In Roy Fong's new book, The Great Teas of China, Roy shares his 30+ years of knowledge and experience with tea, and distills it into a slim volume that is direct, concise, and elegantly written. You would be hard pressed to find a better book with which to begin your tea adventures, and it will serve for years to come as a reference guide.
In broad, clean strokes, Roy shares information about each of the ten teas he features, including its history, lore, processing techniques, and region of origin (including a map). He also provides color-correct and proportional images of the teas before steeping and as a liquor in the cup, so readers have a good reference for selecting and brewing each tea.
All the elements of this book come together to teach tea. Roy takes this opportunity to reach out to anyone who cares to learn a lot about tea. With this book, you have a tea master's training in your hands, and someone to whom you can turn with questions.
Each time you scan this book, you will learn something new or be reminded of a different facet of the relationship between tea, its origins, and the tea drinker. You will feel as though you were being tutored by Roy directly, and hearing his tea stories first hand, as if walking through China together as he teaches you the most important things he has learned about each tea, and how he learned it.
Very simply, Roy is a great tea man. If you want to be trained by a master, this is your book.
In broad, clean strokes, Roy shares information about each of the ten teas he features, including its history, lore, processing techniques, and region of origin (including a map). He also provides color-correct and proportional images of the teas before steeping and as a liquor in the cup, so readers have a good reference for selecting and brewing each tea.
All the elements of this book come together to teach tea. Roy takes this opportunity to reach out to anyone who cares to learn a lot about tea. With this book, you have a tea master's training in your hands, and someone to whom you can turn with questions.
Each time you scan this book, you will learn something new or be reminded of a different facet of the relationship between tea, its origins, and the tea drinker. You will feel as though you were being tutored by Roy directly, and hearing his tea stories first hand, as if walking through China together as he teaches you the most important things he has learned about each tea, and how he learned it.
Very simply, Roy is a great tea man. If you want to be trained by a master, this is your book.
Some people want to explore the world of connoisseur tea, but are not
comfortable with the idea of brewing teas that do not come in tea
bags. Let's demystify the options here and save the planet, friends
(for more, see my entry on "
4. Japanese tea bowl & whisk (for
matcha): Tea has been prepared from ground green tea for more than a
thousand years. In China, it was whisked in a bowl. In Japan, it
became the primary object of contemplation and practice in the famed
Japanese tea ceremony, but you can lose the kimono if you wish, and
simply whisk up some tea to elevate your mood. The bright green froth
of a matcha brings great solace and energy to those who love this kind
of tea. To use this method: put a few small scoops (2-3 teasppons) of
matcha powder in a ceramic tea bowl. Pour hot water into the powder
and whisk briskly (while you say "whisk briskly" briskly three times
:>D ) with a bamboo whisk. Stay tuned for more information on
different kinds of matcha and different Japanese tea ceremonies (hint;
there is a sencha ceremony as well). 
Teas and tea brewing styles will be as different and diverse as the participants. If you miss this convention, you will likely have to wait another ten years for it to return to the United States.
