The fine art of preparing and drinking tea has become a hallmark of Chinese civilization. In his latest book, Daniel Reid explores Chinese tea in its manifold varieties, its long and colorful historical development in China, and the fine art of preparing and drinking it, a tradition handed down through the agesby monks and martial artists, and emperors. He describes the principles that lie at the heart of tea culture in China, the potent medicinal properties of Chinese tea, and how to cultivate Cha Dao, the Daoist way of tea, in daily life. Illustrated with many photographs by Christan Janzen, the book contains detailed descriptions of many Chinese tea varieties, as well as entertaining tea anecdotes from the author's "Tea Tidings" bulletin, and a useful glossary of Chinese tea terms.