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Oolong Teaby: Sun Shumin
Beijing China:
Light Industry Press 2010, $20.00, Hardbound
ISBN: 978-7-5085-1744-5
Reviewed by: Jacqueline M. Newman
Summer Volume: 2019 Issue: 26(2) page(s): 28
Answering why is
tea the national
drink of China, this
book says Emperor
Qianlong of the
Qing Dynasty (1644
- 1911) one can taste
and feel it but not
describe the repose
it produces. Yes, tea is China’s precious drink driving
away the five causes of sorrow that in this five-part
volume introduce the beverage, how it is manufactured,
the tea ceremony, tea etiquette, tea appreciation, tea
health, tea beauty, and also tea art, and where and how
to get training as a certificated tea specialist.
This volume has many pictures of tea leaves and tea brews,
provides classifications from leaf to beverage, growing
locations, shapes and qualities from plant to pleasure
about Dahongpao, a premier oolong to Tieluohan,
Shuijingui, Wuyi Youguil and Shuixian, Huangjingui,
Benshan, Maoxie, Buddha’s Hand from Yongchun, and
many other teas. Learn why good teas come from high foggy mountains,
need for this altitude, mild climate, little sunshine,
differences between day and night temperatures,
mineral-rich sandy soils, unique tea-processing
techniques, picking procedures, airing, drying,
withering, frying, chaoqing, rolling, drying, good water,
and why one should serve tea in a small teapot, yixing, or
covered bowls, or in a gaiwan at the best temperature,
and the number of infusions for different types of tea.
Learn right family and friends way to enjoy tea, the best
tea ceremony, correct tea etiquette, when to pick it, and
different kinds of oolong and other teas.  
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