By Helen Saberi
From chai to oolong to sencha, tea is likely one of the world’s most well liked drinks. possibly that's since it is a distinct and adaptable drink, fed on in lots of various types through cultures around the globe and in lots of diversified settings, from the tricky traditions of jap teahouses to the based tearooms of england to the verandas of the deep South.
In Tea food historian Helen Saberi explores this wealthy and interesting historical past. Saberi appears on the financial and social makes use of of tea, resembling its use as a foreign money in the course of the Tang Dynasty and 1913 construction of a tea dance known as “Thé Dansant” that mixed tea and tango. Saberi additionally explores the place and the way tea is grown worldwide and the way customs and traditions surrounding the beverage have developed from its mythical origins to its present-day popularity.
Featuring vibrant pictures of teacups, vegetation, tearooms, and teahouses in addition to recipes for either consuming tea and utilizing it as a flavoring, Tea will interact the senses whereas offering a heritage of tea and its uses.
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From chai to oolong to sencha, tea is likely one of the world’s preferred drinks. possibly that's since it is a different and adaptable drink, ate up in lots of diversified forms via cultures around the globe and in lots of assorted settings, from the elaborate traditions of eastern teahouses to the stylish tearooms of england to the verandas of the deep South.
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Additional info for Tea: A Global History (Edible Series)
Or it may look like the dewlap of a wild ox, some sharp, some curling as the eaves of a house. It can look like a mushroom in whirling flight just as clouds do when they float out from behind a mountain’s peak. Its leaves can swell and leap as if they were being lightly tossed on wind-disturbed water . . On the question of what water to use, he had the following advice: Tea made from mountain streams is best, river water is all right, but well-water tea is quite inferior . . Water from the slow-flowing streams, the stone-lined pools or milkpure springs is the best of mountain water.
Sencha became Japan’s most popular everyday tea because it was cheaper and easier to make than the powdered matcha tea. Sencha is a green tea and various qualities are manufactured, the best being served to guests and for special occa sions when the tea is to be savoured rather than just used to quench thirst. The leaves are processed by first steaming then fluffing in hot air, then dried and rolled into fine needles. The tea is brewed at ˚ (˚) and steeped for one minute. Bancha, the lowest grade of sencha, is the everyday tea of Japan.
During the Song dynasty ( –), a period of romanticism and elegant taste, the rustic brick tea fell out of grace. Tea became more delicately flavoured and connoisseurs ground tea leaves to a fine powder, added boiling water and whisked it to a froth. The tea was drunk alone and enjoyed for its own flavour and aroma although occasionally it was scented with dried flowers such as jasmine and roses. Monks and priests continued to drink tea to help them stay alert during meditation. It became an alternative to wine for poets and writers who drank it for inspiration.