What a tea tasting session includes
Each tasting is led as a calm, practical session where guests sample a small range of teas and learn what changes the cup. We focus on flavour, aroma, liquor colour, steeping time and water temperature, so people can taste the difference between a bright green tea, a fuller black tea, a clean rooibos and a softer herbal infusion. Sessions are suitable for private groups, staff workshops, hospitality teams and client events.
For most bookings, we supply the teas, tasting notes, measuring spoons, strainers and serving cups. Water can be heated on site using a kettle, urn or similar hot-water point. If your venue has loadshedding concerns, we can work with flask service or an insulated hot-water station and keep the pace steady, even when power is not. Sessions are practical, not formal, so guests can ask questions and compare cups without feeling rushed.
- Guided tasting of 4 to 8 teas or infusions
- Brewing notes for each sample
- Suggested food pairings where relevant
- Setup suitable for indoor boardrooms, hospitality spaces and event areas
- Session notes for future purchasing or menu planning
How the tasting works from booking to pour
We keep the process straightforward. Once you send an enquiry, we confirm the date, group size, venue and the type of tasting you want. That may be a general introduction, a rooibos-focused session, or a menu planning tasting for a café, guest house or office pantry. If you need a particular mix of caffeine-free options, we plan that in advance.
On the day, we arrive with the selected teas pre-portioned or in bulk tins, depending on the format. The tasting usually starts with a short introduction to the tea types, then moves through the samples one by one. Guests smell the dry leaf, observe the infusion and compare taste, body and aftertaste. We can also include a simple brewing demo using 2 g to 3 g tea per cup, or 1 level teaspoon where the tea cut allows it. For larger groups, we split service into rounds so every cup is brewed at the right strength, not over steeped.
- Step 1: enquiry and session brief
- Step 2: tea list and quantity confirmation
- Step 3: venue and setup check
- Step 4: tasting delivery and Q&A
- Step 5: post-session recommendations
Tea types and brewing standards we use
Our tastings are built around the tea style, not only the flavour name on the label. That means we explain how leaf size, oxidation and herb content affect the cup. Rooibos is handled differently to black tea, and herbal infusions need their own steeping times. If a group wants to compare premium and everyday blends, we can do that too.
Typical brewing standards are adjusted for the tea being sampled, but the following guide works well for most sessions: black tea at 90 to 95°C for 3 to 5 minutes, green tea at 75 to 85°C for 2 to 3 minutes, rooibos at 95 to 100°C for 5 to 7 minutes, and herbal infusions at 95 to 100°C for 5 to 8 minutes. We can also show cold brew methods for iced service, which is useful for summer functions in Stellenbosch, Somerset West and the Cape flats. A little more or less time can change the cup a lot, so we keep the timings visible throughout the session.
For hospitality clients, we can tailor the line-up to suit breakfast service, afternoon tea, or after-dinner service. For corporate groups, we often include caffeine-free samples for mixed teams and after-hours events.
Session formats for offices, venues and private groups
Tea tastings are available in several formats, depending on space and guest numbers. Small groups work well for focused learning, while larger groups suit launch events, staff days and corporate hospitality. We can also run the session as a walk-up tasting station where guests move through the samples in smaller waves.
- Private group tasting: ideal for 6 to 20 guests
- Corporate session: suited to 10 to 40 staff or clients
- Hospitality tasting: for guest houses, lodges and tea room teams
- Retail tasting: useful for product selection and seasonal planning
- Wedding or event tasting: good for favour selection and guest experiences
We travel from Stellenbosch Central to Cape Town, Paarl, Somerset West, Johannesburg, Pretoria, Durban and Bloemfontein through courier-supported supply and scheduled event planning. If your venue has a strict access policy, loading bay timing or municipal parking rules, let us know early so we can plan accordingly and avoid delays.
Turnaround times, booking lead time and pricing approach
Turnaround depends on the number of teas, the size of the group and whether you need a standard tasting or a custom theme. For most sessions, we recommend booking at least 5 working days ahead. For larger functions, custom blends or branded tasting notes, allow 10 to 15 working days. During peak event periods, earlier booking is better, especially for Friday and Saturday dates.
Pricing is quoted per session and is based on the number of guests, travel requirements, tea selection and any extra serving materials. We do not use one flat rate for every job because a 6 guest office tasting and a 35 guest hospitality session need very different quantities and prep time. Where needed, we can quote for a once-off tasting or a repeat schedule, such as monthly staff tastings or seasonal menu reviews. Costs are kept clear from the start, with no hidden extras for basic service items unless the brief changes.
Ongoing tasting support and review intervals
Many clients use tasting sessions as part of an ongoing tea programme rather than a once-off event. That works well for offices, guest houses, restaurants and retailers that want to review what is being served and adjust their tea range through the year. We suggest a review every 3 to 6 months, or at the change of season, because flavour preferences and demand can shift quite a bit.
For hospitality and office supply clients, regular tastings help with stock planning, blend selection and menu changes. They are also useful when introducing a new rooibos blend, switching to a caffeine-free option, or checking whether the current tea set up still suits the people using it. If you are planning tea service for a busy floor, a breakfast room or a corporate canteen, we can recommend practical quantities and service styles that fit the way your team works day to day. Small adjustments now often save waste later, and the tasting gives you a proper basis for the choice.
- Recommended review cycle: every 3 to 6 months
- Seasonal review: summer, winter and festive periods
- Useful for menu changes, new staff training and stock control
- Can be paired with subscription tea boxes or bulk supply
Key facts
| Session size | 6 to 40 guests, depending on format |
|---|---|
| Tea range | Loose-leaf teas, rooibos and herbal infusions |
| Venue types | Offices, guest houses, cafés, private homes, hospitality spaces and event venues |
| Setup needs | Table space, hot water access, cups, waste bin and serving area |
| Typical session length | 45 to 90 minutes |
| Lead time | 5 working days minimum, 10 to 15 for custom sessions |
