Stories of Japanese Tea: The Regions, the Growers, and the Craft (Paperback)

Stories of Japanese Tea: The Regions, the Growers, and the Craft By Zach Mangan Cover Image

Stories of Japanese Tea: The Regions, the Growers, and the Craft (Paperback)

$24.95


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Explore the artistry of Japanese tea from cultivation to cup in this comprehensive illustrated guide to the tea industry that includes the Japanese growers, their craft of tea making, and how the tradition of tea has had an influence on cuisine, art, and health.

This visual exploration of one of the world's most popular beverages tells the stories of tea and tea making in Japan: how it is grown, harvested, and processed, as well as how it is prepared and enjoyed. Through interviews with tea growers, information on health benefits from Dr. Andrew Weil, and amazing recipes from (Japanese chefs and mixologists), including Michelin-starred chef Hayashi Hirohisa and pastry chef Yoshie Shirakawa, you will discover all there is to know about Japanese tea.

This perfect gift for tea lovers shares the stories of tea from its origins to the present, packaged in a beautiful photographic book shot and compiled by Zach Mangan, the founder of Kettl, a New York City- and Fukuoka, Japan-based tea and teaware company.
Product Details ISBN: 9781648960079
ISBN-10: 1648960073
Publisher: Princeton Architectural Press
Publication Date: May 24th, 2022
Pages: 208
Language: English

"A comprehensive exploration of Japanese tea....Featuring conversations with tea growers and tea-infused recipes, this new, illustrated release opens a world of exploration for tea lovers everywhere."
Imbibe 



"Stories of Japanese Tea stands out for the quality of research and writing, a lack of hyperbole and its practical, accessible approach. It is a cogent and invaluable addition to the existing literature on Japanese tea, and an excellent gift for any tea lover in your life."
The Japan Times



"[Zach Mangan's] extensive but easygoing handbook patiently takes the novice and the expert through just about every aspect of Japanese tea. He defines categories (the cha-cha-cha of sencha, matcha, bancha and so forth), interviews growers, brings the landscape to life, discusses the basics and subtleties of how to brew and includes recipes for tea-based food and cocktails."
The New York Times