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•Tea Books

The True History of Tea

The True History of Tea, a meticulously researched yet readable 280 pages of travel back in time. Reviewer Kyle Whittington, the founder of the TeaBookClub in London, describes the work of sinologist Victor H. Mair and journalist Erling Hoh as QUOTE “one of those rare instances where, rather than the dry read that the title suggests, the reader is instead treated to an engaging and captivating page-turner.”

•Travel

Authentic and Sustainable Tea Tourism

Consumers who experience the origin, terroir, and processing of the leaves in the cup can engage more deeply by visiting tea-growing regions to learn about tea. Visiting origin forever alters one’s relationship to tea. But before delving into the myriad tour options it is important to reflect on how our actions may impact others. Namely, while simultaneously seeking an authentic, hands-on tea tour, one must also consider which programs are sustainable and respectfully engage the host culture(s).

A Bowl of Matcha at Hosen-in, Kyoto

Hosen-in is not just a gorgeous place to enjoy tea. The gardens are a marvel of meticulous care and attention to detail. The Buddhist temple, part of a group of temples on a hillside overlooking the village of Ohara, was founded 800 years ago. Hosen-in has stood the test of time.

Review

Tea: Wine’s Sober Sibling

Pairing tea with food is a less well-known art than wine pairings, but every bit as rewarding for cooks and connoisseurs. TeaBookClub founder Kyle Whittington reviews author Mariella Erkens’s comprehensive cookbook, Tea: Wine’s Sober Sibling.

Culinary Tea

Black Tea Marinated Pork Loin

Tender and juicy, this flavorful recipe uses the tannins in Assam black tea to draw out the pork loin’s moisture. Creating a succulent and satisfying dish that’s easy to prepare and delicious to enjoy. The leftover marinade is used to make a rich sauce at the end.