Description
Tea in its many forms has been around for thousands of years, and is a burgeoning industry in many countries as the demand for specialty leaves grows. Read all about the picking and drying techniques virtually unchanged for centuries, popular growing regions on the planet, and the storied past of trading.
Culinary Tea has all this, plus more than 100 recipes the use of the whole thing from garden-variety black teas to exclusive fresh tea leaves and an in-depth remedy of tea cocktails. The book will include classics, such as the centuries-old Chinese Tea-Smoked Duck and Thousand-Year Old Eggs, in addition to recipes the authors have developed and collected, such as Smoked Tea-Brined Capon and Assam Shortbread.