From Bourbon or Espresso to Leaf
Cross beverage mapping translates the barrel char of Kentucky Bourbon into Wuyi Rock Oolong, or the crema of dark roast espresso into vintage fermented Shou Pu-erh.
Sommelier Palate Translator
80 Curated Cups
Discover the exact tea
built for your palate
in sixty seconds
Whether you already steep loose leaf daily or only drink espresso, bourbon, or crisp white wine, our sommelier matrix translates the flavors you love into a three cup tasting flight.
80 universal teas & cafe blends
5 sensory flavor axes
0 signups or paywalls
Question 1 of 6
Three more cups high on your palate curve
Nobody hates tea. They only hate scalded dust steeped at the wrong temperature for the wrong palate.
Built on chemical extraction and sensory bridges, not guesswork
Every drink in our catalog is scored across five sensory dimensions: body viscosity, perceived sweetness, polyphenol tannin grip, Maillard roast and smoke, and volatile floral fruit esters.
Hard Aversion Guardrails
Zero bad surprises by filtering out grassy marine greens, perfumey florals, or smoky phenols whenever you flag them, and giving exact water temperatures to prevent scalded catechins.
Order Confidently Anywhere
Actionable bar and kettle guides show you exactly how to order each drink at a local coffee shop or boba bar alongside gram weights and steep times for home brewing.
Verified Standards & Chemical Foundations
Backed by international sensory protocols, not subjective guesswork
Every brewing parameter, flavor axis score, and tasting note in our 80 drink catalog is benchmarked against official national tea appellation standards, peer-reviewed food chemistry, and ISO sensory evaluation methods.
ISO & SENSORY STANDARDS
ISO 3103 & GB/T 23776
Sensory profiling follows the international standard for tea liquor preparation (ISO 3103:2019) and China National Standard GB/T 23776 (Methodology for Sensory Evaluation of Tea), evaluating liquor clarity, aroma headspace, oral astringency, and lingering throat sweetness (Hui Gan).
PROTECTED APPELLATIONS
Official Terroir Registries
Origin coordinates adhere to legally protected geographic indications, including the Standardization Administration of China (GB/T 18745 Wuyi Rock Tea, GB/T 18650 Longjing, GB/T 22111 Pu-erh), Tea Board of India GI Registrations (Darjeeling #1, Assam #2), Sri Lanka Tea Board Lion standards, and Japanese MAFF shading regulations.
EXTRACTION SCIENCE
L-Theanine & Catechin Kinetics
Water temperature targets (from 140°F / 60°C for shaded Gyokuro to 212°F / 100°C for aged Shou Pu-erh) are governed by published liquid chromatography studies in the Journal of Agricultural and Food Chemistry and Food Chemistry on catechin (EGCG) extraction thresholds versus free amino acid (L-theanine) dissolution kinetics.
Frequently asked sommelier questions
Why did every green tea I tried in the past taste bitter?
Boiling water (212°F / 100°C) scalds delicate green tea leaves, extracting harsh catechins and tannins in seconds. Steaming styles like Sencha need 165°F (74°C) for 60 seconds, or you can switch to wok-fired Dragonwell and roasted Hojicha which stay sweet and nutty.
How does this quiz work without using backend AI?
Every drink in our SQLite catalog is profiled by human beverage sommeliers across five chemical and sensory scores, beverage bridge weights, caffeine levels, and aversion flags. Our Go scoring engine computes deterministic vector matches in under a millisecond.
What if I want a coffee replacement with zero caffeine at night?
Select "Strictly Caffeine Free" in Step 5. Our engine routes you to heavy-bodied roasted tisanes like Tartary Buckwheat (Sobacha), Cederberg Vanilla Rooibos, or New Orleans Roasted Chicory & Cardamom.
What is the difference between the three cups in my flight?
Cup 1 is your Pure Leaf Anchor (unadulterated single-origin tea), Cup 2 is a Specialty & Cafe Blend you can order at a coffee shop or tea bar today, and Cup 3 is an adventurous Sommelier Bridge discovery.
Can I share or save my tasting flight without creating an account?
Yes. Every completed quiz generates a permanent, anonymous short link (such as /r/a1b2c3d4) stored in SQLite so you can bookmark it, print it, or bring it to your local tea shop.
Does tea have more or less caffeine than coffee?
An 8 oz cup of tea ranges from 0mg (herbal tisanes) and 15mg (roasted Hojicha) up to 70mg (Matcha and tippy Assam). Unlike coffee, tea contains the amino acid L-theanine, which crosses the blood-brain barrier to promote alpha-wave calm without jitters.
Ready to meet your three cup tasting flight?
Free, instant, and tailored to your exact beverage palate.