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Liversidge - Homegrown tea: an illustrated guide to planting, harvesting, and blending teas and tisanes

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Liversidge Homegrown tea: an illustrated guide to planting, harvesting, and blending teas and tisanes
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Homegrown tea: an illustrated guide to planting, harvesting, and blending teas and tisanes: summary, description and annotation

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Homegrown Tea explains how to grow a large variety of plants in your own garden, on a balcony or even on a window sill could become your tea cupboard. It shows you how to grow your tea from seeds, cuttings, or small plants, as well as which parts of the plant are used to make tea. Liversidge lays out when and how to harvest your plants, as well as information on how to prepare the plant, including how to dry it to make tea you can store to last you throughout the year. As a guide to using tea to make you feel better, there are nutritional and medicinal benefits. Finally, there is an illustrated guide to show how to make up fresh and dried teabags and how to serve a delicious homegrown tea. It is sustainable way to look at a beverage, which is steeped in history and tradition. --Provided by publisher.

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ALSO BY CASSIE LIVERSIDGE Pasta Sauce Grow Your Own Ingredients - photo 1

ALSO BY CASSIE LIVERSIDGE Pasta Sauce Grow Your Own Ingredients - photo 2

ALSO BY CASSIE LIVERSIDGE

Pasta Sauce! Grow Your Own Ingredients

HOMEGROWN TEA An Illustrated Guide to Planting Harvesting and Blending Teas - photo 3

HOMEGROWN
TEA

An Illustrated Guide to Planting, Harvesting, and
Blending Teas and Tisanes

CASSIE LIVERSIDGE

The author and publisher have provided this e-book to you for your personal use - photo 4

The author and publisher have provided this e-book to you for your personal use only. You may not make this e-book publicly available in any way. Copyright infringement is against the law. If you believe the copy of this e-book you are reading infringes on the authors copyright, please notify the publisher at: us.macmillanusa.com/piracy.

The author has researched each plant used in this book but is not responsible for any adverse effects any of the plants may have on an individual. One plant may be good for one person but have a negative effect on another. All the plants are consumed entirely at your own risk. Never use a plant as an alternative to seeking professional medical advice and always consume tea in moderation.

HOMEGROWN TEA. Copyright 2014 by Cassie Liversidge. All rights reserved. For information, address St. Martins Press,

175 Fifth Avenue, New York, N.Y. 10010.

www.stmartins.com

The Library of Congress Cataloging-in-Publication Data is available upon request.

Book design by Michelle McMillian

ISBN 978-1-250-03941-5 (trade paperback)

ISBN 978-1-250-03942-2 (e-book)

St. Martins Griffin books may be purchased for educational, business, or promotional use. For information on bulk purchases, please contact Macmillan Corporate and Premium Sales Department at 1-800-221-7945, extension 5442, or write .

First Edition: March 2014
eISBN 9781250039422

To PETER GEORGE and THOMAS Introduction Homegrown Tea is a gardening book - photo 5

To

PETER,

GEORGE,

and

THOMAS

Introduction

Homegrown Tea is a gardening book for tea lovers. It explains how to grow a large variety of plants from which you can make teas and tisanes. Your own garden, balcony, or even windowsill could become your tea cupboard.

Teas and Tisanes

Tea has been grown in China for thousands of years, and all teawhite, green, oolong, or blackis made from one plant, Camellia sinensis. It is through methods of growing, harvesting, and processing that different-tasting teas are created. The Chinese held a monopoly on tea production for hundreds of years, but in the early ninth century, Buddhist monks travelled from Japan to China and brought back tea seeds, introducing tea growing to Japan. The Dutch were the first traders to import the drink to Europe and America. They traded through the port of Amoy in China, where the locals called this plant te, pronounced tay. This was used and then translated into other languages as tea in English, or Tee in German. The Mandarin word cha was used throughout Persia, Russia, India, and Japan.

The expansion of commercial tea growing outside of China started in the 1840s with Robert Fortune, a British botanist. He went undercover as a tea merchant in China to gain vital knowledge of how to grow tea. He brought thousands of tea plants and skilled Chinese tea workers to British-ruled India. Tea is now grown commercially all over the world, including in the United States (South Carolina), Brazil, Ecuador, Turkey, The Azores, Argentina, and even England (Cornwall). Tea has been responsible for some major events in world history, including the Opium Wars in China and the Boston Tea Party, a key moment of the American Revolution.

Many other plants can be brewed just like tea leaves. Infusions of plants other than the tea plant should be called tisanes. For me, the word tisane does not conjure up the same sense of occasion and reverence as the word tea does, but I enjoy drinking tisanes as much as tea. I call all the infusions in this book teas to denote their importance as one of lifes everyday pleasures, which I value greatly.

Top Tips to Brew the Best Cup of Tea

For all of the plants in this book, I give a recommended quantity for brewing one cup of tea. However, we all have different tastes, so feel free to increase or decrease the amount to suit your own. If you are making tea in a teapot for more than one person, increase the quantity of tea accordingly. You will need to use a tea strainer to catch the leaves when you pour the tea. The strained leaves can then be tipped back into the pot and used again. Homemade teas will often have a pale color, but the flavor can still be strong.

TEAPOTS

All high-quality teas have a certain teapot believed to be most suited to their flavor. The Yixing teapot is a tiny unglazed clay teapot that is said to enhance the flavor of oolong tea. Using a teapot is a wonderful way to share a tea but it must be used correctly or the flavor of the tea will spoil.

If you are using a teapot, you need to make sure that it contains the right amount of water for the number of cups you desire. The common mistake, because we have such big teapots, is to fill them to the top. The tea is poured for a first cup but then the tea leaves are left sitting in the remaining water for some time. The taste of the next cup will have deteriorated dramatically, and it can become very bitter. The best way to ensure the right amount of water goes into your teapot is to use the cup you will be drinking out of as a measure, according to the number of cups of tea you are serving in one go (2 cup measure for 2 cups of tea). Pour the fresh boiled water (176 F/80 C) into your cup and then pour into the teapot containing the tea leaves. Then after a few minutes you can serve the tea, using a tea strainer and all of the water will be poured out of the teapot. The leaves will then sit in the teapot ready to be brewed again. You will get to know the correct quantity of water to use more intuitively after a while. Alternatively, buy a tiny teapot!

TEA BAGS I have recommended brewing most of the teas in tea bags as it is - photo 6

TEA BAGS

I have recommended brewing most of the teas in tea bags, as it is easier to give the correct quantities of tea needed for one person and they are a great way to contain the plant so that you dont get bits in your tea. There are other tea infusers on the market you can use as an alternative or you can simply use the plant loose in a teapot. Tea bags have a bad reputation as they are often filled with poor quality tea and higher quality teas are always sold as loose-leaf. The key to making a wonderful cup of tea in a tea bag is giving the leaves room to move around and properly infuse the water. Using your own tea bags also allows you to reuse the bag to brew subsequent cups. The flavor of a second, third, and even fourth cup of tea is often superior to the first cup, even if the same bag is used over a few days. All the plants have great capacity to keep exuding flavor.

Tea bags were first developed by accident in 1908 by Thomas Sullivan, a New York tea dealer. His wife made small silk bags as a means of sending samples of tea around the world. When the tea arrived, people thought the tea was supposed to be brewed in the bags, and the tea bag was born. Their popularity has grown ever since. Tea bags are filled by machine, and the tea needs to be very finely chopped in order to be able to be packed into these tiny bags. For the mass production of black tea for tea bags, a system of CTCcrush, tear, curlis used. This speeds up the oxidation process and creates tea that is small so it can easily be packed. This is a very harsh process that gives a strong rich taste, but the tea loses all subtlety and depth of flavor.

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