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Most of us boil the kettle, throw in a teabag, and settle down to a warm beverage that makes the day just a little bit better.
Umlazi’s Hlengiwe Gcabashe took things a little further.
She's built a 17-year career around tea, becoming a professional tea taster, buyer and blender - and is the first Black female professional tea taster in Southern Africa.
This Women’s Month, we caught up with the Joekels Tea Packers professional to find out what it takes to taste tea for a living, travel the world in search of the perfect blend and make your mark in a traditionally male-dominated industry.
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From HR administrator to professional tea taster
Hlengiwe’s route into the tea industry was hardly conventional.
After matric, she studied Public Administration and Management at UKZN’s Westville campus before joining a tea factory as a Human Resources Administrator.
Then a Trainee Tea Taster position opened up.
“I was drawn to the role because of the opportunity for global exposure to tea-growing regions,” she says.
That opportunity would turn into a career.
After completing a rigorous three-year training programme, Hlengiwe continued building her expertise through further studies in Food Technology, Supply Chain Management and Production, and Inventory Management. She also completed certifications in food safety, food fraud prevention, and good manufacturing practices.
Seventeen years later, she has progressed from Assistant Tea Taster to Professional Tea Taster, Buyer and Blender.
Her work has taken her to tea-growing regions including Kenya, Malawi, Zimbabwe and Sri Lanka.
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So, what does a professional tea taster actually do?
It’s considerably more than sipping tea and deciding whether it tastes good.
Hlengiwe evaluates hundreds of tea samples, sources teas from around the world and works on product development.
She also helps maintain the quality standards of Joekels' household brands, including Tetley and Laager Rooibos.
“My inspiration came from tea's unique ability to connect people, culture, and wellness,” she says, noting that her work takes her to tea-growing regions across the globe, where she learns about everything from tea estates and manufacturing to auction houses.
Her work has given her an inside look at the entire tea supply chain, from tea estates and manufacturing to auction houses.
And, of course, plenty of opportunities to travel.
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Women belong wherever they want to be
For Hlengiwe, the people she has met along the way have been just as important as the places her career has taken.
Rather than allowing the industry's historically male-dominated nature to intimidate her, she says she embraced every opportunity to learn and grow.
“I’ve learned that curiosity, professionalism, and a commitment to excellence open doors, and that building relationships is key to navigating and thriving in any specialised industry,” she says.
Representation, she adds, means seeing more women entering careers that may once have been considered traditionally male- whether that's driving trucks, flying planes, working in politics or, yes, expertly judging tea.
“Greater diversity in tasting, sourcing, and leadership roles strengthens the industry as a whole,” she says.
“It ensures that we better reflect the people who grow, produce, and enjoy tea.'
For Hlengiwe, the growing number of women entering the tea industry is a sign of how much the sector has changed.
And her advice to young women considering an unconventional career path is refreshingly simple: be a go-getter and don't be afraid!
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Is there actually a right way to make tea?
According to a professional tea taster, yes.
Hlengiwee recommends starting with fresh water, using the appropriate temperature for your chosen tea, measuring it correctly and allowing it to properly infuse before adding milk, sugar or honey.
Her other hot tips?
Get the temperature right. Different teas require different temperatures. “Delicate teas like green and white should be brewed with cooler water, while black and herbal teas are best with fully boiling water," she says.
Measure your tea. Hlengiwe recommends approximately one tea bag, or 2.5g, per 200-250ml cup, adjusting according to your preferred strength.
Use quality tea and clean equipment. Fresh, quality tea and clean teaware are essential for avoiding unwanted flavours from residue.
And when it comes to her own favourite?
“My personal favourite is black tea, specifically the Forage & Feast Ceylon Blend which is packed for Checkers by Joekels Tea Packers!” she says.
“It’s a well-crafted blend that includes teas from various growing regions, with Ceylon tea giving it a distinctive, aromatic character that is unique to Sri Lanka.”
If the expert says so, it’s probably worth putting the kettle on.
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