The Tea Enthusiast's Handbook: A Guide to Enjoying the World's Best Teas
Mary Lou Heiss
Format: PDF / Kindle (mobi) / ePub
AROUND THE WORLD IN A TEACUP
Did you know that tea is the most widely consumed beverage on the planet after water? Or that all of the world's tea originates from only three varieties of a single plant? While a cup of tea may be a simple pleasure for most of us, there are a dizzying number of tastes from which to choose. And every tea, whether a delicately sweet green tea from Japan or a bracing, brisk Darjeeling black, tells a story in the cup about the land that nurtured it and the tea-making skills that transformed it.
In this authoritative guide, veteran tea professionals Mary Lou and Robert J. Heiss provide decades of expertise on understanding tea and its origins, the many ways to buy tea, and how to explore and enjoy the six classes of tea (green, yellow, white, oolong, black, and Pu-erh). Additional advice on steeping the perfect cup and storing tea at home, alongside a gallery of more than thirty-five individual teas with tasting notes and descriptions make The Tea Enthusiast's Handbook a singular source of both practical information and rich detail about this fascinating beverage.
green teas will perform better in a gaiwan—a small unglazed clay teapot. There is a synergy between the ratio of tea and water to the size of the brewing vessel that yields the tastiest cup; take a lead from how tea drinkers in tea-producing countries drink their tea. Measuring the Leaf: By Weight or Volume The easiest way to measure leaf tea is to weigh it on a small inexpensive kitchen scale that is calibrated in grams. The ideal ratio of leaf to water for most tea is two to three grams
we use the most specific current name for each tea. In some cases this includes both the transliterated original name and an English name. Thus, each tea is listed alphabetically in its “Gallery of Teas” by the name that should make it easiest to locate in most premium tea shops. For each class of tea, a map highlights the primary tea-growing regions discussed for that type of tea. Green tea is tea in its purest form and the one that is minimally altered by man. There is no room in green tea
to discover its source or to locate the same tea again. Less-famous teas will be named by one of the several naming conventions noted below. For illustration, the following are good examples of the information you will encounter. When purchasing a particular Chinese tea in an English-speaking country, it should (or will most likely) be identified according to one of the following: 1. Descriptive, English name-based identification a. Name of the tea in English, transliterated into “simple”
Sword or twisted-needle Yellow Tea Flavor (Taste) Components Yellow tea is processed almost the same as is green tea, but an extra processing step mellows it and softens its assertiveness. • Aromatic • Body—medium • Bright • Clean • Fresh • Smooth • Soft Gallery of Yellow Teas HUO SHAN HUANG YA (Yellow Sprouting) REGION: Anhui Province, China MANUFACTURE: Basket-fired plus men huan (“sealing yellow”) STYLE: Twisted-needle budset FLAVOR: Pure, mildly “waxy” AROMA: Softly
utilize a series of steps that guides the fresh leaf through the process, but tea makers in different locations make adjustments in these steps to accommodate their climate and weather conditions, the size and condition of their fresh leaf, and so on. After the fresh leaf is brought to the tea factory, black tea manufacture involves withering, rolling, roll-breaking, sifting, oxidation, and drying. During manufacture, it is the series of chemical reactions brought on by the controlled