As the world's second most popular beverage after water, tea has fascinated, awakened, motivated, and calmed us for well over two thousand years. A History of Tea tells the compelling story of the rise of tea in Asia and its eventual spread to the West and beyond. From the tea houses of China's ancient Tang Dynasty (618-907) to the tea ceremonies developed in Japanese Zen Buddhist temples, to the current social issues faced by tea growers in India and Sri Lanka, this fascinating, newly updated book explores the complicated history of this unassuming drink. It illuminates the industries and traditions that developed from the spread of tea throughout the world and explains how tea is produced into the many varieties people drink each day. It also features a quick reference guide on subjects such as proper tea terminology and brewing. Whether you prefer green, black, white, oolong, chai, Japanese, Chinese, Sri Lankan, American, or British tea, every tea aficionado will enjoy reading A History of Tea to learn even more about one of our most celebrated beverages.
In the great hongs [factories] of Adamson, Bell; Gilman & Co.; Jardine, Matheson; Gibb, Livingston; and Sassoon, the gentry of Foochow toiled by candle light over manifests and bills of lading and exchange, sustained far into the night ...
This book delves into the less tasteful history of a drink now considered quintessentially British.
When tea began to be imported into the West from China in the 17th century, its high price and heavy taxes made it an immediate target for smuggling and dispute...
This impressively detailed book offers a rich cultural history of tea, from its ancient origins in China to its spread around the world.
Lees, Tea Cultivation, 211; Lees, Land and Labour, iv, 84–85; Lees, Memorandum Written, 1–2; Lees, ed., Resolutions, Regulations, Despatches, 1–2; Edgar “Tea Cultivation,”17, 13; Money, Cultivation & Manufacture, 2–3. 36.
For All the Tea in China is the remarkable account of Fortune's journeys into China—a thrilling narrative that combines history, geography, botany, natural science, and old-fashioned adventure.
In Tea food historianHelen Saberi explores this rich and fascinating history.
Whether used for flirtation or a reason to bring key characters together, this delightful book explores our relationship with tea through fiction.
From tea guru Sebastian Beckwith and New York Times bestsellers Caroline Paul and Wendy MacNaughton comes the essential guide to exploring and enjoying the vast world of tea.
Catherine Quinn, “High Tea,” The Guardian (London), October 31, 2006, https://www.theguardian.com/ travel/2006/oct/31/travelfoodanddrink.foodanddrink.kenya. 66. The World Bank, “Kenya,” accessed December 27, 2017, https://data ...