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Tea Deck: 50 Ways to Prepare, Serve, and Enjoy
One of the world's most celebrated beverages, tea is as complex as it is delicious. This deck is the perfect companionon a journey to discovering tea's tantalizing secrets. Filled to the brim with essential knowledge on a wide assortment of varieties from across the globe—from black and green to red and white teas—it also includes tasting notes and tips on selection and preparation. And for complementing that perfect cup, irresistible recipes for traditional favorites such as Buttermilk Scones with Warm Strawberry Jam and Petite French Almond Cakes make a delightful offering for any tea party.
- GenresTea
50 pages, Cards
First published October 1, 2008
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April 10, 2018
This book provides a skim overview of many aspects of tea in its quick 50 page jaunt. This quick reference guide jumps from some outlining basics of tea terminology and processing, listing classifications of some famous varieties of orthodox teas from around the world, common herbs used in tisanes, and some recipes using teas and/or to pair with teas.
Sadly, many of the photographs didn't really do justice to high-quality versions of these teas which could really set up incorrect expectations for novice tea consumers (e.g. the matcha looked yellow - not desirable at all!). I found the infusion timing and amongst of tea suggested for the orthodox teas perplexing unless you were intending to cup the teas as you would in a structured tea tasting. That aside, much of the basic info on how different kinds of tea was processed was decent, though not always 100% correct (I took issue with the brevity of explanation around the jasmine scenting process, for instance). Some of the stories around the famous teas are ok. Just keep in mind that this is a condensed work.
Where this book really shines is its coverage of herbs commonly used in tisanes. These entries included great care for infusion instruction, taste, and traditional or medicinal special properties.
Only a few of the recipes used teas as an actual ingredient. The recipes are all by volume, not by weight.
I would recommend this book very cautiously to novice tea enthusiasts due to some of the brevity. For more experienced tea enthusiasts or tea professionals, you might get some product ideas.
You may also find older versions of this book as part of the "Reference To Go" series under "Tea."
Sadly, many of the photographs didn't really do justice to high-quality versions of these teas which could really set up incorrect expectations for novice tea consumers (e.g. the matcha looked yellow - not desirable at all!). I found the infusion timing and amongst of tea suggested for the orthodox teas perplexing unless you were intending to cup the teas as you would in a structured tea tasting. That aside, much of the basic info on how different kinds of tea was processed was decent, though not always 100% correct (I took issue with the brevity of explanation around the jasmine scenting process, for instance). Some of the stories around the famous teas are ok. Just keep in mind that this is a condensed work.
Where this book really shines is its coverage of herbs commonly used in tisanes. These entries included great care for infusion instruction, taste, and traditional or medicinal special properties.
Only a few of the recipes used teas as an actual ingredient. The recipes are all by volume, not by weight.
I would recommend this book very cautiously to novice tea enthusiasts due to some of the brevity. For more experienced tea enthusiasts or tea professionals, you might get some product ideas.
You may also find older versions of this book as part of the "Reference To Go" series under "Tea."
Displaying 1 of 1 review