All the Tea in China by Kit Chow, Ione Kramer |, Paperback | Barnes & Noble
All the Tea in China

All the Tea in China

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by Kit Chow, Ione Kramer
     
 

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"This lavishly illustrated book explores both the historical lore of tea in China, Japan, and the West and the aesthetic virtues of the beverage. . . . A charming and informative addition to any library collection."—Library Journal

Originally published in 1990, All the Tea in China is a classic book on tea and tea culture that has sold tens of

Overview

"This lavishly illustrated book explores both the historical lore of tea in China, Japan, and the West and the aesthetic virtues of the beverage. . . . A charming and informative addition to any library collection."—Library Journal

Originally published in 1990, All the Tea in China is a classic book on tea and tea culture that has sold tens of thousands of copies worldwide. Available again in a new printing with updated text and illustrations, it is an essential book that brings together the social and cultural history of tea, the scientific background of tea and tea agriculture, nomenclature and classification, aesthetics, appreciation, brewing, and health benefits. It is a book that can be enjoyed by anyone who is a fan of the world's most remarkable beverage.

Kit Chow was born in Kaiping County in southern China and "rediscovered" tea (something he had always taken for granted) in order to improve his own health. The result was (is) a lifelong quest to (re)discover the growers, doctors, and tea drinkers in China, East Asia, and around the world. He lives in the San Francisco Bay Area.

Ione Kramer (1926-2008) was born in Racine, Wisconsin. She received an MA in English and dramatic arts from Columbia University. In 1955 she moved to China where she was an editor with China Reconstructs magazine for thirty years.

Editorial Reviews

Library Journal
This lavishly illustrated book explores both the historical lore of tea in China, Japan, and the West and the health and aesthetic virtues of the beverage. Chow and Kramer draw on English-language secondary literature and their experiences in China to argue that tea is at least as worthy of studious appreciation as wine, and they bolster this claim with intriguing descriptions of 50 famous Chinese teas. The authors also describe the role of tea-houses in China today, tell where and how to buy the unusual varieties they describe (``Lushan Cloud and Mist,'' ``Green Snail Spring,'' etc.), give hints on how to brew a ``nice cup of tea,'' and even tell how to get the most out of a tea bag! A charming and informative addition to any library collection.--Charles W. Hayford, Northwestern Univ., Evanston, Ill.

Product Details

ISBN-13:
9780835121972
Publisher:
LONG RIVER PRESS
Publication date:
06/18/2013
Edition description:
Second Edition
Pages:
208
Product dimensions:
7.50(w) x 8.20(h) x 0.60(d)

Related Subjects

Meet the Author

Kit Chow was born in southern China and "rediscovered" tea (something he had always taken for granted) in order to improve his own health. The result was (is) a lifelong quest to (re)discover the growers, doctors, and lifelong tea drinkers in China, East Asia, and around the world. He lives in the San Francisco Bay Area.

Ione Kramer was born in Racine, Wisconsin on September 4th 1926. She received an MA in English and Dramatic Arts from Columbia University. Ione worked for The Guardian in New York as a reporter. She moved to China in the early 1950s and worked for 30 years as an editor at China Reconstructs (now China Today), the English-language magazine founded by Soong Ching-ling (Madame Sun Yat-sen). In 1989 she returned to the U.S. where she retired in Fremont, CA and co-authored "All the Tea in China" with Kit Chow. Ione died on May 31, 2008.

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All The Tea in China 4 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
I have been drinking tea for many years. As a child I drunk instant tea and bagged tea, but as an adult I was introduced to loose tea, and then whole leaf tea. Over the last few years I have been seeking out different kinds of tea, and enjoying learning about the different areas that teas are grown and how the different ways of preparation create the different types of tea. There isn't a lot of useful literature on the subject in America, though, so I was happy when I found this book, and I even learned some things that were new to me. As one could guess from the title, this book is focused on Chinese teas, but it still provides a good base of information on tea in general. Outside of a large discussion of the history of tea and China, there are discussions of the tea growing regions in India and the tea history of Japan, including a very useful overview of the famous Japanese tea ceremony. There are discussions of the purpoted health benefits of tea, information on historic tea tools, and other related bits. The book does not go into significant depth on most topics (a discussion of 50 famous Chinese teas being the exception), but it does provide a solid overview of tea for those who lack a basic understanding of its cultural importance in East Asia and how to prepare it. My only issue with this book is the way it is written. It almost feels like each chapter was written separately, maybe as a magazine or journal article originally, and then stuck into the book without proper editing. For example, information late in one chapter will be repeated, almost verbatim, early in the next, as if the authors don't realize that they just told us that exact same thing 3 pages ago. Odd. Other than that, though, this book is a fine starting point for learning about the wonders of tea.