About the Book
Chai: The Experience of Indian Tea
This is the definitive book on the wonderful teas of India that we love so much; from the delicate Darjeelings, to the deep flavours of Assam and Nilgiri and the fragrance of the Kangras and Dooars. Beautifully illustrated in full colour throughout, it offers a comprehensive exploration of everything that goes and has gone into the cup that cheers. Starting with the origins and development of Indian teas, the authors offer us clear insights into framing and nurturing of the tea bush, the different techniques and timings for picking and processing and how they affect the flavor. The differences between the regional teas and local plantations are explained, as are the skills of the tea-taster’s art. Comparisons are drawn between the traditionally produced and packaged teas and the mass-marketed varieties, between the rotovane orthodox method, the hand methods used for high-grade teas and the now-dominant CTC method..
This extraordinary book even examines the lives of the workers in the labour-intensive growing and picking phase, the techniques used in branding and marketing, tea auctions and e-auctions – in fact every single aspect of this far-reaching enterprise, from its origins in China to its destination in the teapots of the U.K. and other parts of the world. The authors have even gone so far as to present 24 pages of recipes that use tea-not forgetting the pre-dinner cocktails!!
FOOD & DRINK
Size: 317 mm x 246 mm
302 pp, 150 gsm art paper (matt)
350 photographs, All colour
Hard bound with dust jacket
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