A History of Tea by Laura C. Martin [epub | 46,92 Mb] ISBN: 0804851123

  • Full Title: A History of Tea: The Life and Times of the World’s Favorite Beverage
  • Autor: Laura C. Martin
  • Print Length: 232 pages
  • Publisher: Tuttle Publishing
  • Publication Date: September 4, 2018
  • Language: English
  • ISBN-10: 0804851123
  • ISBN-13: 978-0804851121
  • Download File Format | Size: epub | 46,92 Mb
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As the world’s most popular beverage, tea has fascinated us, awakened us, motivated us, and calmed us for well over two thousand years.

A History of Tea tells the compelling story of the rise of tea in Asia and its eventual spread to the West and beyond. From the Chinese tea houses of the ancient Tang Dynasty (618-907) to the Japanese tea ceremonies developed by Zen Buddhist monks, and the current social issues faced by tea growers in India and Sri Lanka—this fascinating book explores the complex history of this universal drink.

This in-depth look illuminates the industries and traditions that have developed as tea spread throughout the world and it explains how tea is transformed into the many varieties that people drink each day. It also features a quick reference guide on subjects such as tea types, proper terminology and brewing.

Whatever your cup of tea—green, black, white, oolong, chai, Japanese, Chinese, Sri Lankan, American or British—every tea aficionado will enjoy reading A History of Tea to learn more about their favorite beverage.


Editorial Reviews


“It’s this unveiling of both the sordid and sublime elements of tea’s evolution that make the book such a fantastically riveting read—one served best with a bottomless cup of your most beloved blend.” —Conscious Choice magazine

“It provides the history of tea and its introduction to the various parts of the world. The history of tea trade is really quite interesting with wars, drugs and secrets filling the stories. This book does a lovely job of giving the history and sharing the various cultures views and methods of tea.” —Crafty Moms Share blog

“As a tea lover, I really enjoyed this one. Martin starts with the legends about the discovery of tea, then follows it through China (where it was originally a bitter drink prized mostly as a stimulant) to the discovery baking and drying it would make it taste good. What followed was a mix of steady growth, coupled with more than a few dark sides…” —Goodreads

“The author has done a fabulous job tracing its origins…Martin provides invaluable information on total tea consumption…How do you best brew a perfect cup and what are the best times of day for sipping various teas? Martin has the answers for you.” Khaas Baat

“(…) an engaging and offbeat exploration of the rise of tea around the world.” —Tea: A Magazine

“In this stimulating history, gardening and crafts writer Martin follows tea from its medicinal origins in fourth-century China through its spread across the globe…This is an informative plunge into tea’s history.” Publishers Weekly

“Martin uses both anecdotes and practical information to tell the story of tea’s route through history.” —Fresh Cup magazine

“In A History of Tea author Laura C. Martin tells the compelling story of the rise of tea in Asia and its eventual spread to the West and beyond…[it] also features a quick reference guide on subjects such as proper tea terminology and brewing. Enhanced with the inclusion of a section of thematically relevant and interesting illustrations, A History of Tea: The Life and Times of the World’s Favorite Beverage is impressively informed and informative.” Midwest Book Review

About the Author

Laura C. Martin is an award-winning author of more than 25 books on gardening, nature and crafts. She has studied the complexities of plants for decades and has appeared on television shows such as Home Matters and Victory Garden. She served as the garden editor for Atlanta Homes & Lifestyles and Georgia magazine and has written for publications ranging from American Horticulturist to Better Homes & Gardens.




With Illustrations by Sam Owens

To all the lovely people

who have driven us to drink


Why We Booze, and Why It Matters

The Basic Skills

Stage 1: Love Needs Drink

First Date—Dark ’n’ Stormy

You Will Regret This; You Already Regret This—Dry Gin Martini


Vodka Martini

Vesper Martini

Dirty Martini


Dirty Gibson

Second Date—Modern Gimlet


The Closer—Dubonnet Cocktail


Dubonnet Royal

Self-Love Still Counts as Love—Adonis



Going, Going, Gone—Tailspin

Back in the Saddle After Seven Long Months—Gin Rickey

Sexual Encounters in Generic Bars and Hotels Across the Land—Sidecar


Between the Sheets

Pouring Salt on an Open Wound, or Drinking with the Ex—Old Cuban



The Fling of a Lifetime—Champagne Cocktail

The Drunk Dial—Vieux Carré

Drowning Out the Ticking of Your Biological Clock—Bee’s Knees

Fighting Infidelity with Infidelity—French 75


Bitter French

Cognac French 75

Tiptoeing Across the Line: Experimenting with Your Sexuality Is Okay—Fancy Free

Stalking Your Ex—Pisco Sour


Tequila Sour

Emotionally Unhealthy Moments in Beautiful Places—Death in the Afternoon

Smoldering Jealousy Is the Stiffest Drink—Whiskey Sour


Whiskey Smash

Stage 2: Sometimes We Drink and Don’t Think About Sex

Drinking Alone—Perfect Manhattan


Traditional Manhattan

Outdoor Bars—Margarita


Rum Daisy

Sweet Lord, Why Is Everyone Here So Homely?—American Beauty

Brunch—Bloody Maria


Bloody Mary

Red Snapper

Bloody Caesar

Alternative: Mimosa

A Drink With Old Friends—Gin and Tonic

Suffering Through Sports—El Diablo

Barbecues—Mai Tai Roa-Ae



Brown Derby

Hemingway Daiquiri

Getting Deep into D&D—Bobby Burns

Striking Up Conversation with Strangers—Tom Collins

Intentional Bad Drunk—Tipperary Cocktail

He’s Probably Not Answering His Phone Because…—Last Word

Calling in Sick, Listening to StoryCorps, and Crying All Those Bittersweet Tears—Hot Apple Toddy

High School Reunion—Rusty Nail

Visiting the Opposite Coast—Americano

Dinner Served in White Paper Boxes—Aviation or Japanese Cocktail

After Work—Irish Aspirin



Booze and Pills on the Red-eye—Madras

Sitting Next to a Movie Star—Mary Pickford

Shopping While Intoxicated—Vodka Martini or Black Russian


White Russian

Dublin Mudslide

Endless Arguments over Easily Ascertainable Facts—Old-Fashioned

The Hangover—Corpse Reviver No. 2

Reading the Good Book—Angel Face

Cocktails with People You Despise—Pink Gin

Tawdry Holiday Parties—Presbyterian

Tidings from the Unabomber: Doing New Year’s Right—Imperial Grand

The Unwinding—Sazerac

Stage 3: The Nuclear Option

The Proposal

The Procedure—Air Mail


Rum Sour

“I Do Not Want to Be Doing This”—Boulevardier

“Holy SHIT!!”—Bellini

Meeting the In-Laws—Fine and Dandy


Pegu Club

Bachelor Party—Red Bull and Tequila

Bachelorette Party—Cosmopolitan or Caipirinha

Your Wedding—Southside

Be Boozy and Multiply—Golden Gin Fizz

Mom Drank with Me…and I’m Fine!—Andalusia Aperitif

Drinking at the Park—Mint Julep


Cognac Mint Julep

Surviving Sleepovers—Odd McIntyre

Realizing Your Child Is a Fucking Idiot—Greyhound



Salty Dog

Stage 4: Eulogies, Etc.

Mumbo’s Last Ride to the Vet—Improved Cocktail

Laid Off—Herb Saint

Last Drink Before AA—Hudson Monarch or Arsenic and Old Lace


Tuxedo No. 1

Toasting the End of Days—Spiced Colada


Piña Colada

Your Final Drink—Rob Roy

Stocking Up


Drink Index


About the Authors and Illustrator



About the Publisher






It is a Friday evening. An old friend has just arrived for a weeklong visit, a massive wheeled suitcase in tow. Problem: it’s not clear you have anything to say to each other. You are now standing in front of your unevenly populated liquor cabinet, pondering what to pour to re-gre
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the way and bake for 20 minutes. Remove the cupcakes from the oven and place on a wire rack to cool completely.


Goods train

royal icing (page 8)

square cake board (48 × 48 cm)

± 28 thin oblong marshmallows

hundreds and thousands

7 rectangular wafer biscuits

10 rectangular biscuits (5 × 3.5 cm)

15 medium-sized round biscuits (± 4.5 cm in diameter)

48 mini Marie biscuits (or similar)

4 sugared jelly-ring sweets

1 apricot sweet

oblong liquorice allsorts

36 Tennis biscuits

4 marshmallows

wooden skewer


small sweets for decorating

green-coloured coconut (page 9)


Spread a stripe of royal icing diagonally across the cake board. Place the oblong marshmallows in two rows, opposite one another and about the width of a Tennis biscuit apart. Sprinkle the hundreds and thousands on the wet icing and set aside for a few minutes until it hardens. Cut the wafer biscuits in half and use some royal icing to attach them to the marshmallows as shown, to form the tracks.


Stick two Tennis biscuits together with royal icing to form the base of the locomotive. For the next layer, cut one of the biscuits in half. Start the second layer by attaching a half-biscuit to one end, then a whole biscuit and the second half-biscuit. This will strengthen the base. Attach a stack of about 10 square biscuits to the back end of the base. Stack the medium-sized round biscuits and attach them to the front of the square biscuit stack, as shown.

Stick two mini Marie biscuits together with icing. Repeat until that you have 8 double biscuits. Leave to dry and then attach four double biscuits to each side of the locomotive.

Use royal icing to stack four sugared jelly-ring sweets and attach them to the front end of the locomotive. Attach the apricot sweet to the top of the chimney stack. Cut the oblong liquorice to the same length as a Tennis biscuit and attach it to the front of the locomotive, at the base.


Stick two Tennis biscuits together with royal icing. Halve the marshmallows and attach two marshmallow halves to the Tennis biscuits, using royal icing. Stick two more Tennis biscuits together with royal icing and attach them to the marshmallows. Attach Tennis biscuits to all four sides to make the wagon.

Use the wooden skewer to make a small hole in the front biscuit of the wagon. Cut the oblong liquorice allsorts into 3-cm lengths. Thread a piece of liquorice halfway onto a toothpick and insert the other end of the toothpick into the hole in the biscuit.

Stick two mini Marie biscuits together with icing. Repeat so you have four double biscuits for each wagon. Leave to dry, then attach two double biscuits to each side of the wagon.

Repeat these steps to make another three wagons. You need four wagons altogether.

Place the locomotive and wagons on the track. Use royal icing to attach them, if necessary.

Decorate the train using a variety of small sweets. Load the wagons with sweets of your choice.

Spread royal icing over the rest of the cake board and sprinkle with green coconut.


Tunnel cones

yellow, black and brown fondant

glacé icing (page 8)

10 ice-cream cones

variety of small sweets

green butter icing (page 8)

10 Marie biscuits

sugar paste flowers

non-toxic marker pen


Roll out the yellow fondant and cut out circles. Roll out the black fondant and cut thin strips for the X-shape. Attach the strips to the yellow circles using a little water. Do this at least a day ahead so they can dry completely.

Cut out tunnel shapes from the rest of the rolled black fondant and attach to the ice-cream cone using glacé icing. Roll out different sized balls of the brown fondant and attach around the edges of the black tunnel shapes.

Fill the ice-cream cones with a variety of small sweets.

Place the green butter icing in a piping bag with a star nozzle. Pipe a circle of icing stars around the edge of the Marie biscuit, then press the biscuit onto the open end of the cone to seal the sweets inside. Press a few sugar paste flowers into the icing while it is still wet.

Using the non-toxic marker, write an ‘R’ (for ‘railway’) on either side of the ‘X’ on the yellow circles.

Stick the yellow circles to the tip of the ice-cream cone using butter icing. Set aside until the icing has hardened.


Train track biscuits

brown fondant

grey butter icing (page 8)

10 Marie biscuits

liquorice strips or black fondant


Roll out the brown fondant and cut strips measuring about 6 mm wide and 40 mm long. Poke holes into each end using a wooden skewer. Using the tip of a knife, make marks on the strips so they resemble wooden sleepers. Set aside to harden.

Spread a thick layer of grey butter icing on the Marie biscuits.

Press four strips of the b
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ifestyle habits are also a factor, including issues such as stress, lack of sleep, pollution and over-exercising (which causes lactic acid to form). The other major contributor to increasing acidity is age.


Sagging skin, stiff joints, muscle aches, chronic disease, cognitive deterioration, osteoporosis—we have come to accept these things as a part of growing old, but actually many of these problems are signs that your body is becoming too acidic.

Our modern lifestyles and diets cause us to age faster because we’re forcing our bodies to deal with excess acid. In an acidic environment, our cells perform less efficiently and are unable to get rid of toxins. As well, many health issues are caused by acidic environments: it is a long list that includes irritable bowel syndrome, cardiovascular diseases, chronic fatigue, candida, histamine, gluten and other food allergies, diabetes and obesity.


To a trained Mayr doctor, the symptoms of an acidic diet are easy enough to read. These everyday complaints are likely to be symptoms of an acidic diet. Do any of these sound familiar?

Constipation and bloating: both are caused by eating too fast, too much and/or overly acidic meals.

Lack of energy and focus: acid depletes blood oxygen availability and you feel sluggish as your brain and systems are deprived of this vital element.

Weight problems: being overweight suggests that your diet is incompatible with your body’s ability to deal with the food it’s given.

Poor complexion and dry, dull, lifeless skin: excess acid is eliminated through the skin, causing skin corrosion and inflammation.

Gum disease, tooth decay and bad breath: these can be directly related to a high-acid diet, allowing bacteria to develop much more quickly.

Frequent colds and flu: when the body is not being fed the right foods and the flora of the stomach changes, a weak immune system results.

Muscle and joint pains: inflammation can be a sign that the alkaline minerals in your bones and muscles are being extracted to neutralize acidity. Particular acids, like arachidonic acid, which is found in red meat, also trigger inflammation.

Since our bodies’ acidity is affected by what we eat and how we live, we need to make diet and lifestyle changes to alkalize ourselves and stay healthy. The single most effective change you can achieve—and the aim of the Alkaline Cure—is to re-balance your diet by increasing your intake of alkaline foods so that two-thirds of everything you eat on the plate is alkaline and only one-third is acid. We are looking for foods that taste good, that complement each other and that are easy for your body to digest, so you maximize your performance. We are looking for foods that give you good health.

The 2:1 Alkaline to Acid Rule

In order to improve your alkalinity we do not suggest only eating alkaline foods. The best acid-alkaline balance of foods to aim for is two parts alkaline to a maximum of one part acid. Ideally this 2:1 ratio should be on your plate at every meal. Realistically, this ratio is what you should bear in mind over the course of your daily and weekly diet. Be mindful, not fanatical.

Acid in Your Diet

We can classify all the food we eat as either acid-forming or alkaline-forming, meaning the foods release an acid or alkaline residue during the process of digestion. Note that foods that have an acidic taste (such as lemon, vinegar, rhubarb, etc.) are not necessarily acid—forming. So lemon, while acidic to taste, once digested actually has an alkalizing effect on the body. During the book, when we describe foods as “acid” or “alkaline” we will mean acid-forming or alkaline-forming.

The majority of acid-forming foods are basic staples (see here). The more we eat of these foods, the greater the production of acids. The situation can become harmful if the consumption reaches such a level that the metabolism is completely overburdened. There are many different kinds of acid-forming foods and their strength varies from strong to weak. The strongest acids are found in animal proteins as well as alcohol, caffeine, processed foods and sugar. The weakest acids are found in vegetable proteins, such as beans.

Alkaline-forming foods contain very little to no acid and do not produce any acids either. Alkaline foods include most vegetables, many fruits, cold-pressed oils, many grains and all herbs. However, the way we process/digest our food also impacts the effect on the body. If we eat something alkaline but rush and don’t chew properly it ends up badly digested and ferments, causing acidity.

You can find tables on acid and alkaline foods in section 4.

The Problem of Protein

Protein is a macro-nutrient composed of amino acids that is necessary for the proper growth and function of t
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about 6-inch from the heating element.

Line a baking sheet with a piece of the foil.

Cut the Serrano peppers and Poblano peppers in half from top to bottom and remove the stem, seeds and ribs.

Arrange the peppers onto the prepared baking sheet, cut side down.

Cook under the broiler for about 3-5 minutes.

Transfer the blackened peppers into a bowl and immediately with a plastic wrap, cover tightly.

Keep aside to steam for about 5-7 minutes.

Remove the blackened skins.

Stir the peppers into the simmering tomatillo mixture and cook for about 5 minutes.

Remove from the heat and keep aside.

In a skillet, heat the vegetable oil on medium heat and cook the yellow onion for about 7-10 minutes.

In a blender, add the tomatillo mixture and cooked onion and pulse till smooth.

Return the mixture to the skillet on medium-high heat and cook for about 5-7 minutes.

Transfer the salsa into a bowl and keep aside in room temperature to cool.

After cooling, stir in the salt, cilantro, red onion and lime juice.

Serve immediately.

Amount per serving (15 total)

Timing Information:


20 m


30 m

Total Time

2 h

Nutritional Information:


40 kcal


3 g




0.6 g


0 mg


120 mg

* Percent Daily Values are based on a 2,000 calorie diet.

Skirt Steak Chicago Style


4 lb. trimmed skirt steaks

2 C. olive oil

1 C. red wine

2 tbsp dried parsley

2 tbsp dried basil

2 tbsp balsamic vinegar

2 tbsp soy sauce

6 cloves garlic, crushed

2 bay leaves

2 C. barbecue sauce


With a sharp knife, make the diagonal cuts through the skirt steak on both sides.

Cut diagonally about every 1/4-1/2-inch, then cut diagonally in the opposite, perpendicular direction.

Repeat on the other side of the steak.

In a large glass bowl, add the olive oil, red wine, parsley, basil, balsamic vinegar, soy sauce, garlic and bay leaves and beat till well combined.

Add the skirt steaks and toss to coat well.

With a plastic wrap, cover the bowl and refrigerate for at least 8 hours to overnight.

Set your outdoor grill for medium heat and lightly, grease the grill grate.

Remove the skirt steaks from the bowl and shake off the excess marinade.

Discard the remaining marinade.

Cook the skirt steak on the grill for about 10 minutes per side.

Coat the steaks with the barbecue sauce and cook for about 2 minutes.

Flip the steaks and coat with the barbecue sauce and cook for about 2 minutes.

Amount per serving (16 total)

Timing Information:


20 m


25 m

Total Time

8 h 45 m

Nutritional Information:


404 kcal


31.7 g




14 g


25 mg


491 mg

* Percent Daily Values are based on a 2,000 calorie diet.

Greek 5-Ingredient Soup


1 (10.75 oz.) can condensed cream of chicken soup

1 1/4 C. milk

1/2 C. uncooked white rice

1 C. water

2 fluid oz. lemon juice


In a medium pan, mix together the chicken soup and milk and cook till heated completely, beating continuously.

In another small pan, add 1 C. of the water and uncooked rice and bring to a boil.

Reduce the heat and simmer for about 20 minutes.

Transfer the rice into soup and cook till heated completely.

Slowly, add the lemon juice and stir to combine.

Serve warm.

Amount per serving (2 total)

Timing Information:


20 m


20 m

Total Time

1 h

Nutritional Information:


390 kcal


12.1 g




12.1 g


24 mg


1064 mg

* Percent Daily Values are based on a 2,000 calorie diet.

Little Chicago Sliders


1 1/2 lb. ground chuck

1/3 C. plain bread crumbs

1 egg

1 (1 oz.) package dry onion soup mix

2 tbsp water

1/2 tsp ground black pepper

24 small square dinner rolls


Set your oven to 400 degrees F before doing anything else.

In a bowl, add the ground chuck, bread crumbs, egg, onion soup mix, water and black pepper and mix till well combined.

Place the mixture into a 10×15-inch jelly roll pan and press to smooth the surface.

With a fork, prick the holes through the chuck mixture for ventilation during the cooking.

Cook in the oven for about 10 minutes.

Remove from the oven and drain the excess grease from the pan.

Cut chuck mixture into squares that will fit in the rolls.

affects its cooking. Learn the difference between direct and indirect cooking.

DIRECT COOKING is cooking directly over hot coals (or the burners of a gas grill). For a charcoal grill, always have an empty area where you can move food that is cooking too quickly or dripping fat and causing flare-ups. Leave a perimeter around the mound of coals for this purpose. If flare-ups occur with a gas grill, move the food to a turned-off burner.

INDIRECT COOKING refers to food that is placed away from the heat source so it cooks by radiated heat. For a charcoal grill, heap the coals on one side of the grill, leaving the other side empty. For a gas grill, preheat the grill on high, then turn one burner off, creating a cool area. For either grill, place a disposable aluminum foil pan on the empty/cool area of the heat source. Pour 2 cups of water into the pan. Cook the food on the grate over the pan.

• Not all food is grilled over high heat! At Carrabba’s, we have zones of heat on our wood grills—some are hot for searing steaks, but others are cooler for more gentle cooking of chicken and seafood. A hot grill will register 450° to 600°F, and a medium grill around 400°F.

• For a charcoal grill, use the hand test carefully. Place your hand about 2 inches above the cooking grate. If you can only hold your hand in place for 1 to 2 seconds before it is uncomfortably warm, the grill is hot. When the grill is medium-hot, you will be able to hold your hand in position for about 3 seconds.

• For a gas grill, always preheat the grill with the lid closed on High heat. Adjust the heat as needed, using the thermostat controls and lid thermometer as indicators.

• Always cook with the grill lid closed as much as possible. Fire needs oxygen to stay alive, so a closed lid reduces the chances of flare-ups, most of which are caused by the fat dripping from the food or marinade onto the heat sources. If you have a charcoal grill, the vents on the lid and underneath the kettle can be opened or shut to control the air flow. For high heat, keep the vents wide open to feed the flame. For medium heat, close them halfway to reduce the oxygen so the fire burns at a lower temperature.

• We use mostly oak and pecan logs for our fuel sources. Their deliciously sweet and smoky flavor is just one reason why our food is so tasty. The average commercial grill is not made to burn hardwood, but you can easily use oak and pecan wood chips, soaked and drained, then added to the heat source to give off smoldering, flavorful smoke. Wood chips are sold at hardware stores and online. (Wood chunks are best for long-cooked food, such as barbecue, and the wood chips take less time to soak, too.)

• We are partial to the oak/pecan combination, but the idea is to use one “strong” wood (such as oak or hickory) tempered with a “mellow” one (pecan or fruit wood such as cherry, apple, or peach). Do not use homemade chips from resinous or soft woods. To allow the most flexibility with your home cooking, we have not included wood chips in the grilling recipes, but we do encourage you to try them. Here’s how:

Soak 1 handful (about 1⁄2 cup) each oak and pecan wood chips in water to cover for at least 30 minutes and up to 2 hours. Drain just before using. For a charcoal grill, scatter the wood chips over the hot coals, and then add the food. For a gas grill, add the chips to a smoker box according to the manu-facturer’s instructions.

• Soak wooden skewers for spiedini well before use. They should be soaked in water to cover for at least 30 minutes and up to 2 hours, then drained. Because we use medium, and not high heat, for grilling spiedini, the skewers shouldn’t scorch. However, if you still have trouble with burned wooden skewers, use metal skewers. These are inexpensive and a great investment. Skewers with flat blades hold the food more securely than round or rectangular ones.



We love how the close proximity of the ingredients on a skewer allows them to share their flavors. This chicken spiedini may share a name with the seafood version, but they are quite different. The chicken should not be cut too large, as it must cook through by the time the bread is toasted.


1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped fresh oregano

11⁄2 teaspoons finely chopped fresh rosemary

11⁄2 teaspoons finely chopped fresh thyme

1⁄2 cup balsamic vinegar

2 boneless and skinless chicken breast halves, about 6 ounces each, cut into 12 chunks about 1 inch square

1 teaspoon Grill Seasoning

18 grape tomatoes, cut in halves lengthwise

12 cubes (1 inch) crusty rustic Italian bread

8 long wooden skewers, soaked in cold water for at least 30 minutes, drained

2 tablespoons extra-virgin olive oil

3 cups baby arugula

3 tab


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