This tasting set is ideal for studying tea, comparing different harvests, or for anyone who wishes to explore the nuances of tea leaves in a way similar to professional tea sommeliers. More
Tea tasting set with glass cup is a simple and practical tool designed for tasting and comparing teas. The transparent glass allows you to observe the color of the infusion as well as the gradual unfolding of the tea leaves during brewing, which is an important part of professional tea tasting.
The set consists of two parts – a glass cup and a bowl. The tea is first brewed in the upper vessel and then poured into the bowl, while the leaves remain inside. This method of preparation allows the aroma, color, and flavor of the infusion to be evaluated precisely. The wider shape of the tasting bowl helps the liquor cool down more quickly to a temperature suitable for tasting. The lid also captures the aroma of the tea, which can be appreciated during tasting even before the first sip.
The glass material is completely neutral and does not influence the flavor of the tea, making the set suitable for tasting different types of tea – from green and white teas through oolongs to black teas or pu-erh. This tasting set is ideal for studying tea, comparing different harvests, or for anyone who wishes to explore the nuances of tea leaves in a way similar to professional tea sommeliers.
Cupping is a standardized method of tasting tea (and also coffee) used to evaluate the quality, aroma, flavor, and overall character of an infusion. It is commonly used by professional tea tasters, buyers, and producers when assessing different harvests, batches, or samples from various tea gardens.
The principle of cupping is simple: tea is prepared in exactly the same way each time so that different teas can be compared objectively. A precise amount of tea leaves is used with water at a controlled temperature. The tea is brewed in a tasting vessel that allows the infusion to be separated from the leaves after a specific amount of time.
The evaluation itself usually includes several steps. First, the taster observes the appearance of the dry leaves, followed by the aroma of the warmed leaves after hot water is added. Next comes the assessment of the color of the liquor, its fragrance, taste, mouthfeel, and the aftertaste. Tasters often draw the tea loudly into the mouth to spread the liquid across the palate and release the aromatic compounds.
Cupping is important because it allows teas to be compared under identical conditions. This makes it possible to detect subtle differences between harvests, terroirs, or processing styles. Many tea merchants use this method to select the best batches of tea before they reach customers.
For this reason, tea tastings often use special tasting sets, consisting of a brewing vessel and a bowl into which the infusion is poured after brewing. This method also allows the liquor to cool quickly, making it easier to evaluate its aroma and flavor.
