The Story of Tea: A Cultural History and Drinking Guide
Mary Lou Heiss
Language: English
Pages: 432
ISBN: 1580087450
Format: PDF / Kindle (mobi) / ePub
Whether it's a delicate green tea or a bracing Assam black, a cup of tea is a complex brew of art and industry, tradition and revolution, East and West. In this sweeping tour through the world of tea, veteran tea traders Mary Lou Heiss and Robert J. Heiss chronicle tea's influence across the globe and provide a complete reference for choosing, drinking, and enjoying this beverage.THE STORY OF TEA begins with a journey along the tea trail, from the lush forests of China, where tea cultivation first flourished, to the Buddhist temples of Japan, to the vast tea gardens of India, and beyond.
Offering an insider's view of all aspects of tea trade, the Heisses examine Camellia sinensis, the tea bush, and show how subtle differences in territory and production contribute to the diversity of color, flavor, and quality in brewed tea. They profile more than thirty essential tea varietals, provide an in depth guide to tasting and brewing, and survey the customs and crafts associated with tea. Sharing the latest research, they discuss tea's health benefits and developments in organic production and fair trade practices. Finally, they present ten sweet and savory recipes, including Savory Chinese Marbled Eggs and Green Tea Pot de Creme, and resources for purchasing fine tea.
Vividly illustrated throughout, THE STORY OF TEA is an engrossing tribute to the illustrious, invigorating, and elusive leaf that has sustained and inspired people for more than two thousand years.
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weather changes that bring a seasonal quality period, but they still produce outstanding teas. Sri Lanka’s central mountain range divides the country into two distinct climate seasons, resulting in a dry season and a monsoon season on each side of the island. As the monsoons occur during different times of the year, the monsoon season in one area sets up optimal weather conditions on the opposite side of the island. REGIONS OF HIGH-GROWN TEAS High-grown tea is found at elevations of 4,000
significant tip Flavor: Vegetal, assertive Aroma: Clean, earthy Liquor: Pale straw Brewing: Brew two or three two-minute infusions at 170 to 180°F. Drink plain. Curled Dragon Silver Tips is a magnificent green tea. Fairly tightly crimped spirals show tip that unfurls to sizable leaf. One of the smoothest but most highly flavored pan-fired teas that you will encounter, this is only produced in limited quantities each year. Be sure to seek out the authentic version. GREEN SNAIL SPRING
green tea Style: Rolled-leaf, ball, or pellet Flavor: Robust, sweet Aroma: Fresh, slightly nutty Liquor: Clear green tinged with olive Brewing: Brew three or four minutes at 175 to 185°F (a second infusion is usually possible). Drink plain. Gunpowder tea is one of the best known and most liked of all the standard green teas. It is among the easiest and most forgiving of green teas to brew. Simple to measure, Gunpower tea tolerates a range of water temperatures and is fun to watch brew.
The tea master began by serving us a typical Japanese sweet called a wagashi. This soft sweet was intricately made; it was shaped and decorated to look like a stream of water coursing its way down a riverbed. The priest explained the steps that the tea master executed as she prepared the tea. We noticed that the thin tea bowls she was using were embellished with a design that pertained to his theme—a little painted cricket on one bowl, bold slashes of color on another that resembled waves, a
destroyed many temples and monasteries and stripped the remaining ones of their wealth and treasures. By the end of the sixteenth century only a few tea fields remained in southern Korea. Korean literati shunned the new religion and became major proponents of the former tea culture, which they tried to keep alive through poetry and art. Korean potters who continued to make simple tea bowls, along with bowls for rice and food and other utilitarian objects, developed utilitarian baekja and
