Jane spent the first 12 years of her working life as a teacher of French, English as a
Foreign language, English as a Second Language, and as a communications trainer in the
community and in industry. She then decided to move out of education and opened a tea
shop in south west London with 2 friends. The shop was art deco in style, extremely
sociable and helpful in approach, a fun and friendly venue in which people of all ages
and types built new friendships amongst themselves and with us, and a resting place where
customers knew they would get a decent cup of tea and something delicious to eat.
During the first year of the shop's life, Jane was asked to write a book of tea-time
recipes (which also contained a little history and general information about tea) and this
led to research that had her totally hooked on the subject. More books followed and the
writing led to requests for lectures from groups such as American Women's clubs, Women's
Institutes and other interested associations, and then came several foreign trips. So,
since 1986 she has lectured and been involved in tea events in Japan, Brazil, France,
Canada, the USA, the UK, on board the QE2 and Royal Viking Sun.
She has written 6 books about tea and is currently working on numbers 7 & 8. She also
writes about tea, coffee and other food and beverage subjects for various magazines and
edits the Tea International Section of Tea and Coffee Trade Journal - published each month
in New York. Her other published works include books on the history of British food, social
history, coffee, juice, soup and table style.
Jane's work also involves her in advising food and beverage managers in hotels and tea rooms
and in helping to train staff who serve afternoon tea. She has appeared on various radio
programmes over the years and appears several times a year with Sarah Green on Carlton
Cable TV.
For tea lovers everywhere, The Tea Companion is the authoritative guide to the subject. This
full-color book is filled with everything you'll ever need to know about tea, including: a history
of tea cultivation and consumption around the world; discussions of growing, processing, tasting and
blending tea; and tips on making and serving tea at home. Additionally, theres a country-by-country
chapter covering tea-growing regions including maps and flavor profiles. The final chapters discuss
herbal and fruit infusions and include recipes for tea accompaniments. Tea is enjoying a tremendous
boom in popularity, including non-caffeinated herbal teas and healing teas made from ingredients
like ginger and ginseng. Filled with color photographs and illustrations, The Tea Companion is
published at just the right time, and will make a perfect gift for food and drink lovers.
