This is a great informative book for those who is into the particulars of tea varieties, processing, and tasting. The author tells a bit of history, but mostly it is a description of the most popular cultivars grown in major tea producing countries (China, Japan, Taiwan, India, Sri Lanka, Nepal, Vietnam, Kenya, and Malawi), the way tea is grown and processed in every country, the way climate, soil, altitude, and latitude affect tea trees, and how to brew to brew it according to various countries’ traditions.
Knowing some of the facts of tea terroir and processing, one can know what more or less to expect from a tea when one buys it.
I especially loved a chapter on tea tasting and food paring.
Recommended for all those who want to know their tea.