03 —
The Five Phases
01 · October – early November 2026
Tea Programme Architecture & Foundations
Establish the architecture against which the complete tea programme will be developed.
Shizuku has already established the creative meaning of Heat, Water, Air and Light, so it does not need to be redeveloped. Rui will translate that framework into practical tea criteria and map it alongside the wider offering now proposed.
The purpose is to establish what each tea is there to do, how the different positions relate to one another, what standards apply across the programme, and what information is required before sourcing begins. Resolving this early should enable more focused sourcing, reduce unnecessary overlap and stock complexity, and identify appropriate opportunities for cross-use.
Phase 01 CompletionThe programme architecture is agreed; tea positions and relevant service/bar/retail relationships are sufficiently defined; the Elemental selection criteria and Tea Buying Standard are established; sourcing briefs are ready; and the commercial and operational parameters required for sourcing have been supplied or agreed.
02 · November 2026 – April 2027
Tea Development, Sourcing & Selection
Translate the programme architecture into actual teas.
Rui will lead specialist sourcing, comparative assessment and selection across the core opening programme, drawing on established relationships and wider producer and industry networks where appropriate.
Selection will not be based on quality in isolation. Each tea will be assessed against its role within Shizuku, considering sensory character, material and craftsmanship, provenance, producer relationships, brewing performance, continuity, operational suitability and value within the agreed commercial parameters.
Phase 02 CompletionThe agreed core opening teas have been selected or developed; Breakfast Tea has an agreed tea specification; relevant provenance has been documented; and continuity requirements are established.
03 · April – May 2027
Tea Service & Operational Development
Translate the selected teas into a practical service system that lets their qualities be experienced consistently in a working hospitality environment.
The aim is not to impose formality on Shizuku, but to determine what each tea needs to be served well within the character and pace of the space.
Phase 03 CompletionRelevant directly served teas have tested brewing standards, portions and yields; the tea-specific service approach is defined; and the water, teaware and equipment requirements needed for implementation are established.
04 · May – June 2027
Tea Knowledge, Manual & Team Training
Translate the programme knowledge into something Shizuku can hold internally.
The objective is not simply to train the opening team once, but to establish usable knowledge and operating standards that can continue as the team changes and the programme develops.
Phase 04 CompletionThe agreed opening-team training has been delivered; the designated internal trainer has completed handover; and the Brewing & Service Manual is ready for final validation through on-site implementation.
05 · May – July 2027
On-site Development & Pre-Opening Calibration
Bring the programme into the physical environment in which it will operate.
With the current July opening timeline, Rui recommends an intensive one- to two-week working period in London from approximately mid-May 2027, ideally closer to two weeks. This allows time to test, adjust, practise and review the programme while sufficient time before opening.
Phase 05 CompletionThe programme has been tested within the venue; agreed tea-specific adjustments have been incorporated; the team has worked with the practice programme; and final manual and opening standards have been issued.