Tea. From Leaf to Cup. Everything You Need to Know About Varieties, Brewing, and Tasting for Those for Whom Tea Is Not Just a Drink

Brewing tea is often considered an art, closely tied to philosophy, and this is not surprising: in Japan and China, where tea has its origins, the tea ceremony is an important aspect. But what if we look at tea from a different angle, a purely practical one – as professionals evaluate coffee? The physics and chemistry of the processes and their influence on taste, production, differences in varieties, brewing and tasting rules, recognizing flavor notes... This is the perspective offered by Dmitry Sobolev, co-owner of the Oh! My Tea project and the same-named tea house in St. Petersburg, as well as a trainer for the international ESTA association. In his book, he will clearly and thoroughly discuss tea as a product for enthusiasts who want to delve deeper into the subject, as well as for baristas and coffee shop owners who wish to enhance their expertise and serve excellent, high-quality tea in their establishments with knowledge and skill.