Peter & Miranda TeaHouse

Tea is more than an idealization of the form of drinking, it is a religion of the art of life [quoted Kakuzo Okakura]

There is something in the nature of tea that leads us into a world of quiet contemplation [quoted Lin Yutang]

The books [in English] about Chinese Tea that I read recently

By Peter and Miranda
posted May 5 2017

Tea: History, Terroirs, Varieties


2014 World Tea Awards - Winner - Best Tea Book

This second edition has improved and refined tasting notes with updated content about non-herbal tea, the plant Camellia sinensis. The book's elegant design is a complete guide to the world's second most popular beverage -- only water exceeds tea consumption.

This book is now clearly the best book on this topic, concise and authoritative with dozens of photographs and images of the teas themselves, revealing the surprising variety of color and opacity of each variety.

Chinese Tea
(Discovering China)


With over 120 stunning color photographs and illustrations, Chinese Tea is an exploration of this treasured beverage in China.

An excellent companion for those who have an interest in Chinese tea and its rich traditions. Learn about the history of Chinese tea, the 10 most popular Chinese teas and the philosophies and wisdom behind drinking tea. This book introduces the delicately crafted art of the tea ceremony, and the etiquette of drinking tea at a traditional tea house. It also teaches the reader how to prepare Chinese tea at home, along with touching upon the health benefits of tea. 

The Tea Enthusiast's Handbook: A Guide to Enjoying the World's Best Teas


In this authoritative guide, veteran tea professionals Mary Lou and Robert J. Heiss provide decades of expertise on understanding tea and its origins, the many ways to buy tea, and how to explore and enjoy the six classes of tea (green, yellow, white, oolong, black, and Pu-erh). Additional advice on steeping the perfect cup and storing tea at home, alongside a gallery of more than thirty-five individual teas with tasting notes and descriptions make The Tea Enthusiast's Handbook a singular source of both practical information and rich detail about this fascinating beverage.

The Art and Craft of Tea: An Enthusiast's Guide to Selecting, Brewing, and Serving Exquisite Tea 


As one of the most consumed beverages in the world, a cup of tea is a common shared experience across cultures and traditions. Companies and consumers alike are reawakening to the benefits of high-quality, unprocessed, natural beverages, and tea is a perfect obsession for anyone interested in artisan food and healthy eating.

In The Art and Craft of Tea, entrepreneur and enthusiast Joseph Wesley Uhl brings to the story of tea its due reverence, making its history, traditions, and possibilities accessible to all. If you want to go beyond reading and enter your kitchen, Joseph offers "recipes" for creating your own tea blends using natural ingredients.


Chinese tea can be classified into various categories. One of the way to classify is based on the different procedures used in processing tea and the characteristics of the tea thus made. By using this way, Chinese tea is classified into 6 major types, namely green tea, white tea, yellow tea, oolong tea, black tea, and Pu'er-type tea.

Green Tea

Green tea belongs to the category of unfermented tea which goes through the pan-firing process right after the leaves have been plucked. It is originated in China. The infusion of green tea is yellowish green with a fresh aromatic taste. Examples of renowned green tea include Xihu Longjing西湖龍井, DongTing Biluochun洞庭碧螺春, Huangshan Maofeng 黃山毛峰 etc.

Black Tea

Black tea belongs to the category of fully fermented tea and its bright reddish infusion has a rich aromatic flavor. Black tea manufactured in China usually comprises integral tea leaves or buds. It is named as Gongfu Hongcha功夫紅茶e.g. black tea from Qimen祁門, Yunnan雲南and Yingde英德etc.

Oolong Tea

Oolong tea belongs to the category of partially fermented tea. Its degrees of oxidation, fall between green and black tea, are mainly controlled by the pan-firing procedure. The bright yellowish infusion has a fresh rich flavor and a long-lasting aromatic aftertaste. Main production areas include Fujian, Guangdong and Taiwan, representative products include Dongding Oolong洞庭烏龍, Tie Guanyin 鐵觀音and Wuyi Shuixian武夷水仙 etc.

White Tea

White tea belongs to the category of slightly fermented tea and is chiefly produced in Fujian province. It is characterized by its white and hairy leaf-buds with a slight greenish tinge. White tea is a unique product of China. The bright yellowish green infusion is characterized by mild and mellow favor. Representative products include Bai Hao Yin Zhen白毛銀針, Bai Mudan白牡丹, Shou Mein壽眉 etc

Yellow Tea

Yellow tea belongs to the category of slightly fermented tea. The manufacture of yellow tea includes a "smothering" process that results in this unique type of tea bearing leaves with yellow infusion. Representative products include Junshan Yinzhen君山銀針, Hunan Ningxiang Wu Shan Maojian湖南寧鄉溈山毛尖, Anhui Huangdacha 安徽黃大茶etc.

Pu'er-type Tea

Pu'er-type tea belongs to the category of post-fermented tea that can be made from green, oolong or black tea. The heaping procedure helps to generate its unique color, aroma, and flavor. The infusion has a brownish red color and its flavor is rich and mellow. Apart from black tea and green tea, Pu'er-type tea is also the most popular tea in China. The Yunnan Province of China is famous for its deep and melodious teas, especially in areas of Baoshan 寶山,Lincang臨滄, Pu'er 普洱Xishuangbanna 西雙版納.