Exporters of tea are provided with samples of tea coming up for auction weekly, with specific lot numbers relating to each plantation. These samples are provided by tea brokers who act on behalf of plantation owners. Samples are carefully examined by tea tasters specially trained in the profession.Each lot of tea must be sampled before it is allowed to leave the factory on its way to the customer. The freshly made tea is carefully measured out and brewed up in special cups made especially for sampling.The visual appearance of the leaves is checked before the actual tasting begins.

Now the teas are all brewed and ready to taste. The brewed leaves are set on top of the brewing cups so that their color and aroma can be observed. The fresh tea has been poured into white cups so that the tasting can begin. Aroma plays a major role in the sense of taste. The tester inhales the bouquet of the freshly brewed tea before he tastes it. Typically he will swirl the tea in his mouth without swallowing and then spit it out to avoid becoming waterlogged.