Truthfully, they're DOING IT WRONG. This is excusable for China, but not "perfect, elegant" Sakuya.
The pulling of the tea from such a height is actually rather normal (a bit shorter actually, considering a good teamaker can do it from across his full armspan), but it's the fact that "from pot to teacup" there can only be one "pull", instead of the normal "cup to cup" series of a dozen or more pulls (to aerate the tea into a froth).
Also is the actual composition of the tea itself. It's brown and clear, evidence of lacking milk or creamer. Plain tea water will never aerate properly like chai or milk-tea when pulling. The surface tension of water isn't stable enough by itself. Perhaps if the tea is heavily sugared (or honeyed), it could, but without either, it won't be pulled well.
Shame on you Sakuya, serving Remi such lackluster pulled tea.
