Tea evaluation does not depend on a single factor, nor does it begin with the colour of the cup alone. Good tea is assessed in stages, from the appearance of the dry leaf and its aroma to its character after brewing.

We begin by examining the leaf, including its uniformity, cleanliness, colour, and overall condition. The leaf can reveal a great deal about the methods of plucking and sorting, as well as the level of care applied during processing and storage.

Aroma comes next and is one of the most important indicators of a tea’s character. A natural and balanced aroma provides an initial impression of the tea’s profile, whether it is malty, floral, vegetal, fruity, or roasted, depending on the type of tea and its origin.

After brewing, the clearest assessment becomes possible. We examine the clarity of the cup, the balance of flavour, the smoothness of the body, and the presence of distinctive notes without overwhelming bitterness or unusual flavours. Quality is not defined by strength alone, but by harmony between aroma, flavour, and mouthfeel.

The infused leaves also provide an additional indication of tea quality through their integrity, flexibility, and uniformity, and whether they reflect a leaf that has been carefully processed.