In this Tea Skills workshop, we’ll explore black tea from a foundational understanding perspective – what it is, specifically unique characteristics, common misconceptions – through both well known and lesser known types and origins. I’ll be using cupping sets, but you could also use gaiwans or even infuser baskets in mugs. You can work with whatever unblended/flavored black tea you have on hand, but ideally include a few origins. 3-4 teas is great for full comparison.

The tea origins I will be cupping and sharing with you will include:
Assam
Darjeeling
Rwanda
Keemun
Yunnan
Georgia (Europe)
Taiwan

Original airdate Dec 2018