The day before yesterday, a member of the Korean Tea Association who came to Japan gave me a Korean translation of her recently published book "Black Tea Blend" (Mainichi Communication). The publisher hadn't sent me the book yet, so what a surprise! It has already been published in Chinese and is selling well in Taiwan and Shanghai. ～～～～～～～～～～～～～～～～～～～～ Because black tea is an ingredient, black tea that will be developed in the future will be blended with herbs, spices, and other teas, and will not be found in black tea. Aroma, taste, and water color are created. In addition, new functionality is added to black tea, and health consciousness is increasing. . . . . . The book "Tea Blend" contains the idea of the development. I explained this to the people of the Korean Tea Association this time, and they were very sympathetic. I would be very happy if this book could be widely used as a teaching material in Korea. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I would be happy if it became an opportunity to become a drink that can be enjoyed. . . . .
