Tea: History, Terroirs, Varieties Info

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An updated edition of the "World's Best Tea Book" acclaimed
by the 2014 World Tea Awards.

This widely praised bestseller has
been updated to incorporate the changing tastes of tea drinkers,
developments in production, the impact of climate change, and an
expanded and more highly developed tea market. This third edition
improves Tea with this revised and extended content plus new
photographs.

TeaTime Magazine called Tea "the
reference work we've been waiting for", noting its value to students.

Library Journal praised Tea as a "definitive guide
to tea (that) will appeal to die-hard tea enthusiasts."

Tea
House Times
found Tea "impressive, well researched, and
complete."

Tea takes readers on an escorted tour of the
world's tea-growing countries -- China, Japan, Taiwan, India, Sri Lanka,
Nepal, Vietnam and East Africa -- where they will discover how, like a
fine wine, it is "terroir" (soil and climate) that gives a tea its
unique characteristics.

The authors own the popular Camellia
Sinensis Tea House in Montreal which imports teas directly from
producers in these countries. Each author focuses on specific tea
regions where they travel every year to work with growers and producers,
discover new teas and keep abreast of developments that might, for
example, remove a tea from the tea house's menu.

The book covers
black, green, white, yellow, oolong, pu'er, perfumed, aromatic and
smoked teas and includes:

  • An overview of the history of tea
  • Tea families, varieties, cultivars and grades
  • How
    tea is grown, harvested and processed
  • The tea trade worldwide
  • Profile interviews with tea industry personalities.

Special features that loyal tea drinkers will
especially enjoy are:

  • Local tastes and methods of preparing
    tea (e.g. macha)
  • Tasting notes and infusion accessories

  • Teapot recommendations
  • Caffeine, antioxidant and
    biochemical properties of 35 teas
  • 15 gourmet recipes using
    tea
  • A directory of 42 select teas.


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