Five senses at work
Join Joshua Kaiser in the Rishi Tea cupping room as he walks through the international standard for cupping tea. This process allows tasters to judge the taste, aroma, and other sensory qualities of tea leaves.
Tasters then judge various aspects of the tea leaves and the extracted tea, from the hot smell of the leaves to the taste of the brewed tea at various temperatures. Joshua shows that a wide spectrum of techniques is needed to judge both the character and the defects of a tea.
Joshua shows that even at its most scientific, tea remains a very human art.