Copenhagen spring-pluck cupping

How the evening unfolds

On the evening of 21 June 2026, we’ll gather in a quiet Copenhagen studio to compare six single-pluck Shēng Pǔ’ěr (生普洱) lots from the Yìwǔ (易武) mountain range, all harvested in spring 2026. Led by cross-regional tea expert Amgalan Chin, this public cupping is designed for both seasoned drinkers and those curious to taste the nuance of a single mountain across different micro-terroirs.

We’ll start with a brief introduction to Yiwu’s growing season: the early spring flush, the slow transformation from leaf to finished maocha, and the factors that separate a confident lot from a merely pleasant one. Amgalan will outline the cupping method — standardised ratios, water temperature, and steeping times — so everyone can taste under fair conditions, even if it’s their first time.

Six lots will be presented blind. You’ll taste two flights of three, cleaning your palate with simple snacks between rounds. With each set, you’ll jot notes on fragrance, texture, bitterness, aftertaste, and mouthfeel. Amgalan will guide the room through a calm, focused evaluation, encouraging discussion but keeping the pace unhurried. The atmosphere is closer to a reading room than a classroom — reflective, never competitive.

After the first flight, we’ll pause for a short discussion. Amgalan will share stories from his sourcing trips to Yunnan and explain how differences in altitude, tree age, and processing can shape a lot’s expression. He’ll also touch on the art of blending and why single-pluck lots offer a teacher’s lens on the season’s character.

The second flight will reveal the lots’ identities, and you’ll taste again with open eyes, comparing your initial impressions to the known origin notes. This is often the most revealing part of the evening — the moment when a whispering undernote of apricot or a subtle mineral finish suddenly finds its story.

We’ll close with a group reflection and a sharing of selections. Each participant leaves with a personalised cupping card and access to a private discussion thread where Amgalan will post follow-up notes, photos from the session, and suggestions for further study. tea.community members can apply a €5 discount — check your member hub for the code. If you’re drawn to the deeper science of fermentation, tea.doctor offers a library of research notes and interviews with producers. And for those inspired to continue tasting at home, shop.puerh.app carries a rotating selection of single-origin Shēng Pǔ’ěr.

The whole session runs about two and a half hours, with time to linger afterward if the conversation demands it. It’s an evening for those who want to taste the mountain, quietly and clearly, in good company.

What you get

• Six comparative tastings of single-pluck Yiwu spring 2026 Shēng Pǔ’ěr

• Guided cupping by Amgalan Chin with provenance notes

• Personalised cupping card for recording your impressions

• Light snacks and filtered water throughout the session

• Access to a private discussion group and post-event write-up

• 10% discount on any purchase at shop.puerh.app for attendees

• tea.community members receive an additional €5 off (code shared in the member hub)

Practical details

• Location — A private studio in Nørrebro, Copenhagen; exact address confirmed upon booking

• Dress — Comfortable, scent-free clothing; please avoid wearing perfume

• Food — Light bread and neutral snacks provided; avoid strong flavours before the session

• Accessibility — The space is on the ground floor with a step-free entrance; inform us for any assistance

• Language — The cupping is conducted in English

• Kit included — Tasting cups, hot water, cupping spoons, notepads, and pencils are provided

• Weather note — June evenings can be cool; bring a light jacket for the walk