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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Accompanying dishes acid advice Large teapot aromatic Assam astringency bitter black teas blend boiling bowl or cup buds Camellia Camellia sinensis century ceremony cha method China Tea type chocolate citrus cocoa coffee Darjeeling desserts drinking tea drunk Dry leaf Appearance flavor flower fruit Fujian full-bodied glass Gongfu cha grams green tea gyokuro harvest India Infused leaf infusion Appearance jade-green Japan Japanese jasmine leaf or infusion left to right Liquor Color Lu Yu maccha Mainland China Tea Metro station milk Ming dynasty minutes mouth Odor Oolong tea oxidized tea percent picking Place of production plantation polyphenols Preparation advice Large recipe red tea semi-oxidized SENCHA TEA sinensis sugar sweet tea colors tea drinking tea house tea leaves tea master tea plants TEA ROOM tea salon TEA TASTING terroir theine TM and TR TMandTR traditional type of tea variety white tea woody yellow yellow tea Yunnan