Acknowledging its eastern roots and multi-cu ltural use, this book unveils secrets and mysteries involvin g teas, as well as collecting many amazing stories and usefu l information for the tea appreciator. The text is illustrat ed throughout. '
Fresh Cup Magazine
With the help of a gentle gust of wind, a few leaves from a nearby bush blow into a pot of boiling water, flavoring the warm liquid inside. Most people would dump the water and start again.
Not the health-conscious Shen Nug. Legend has it that some time around 3000 B.C. the Chinese emperpor sampled the infused water that had been darkened by the leaf and tea was born.
The single act of a leaf floating into a pot of boiled water and leaving behind its distinct essence has "sparked rebellions and spawned fortunes" said Sara Slavin, author of "Tea: Essence of the Leaf." Slavin delves into a topic rich with history, lore and ceremony with the seeming simplicity of a good cup of tea.
Although brewing a proper cup of tea is never a simple act, rather a complex set of events, Slavin explores tea with a concise yet attractive volume that includes tea as a beverage as well as an integral ingredient in many creative and delicious recipes. Beautifully illustrated photographs by Karl Petzke punctuate the book and lend that air of tranquility often associated with tea.
Cooking with tea seems to be a trend spreading across the culinary front and Slavin offers many delicious ideas for cooking with tea. Whether using whole tea leaves as an ingredient or using a tea infusion to flavor a particular dish, the leaves from the Caemellia sinesis are finding their way into many kitchens.
The theme of this book boils down to: Tea soothes; it is sipped and savored until the last drop. Read how tea was first used medicinally in China but has since blossomed into a beverage for all occasions. Highlights of this paperback, illustrated with Carl Petzke's dream-like color photos, include poetry, prose and unusual recipes that send imaginary wafts of steeping cloves and rosemary into the air. Slavin and Petzke say brewing a "perfect" batch of tea depends on water temperature, steeping ti
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