The Book of Japanese Tea

Japanese food culture and the Japanese concept of hospitality are embedded in the rituals surrounding the preparation, presentation, and consumption of Japanese tea. Most tea produced in Japan is green tea, and freshness and savouriness are sought after and praised as important characteristics of the drink. From taste elements to fresh aromas, this enlightening book examines Japanese tea in depth, celebrating its special character. Moreover, it delves into the traditions, methods, and geographies of tea in Japan. The book’s author, Per Oscar Brekell, relocated from his native Sweden to Japan in order to follow his passion for tea and become a certified Japanese tea instructor.