The book "Tasting Qualities" is a groundbreaking exploration of the world of tea, revealing the intricate process by which the quality of this ubiquitous beverage is determined.

Through a combination of historical research and ethnographic analysis, author Sarah Besky sheds light on the complex networks of expert practices and sites involved in the production and evaluation of tea, from plantations to auctions. Besky's innovative approach challenges traditional notions of quality as a fixed destination, instead revealing it as an ongoing process that is constantly evolving and adapting to changing cultural and economic contexts.

By examining the ways in which tea experts taste, value, and reproduce qualities through their work, Besky offers a fascinating glimpse into the hidden world of tea production and consumption. Whether you're a tea aficionado or simply looking for a thought-provoking read, "Tasting Qualities" is sure to delight and inform.

With its rich historical data, ethnographic research, and engaging writing style, this book is an essential addition to any collection on food, labor, and commodity studies.

So why wait? Order your copy of "Tasting Qualities" today and discover the complex world of tea quality for yourself!