Tea tasting, in the trade, is called “cupping” — and it’s a far more rigorous process than most people imagine. Every incoming batch at Kamdhenu is brewed under identical conditions — same water temperature, same steeping time, same leaf-to-water ratio — so tasters can compare batches fairly.
Our tasters look at three things: liquor colour, aroma, and strength on the palate. A batch might look strong in the packet but taste flat in the cup, or brew a beautiful colour but lack the punch needed to stand up to milk. Only batches that score well across all three move forward.
This is also where blending decisions get made. If one batch runs slightly light, it might be paired with a stronger batch from another region to balance the final blend. It’s part science, part experience — and it’s the step that keeps every packet of Kamdhenu tasting like Kamdhenu.