C E T H E WORLD’S FI N N E E RI S E T P THE T X E E A S B O O K S Q E U P I A C LI E T R IE S • S • I U A L NFUSIONS • R I T L G INDA AYLARD THE BOOK THE BOOK Linda Gaylard DK UK Project Editor Kathy Woolley Project Art Editor Vicky Read US Editor Rebecca Warren US Senior Editor Shannon Beatty Managing Editor Dawn Henderson Managing Art Editor Christine Keilty Senior Jacket Creative Nicola Powling Pre-Production Producer Dragana Puvacic Producer Jen Scothern Deputy Art Director Maxine Pedliham Design Director Phil Ormerod Publisher Peggy Vance DK INDIA Senior Editor Dorothy Kikon Editors Seetha Natesh, Gopa Pincha Art Editors Neha Wahi, Sourabh Challariya Managing Editor Alicia Ingty Managing Art Editor Navidita Thapa DTP Designers Tarun Sharma, Syed Md. Farhan Pre-production Manager Sunil Sharma Published in the United States by DK Publishing, 345 Hudson Street, New York, New York 10014 A Penguin Random House Company 15 16 17 18 19 10 9 8 7 6 5 4 3 2 1 001 – 259432 – July/2015 Copyright © 2015 Dorling Kindersley Limited All rights reserved. Without limiting the rights under copyright reserved above, no part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted in any form or by any means (electronic, mechanical, photocopying, recording, or otherwise) without the prior written permission of the copyright owner and the above publisher of this book. Published in Great Britain by Dorling Kindersley Limited. A catalogue record for this book is available from the Library of Congress ISBN 978-1-4654-3606-1 A NOTE ON THE MAPS: See page 224 DK books are available at special discounts when purchased in bulk for sales promotions, premiums, fund-raising, or educational use. For details, contact: DK Publishing Special Markets, 345 Hudson Street, New York, New York 10014 or [email protected]. Colour reproduction by AltaImage Ltd Printed and bound in Hong Kong All images © Dorling Kindersley Limited For further information see: www.dkimages.com A WORLD OF IDEAS: SEE ALL THERE IS TO KNOW www.dk.com CONTENTS FOREWORD 7 TISANES 130 What is a tisane? 132 WHAT IS TEA? 8 Roots 134 Today’s tea lover 10 Bark 136 What’s new in tea? 12 Flowers 138 The plant that changed the world 14 Leaves 140 Growth and harvest 16 Fruits and seeds 142 Terroir 18 Preparing tisanes 144 The production process 20 Wellness tisanes 146 Plantation to teapot 22 Wheel of wellness 148 One plant, many teas 24 Matcha 28 THE RECIPES 150 Blooming tea 30 Green tea 152 Health benefits of tea 32 Iced Tea 162 White tea 164 THE PERFECT INFUSION 34 Oolong tea 169 Tea bag or loose-leaf tea? 36 Kombucha 174 How to store tea 38 Black tea 176 Cupping like a professional 40 Masala Chai 182 Getting the most from your tea 42 Yellow tea 191 The science of flavor 48 Bubble tea 192 Flavor appreciation 50 Hot tisanes 198 Water 52 Cold tisanes 204 Tea-making equipment 54 New ways to infuse tea 58 FEATURES Blending teas 60 History of tea 66 Afternoon tea 72 TEAS OF THE WORLD 64 Chinese tea culture 76 China 74 Indian tea culture 90 Chinese Gongfu Cha 78 Tea customs around the world 94 India 84 Russian tea culture 104 Sri Lanka 92 Tea cups from around the world 108 Japan 96 Moroccan tea culture 126 Japanese Chanoyu 98 Taiwan 106 Glossary 218 South Korea 110 Index 219 Korean Darye 112 Acknowledgments 224 Turkey 118 Vietnam 120 Nepal 121 Kenya 122 Indonesia 124 Thailand 125 United States of America 128 FOREWORD There are two questions that I am often asked when people learn that I am a tea sommelier: first, what is a tea sommelier? and second, how did I become so interested in tea? I like to answer the second question first. While it might imply that there was an exact moment in time when I abandoned the tea bags and elected to follow the “true path of tea,” this was not the case. Rather, there was a gradual introduction to loose-leaf tea that slowly and steadily changed my perspective. Through study, experience, travelling to places where tea originated, and learning from industry masters, I found myself immersed in the world of tea.  The nuances of other tea cultures were revealed layer by layer, as I came to understand their unique styles of tea and their traditions of preparation and serving. While formalities are to be respected with ceremonies and traditions, the modern approach to tea encourages fresh experiences such as tea mixology, cold infusions, lattés, and much more. I enjoy discovering new ways to experience tea, sometimes fusing the practices of one culture with those of another. The first question still hangs in the air, and I hope that after answering the “how,” the “what” begins to make sense. The tea sommelier has the challenging task of convincing tea drinkers that there is much more to tea than a mug and a tea bag. Beyond the bag there is mystery, history, travel, industry, culture, and ceremony: a whole new world to explore. I want The Tea Book to be your entry into this vast and enticing universe. Whether you are new to loose leaves or know your oolong from your Pu’er, you will find something to interest you. I hope you will develop your own thirst for tea, and the adventures it will provide. Linda Gaylard