TRAINING AND CUPPING


Establishing a training standard for baristas is key to consistent tea service.

The needs of your shop (and the coffee professionals who make it work) are unique. Develop a barista training model that includes high-level tea education—we'll help.

Cupping in particular is crucial to developing the rich understanding of tea preparation that defines a masterful program. Cup teas with your team as regularly as coffee—and with your tea provider at least once per year to ensure a high quality standard.


Service Mechanics

Whether it's gongfu service in a 4th wave slow bar or sachets to-go from a drive thru, all tea service relies on the same basic mechanics. No matter your service style, what distinguishes a good tea program from a great one are the details:

| Have a plan for each version of customer.
Decide whether loose teas, sachets, or a combination makes sense in your space—then stick with a service model for to-go and for-here customers.

|
 Stick to one serving size.
Sachets to-go, steeped on bar, iced tea; choose one size for your entire tea service (8, 10, 12, or 16 oz).

| Use tools that encourage accuracy.
Variable temp kettles, quality glassware, functional storage.

No one service model is intrinsically superior; what's best is what's best for your shop, and we'll puzzle that out together.

cleanup and waste management

Tea leaves are compostable. With a typical pH level of 3-4, spent leaves are perfect for raising the acidity of soil. Collect used leaves in a sealed container and offer to local growers or community gardens.

While the compostability of tisanes is highly variable, in general used plant material also has a pH of 3-4. The spices we use to brew our chai concentrate are collected by a local farmer each week.

We're On-Call

Real-time support for your tea program is available 7 days a week. Request pricing, schedule a live or virtual training, or ask about any and all things tea.

This contact form goes directly to Hugo's owner. We'll get back to you within the day.