The greatest shark dive on earth, Cocos Island – for Men’s Journal

Yes, it’s true!  Read by the author herself.  For All the Tea in China will be available as an audiobook on March 18.

First I went to TURKEY and MEXICO.

Then I went to IRELAND.

Then I flew to MAUI.

I love writing this stuff.

It’s online now too, here, here, here, and here.

One of my drivetime TV appearances in which I explain all the amazing things you can buy to save the planet.

Want to eat right on the first night out? Chef Peter Berley teaches you how to prep at home, cook in camp. And a car camping meal planner to boot. – Men’s Journal

That’s a pretty nice looking catalog cover, no?

Take to the tracks with the Top 5 Train Rides in North America and Men’s Journal.

For truly friendly travel with ever-changing scenery, take your foot off the gas, unbuckle your seat belt, and hit the rails.

Don’t forget your essential gear – a personal bar.

[Print version here.  Online version here.]


By resurrecting its cuisine, Chef Michael Dowd tries to preserve a tribe’s traditional way of life – Men’s Journal

Michael O’Dowd collects swords, races BMWs, and asks little old Indian ladies for their grandmothers’ recipes. As executive chef of Kai restaurant at the Sheraton Wild Horse Pass resort outside Phoenix, O’Dowd takes Native American ingredients and marries them to haute techniques, pairing wild elk with tagliatelle, bathing sea urchins in a fondue of piquillo peppers, and infusing cotton candy with Amarillo chiles.

A new Smithsonian exhibit looks at environmentalist Earl Shaffer, the first man to hike the entire Appalachian Trail in one continuous trip — for Men’s Journal.

Shanghai – Brides Magazine  (p.1, p.2)

Big Island Beaches – Brides Magazine (p.1, p.2)


Good News

For All the Tea in China

For All the Tea in China

The US cover, from Viking Publishers.

Raising the curtain on the Cannes International Film Festival for Men’s Journal.

For All the Tea in China is the Telegraph’s  top choice for the week.


Now, listen here

For All the Tea in China is BBC4’s Book of the Week – all week, and for the next two.  HERE.

Geographical Magazine, the Royal Geographical Society’s official mouthpiece, weighs in:

Gastronomic pleasure is all about the details: always add a tiny splash of water to whisky to release the hidden aromas; never eat cheese straight from the fridge. There is a trick to making a cup of tea, too, as Sarah Rose reveals in her entertaining new book.


Country Life is a very English magazine, and they seem to approve.

What a hero he is, disguising himself as Chinese with a long black pigtail to venture into China’s alarming hinterland to smuggle out tea plants….He had to face all 19th Century China’s perils — bandits, cannibalism, fevers and pirates. This, and the detailed description of how tea is made from raw camellia leaves will ensure you value your cuppa as never before.


You can listen to it HERE for the next two weeks.

I just read my Amazon page.

Review
Rose’s account is full of colour
–The Times

Review
Reshapes into gripping prose Fortune’s own memoirs and letters … An enthusiastic tale of how the humble leaf became a global addiction

Review
The best parts of the book are not the dangers that Fortune encountered, but Rose’s assured, confident descriptions of the manufacture of tea. Like Fortune, the reader goes on a journey of discovery

Review
[Fortune’s] story is well worth the telling, and despite the dearth of private papers, Rose does so with skill and restraint

Review
Reveals our cuppa wouldn’t exist if it wasn’t for an amazing Victorian, armed only with a rusty pistol and a pigtail, who stole the secret of tea from under the nose of China’s ruthless warlords

Scotland on Sunday
A compelling sketch of the world of globalisation before instant information, and transforms a modest Scottish botanist into a swashbuckling pirate capitalist … A genuinely curious and evocative yarn

I broke my feet on the Appalachian Trail — both of them — but my trip paid off with a story or two. 

Trail Dangers and Magic, story.

Map Page 1, Map Page 2

When not thinking about tea, I write magazine stories about travels with Mom.

The Tattler and the Resident are on Robert Fortune’s side.

Travel?  You dare not read the amazing For All the Tea in China by Sarah Rose.  It’ll get you going in disguise, yet.


Bloggers read

He is not my mother, I’ve never even met him, but he lives in China and said “I couldn’t put the book down.” – This Is China Blog

Seems like the T-Ching likes Robert Fortune too T Ching

“If you like tea (and presumably you do, or why would you be reading this blog?) go get it from your local library or bookshop or friend and read it.” – Tea For You and Me

Someone in Maine is pre-ordering her copy (ok, ok, so she’s a friend, but still…) – Travels With Hillary

Another one to please my mother.

This brisk little study gives a compelling sketch of the world of globalisation before the age of instant information, and transforms a modest Scottish botanist into a swashbuckling pirate capitalist, who incidentally changed the way we all have breakfast.

A girl could get used to this.

Surely those old tea parlours should have displayed a picture of The Saviour of The Cuppa next to portraits of Churchill and the Queen

Good news

I’m starting to enjoy this.

Concealed in the murky depths of your cuppa is nothing less than a crucial phase in the rise of the British Empire. If the secret of producing tea could be wrested from the grip of the Chinese Emperor, and the plant itself transplanted to the foothills of the Himalayas in the British Raj, vast revenues would follow and British imperial dominance in the Far East would be incontestable. Enter Robert Fortune, botanist and plant-hunter extraordinaire – as diligent, daring and enterprising a Victorian hero as one could wish for.

Sarah Rose tells a stirring tale of individual derring-do and the fate of nations.


The date is fixed, the final week in April FOR ALL THE TEA IN CHINA is BBC 4’s Book of the Week.

They love me. They love me slightly less. The FT so totally loves me.

Tea is ingrained in the British psyche but the story benefits from an American author for whom the subject is almost exotic. An enthusiastic tale of how the humble leaf became a global addiction.

This warms an author’s heart.

The great tea robbery: How our cuppa wouldn’t exist if an amazing Victorian hadn’t stolen the secret from China’s warlords.

Happy Birthday, book.  FOR ALL THE TEA IN CHINA in bookstores today.

Reviews pouring in

The Irish praise For All the Tea in China.

Rose presents tea as the focus of an exotic adventure story.

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