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Tea-Blending as a Fine Art

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Nutrition & Food

Tea-Blending as a Fine Art

Joseph M. Walsh

79 pages~1 hr 34 min read113 chapters$4.99
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Oolong, congou, souchong, scented: Joseph Walsh classifies the teas of the trade the way a vintner ranks vineyards. Blending is presented as a fine art, with descriptions of China and green teas and their sub-varieties for the professional palate. Merchant knowledge from the age when tea chests ruled the docks. Learn to blend by the book.

Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.

Inside this book

113 chapters

  1. 1Tea-Blending AS A FINE ART
  2. 2CONTENTS.
  3. 3PART I. INTRODUCTION.
  4. 4PART II. CLASSIFICATION AND DESCRIPTION OF TEAS.
  5. 5CHINA TEAS
  6. 6OOLONG TEAS
  7. 7CONGOU TEAS.
  8. 8SOUCHONG TEAS
  9. 9SCENTED TEAS
  10. 10GREEN TEAS
  11. 11SUB-VARIETIES.
  12. 12JAPAN TEAS.
  13. 13INDIA TEAS.
  14. 14CEYLON TEAS.
  15. 15CEYLON CONGOUS AND SOUCHONGS.
  16. 16JAVA TEAS.
  17. 17PART III. ART OF TESTING AND SELECTING TEAS.
  18. 18STYLE OR APPEARANCE.

+ 95 more. The full contents open with the book.

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