Provenance · In progress
The Beverage Terroir Canon
Eight hundred and seventy-nine entries
Contents
I1
II5
IIIopening
IV12
V5
VI790
VII57
VIII2
IX7
Xopening
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
The Thread
Where this book connects to others — migration, trade, diaspora.
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
The Network
The producers and purveyors who carry the real ingredients.
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Beverage Terroir · VI The Beverage Tradition
Provenance 500 Drinks: Tea
Forty entries
American Sweet Tea — The South's National BeverageBlack Tea — Assam, Darjeeling, and CeylonChai Masala Blends — The Global Spice Tea RevolutionChinese Tea Ceremony — Gongfu ChaChrysanthemum Tea — Chinese Cooling TraditionCold Brew Tea — The Science of Low-Temperature ExtractionDarjeeling First Flush — The Champagne of TeasEarl Grey — Bergamot's Perfumed LegacyEnglish Afternoon Tea Service — Ritual and RefinementGenmaicha — Green Tea with Toasted Brown RiceGolden Milk — Turmeric Latte and Ayurvedic TraditionGreen Tea — Japan and China's Living TraditionHerbal Tisanes — Chamomile, Peppermint, and RooibosHibiscus Tea — Agua de Jamaica and Global Floral TraditionsIced Tea — Cold Beverage Traditions Global and LocalJapanese Green Tea — Sencha, Gyokuro, and HojichaJasmine Tea — Flower-Scented Chinese Tea TraditionKombucha — Fermented Tea CultureKorean Tea — Boricha, Nokcha, and Traditional TisanesLapsang Souchong — Smoke and the Wuyi MountainsLavender and Floral Tisanes — Aromatherapy in the CupLicorice Root Tea and Root Tisanes — Deep Earth FlavoursMasala Chai — India's Spiced Milk TeaMatcha Cocktails and Non-Alcoholic Matcha DrinksMatcha — Japan's Powdered Green Tea MasteryMoroccan Mint Tea — The Ceremony of HospitalityOolong Tea — The Spectrum Between Green and BlackPu-erh Tea — China's Aged and Fermented LegacyRooibos — South Africa's Red Bush Deep DiveRussian Samovar Tea Culture — The Heart of HospitalitySpecialty Tea Movement — From Commodity to CraftTaiwanese Sun Moon Lake Black Tea — Ruby 18 and AssamTaiwanese Tea Culture — High Mountain Oolongs and Bubble TeaTea and Food Pairing Guide — The Sommelier's FrameworkTea Cocktails — London Fog, Arnold Palmer, and Tea in the BarThai Tea — Orange Spice, Condensed Milk, and Street CultureTibetan Butter Tea — Po Cha and High-Altitude NutritionWhite Tea — Silver Needle and Bai Mu DanYerba Maté — South America's Social CaffeineYunnan Black Tea — Dianhong and Ancient Tea Forests
VI · The Beverage Tradition · 21 of 26Next chapter → Provenance 500 Drinks: Traditional & Cultural Beverages
Provenance 500 Drinks: Tea
40 entries
American Sweet Tea — The South's National BeverageBlack Tea — Assam, Darjeeling, and CeylonChai Masala Blends — The Global Spice Tea RevolutionChinese Tea Ceremony — Gongfu ChaChrysanthemum Tea — Chinese Cooling TraditionCold Brew Tea — The Science of Low-Temperature ExtractionDarjeeling First Flush — The Champagne of TeasEarl Grey — Bergamot's Perfumed LegacyEnglish Afternoon Tea Service — Ritual and RefinementGenmaicha — Green Tea with Toasted Brown RiceGolden Milk — Turmeric Latte and Ayurvedic TraditionGreen Tea — Japan and China's Living TraditionHerbal Tisanes — Chamomile, Peppermint, and RooibosHibiscus Tea — Agua de Jamaica and Global Floral TraditionsIced Tea — Cold Beverage Traditions Global and LocalJapanese Green Tea — Sencha, Gyokuro, and HojichaJasmine Tea — Flower-Scented Chinese Tea TraditionKombucha — Fermented Tea CultureKorean Tea — Boricha, Nokcha, and Traditional TisanesLapsang Souchong — Smoke and the Wuyi MountainsLavender and Floral Tisanes — Aromatherapy in the CupLicorice Root Tea and Root Tisanes — Deep Earth FlavoursMasala Chai — India's Spiced Milk TeaMatcha Cocktails and Non-Alcoholic Matcha DrinksMatcha — Japan's Powdered Green Tea MasteryMoroccan Mint Tea — The Ceremony of HospitalityOolong Tea — The Spectrum Between Green and BlackPu-erh Tea — China's Aged and Fermented LegacyRooibos — South Africa's Red Bush Deep DiveRussian Samovar Tea Culture — The Heart of HospitalitySpecialty Tea Movement — From Commodity to CraftTaiwanese Sun Moon Lake Black Tea — Ruby 18 and AssamTaiwanese Tea Culture — High Mountain Oolongs and Bubble TeaTea and Food Pairing Guide — The Sommelier's FrameworkTea Cocktails — London Fog, Arnold Palmer, and Tea in the BarThai Tea — Orange Spice, Condensed Milk, and Street CultureTibetan Butter Tea — Po Cha and High-Altitude NutritionWhite Tea — Silver Needle and Bai Mu DanYerba Maté — South America's Social CaffeineYunnan Black Tea — Dianhong and Ancient Tea Forests