July 16, 2018
In this stimulating history, gardening and crafts writer Martin follows tea from its medicinal origins in fourth-century China through its spread across the globe. Martin begins with a fact: all brews—black, white, and green—come from one plant species, Camellia sinensis. Distinct styles, such as matcha and Darjeeling, develop during processing, while so-called herbal teas derive from other plants. The author explains tea’s early use as a meditation aid for Buddhist monks, tracks its popularization during China’s T’ang Dynasty, and delightfully details the Japanese tea ceremony. “The polar opposite of the battlefield,” teahouses in 14th-century Japan were where drinkers escaped conflict. Yet, when Dutch and British trading companies introduced tea to Europe in 1606, it sparked centuries of exploitation, and Martin reveals how Britain traded India-grown opium for the high-society drink from China. She guides today’s drinkers to fair-traded brands that protect workers and includes a tasting vocabulary (such as burnt, earthy, or malty), a list of quality blends, and a guide to brewing the perfect cup. This is an informative plunge into tea’s history. Photos and illus.