Tea

This book-revised and expanded October 2020-is for all of you who love tea and want understand more about your go-to beverage: more about how and why green, yellow, white, oolong, black, and pu-erh tea all come from the same plant, Camellia sinensis. In it you'll discover how tea grower, tea maker, and the leaf itself all work together to develop your favorite tea's flavors. You'll find out why some of the best teas are grown on hillsides; why most (but not all ) of the highest quality teas are made from downy buds-and what downy buds really are; why water, brewing time and temperature, and even the cup you choose matter to the flavors of your tea. On the way, you'll learn how your nose, mouth, and brain experience tea's flavors, how the plant's evolutionary history made it the flavor factory we enjoy today, and even why we call it 'tea.'Virginia Utermohlen Lovelace MD is a physician-scientist and avowed tea nerd. As a reviewer noted of her first book, 'Three Basic Teas & How to Enjoy