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Write a customer review. Most helpful customer reviews on Amazon. January 24, - Published on Amazon. Verified Purchase. Kilby and Cheadle have produced a most wonderful book. It's more than a book, really. If you're a foodie, science and history geek like I am, this is just for you. It's so interesting to see the variety of tea produced in the world, the history of each area vis a vis the evolving culture, and the science in producing the perfect cup of tea. The book design itself is enormously pleasing, from graphics and photos that are more than illustrative, giving you a sense of the details involved.
This was a fun read and congratulations to the authors for a grand achievement. And, as a bonus, there are a variety of recipes that are eminently intriguing. February 27, - Published on Amazon.
Learn More. If you love tea and love everything behind tea culture this is a book for you. It was not long, however, that he found himself feeling like another 'grey suit. Learned a lot about tea! Go to Amazon. Want to Read saving….
Big book with very lavish photos and drawings makes learning this beverage as an art form fast and easy. Every tea drinking region seems to be covered and you can then try and replicate their methods. Inside you'll find: - A detailed overview of tea's history and origins - Thoughtful descriptions of global brewing methods - Innovative ideas for iced tea, tea cocktails, and DIY blends.
Get A Copy. Hardcover , pages. Published November 1st by Quarry Books first published July 1st More Details Other Editions 3. Friend Reviews. To see what your friends thought of this book, please sign up.
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More filters. Sort order. Apr 02, HBalikov rated it it was amazing. I recently read A Guide to Tea and that short book made me want to delve further into this topic.
Mention the word tea and open a psychological door that transports you to rainy da I recently read A Guide to Tea and that short book made me want to delve further into this topic. Mention the word tea and open a psychological door that transports you to rainy days, long meandering conversations, family picnics, romantic dinners, or nights with a book and a fire.
Tea triggers such emotions if you come from a country imbued with a strong tea culture or if you come from the United States—a country in which the word tea is rarely found qualifying the word culture. But, how can the mixing of water and leaves unleash such strong memories and emotions?
Surely there must be more to tea than a quick steeping of a leaf with warm water. Try the following to determine where this falls on your scale. Perhaps the most important of these chemical changes takes place during the oxidation process. Although the oxidation process is quite technical, understanding what takes places during this process goes a long way in understanding how oxidation drastically affects the taste, aroma, and qualities of tea. Tea leaves contain the polyphenol oxidase enzyme known more accurately as polyphenol oxidase or PPO.
On one hand, by pulling the chai he creates a more enhanced body and, thus, a better mouthfeel, making the tea actually taste better. But, on the other hand, if you try explaining mouthfeel to the chai wallah, he will probably look at you like you are drab and uninteresting. If asked, the chai wallah will invariably tell you that he goes through such ceremony because people enjoy it. More important than improving the taste of the tea, the chai wallah focuses on creating an experience, a moment that elevates a simple morning tea into something greater than merely a caffeine and sugar rush.
In this way, it is prudent to appreciate, to respect, and to be cognizant of the mysticism and magic associated with tea and its culture whenever we begin technically analyzing tea. It has a rich load of detailed information coupled with an understanding of how tea, handled properly, can elevate friendship, contemplation and conversation.
Many thanks to Carol for reminding me to search out this book! View all 28 comments.
The Art and Craft of Tea: An Enthusiast's Guide to Selecting, Brewing, and Serving Exquisite Tea [Joseph Wesley Uhl] on giuliettasprint.konfer.eu *FREE* shipping on . The Art and Craft of Tea: An Enthusiast's Guide to Selecting, Brewing, and of Tea: An Enthusiast's Guide to Selecting, Brewing, and Serving Exquisite Tea Let Joseph Wesley Uhl be your guide to the entire world of tea; from peeks into .. tea from the history of tea, to selecting, brewing and serving tea is covered here.
Jan 21, Jenni rated it it was amazing Shelves: read-finished-in Awe, this was so lovely! It's definitely a surface look at so many aspects of tea and tea culture and tea production and enjoyment, but I really loved how approachable and readable it was. I especially loved the section where it talked about specific regional teas and talked about how they are made and why the came to be. So so fascinating and I can't wait to try out some of the recipes and preparations.
Simple If you are just starting to study tea this can be the book to start with. From the basics and taking a general approach, it goes through the main points for beginners and shares lots of different recipies that are nice to try. May 23, Eustacia Tan rated it it was amazing Shelves: non-fiction , books-about-tea. I know I just started my quest for a good introductory tea book but I think I've found it! I will still continue to look for and read books about tea though I could be wrong after all.
The Art and Craft of Tea is one of the best introductions to tea that I've read so far. Chapter 1 is the obligatory history of tea. It was very short, but I thought that the point about how "Asians [ Chapter 2 was about the basics of tea and basically took the reader through the processing of the tea leaves.
It was short but easy to understand, which was good. I also liked that the book mentioned cultivars, although I could do with a bit more information in this section. Next, the book moved on to types of tea and this is where I decided that this book was the best I've seen so far. Because not only does the book cover all the types of tea yellow, green, white, black, oolong, and dark , the book also differentiates between Pu-erh and dark tea.
Not only that, the section on dark tea was actually quite extensive, something very different from The New Tea Companion. Out of all the books that I've read so far, The Art and Craft of Tea has the best section on dark tea, what it is, and its history. Chapter 4 is on terroir and focused on the main growing regions. I think that if you want something more detailed, The New Tea Companion has more information they focus more on teas but the origin of the teas are very clear , or if you're looking only at black teas, The Black Tea Bible's section on where black tea is grown is more extensive as well.
This was really more of an overview of the world of tea rather than a deep dive. All that was Part 1. Part 2 is on technique and in 6 chapters, the book covered: - Water - Preparing to make tea - Making tea - Different types of teas around the world - Contemporary teas - Cold tea Personally, I found the chapter on water to be the most fascinating one in this section because the author went into the mythology connected with water and made an argument that this is why tea can invoke strong memories and emotions.
Like the way he presented the history of tea, this is not something I've considered and it definitely made me think.