Sunday, June 3, 2018

Book Review: 'The Perfect Cup' by Kailin Gow


California author/filmmaker Kailin Gow has worked as an Exec in charge of Legal and Production at Walt Disney Company, a writer/producer for Cable Television, an Exec at high tech start ups, an Exec at Fortune 100 Hotel and Travel Corporations, a model, a tour director, journalist, re-organization consultant, and secret shopper. She holds a Masters Degree in Communications Management from USC and Drama/Film and Social Ecology Degrees from UC Irvine. Now combining her highly successful career as an author and filmmaker Kailin uses her personal life's adversities into an inspiration and drive to write empowering books and stories for girls and women of all ages. She also manages to use her vast knowledge to educate us about healthy foods and drinks as she hosts THE PERFECT CUP travel and food television show.

In addition to be a solid resource of all things known about tea Kailin opens with a history of tea – ‘Tea is the world’s second most prevalent drink besides water. People have been drinking tea for over 5000 years. Originally used for medicinal purposes, tea originated in China as early as the Three Kingdoms epoch, AD 222 to 277. Several centuries later, during the T'ang Dynasty (618 to 907 AD), the tea was not only for medicinal purposes but for celebratory events at court gatherings. Tea leaves and seeds were traded into Japan during the Sung Dynasty (960 to 1280 AD), ruled by a tea-loving emperor who had codified the picking, grading, steaming, rolling, grinding and drying of tea leaves. In China and Japan, tea drinking flourished when potters began making delicate cups and tea pots, and tea houses flourished. In Japan, a ritualized tea drinking and pouring ceremony emerged called Chado, the way of the tea, where the hostess prepares strong hot green tea, wearing a special kimono to pour and serve the tea. A ritual that can last up to 4 hours, Chado requires the hostess to be specially trained. Tea is served with a small snack or with a full meal. Tea can be a soothing drink, a stimulant, or used for social occasions such as Chado, Dim Sim, and Afternoon Tea.’

After sharing a surprisingly complete list of where teas are grown she offers a list of all the known teas from A (alfalfa) to Y (Yerba Santa), how tea is made, how to use tea in recipes aptly followed by a fascinating list of tea recipes! She closes her guide/recipe book with a section on Tea as an art form – a very classy ending!

Fun to read and very educational book from a lady who knows. Grady Harp, May 18







Editor's note: This review has been published with the permission of Grady Harp. Like what you read? Subscribe to the SFRB's free daily email notice so you can be up-to-date on our latest articles. Scroll up this page to the sign-up field on your right.

No comments:

Post a Comment