The Book of TeaAnthony Burgess Traces the history, myth and rituals of tea growing and tea drinking from the tea gardens of Burma to the tea rooms of London. A beautifully illustrated and designed volume, with its exceptional selection of archival and contemporary documents, makes a delightful contribution to our understanding of the culture and traditions surrounding one of the world's most popular and extraordinary beverages. |
Common terms and phrases
afternoon tea aroma Assam became beverage black tea blends BOSTON TEA PARTY bowl brew British cakes century Ceylon chests China tea Chinese circa cold milk color connoisseurs cream cup of tea Darjeeling Darjeeling teas drink tea drunk England English factory famous fermentation finest tea flavor Flowery Orange Pekoe Formosa Fortnum and Mason French glass grades green tea Gyokuro harvest Hotel hundred India Japan Japanese Keemun Kuan Yin Lapsang Souchong leaf Lipton liquor London Mariage Frères Matcha meal offered Oolong Opposite Paris pastries plantations planters pluckers plucking porcelain powdered produced rolled Russian salons samovar sandwiches scented teas scones semifermented teas Sencha Souchong steeped sugar taste tasters tea caddy tea ceremony tea gardens tea houses tea is served tea leaves tea rooms tea service tea trade teabags teapot thé tion tradition Twining types of tea varieties of tea white tea whole-leaf women 狀元梅花水片