Tea

Front Cover
Chronicle Books, Oct 26, 2006 - Cooking - 192 pages
1 Review
Prepare for a richly exotic voyage across continents and centuries in this in-depth exploration of the world of tea. Like wine, tea has its own prestigious growing regions and plantations where are produced refined, noble, and modern varieties as distinctive as the terroir on which they are grown. This impressive volume follows the trade routes of the familiar yet mysterious tea leaf, from the origins of cultivation in China to Japan's legendary tea ceremony to the ritual of afternoon tea in the U.K. Practical advice describes the benefits of tea in the diet, the optimum brewing temperature, and precise measurements for steeping the perfect cup. Profiles of the Grand Crus of tea (32 worldwide varieties) plus recipes that pair well with tea or have tea as an ingredient are also featured. Rich and sumptuous photographs lead us through this ancient but still contemporary pursuit that reaches from remote Asian villages to exotic islands to today's modern cities. Tea is a book to be savored with all the senses.
 

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User Review  - Goodreads

From myth to history, from the language of tea to the art of it, this exquisite book is a delight to the senses. The only thing lacking was its ability to share taste and smell. I'm a life-long tea ... Read full review

Selected pages

Contents

Section 1
6
Section 2
11
Section 3
12
Section 4
15
Section 5
16
Section 6
23
Section 7
24
Section 8
25
Section 21
78
Section 22
79
Section 23
84
Section 24
85
Section 25
94
Section 26
113
Section 27
116
Section 28
118

Section 9
33
Section 10
37
Section 11
41
Section 12
45
Section 13
49
Section 14
55
Section 15
58
Section 16
64
Section 17
67
Section 18
68
Section 19
70
Section 20
75
Section 29
122
Section 30
123
Section 31
128
Section 32
129
Section 33
132
Section 34
148
Section 35
150
Section 36
153
Section 37
160
Section 38
161
Section 39
170
Copyright

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About the author (2006)

After graduating at the top of his class from the Ecole Supérieure de Cuisne, Jean-Francois Mallet went on to work with some of the great chefs. He is now a food and travel photographer. As in his previous books, he approaches gastronomy with the masterly touch of a great reporter. Mallet is a regular contributor to Saveur and Gourmet magazines.

Lydia Gautier is an agricultural engineer and graduate (specializing in tropical agronomy) of the Paris-Grignon National Agricultural Institute; she has worked in the world of oenology in France and Peru. She collaborated in the creation of the Ecole du Thé at the Palais de Thé in Paris, for which she has designed and led talks, tastings, and training for professionals in the perfume, cosmetics, hotel catering, and wine industries. She is currently pursuing her research into tea and ethnogastron

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