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Chay. Ot lista do chashki. Vse, chto ...

Dmitriy Sobolev

Unabridged • 9785042114687
4 hours 48 minutes
Thalia
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From the publisher

Chay — napitok, kotoryy kazhetsya bolee slozhnym dlya ponimaniya, chem kofe. I eto neudivitelno: on imeet dlinnuyu istoriyu, tesno svyazannuyu s tseremonialnostyu i filosofiey. No chto, esli chaem hochetsya prosto naslazhdatsya i nauchitsya otsenivat ego sugubo s prakticheskoy storony, ne pogruzhayas v duhovnyy aspekt? Imenno takoy vzglyad na chay i predlagaet Dmitriy Sobolev, soosnovatel proekta Oh! My Tea i pervoy speshelti-chaynoy v Peterburge, trener mezhdunarodnoy evropeyskoy assotsiatsii chaya ESTA. Nikakih prostrannyh rassuzhdeniy — tolko pragmatichnyy podhod. Za 5 glav Dmitriy Sobolev ponyatno i podrobno rasskazhet: - chto voobsche takoe chay, kak fizicheskie i himicheskie protsessy vliyayut na ego kachestvo; - kak chay vyraschivaetsya, kultiviruetsya i zachem eto nuzhno; - chem na samom dele razlichayutsya belyy, zelenyy i krasnyy chai, a takzhe pochemu fruktovyy chay voobsche nelzya tak nazyvat; - kak degustirovat napitok professionalno, nauchitsya oschuschat ottenki vkusa i pochemu udovolstvie zdes ni pri chem; - nakonets, kak zavarivat chay po vsem pravilam, chtoby vsegda poluchat stabilno vkusnyy napitok.
From the publisher
Chay — napitok, kotoryy kazhetsya bolee slozhnym dlya ponimaniya, chem kofe. I eto neudivitelno: on imeet dlinnuyu istoriyu, tesno svyazannuyu s tseremonialnostyu i filosofiey. No chto, esli chaem hochetsya prosto naslazhdatsya i nauchitsya otsenivat ego sugubo s prakticheskoy storony, ne pogruzhayas v duhovnyy aspekt? Imenno takoy vzglyad na chay i predlagaet Dmitriy Sobolev, soosnovatel proekta Oh! My Tea i pervoy speshelti-chaynoy v Peterburge, trener mezhdunarodnoy evropeyskoy assotsiatsii chaya ESTA. Nikakih prostrannyh rassuzhdeniy — tolko pragmatichnyy podhod. Za 5 glav Dmitriy Sobolev ponyatno i podrobno rasskazhet: - chto voobsche takoe chay, kak fizicheskie i himicheskie protsessy vliyayut na ego kachestvo; - kak chay vyraschivaetsya, kultiviruetsya i zachem eto nuzhno; - chem na samom dele razlichayutsya belyy, zelenyy i krasnyy chai, a takzhe pochemu fruktovyy chay voobsche nelzya tak nazyvat; - kak degustirovat napitok professionalno, nauchitsya oschuschat ottenki vkusa i pochemu udovolstvie zdes ni pri chem; - nakonets, kak zavarivat chay po vsem pravilam, chtoby vsegda poluchat stabilno vkusnyy napitok.

From the same authors

Imprint
Bombora
Release date
01/30/2025

Bombora