Dear Oliver,
I recently spent some time browsing in your retail shop at 49 John Street in downtown
Charleston, S.C., where you have three beautiful, informative tea books for sale.
The first, which I personally own, is The Book of Tea, by Okakura Kakuzo. This classic
was first printed in 1906, and a new edition is now offered by Benjamin Press with a
featured introduction by American tea writer Bruce Richardson. This bright red book is
filled with traditional art and vintage photographs telling Kakuzo’s unique tea journey.
“Discover the fascinating character of Okakura Kakuzo and the story of how he came to
write one of the twentieth century’s most influential books on art, beauty, and
simplicity—all steeped in the world’s communal cup of tea. His incredible journey took
him from Yokohama to New York, Paris, Bombay, and Boston….”
This edition brings “a unique insight into how his (Kakuzo’s) philosophy continues to
inspire today’s tea and art cultures.”
A second book, which is definitely the coffee table-worthy variety, The Tea Sommelier,
is also available at Oliver Pluff’s Tea Shop and is clearly a beautifully printed tome with
full-color photography and is packed with a lot of tea information. Written by Tea Parker
Chih Jung-sien “Taiwan’s foremost authority on tea” with Frankie Fang and Shumin
Chen translating and editing, this book features “the art of selecting, pairing and
appreciating the world’s finest teas.”
Just to get a sense of the scope the chapters include: Awakening the Senses, The Art
of Tea Pairing, What is Tea?’ A Global Tour, How to Taste Tea, Signature Teas and
Pairings, Eating Tea, and Becoming a Tea Sommelier.
“We all know about pairing food with wine. The next big thing is pairing food with
tea—from drinking tea with simple meals at home, to multi-course pairing menus offered
at Michelin-starred restaurants and headed by a new breed of F&B expert, the tea
sommelier.”
This volume declares that readers will find “most fascinating of all, discover how
different teas can be paired with food, both Western and Asian, to enhance the flavours
and aromas—and take gastronomic pleasure to a whole new level.”
And, not to be missed, is the cute All the Tea in China: History, Methods and Musings by
Wang Jian translated by Tony Blishen. This book is a quick 100-page read, but on those
pages it offers a lot of tea history and related tea customs.
“Tea not only quenches thirst and cleanses the palate, it also raises the spirits, clears
the mind and keeps the body fit. It is the world’s most welcome beverage as well a
unique cultural vehicle.”
The creators of this book state, “we have produced this book in the hope that we can
share the fascination of tea and bring the reader to a fuller understanding, greater
intimacy and love of tea.”
“All the Tea in China: History, Methods and Musings is a history, practical manual and
philosophical guide all in one.”
So, if you would like to dig a little deeper and read more on the many aspects of tea
history and consumption, I highly recommend you stop by the shop to pick up a copy.
