Japanese tea master Sugimoto inspects teas to use in creating his famous Japanese green teas

My father, Tea Maestro Sugimoto, has been making tea for over 40 years. Since he started his career as a tea professional, tea cupping is his daily crucial routine. He performs cupping before, during, and after the tea production to make sure his tea is being produced the way he wants.

He always uses boiling water to steep 4-5 grams of tea leaves. Once pouring the boiling water, he scoops and smells tea leaves. He doesn’t necessarily drink the tea. Smell of the tea leaves tells everything. Use of boiling water is very important, he said. The boiling water brings out all the tea’s characteristics, even negative elements. The key of the cupping is to find any fault to fix it.
When he finds faults, he meticulously adjust the blending ratio of the tea leaves.

Tea Maestro does this every single day. This is how our green tea is produced.

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