The world of premium quality tea is every bit as complex and fascinating as wine, and 19 Lessons On Tea is the ultimate guide to everything you need to know about this healthy and flavorful daily indulgence.

As a teenager, Steve Schwartz lived in 24/7 survival mode, going hungry whenever he couldn’t find enough work to pay for a school lunch. His mother’s death launched him on a journey to the far reaches of the world, where he discovered a passion for the ancient, calming rituals of tea. Join Steve, the founder of Art of Tea, as he reveals the surprising true story behind its international success. Learn how he grew a tiny tea concept into partnerships with brands like Wolfgang Puck and Vera Wang, all through the timeless ritual of tea itself.

Henrietta Lovell is on a mission to revolutionize the way we drink tea by replacing industrially produced teabags with the highest quality tea leaves. Infused invites us to discover these remarkable places, introducing us to the individual growers and household-name chefs Lovell has met along the way - and reveals the true pleasures of tea. The result is a delicious infusion of travel writing, memoir, and recipes, all written with Lovell's unique charm and wit.

The Book of Tea is much more than a book about tea. It's a celebration of the arts and culture of Japan, and a portrait of tea ceremony, the "Way of Tea", as the pinnacle of Japanese spirituality and artistic life. Written in 1906 by Kakuzo Okakura, curator of Chinese and Japanese Art at the Boston Museum of Fine Arts and a noted scholar and art critic, this modern classic traces the history of tea from its early medicinal uses in China, through the development of Chinese tea culture, and finally to the role of tea in Japanese Zen, culture, and politics.

All tequilas are mezcals; all mezcals are made from agaves; and every bottle of mezcal is the remarkable result of collaborations among agave entrepreneurs, botanists, distillers, beverage distributors, bartenders, and more. How these groups come together in this "spirits world" is the subject of this fascinating new book by the acclaimed ethnobotanist Gary Paul Nabhan and the pioneering restauranteur David Suro Piñera.

Tea Medicine is an exploration of health and healing through shared tea sessions. In this seminal work, we come calling like students at the master’s door. And tea responds. The aim of this book was to recreate what it’s like to be a tea apprentice, as far as the written word can capture. In each session, the listener arrives to share some tea and another lesson.

Alcohol and Medicine have an inextricably intertwined history, with innovations in each altering the path of the other. The story stretches back to ancient times, when beer and wine were used to provide nutrition and hydration, and were employed as solvents for healing botanicals. Over time, alchemists distilled elixirs designed to cure all diseases, monastic apothecaries developed mystical botanical liqueurs, traveling physicians concocted dubious intoxicating nostrums, and the drinks we’re familiar with today began to take form.

The Viking Age - from 750 to 1050 saw an unprecedented expansion of the Scandinavian peoples into the wider world. As traders and raiders, explorers and colonists, they ranged from eastern North America to the Asian steppe. But for centuries, the Vikings have been seen through the eyes of others, distorted to suit the tastes of medieval clerics and Elizabethan playwrights, Victorian imperialists, Nazis, and more. None of these appropriations capture the real Vikings, or the richness and sophistication of their culture.

Originally broadcast on BBC Radio 4, Jeremy Irons' perceptive reading illuminates the poetry of T. S. Eliot in all its complexity. Major poems range from 'The Love Song of J. Alfred Prufrock' through the post-war desolation of 'The Waste Land' and the spiritual struggle of 'Ash-Wednesday', to the enduring charm of 'Old Possum's Book of Practical Cats'.

Over the past three decades, Lew Bryson has been one of the most influential voices in whiskey. In Whiskey Master Class, Lew shares everything he's learned on his journey through the worlds of bourbon, Scotch, rye, Japanese whiskey, and more (yes, there are tasty Canadian and Irish whiskeys!).

Henry at Work invites listeners to rethink how we work today by exploring an aspect of Henry David Thoreau that has often been overlooked: Thoreau the worker. John Kaag and Jonathan van Belle overturn the popular misconception of Thoreau as a navel-gazing recluse who was scornful of work and other mundanities. In fact, Thoreau worked hard—surveying land, running his family's pencil-making business, writing, lecturing, and building his cabin at Walden Pond—and thought intensely about work in its many dimensions.

The Great Railway Bazaar is Paul Theroux's account of his epic journey by rail through Asia. Filled with evocative names of legendary train routes - the Direct-Orient Express, the Khyber Pass Local, the Delhi Mail from Jaipur, the Golden Arrow to Kuala Lumpur, the Hikari Super Express to Kyoto, and the Trans-Siberian Express - it describes the many places, cultures, sights and sounds he experienced and the fascinating people he met.

Throughout human history, certain drinks have done much more than just quench thirst. As Tom Standage relates with authority and charm, six of them have had a surprisingly pervasive influence on the course of history, becoming the defining drink during a pivotal historical period. A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the 21st century through the lens of beer, wine, spirits, coffee, tea, and cola.

There is something profoundly romantic about lost civilizations. Davies peers through the cracks in the mainstream accounts of modern-day states to dazzle us with extraordinary stories of barely remembered pasts, and of the traces they left behind. This is Norman Davies at his best: sweeping narrative history packed with unexpected insights. Vanished Kingdoms will appeal to all fans of unconventional and thought-provoking history, from listeners of Niall Ferguson to Jared Diamond.

Drink investigates the history of this Jekyll and Hyde of fluids, tracing mankind's love/hate relationship with alcohol from ancient Egypt to present day. Drink further documents the contribution of alcohol to the birth and growth of the United States, taking in the War of Independence, Pennsylvania Whiskey revolt, slave trade, and failed experiment of national Prohibition. Finally, it provides a history of the world's most famous drinks - and drinkers. Packed with trivia and colorful characters, Drink amounts to an intoxicating history of the world.

Every great drink starts with a plant. Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub when medieval physicians boiled juniper berries with wine to treat stomach pain. The Drunken Botanist uncovers the surprising botanical history and fascinating science and chemistry of over 150 plants, flowers, trees, and fruits (and even a few fungi).

Leading experts from business and academia consider coffee's history, global spread, cultivation, preparation, marketing, and the environmental and social issues surrounding it today. They discuss, for example, the impact of globalization; the many definitions of organic, direct trade, and fair trade; the health of female farmers; the relationships among shade, birds, and coffee; roasting as an art and a science; and where profits are made in the commodity chain.

Actor and wine expert Julian Curry has devised a unique audiobook guide to wine. The whole subject is introduced and explained how wine is made, the different grapes, the different blends, vintages, wine-growing areas and types. In an entertaining and informal style, he also teaches how to taste wine, and how to choose and store it.

Straightforward and opinionated, Short Course in Beer is designed to turn the novice beer lover into an expert imbiber and the casual drinker into an enthusiast. Readers will come to understand the beauty of beer and the sources of its flavor, as well as learn which beers are worth our time and which are not. With tongue in cheek, the author examines beer's historical connections to the Crusades, the Hundred Years' War, and modern-day soccer riots. He talks frankly (and joyfully) about the effects of alcohol on the body and brain, he defends beer from its enemies, and ushers it out of the frat house and into the dining room.

So much of our human body is made up of salt that we'd be dead without it. The fine balance of nature, the trade of salt as a currency of many nations and empires, the theme of a popular Shakespearean play... Salt is best selling author Mark Kurlansky's story of the only rock we eat.

Throughout human history, certain drinks have done much more than just quench thirst. As Tom Standage relates with authority and charm, six of them have had a surprisingly pervasive influence on the course of history, becoming the defining drink during a pivotal historical period. A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the 21st century through the lens of beer, wine, spirits, coffee, tea, and cola.

Mezcal. In recent years, the oldest spirit in the Americas has been reinvented as a pricy positional good popular among booze connoisseurs and the mixologists who use it as a cocktail ingredient. Unlike most high-end distillates, most small-batch mezcal is typically produced by and for subsistence farming communities, often under challenging conditions.

The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table.

In The Taste of Empire, acclaimed historian Lizzie Collingham tells the story of how the British Empire's quest for food shaped the modern world. Told through 20 meals over the course of 450 years, from the Far East to the New World, Collingham explains how Africans taught Americans how to grow rice, how the East India Company turned opium into tea, and how Americans became the best-fed people in the world.

In this lively and authoritative guide, Greene teaches listeners about whiskey and encourages them to make their own evaluations. Peppered with wry anecdotes drawn from her unusual life - and including recipes for delicious cocktails by some of today's most celebrated mixologists - Whiskey Distilled will be enthusiastically greeted by the whiskey curious as well as by journeymen whiskey drinkers thirsty to learn more about their beloved tipple.

In 1848, the British East India Company, having lost its monopoly on the tea trade, engaged Robert Fortune, a Scottish gardener, botanist, and plant hunter, to make a clandestine trip into the interior of China - territory forbidden to foreigners - to steal the closely guarded secrets of tea horticulture and manufacturing. For All the Tea in China is the remarkable account of Fortune's journeys into China - a thrilling narrative that combines history, geography, botany, natural science, and old-fashioned adventure.

Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy - with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way.

The Brewer's Tale is a beer-filled journey into the past: the story of brewers gone by and one brave writer's quest to bring them - and their ancient, forgotten beers - back to life, one taste at a time. This is the story of the world according to beer, a toast to flavors born of necessity and place - in Belgian monasteries, rundown farmhouses, and the basement nanobrewery next door. So pull up a barstool and raise a glass to 5,000 years of fermented magic.

Henrietta Lovell is on a mission to revolutionize the way we drink tea by replacing industrially produced teabags with the highest quality tea leaves. Infused invites us to discover these remarkable places, introducing us to the individual growers and household-name chefs Lovell has met along the way - and reveals the true pleasures of tea. The result is a delicious infusion of travel writing, memoir, and recipes, all written with Lovell's unique charm and wit.

Beer offers an amusing and informative account of the art and science of brewing, examining the history of brewing, and how the brewing process has evolved through the ages. The third edition features more information concerning the history of beer, especially in the United States; British, Japanese, and Egyptian beer; beer in the context of health and nutrition; and the various styles of beer. Author Charles Bamforth has also added detailed information on prohibition, Sierra Nevada, and life as a maltster.

As a teenager, Steve Schwartz lived in 24/7 survival mode, going hungry whenever he couldn’t find enough work to pay for a school lunch. His mother’s death launched him on a journey to the far reaches of the world, where he discovered a passion for the ancient, calming rituals of tea. Join Steve, the founder of Art of Tea, as he reveals the surprising true story behind its international success. Learn how he grew a tiny tea concept into partnerships with brands like Wolfgang Puck and Vera Wang, all through the timeless ritual of tea itself.

Henrietta Lovell is on a mission to revolutionize the way we drink tea by replacing industrially produced teabags with the highest quality tea leaves. Infused invites us to discover these remarkable places, introducing us to the individual growers and household-name chefs Lovell has met along the way - and reveals the true pleasures of tea. The result is a delicious infusion of travel writing, memoir, and recipes, all written with Lovell's unique charm and wit.

In 1848, the British East India Company, having lost its monopoly on the tea trade, engaged Robert Fortune, a Scottish gardener, botanist, and plant hunter, to make a clandestine trip into the interior of China - territory forbidden to foreigners - to steal the closely guarded secrets of tea horticulture and manufacturing. For All the Tea in China is the remarkable account of Fortune's journeys into China - a thrilling narrative that combines history, geography, botany, natural science, and old-fashioned adventure.

The world of premium quality tea is every bit as complex and fascinating as wine, and 19 Lessons On Tea is the ultimate guide to everything you need to know about this healthy and flavorful daily indulgence.

The Book of Tea is much more than a book about tea. It's a celebration of the arts and culture of Japan, and a portrait of tea ceremony, the "Way of Tea", as the pinnacle of Japanese spirituality and artistic life. Written in 1906 by Kakuzo Okakura, curator of Chinese and Japanese Art at the Boston Museum of Fine Arts and a noted scholar and art critic, this modern classic traces the history of tea from its early medicinal uses in China, through the development of Chinese tea culture, and finally to the role of tea in Japanese Zen, culture, and politics.

The Japanese Tea Ceremony and the Shoguns is a concise historical overview of the evolution of cha-no-yu - that uniquely Japanese ritual, the tea ceremony - and how it was used in Japan by the shoguns and other political powers between the 12th and 20th centuries to validate position and consolidate power. The contributions of leading tea masters of the past are summarized. A description of a typical tea ceremony is provided, together with a discussion of the appropriate environment and utensils.

James Fichter reveals that despite the so-called Boston Tea Party in 1773, two other large shipments of tea from the East India Company survived and were ultimately drunk in North America. The survival of these shipments shaped the politics of the years ahead and hint at the enduring potency of consumerism in revolutionary politics. Tea protests were widespread in 1774, but, Fichter argues, so were tea advertisements and tea sales. Such protests were noisy and sometimes misleading performances, not clear signs that tea consumption was unpopular.

The Book of Tea by Okakura Kakuzo is a long essay linking the role of tea (teaism) to the aesthetic and cultural aspects of Japanese life. Addressed to a western audience, it was originally written in English and is one of the great English tea classics. Okakura had been taught at a young age to speak English and was proficient at communicating his thoughts to the Western mind. In his book, he discusses such topics as Zen and Taoism, but also the secular aspects of tea and Japanese life.

Tea Medicine is an exploration of health and healing through shared tea sessions. In this seminal work, we come calling like students at the master’s door. And tea responds. The aim of this book was to recreate what it’s like to be a tea apprentice, as far as the written word can capture. In each session, the listener arrives to share some tea and another lesson.

For a generation adjusting painfully to the demands of a modern industrial and commercial society, Asia came to represent an alternative vision of the good life: aesthetically austere, socially aristocratic and imbued with spirituality. The Book of Tea was originally written in English and sought to address the inchoate yearnings of disaffected Westerners. In a flash of inspiration, Okakura saw that the formal tea party as practiced in New England was a distant cousin of the Japanese tea ceremony, and that East and West had thus 'met in the tea-cup'.