Spring harvested teas as well as herbal tisanes and blends are evaluated in July. Fall harvested teas as well as Rooibos blends are evaluated in February.

Submission entry for the next competition will open June 2013.

The non-entrant evaluation panel is comprised of professional cuppers and including representatives from the following companies: G.S. Haly Company, Eastrise Trading Corporation, Peet’s Coffee & Tea, The Coffee Bean & Tea Leaf, and Walker Tea.

Each submission into the class is evaluated blind and through organoleptic analysis of the following characteristics: dry leaf, brewed color, brewed aroma, brewed flavor, brewed mouth‐feel, and brewed harmony. An overall numerical value on a 100‐point scale is then calculated based on the ratings of each characteristic above. First, second and third place winning teas are determined by rank.