How do you like your tea? An ethereal infusion, the ghost of a scent walking across your taste buds? Or a mug of traditional brew, so strong that a spoon can stand up in it? We’ve been drinking tea for thousands of years, yet few of us realise that all tea from elegant lapsang to pungent pu-erh come from the same source. The taste is down to science: geography, chemistry and physics, the application of heat and pressure, and the magic of time and enzymes. How to Make Tea offers a thorough grounding and lays out the principles for the tea-loving nonscientist: learn how to extract the best from every cup.
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