title: The China Tea Book
author: Luo Jialin
description: This elegant, pictorial introduction to the ways and wise of tea in China, by a Beijing-based tea-making master teaming with photographer Han Zheng, gracefully draws the English-speaking reader into the manufacture, presentation, and cultural surroundings of these fragrant leaves, in the process steeping us in information and appreciation. We learn about the four different tea varietiesgreen, oolong, black, and pu-erhand their properties, best brewing methods, arts associated with tea culture (calligraphy, painting, and poetry), tea drinkings relationship to Zen, and even how tea was disseminated along the Ancient Tea Route. Obviously, a rivalry with Japan exists: the author insists that China originated tea and Japan simply imitated the practice. But he realizes contemporary differences between the two, with Japan focused on the drinks spiritual expression and China on the actual drink. This books pleasurable reading experience reflects the pleasure of tea drinking. --Barbara Jacobs
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  ![Image](../images/title.jpg)
  
  
  
  
  
  
  
  
  
  
  
  In memory of my mother, Carolyn See
  
  
  
  
  
  
  
  
  
  
  
  ## AUTHOR’S NOTE
  
  
  When the novel starts, in 1988, tea leaves picked in the mountains of Yunnan
  sold for 4 yuan a kilo (approximately 50 cents U.S. in today’s money). The
  yearly income for tea farmers averaged 200 yuan (around $25 U.S.) a month.
  
  
  Please note there are different spellings and pronunci