Okay boys & girls, it’s time for a bit of blatant self-promotion (because, you know, it’s not like I ever do that). I am please to announce that Myths & Legends of Tea, Volume 1 is now available in paperback! The eBooks (both Kindle version and Apple iBook) came out this summer, and now Proseyr Publishing is offering a 6×9 perfect-bound trade paperback edition for a paltry $8.99.
“How do I get my very own copy, Gary,” I hear you cry. Have no fear, Gentle Reader, for I have just the answer you’re looking for (and if you want wholesale information, keep reading)!
You can get a copy of Myths & Legends of Tea, Volume 1 at your favorite bookstore (either brick & mortar or online). Give them the book title and my name — or the magic number 978-0-9659609-5-3 — and they’ll have it to you in a flash.
Want an autographed copy? Not a problem! If you order from my bookstore, you have the option to buy the books plain, autographed, or personalized.
If you just want a regular autographed copy, select “Just signed, no personalization,” and choose how many you want. If you’d like a book personalized to you or a friend, select “Personalize to name(s) shown below,” and type in the name or names in the box below.
If you’re getting more than one personalized copy, you’ll have to add them to the shopping cart one at a time, filling in the options for each. In the picture above, Robert would be getting eight copies, all signed “to Robert” (Those must be for Robert Godden. One is just never enough for that guy). If you want copies signed to each of your friends, family members, and co-workers (you know you do!), fill it out for one of them and click “Add to Cart.” Then change the personalization and click it again. Lather, rinse, repeat.
Selling the book
If you want to sell the book in your shop, buying wholesale is easy! Most bookstores already have an account with Ingram, a giant book distributor with copies of Myths & Legends of Tea ready to ship out on a moment’s notice. For tea shops and gift shops, you’ll want to order directly from the publisher, Proseyr Publishing.
What’s in the book? My post about the eBook listed the stories that are included, and I’ve already posted one of them free on this blog and there’s also a preview on Goodreads so you can get a feeling for the book. Here’s a peek at what the printed version of the book looks like — click on the pictures to see a larger version:
Since I first announced I was working on a book called Myths & Legends of Tea, a lot has happened. For one thing, the project got delayed, interrupted, and re-prioritized for almost two years. For another, it was broken into four volumes. I am pleased to announce, however, that Volume 1 is done! The Amazon Kindle edition and the Apple iBook edition are available now. I’ll be posting some free excerpts and news about the book over the next week, interspersed with all of my World Tea Expo posts. This first volume in the series features six stories, each accompanied by a profile of the tea featured in the story, and a prologue that sets the stage. The stories are:
Prologue: The Origin of Tea
China, 2737 BC One of the most-recited myths in the tea world is that of Shennong, the legendary Chinese emperor who introduced agriculture to China, worked extensively with herbs to create the first Chinese pharmacopoeia, and invented acupuncture. In working with herbs, Shennong discovered that boiling water somehow made even “bad” water healthy to drink. One day, Shennong settles under a tree to relax with a cup of hot water. As he rests and waits for the water to cool, leaves from the tree blow unnoticed into his cup. After a while, he notices a heavenly aroma. He raises the cup to his lips and becomes the first man to enjoy what is now the world’s most popular drink.
The Japanese Tea Ceremony: Tea, Serenity & Death
Japan, 1591 It is never wise to offend a daimyo, as Tea Master Sen no Rikyū discovers when his patron Toyotomi Hideyoshi commands Rikyū to commit seppuku (ritual suicide). Rikyū, who developed the Japanese tea ceremony as we know it today, asks Hideyoshi for permission to conduct one last ceremony. Rikyū shares his philosophy, his poetry, and the beauty and serenity of the tea ceremony with four of his disciples. Each is given a gift and all but one of his disciples, Zen priest Nanpō Sōkei, leave the tearoom. Rikyū hands him a sword. It is time.
The Iron Goddess of Mercy
China, 1761 During the reign of the Qianlong Emperor, the sixth emperor of the Qing Dynasty, a poor farmer by the name of Wei is walking to market. He notices a crumbling abandoned temple of Guanyin, the Goddess of Mercy. Every time he passes the temple, Wei stops for a while to fix it up. He works on the pathway, the gates, the temple building, and the statue of the goddess. When he finishes, the goddess appears to him in a dream and gives him a reward: the tea plant that becomes the heart of one of the greatest oolong teas.
Earl Grey: This Water Sucks!
England, 1806 Lord Charles, soon to become the second Earl Grey, is content at his home in Howick Hall, save one unhappy thing: the water is terrible, and it produces quite an inferior cup of tea. He and Lady Grey have experimented to no avail, and they finally turn to a tea expert for help. Chen shows up at Howick with a huge chest of tea and a virtual mobile laboratory of bottles and vials containing everything from essential oils to ground herbs. We know the rest. Even though Charles goes on to become Prime Minister of the United Kingdom, his own fame will be eclipsed by the tea that bears his name.
Teatime in Georgia: The Birth of Southern Sweet Tea
United States, 1870 One oft-repeated story is that iced tea was invented in 1904 by a vendor named Richard Blechynden at the St. Louis World’s Fair. He was having little luck selling hot tea, says the story, and dropped ice cubes in the tea, creating the first iced tea. Nice story, but it doesn’t account for the 1879 cookbook Housekeeping in Old Virginia, which includes a recipe for iced Southern sweet tea. Where did iced tea really come from? Our version of the legend is set in Georgia, where a lady named Harriet Suggett is struggling to come up with an alternative to the popular alcoholic tea punches of the day for an event that includes members of the rapidly-growing temperance societies.
Oriental Beauty: The Braggart’s Tea
Taiwan, 1931 Huang is very good at keeping his head down. He comes from a prominent family that has been farming in Beipu for many generations, but since his father and brother were killed in the uprising almost 25 years ago, Huang has tried not to draw too much attention to himself. When his tea crop is destroyed by leafhopper insects, he is near despair. That field of tea is all that he and his mother, Lin, have to live on. The leaves are chewed, the tips have gone white, and his neighbors have already given up. But Huang doesn’t give up so easily!
Post-apocalyptic Earl Grey
Australia, 20 years from now The zombie apocalypse has spread mercilessly across the country. Only small pockets of the uninfected remain. Sam’s band of survivors is a small one, and they have resigned themselves to a long and difficult road ahead. It will be a much easier road, though, if they can only lay their hands on some tea. Earl Grey, perhaps. Little do they know how much that tea will change their lives… I am particularly excited about the cover of the book, which uses a photograph by Nicholas Han of the sunset over a tea plantation in Taiwan.
Posted in Tea Books
Tags: Australia, bai hao, book, braggart's tea, bragger's tea, chanoyu, Charles Grey, China, earl grey, England, Goddess of Mercy, Guanyin, Housekeeping in Old Virginia, Howick Hall, iced tea, Iron Godd, Japan, Japanese tea ceremony, myths & legends of tea, oolong, Oriental Beauty tea, origin of tea, Qianlong Emperor, Richard Blechynden, Sen no Rikyū, seppuku, Shennong, southern sweet tea, sweet tea, taiguanyin, Taiwan, tea ceremony, tea legends, tea myths, tea origin, white tip oolong, zombies
In terms of consumer education, the tea industry is where the coffee industry was a couple of decades ago. When I was in college in the 1970s, going into a coffee shop and ordering a vente half-caf no-foam skinny vanilla latte with a shot of white chocolate and a half-pump of peppermint would have gotten you some very strange looks. Starbucks created the terminology and spent years teaching it to their customers — and convincing their customers that it was the standard terminology in all coffee shops. Coffee aficionados have become very comfortable with the terminology and the technology behind their drinks.
Most of my tea customers, on the other hand, are completely overwhelmed by the array of 120 different teas laid out before them. They don’t know the difference between an oolong and a green tea, they’ve never heard of pu-erh, and they think orange pekoe is an orange-flavored tea. They aren’t going to make a complex drink order, largely because the consumer terminology hasn’t standardized and partially because they don’t know what they want. Instead, we have to walk them through it question by question without sounding bothered or talking down to them.
Every day I have conversations like this one:
Customer: I’d like a chai, please.
Me: Masala chai? Okay. We have nine to choose from. Do you want something traditional, or do you want to experiment?
Me: We have chocolate chai, spice apple chai, rooibos chai, vanilla chai…
Customer: Wow. I think I’ll go traditional.
Me: Here’s our most popular masala chai. It’s a house blend that uses a nice estate grown Assam tea as the base.
Customer: [sniffs] That smells great. I’ll go with that one.
Me: Hot or iced?
Customer: Oh, definitely hot.
Me: Sounds good. Then would you like it prepared as a latte with frothed milk, or just as a cup of straight tea?
Customer: A latte sounds good.
Me: What kind of milk would you like? I have nonfat, 2%, whole, half-and-half, vanilla soy, or coconut.
Customer: Hmmm. What would you recommend?
Me: The vanilla soy is good, but the whole milk is more traditional and makes a pretty nice froth.
Customer: I’ll go with whole milk then.
Me: And would you like it sweetened at all?
Customer: How do most people do it?
Me: In India, you’d probably get it sweetened with sugar. I tend to prefer agave nectar myself, although I don’t sweeten my own masala chais very much.
Customer: Do you have stevia? I’d like a bit of that.
Me: Sure thing. One last question: would you like that for here or to go?
Customer: I’ll drink it here, please.
Me: Okay, then. I’ll have that ready for you in about five minutes.
[This conversation is a lot longer than it would be for a typical non-latte tea, where I just check to see whether they want it hot or iced, here or to go, and they add their own sweetener and milk if they want any.]
Our job as tea experts is to make tea as friendly as possible. If the customer looks exasperated after the first question, I’ll point them at the staff favorites board or just ask if they’d like it made the way most of our customers take it.
I visited a lovely tea shop in Seattle last winter called Vital T-Leaf. Just my kind of place. They set out a gongfu set and we must have sampled a dozen different pu-erh teas. The woman doing the serving had the ceremony down pat, and all of the equipment arrayed before her: tray, kettle, cups, strainers, gaiwan, spoons, and more. We examined the dry leaf and wet leaf and tasted and discussed each tea.
To me, that was the perfect tea shop for the trained tea lover — and I spent plenty of money there in appreciation, but that would not work in Red Lodge, Montana. Most of my customers are intimidated just by the tea list itself. Add the presentation they used in Seattle, and few would even approach the tea bar. Even the way the tea is delivered to the customer matters. To me, the gonfu-style presentation when I ordered at the Teahouse Kuan Yin (see picture above) was perfect. A non-tea person wouldn’t have the slightest idea what to do with that. We prepare the tea and deliver it fully steeped, so our customers don’t have to worry about what kind of equipment we use and what we do with it. After all, they aren’t paying us a few bucks a cup to make them prepare their own tea!
Over the last couple of years, though, I’ve noticed more and more customers coming in and knowing what they want. Many of the regulars are starting to ask detailed questions about the equipment, the process, and the tea styles themselves. They want to know the origins of the funny names (one of the reasons I’m writing the Myths and Legends of Tea book that will hopefully be out by Christmas), the regional differences in style, and the reasons for the differences.
More customers come in knowing what they want, or asking what’s new.
One huge difference remains between coffee aficionados and tea aficionados, though. Most of the coffee people I know neither know nor care what kind of coffee beans are being used — their custom order is all about the additives and preparation methods, so it stays the same every time. Tea people, on the other hand, are more likely to come in and experiment: a longjing dragonwell from China yesterday, a gyokuro from Japan today, and a first-flush Darjeeling from India tomorrow.
We encourage this, of course. The coffee shop down the street sells dozens of different coffee beans, but on any given day they’ll only be serving one or two of them. The differences among plain coffee beans are much more subtle than the differences in tea leaves, so that works for them. If we want our customers coming in to our shop instead of buying Lipton’s in tea bags at the grocery store, that approach won’t work for us. We need to educate our customers on style, terroir, and infusing methods. But we need to do it without being snobbish or intimidating.
It’s a delicate balance, but all of the good tea shops have figured it out. Mayhaps that’s what defines a good tea shop?
Posted in Tea Biz
Tags: agave nectar, Assam tea, chai latte, chocolate chai, coffee, coffee aficionados, intimidation, masala chai, Myths and Legends of Tea, orange pekoe, ridiculously complex coffee orders, Seattle, Starbucks, tea education, tea latte, tea myths, tea snobs, Teahouse Kuan Yin, Vital T-Leaf
Most writers don’t like to talk about their work in process. I guess I’m not most writers, because I like to talk about pretty much everything. I do usually hold back, though, until I’m really sure the book is going somewhere. At this point, I’m far enough along that I’m ready to let the cat out of the bag.
UPDATE MAY 2015: Please see “Myths & Legends At Last” for release news on volume 1, including a story list, summaries, and final cover art.
As anyone who has visited my tea bar knows, I am as much in love with the stories of different tea styles as I am with the tea itself. Thus far, I have mostly told the tales as they were told to me — or as I found them in the course of reading about tea. Many of these wondrous stories are far too short. The poor farmer who cleaned up a temple and was given Tieguanyin oolong as his reward by the goddess. The mandarin who added bergamot oil to an English earl’s tea to compensate for the calcium in the water and created one of the western world’s most popular teas. The tea master who performed one last tea ceremony after he was ordered by his daimyo to commit seppuku.
In Myths & Legends of Tea, my goal is to create the Grimm’s Fairy Tales of tea.
I am taking each of these tales and retelling it in my own style, most of them somewhere between 2,000 and 3,000 words long. Each is accompanied by a profile of the tea featured in the story. Some of the stories are entirely legend, their origins lost in the mists of time. Some are based heavily on fact. Some will be familiar to any tea aficionado. Some are purely the product of my own imagination. In all of them, I am focusing on building a sense of the time, the setting, and the characters, and bringing the stories of tea to life.
I know what you’re thinking. At least I hope I know what you’re thinking. “When will I be able to buy this wondrous book?” (If that’s not what you’re thinking, please don’t tell me). If all goes according to plan, sometime in the autumn of 2013. I’ll keep you all up to date!
Since I split off Tea With Gary from my writing blog in 2011, I have tried to keep the two separate. In this particular case, however, this post is both about my writing and about tea, so I am placing it on both blogs. Henceforth, I will place my updates about the book in my writing blog and specific tea stories here, although I’ll probably do some cross-linking. Oh, who am I kidding? I’ll do a lot of cross-linking, because that’s the way blogs roll!