04 —
Proposed Workstreams & Deliverables
The following provides a more detailed view of the anticipated body of work. It is proposed for discussion and can be refined with Shizuku before the final scope is agreed.
Phase 01 — Tea Programme Foundations
| Workstream | Scope of Work | Key Output |
|---|---|---|
| Elemental Tea Framework | Translate Heat, Water, Air and Light into a practical framework for the four core teas, considering flavour and aroma profiles, sensory qualities, tea character and effect, origin, material and craftsmanship, brewing expression, service suitability and appropriate price points; establish how the four teas remain individually distinctive while working together as a balanced whole; test and refine the framework with Shizuku. | Elemental Tea Framework |
| Tea Buying Standard | Define the standards by which Shizuku will recognise and select tea: provenance and traceability, growing environment, tea material, harvest and craftsmanship, producer relationships, sensory quality, cultural integrity, continuity, service suitability and relevant sourcing red lines. | Tea Buying Standard |
Phase 02 — Opening Tea Programme & Sourcing
| Workstream | Scope of Work | Key Output |
|---|---|---|
| Sourcing Briefs | Translate the Elemental Framework and Buying Standard into clear sourcing criteria for each of the four opening positions. | Four Sourcing Briefs |
| Candidate Sourcing | Research and identify suitable teas; activate relevant producer, maker and specialist relationships; extend sourcing where needed; obtain samples and relevant production, provenance and availability information. | Candidate Pool |
| Specialist Tea Assessment | Taste and assess candidates across sensory quality, tea material, craftsmanship, provenance, elemental expression, brewing performance, consistency, value and suitability for the Shizuku experience. | Assessment & Shortlist |
| Shizuku Selection | Prepare shortlisted teas and lead a structured tasting and assessment with Shizuku; explain the qualities, trade-offs and rationale behind each candidate; incorporate Shizuku's response and make final specialist recommendations. | Four Opening Teas |
| Provenance Documentation | Verify and document origin, producer/maker, tea material, harvest, craftsmanship, sourcing and relevant continuity information. | Producer & Provenance Records |
| Continuity & Evolution | Establish how Shizuku will review its teas over time in response to harvest, quality, availability, and producer relationships; define when a tea should remain, evolve, be reassessed, or be replaced, prioritising continuity without compromising quality. | Continuity & Evolution Guidelines |
Phase 03 — Tea Service & Operational Development
| Workstream | Scope of Work | Key Output |
|---|---|---|
| Tea Service Direction | Map the tea-specific guest journey; define selection and guidance, brewing, presentation, rebrewing and water service; identify and resolve tea-specific service requirements. | Agreed Tea Service Direction |
| Brewing Development | Test ratios, water, temperature, infusion times, vessels and repeated infusions; establish sensory benchmarks and repeatable specifications for each tea. | Brewing & Quality Guide |
| Portion, Yield & Tea CoS | Establish serving portions and practical yield; calculate dry-tea cost per serving against Shizuku's agreed commercial parameters. | Portion, Yield & Tea CoS Specifications |
| Teaware, Water & Equipment | Assess existing ceramics; define brewing, filtration, weighing, storage and tea-specific equipment requirements; recommend priorities. | Equipment & Teaware Recommendations |
Phase 04 — Tea Knowledge & Team Training
| Workstream | Scope of Work | Key Output |
|---|---|---|
| Core Tea Knowledge | Research, verify and document place, producer, growing context, tea material, harvest, craftsmanship, sensory character, elemental rationale and relevant cultural context. | Core Tea Knowledge Guide |
| Guest Tea Language | Translate specialist knowledge into clear, accessible guest-facing information; review tea terminology and cultural accuracy. | Guest-Level Tea Knowledge |
| Team Knowledge | Develop deeper internal material covering provenance, craft, sensory understanding, brewing and likely guest questions. | Team-Level Tea Knowledge |
| Training Development | Develop training structure, learning materials, tastings, practical brewing exercises and key competencies. | Opening Training Programme |
| Opening Team Training | Deliver tea, sensory, provenance, cultural, brewing, service and communication training; assess and calibrate practical brewing. | Trained Opening Team |
Phase 05 — Pre-Opening Calibration
| Workstream | Scope of Work | Key Output |
|---|---|---|
| On-site Tea Calibration | Test the four teas with final site water, vessels and equipment; refine brewing standards where required. | Final Calibrated Brewing Standards |
| Service Calibration | Observe preparation and rehearsal; assess portioning, timing, rebrewing, presentation and consistency; resolve tea-specific issues. | Calibrated Tea Service |
| Final Programme | Incorporate agreed adjustments and consolidate opening standards. | Final Opening Tea Programme Specification |
05 —
What Shizuku Will Have at Opening
A distinctive framework for expressing Heat, Water, Air and Light through tea
A clear standard for recognising and selecting tea for Shizuku
Four professionally sourced and assessed opening teas
Documented knowledge of their origins, makers, craftsmanship and cultural context
A framework for maintaining quality and evolving the programme through future harvests and producer relationships
A tested tea-service approach that protects tea quality while remaining natural and accessible to guests
Individual brewing and quality standards
Defined portion, yield and tea-leaf CoS
Tea-specific teaware, water and equipment recommendations
A structured tea knowledge resource for both team and guest communication
An opening team trained to understand, taste, prepare and communicate the teas
A tea programme tested and calibrated in the actual venue before opening
The beginnings of Shizuku's own knowledge and discernment for how its tea programme can develop beyond opening