That sounds like a very curious idea. Imagine each cup as a model, walking the wayward runway of a tea house. I can already picture a jasmine brew gliding in with a soft breeze of jasmine, and a bold pu‑roong with a deep, earthy stride. But you see, tea has its own rhythm. If you push the aroma to the front, to make it “fashionable,” it may lose its subtlety, like a garment that’s too loud for the occasion. Over‑steeping is like an over‑accessorized look – it ends up overwhelming the wearer. So perhaps let each tea “model” show its own quiet elegance, and the audience can appreciate the nuances rather than the spotlight. It’s a good experiment, though, and I’d love to taste the runway yourself.