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Oolong Tea

by: 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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