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Mutsuko Tokunaga is a renowned Japanese food stylist and was Vice President of the World Green Tea Association. She appears regularly on radio and television in Japan and writes on cooking and tea for Japanese newspapers and magazines. New Tastes in Green Tea follows two previous publications in Japanese.
Jane Pettigrew is one of England's leading authorities on tea, and the author of a number of classic books on the subject.
Table of Contents
FOREWORD Jane Pettigrew INTRODUCTION: A Green Treasure
PART 1 A TEA DRINKERS GUIDE Types of Japanese Green Tea Tea Utensils Making the Perfect Cup of Green Tea Sencha and fukamuschicha Bancha, hojicha, and genmaicha Gyokuro Mizudashi-sencha Iced sencha Useful Tips for Making Tea Matcha: How to Make and Drink It The Etiquette of Drinking Matcha The Selection of Tea Utensils
Green Tea Cafes Green Tea and Japanese Confectioneries Traditional Teas - New Tastes Sench/Gyokuro Drinks Matcha Drinks Blends and Flavored Teas Herb Tea Blends Green and Black Tea Blends Fruit and Flower Teas
PART 2 ALL ABOUT GREEN TEA The Cultivation of Tea Bushes The Processing of Sencha The Main Types of Tea A Short History of Tea
PART 3 COOKING WITH GREEN TEA Green Tea in Cooking The Components of Green Tea Recipes Five Matcha Spreads ? Savory Dishes ? Desserts and Teatime Treats
PART 4 OTHER FACTS ABOUT TEA Common Questions about Green Tea Health Benefits of Green Tea Classic Green Tea Labels Useful Household Tips with Green Tea Tea and Proverbs