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    The Art and Craft of Tea by Joseph Wesley Uhl

    One of the best things about being part of the tea world is seeing my favorite people do awesome things. When the man behind +Joseph Wesley Black Tea announced that he had written a book on tea I may have done a happy dance. Not only did I know that he really knows his stuff but he has an incredible sense of aesthetic (but I’m sure you already knew that). For starters, the book is beautifully designed both inside and out. It’s obvious that a lot of thought went into every last detail. Most books on the subject of tea are rather stuffy affairs, full of pomp and circumstance. The Art and Craft of Tea…

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    Joseph Wesley Black Tea No. 2 – Assam

    Country of Origin: India Leaf Appearance: small, dark Ingredients: black tea Steep time: 3 minutes Water Temperature: 200 degrees Preparation Method: stainless steel infuser basket and ceramic teacup Liquor: deep reddish amber Assam is probably the one region that I drink tea from the least. That’s not to say that I don’t enjoy Indian teas but the opportunity doesn’t present itself nearly as often. My puerh addiction probably has something to do with that these days. My eye was caught while browsing my Facebook timeline when I saw that +Joseph Wesley Black Tea had commissioned kullad’s engraved with their logo. How cool is that! Kullads are the clay cups that are traditionally used to serve…

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    Joseph Wesley Black Tea Classic Chinese Black No.3

    Country of Origin: China Leaf Appearance: small, dark brown Ingredients: black tea Steep time: 45 seconds Water Temperature: 190 degrees Preparation Method: porcelain gaiwan Liquor: dark reddish amber A few weeks ago I picked up some tasty apricot preserves that used +Joseph Wesley Black Tea‘s Darjeeling. Joe came all the way from Detroit to serve tea for the event. I was eager to hear stories from his recent trip to China and he generously shared a tin of the 2014 version of his Classic Chinese tea. What makes this tea unusual? It’s made from the same cultivars that are used to produce Long Jing! The leaves were absolutely gorgeous, both when dry and post-steeping.…