‘Tales of Japanese Tea’ Is a Information for the Novice and Skilled Alike
As he tells it in his new guide, “Tales of Japanese Tea,” Zach Mangan, a musician turned tea skilled, first encountered positive Japanese tea in Paris. He went on to work for Ito En, a Japanese tea firm in New York, then moved to Japan and established his tea firm in Fukuoka Prefecture in southern Japan. After attracting purchasers just like the chef David Bouley, Mr. Mangan started exporting teas and utensils to New York and now, together with his spouse, Minami Mangan, who’s from Kanagawa Prefecture, owns Kettl, a serene teahouse with its flagship in Greenpoint, Brooklyn, and a location on the Bowery. His in depth however easygoing handbook patiently takes the novice and the skilled via nearly each side of Japanese tea. He defines classes (the cha-cha-cha of sencha, matcha, bancha and so forth), interviews growers, brings the panorama to life, discusses the fundamentals and subtleties of how you can brew and consists of recipes for tea-based meals and cocktails.
“Tales of Japanese Tea: The Areas, the Growers and the Craft” by Zach Mangan (Princeton Architectural Press, $24.95).
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