Bibliografi: halaman 347 ; indeks: halaman 348-349 ; Some of the best tea in the world was grown in colonial Java in the 1920s. But it was almost always exported, leaving only the dregs for the Javanese. To make the tea palatable, they imbued tea leaves with the fragrance of the jasmine flower, creating teh wangi, (fragrant tea). thus establishing an industry that thrives to this day. This book tells the inspiring story of the creation of teh wangi, a product born of adversity, and looks at how modern Indonesians are discovering the pleasures of savoring premium artisanal tea, and changing the face of tea culture in the nation and by extension, the rest of the world. Enlightening and entertaining, Teh Wangi provides a glimpse into the fascinating history of tea in Indonesia, and of Indonesia itself.