The Book of Green Tea
From the Japanese Gyokuro to the superb Chinese green teas, to the blue-green teas of Darjeeling, The Book of Green Tea takes you on a voyage full of delicate aromas to the most beautiful plantations of green tea in the world.
Known for centuries in Asia, the restorative qualities of green tea are now being recognized in the West, by both the medical establishment and cosmetics companies. Green tea is being used for both health and beauty products, illustrated in the pages of this book.
Includes more than thirty original recipes by chefs from around the world--from Massimo Mori's risotto and Robert Linxe's chocolates, to green tea lobster, sorbet, and cocktails.
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Table of Contents 7 Preface
The History of Teas
The birth of tea civilization
17 other sections not shown
allow almond Arrange baking beverage black tea blend boil bowl Bring broken brown buds butter called century chicken China Chinese chocolate Classification clay color Combine contain cooking cool covered cream Darjeeling delicate dough drink dynasty eggs enjoyed filter five flavor Flowery four fresh fruit Garden glass Golden green tea Gunpowder hand harvest heat Ideal includes India infusion Japan Japanese juice known leaf Left lemon liquor Lung Ching Matcha mellow milk minutes mixture offers Oolong orange Orange Pekoe pale pepper plantations plucking powder prepared produces province refrigerator region Remove rice rich roasted rolled salt Season Sencha serve smoked Strain Street sugar tablespoons takes taste tea ceremony tea leaves tea plants teapot teaspoons throughout traditional variety vitamins Water temperature whipped cream whisk white tea Yixing