and dare I say life-changing.
Cupping, as mentioned before, is the process of evaluating and tasting the quality loose tea leaf has to offer. This vetting process includes several steps, and each has a part to play since tea quality differs from farm, country, and origin. Tea cupping is a collective form of art skill science and hands-on practice mastered by tea enthusiasts to maintain the high standards that eventually bear fruits of satisfaction in enjoying this beverage. Teas sourced from specific farmers or producers arrive in the same shipment.
Over a given period, the tea’s flavor deteriorates since the containers holding this shipment is harsh on the produce. Standard tanks such as large QTYs absorb a lot of heat, which in turn affects the chemical composition of the tea. Cupping comes in so that we can understand how quality and flavor in tea evolves during the time.
Tea cupping comes down to the examination of different flavors to determine quality, taste, aroma, briskness, body, and color aftertaste. Cupping similar teas and comparing their attributes against each other helps one get better analysis giving you a better purchase option since you can identify what flavors work for you. Cupping a tea by itself gives you an intimate feel of what components are its building blocks. You get to understand how it is processed, which then explains its particulars. Take the case of Jin Jun Mei teas. Tea enthusiasts are fond of this particular tea mainly because of its range in potency. Different farms and origins have made the evolution of Jin Jun Mei a wonder giving it a place in the most revered black teas.
Most professionals have similar ways of cupping teas; however, others have made some unorthodox strides in improving said methods. Consistency is what people go for while cupping. When one is cupping, they are recommended to use the technique at all times to ensure compatibility.
Black teas are famous for their aromatic scent, mellow tastes and beautiful aesthetic and most notably the vibrant red liquor brewed drinks have. As a start, you can tell a lot from tea even before tasting it. Physical or face value gives you detail on how the leaves brewed and if the infusion is at its right state. Examine the dried leaves and seeing as its dark leaves they should very tight and slim because of the heat. If the leaves are loose or coarse, then the quality of the tea is low. You should also steer clear of old or faded teas leaves and instead have bright dark leaves. These are the healthy ones. An open flat sheet gets used up quickly, while a tightly twisted leaf takes a while longer, giving you that second cup.
Every tea accessory used during Cha no Yu- a Japanese tea ceremony is crafted using an ancient method. Raku is a classic method that was often used to make "Chawan”- the bowl used in Japanese tea ceremonies.
Raku Chawan or Raku tea bowls are recently gaining a lot of global attention, which is why it is important that you learn a thing or two about these tea bowls. After reading this guide, you will truly appreciate Raku ware.