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Chinese Teaby: Ling Yun
New York NY:
Better Link Press 2010, $19.95, Hardbound
ISBN: 978-1-60220-106-4
Reviewed by: Jacqueline M. Newman
Summer Volume: 2011 Issue: 18(2) page(s): 20
 The six chapters in this small volume discuss history and customs related to drinking Chinese tea, ten of the most popular teas including green, black, yellow, white, oolong, dark tea (meaning pu-er) and other compressed tea bricks, scented teas, also tea sets, tea art and ceremonies, the spirit of the Chinese Tao of tea, and its health benefits.
Individual teas mentioned are: Xihu, bi luo chun, huangshan maofeng, qimen, anxi tie guan yin, da hong pao, junshan yinzhen, baihao yinzhen, and flower-scented teas. The health benefits discussed are: To gain inner peace, killing bacteria, aiding digestion, preventing cancer, lowering blood pressure and protecting the heart, treating colds and flu, protecting from harm of electromagnetic radiation, refreshing, and many other health benefits including reducing plaque on the teeth, building bone, impacting the body's glucose tolerance, and fighting UV light's impact on cancers. This volume in the Discovering China series ends with a half dozen references, none medical, and listing of dynasties and their dates. The author, Grace, as the rear flyleaf says, is "a recognized premier tea master in China" with a masters degree in economics from Peking University. It continues, she "recently founded a studio in Shanghai teaching westerners traditional items of Chinese culture including the Chinese Tao of tea, calligraphy, Tai-chi, and the appreciation of Beijing opera."
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