The Cultured Cup Ribbon Cutting

We don't look for the same teas and coffees year after year. Like master sommeliers, we search for the finest. The next new thing. Once we procure the teas, we have "cupping sessions" with our tasting panel. We evaluate the dry and wet leaves and the steeped tea, focusing on how we can extend our inventory flavor profiles. Then we choose the standouts and share our favorites with our customers at formal tasting events as well as our Saturday open houses.