The habit of adding sugar to tea didn't come from China. It appeared in the late 17th century in Britain and is thought to have originated as a way to combat the astringency of some of the green teas that were being imported. By the late 18th century, British tea drinkers were consuming 10 times more sugar then their european counterparts. Everywhere the British went to build their empire, the habit traveled with them i.e. America, Africa, Arabia (hence the quantities of sugar that Arabs put in their mint tea).

It is however a habit to unlearn if you truly want to enjoy the fabulous variety of aromas and flavours that tea has to offer.

If you’re in Paris and you like tea, you MUST visit. The adress is : 30 rue du Bourg-Tibourg, Paris 4e Tél. : +33(0)1 42 72 28 11. I would advise not going on weekends as the Marais shop is quite small and it quickly gets very crowded (which detracts a lot from the experience).

Yixing teapots come in an incredible variety of shapes and forms. The two teapots pictured here are typical classic Yixing shapes but they can be much more elaborate or fanciful. They come in all price categories although they're generally cheaper than porcelain. Old Yixing teapots are collectors items and can sometimes fetch high prices at auction. Every good teashop sells them.

The process for making Sencha is a simple three-step affair: picking, steaming (to conserve flavor) and drying. This gives Sencha it's main characteristics which are a "grassy" aroma and something of a brittle "twiggy" dark green appearance. Once brewed, it delivers a pale yellow-green liquor. A typical first-time drinker in the West will often remark that it tastes like "hay" and it's true that Sencha is something of an acquired taste. But drink Sencha with some nice Sashimi and a bowl of steamed rice (as the japanese do) and you will quickly learn to appreciate this refreshing tea.

A new section debuts today : Great places for tea. And we start with one of the world's most stunning (and expensive) hotels. The Burj Al-Arab in Dubaï. I had the good fortune of having a High Tea there today in their top-of-the-world restaurant Al-Muntaha (which means "Ultimate"). The tea, sandwiches and pastries are all really good but I have to admit that my attention was much more absorbed by the incredible surroundings and the phenomenal view. You can find more info here about Burj Al-Arab but let's just say that this was one of the most incredible experiences I've ever had whilst savoring tea ;-)

With very few exceptions (Pu-Erh being the most famous), Tea is not meant to age. It is best consumed within a year of purchase. The suggestion here is that it's best to buy your tea regularly in smaller quantities.
Be careful about storing you teas with your spices. Dry Tea leaves are extremely absorbent and will absorb the aromas of anything in close proximity.

P.S. I just discovered that there is a second edition of this book which has been updated. I don't really see what could be updated beyond the connoisseur's guide. If you click on the image, it will take you straight to Amazon and give you all the details.

Let's take a closer look at this quite poetic picture. The gentleman depicted is inspecting his preparations for tea-time and he is obviously expecting a lady. He has set the table with his fine china and in the middle of it, in typical Russian fashion, proudly stands his samovar. The teapot is ready and kept warm on top of it. In front of the samovar, a little bouquet and gift are arrayed in a precise fashion ready to welcome the lady for whom this gentleman has gone through all this trouble. It's a warm, intimate, domestic scene typical of Russian painting of the late nineteenth century. It also shows the timeless value of sharing a cup of tea...