Introduction 1Part 1: Getting Started with Tea 5Chapter 1: It's Time for Tea 7Chapter 2: Tea for You, Tea for Me 13Chapter 3: From Garden to Cup 25Part 2: Talking about Different Types of Tea 39Chapter 4: Black Tea 41Chapter 5: Green Tea 53Chapter 6: Oolong (Wulong) Tea 63Chapter 7: White Tea 69Chapter 8: Other Teas 75Chapter 9: Herbal Teas 83Chapter 10: Drinking Tea Like an Expert 91Part 3: Getting Curious about Caffeine 113Chapter 11: Caffeine: Tempest in a Teacup? 115Chapter 12: Less Is Not Always More -- Decaffeinated Tea 133Part 4: Spilling the Tea about Health Benefits 139Chapter 13: Tea and Its Powerful Antioxidants 141Chapter 14: Investigating the Health Benefits of Tea 149Chapter 15: Investigating the Health Benefits of Herbal Tea 167Part 5: My Cup of Tea -- Around the World 183Chapter 16: Exploring Tea-Producing Regions of the World 185Chapter 17: Embracing Age-Old Traditions and Ceremonies 195Chapter 18: Insight into the Tea Industry 207Part 6: Let's Have Tea -- In the Kitchen, at the Bar 217Chapter 19: Cooking and Baking with Tea 219Chapter 20: Tea and Food Pairing 249Chapter 21: Tea Mixology 257Part 7: The Part of Tens 285Chapter 22: Ten Plus Things to Do with Tea That You Don't Like 287Chapter 23: More Than Ten Myths about Tea 291Glossary 297Index 305
Lisa McDonald is one of a handful of European-trained tea sommeliers in the U.S. and the owner of TeaHaus in Ann Arbor, MI (teahaus.com), an acclaimed tea shop where customers can find over 200 varieties of tea.Jill Rheinheimer, an editor and graphic designer, writes a research-based blog about all things tea (ItsMoreThanTea.wordpress.com) as well as educational and marketing material for TeaHaus.
