When you take part in a professional tasting, you assess the dry leaf, the infused leaves and the liquid in the cup, known as the liquor or “soup”. This last name seems particularly appropriate when it is tasted with a spoon similar to those used in Asia to drink the broth served at the start of a meal. You bring the spoon of tea soup to your lips and slurp. Inhaling air at the same time allows you to better appreciate the texture, flavours and aromas of the liquor.