Tea: A Global History is a well-illustrated, concise exploration of the rich and fascinating history of tea. Helen Saberi describes the many varieties of tea consumed around the world, from Indian chai to Burmese pickled lephet tea, and from brick tea to Taiwanese 'bubble tea' and looks at the economic and social uses of tea.

From chai to oolong to sencha, tea is one of the world's most popular beverages. Perhaps that is because it is a unique and adaptable drink, consumed in many different varieties by cultures across the globe and in many different settings, from the intricate traditions of Japanese teahouses to the elegant tearooms of Britain to the verandas of the deep South.

In “Tea ”food historian"“Helen Saberi explores this rich and fascinating history. Saberi looks at the economic and social uses of tea, such as its use as a currency during the Tang Dynasty and 1913 creation of a tea dance called ”The Dansant“ that combined tea and tango. Saberi also explores where and how tea is grown around the world and how customs and traditions surrounding the beverage have evolved from its legendary origins to its present-day popularity.

Featuring vivid images of teacups, plants, tearooms, and teahouses as well as recipes for both drinking tea and using it as a flavoring, ”Tea "will engage the senses while providing a history of tea and its uses.

Review
'These are food memoirs, salacious and exotic, colorful, powdered, sweet, greasy and globe-trotting ... sharp and speedy little reads, spotted with off-kilter illustrations' - Chicago Tribune 'These little morsels of books are part of a delightful and new imprint known as the Edible series ... The history of each foodstuff is set out compactly and with erudition ... in each case, it's when the history moves closer to current day that revelation and delight meet.' - Diplomat magazine 'The Edible series of books, with titles such as Tea, Sandwich, Soup and others, are full of fascinating facts but are almost small enough to squeeze into a Christmas stocking.' - Delicious 'a charming, erudite little book' - Oxford Times 'as the subtitle of this handy, informative little volume indicates, tea is enjoyed the world over and ranks, globally,as the second-most-popular beverage after water.' - Booklist 'a highly readable, engaging book, one best enjoyed while sipping a cup of tea oneself.' - InMamasKitchen

Helen Saberi is the author of Noshe Djan: Afghan Food and Cookery (1986). For many years she assisted the late Alan Davidson in the completion of his Oxford Companion to Food and was his co-author of Trifle. She is also co-author, with David Burnett, of The Road to Vindaloo: Curry Cooks and Curry Books.