Tea books … new and coming titles

Have any of you heard of the book Infused by Henrietta Lovell? Since I am an avid reader of tea books, I am always surprised when I accidentally discover a new tea book, and this one was mentioned at the bottom of one of the umpteen book emails I get each day. This book is a fairly new release, and it reminded me that I hadn't searched Amazon in a while to see what other tea books are in the pipeline, so here's what I learned about this book and a few other titles:

Henrietta Lovell is best known as "The Rare Tea Lady". She is on a mission to revolutionize the way we drink tea by replacing industrially produced teabags with the highest quality tea leaves. Her quest has seen her travel to the Shire Highlands of Malawi, across the foothills of the Himalayas, and to hidden gardens in the Wuyi-Shan to source the world's most extraordinary teas. Infused invites us to discover these remarkable places, introducing us to the individual growers and household name chefs Lovell has met along the way - and reveals the true pleasures of tea.

Coming July 2020:

In The Healthy Matcha Cookbook, food blogger and dietitian Miryam Quinn-Doblas explores the various ways matcha powder—a main component of green tea—can be incorporated into everyday recipes to give your immune system the boost it needs to keep you healthy.

Coming June 2020:

The Day the Crayons Quit meets Winnie the Pooh in this hilarious and tea-riffic illustrated picture book about stuffed animals who start bickering at their tea party.

Coming July 2020:

A Dark History of Tea looks at our long relationship with this most revered of hot beverages. Renowned food historian Seren Charrington-Hollins digs into the history of one of the world’s oldest beverages, tracing tea's significance on the tables of the high and mighty as well as providing relief for workers who had to contend with the ardours of manual labour.

Coming May 2020:

What is the place of quality in contemporary capitalism? How is a product as ordinary as a bag of tea valued for its quality? In her innovative study, Sarah Besky addresses these questions by going inside an Indian auction house where experts taste and value mass-market black tea, one of the world’s most recognized commodities. Pairing rich historical data with ethnographic research among agronomists, professional tea tasters and traders, and tea plantation workers, Besky shows how the meaning of quality has been subjected to nearly constant experimentation and debate over the history of the tea industry. Working across political economy, science and technology studies, and sensory ethnography, Tasting Qualities argues for an approach to quality that sees it not as a final destination for economic, imperial, or post-imperial projects but as an opening for those projects.