Concentrates of tea

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"money tea"), [ ] also called jeoncha (전차; 錢茶; lit. "money tea"), [ ] is a coin-shaped post-fermented tea produced in korea. the tea has been called cheongtae-jeon (청태전; 靑苔錢; lit.

south jeolla province , where the temple is located, was the hub of korean tea culture during the goryeo and joseon dynasties. [ ] out of daso (tea place) in goryeo were located in the region. [ ] processing[ edit ] freshly shaped doncha tea leaves for doncha are hand-picked in may, from the tea plants...

https://en.wikipedia.org/wiki/Doncha

produced in fujian province in china . [ ] silver needle or bai hao yin zhen or usually just yin zhen is the chinese type of white tea. amongst white teas , this is the most expensive variety and the most prized, as only top buds (leaf shoots) of the camellia sinensis plant are used to produce the tea

. [ ] genuine silver needles are made from cultivars of the da bai (large white) tea tree family. there are other productions that look similar with downy leaf shoots but most are green teas , and as green teas, they taste differently and have a different biochemical potency than the genuine white tea...

https://en.wikipedia.org/wiki/Baihao_Yinzhen

origin china quick description good bodied, warm, spring-like in flavor hyson, or lucky dragon tea, is a chinese green tea that comes from the anhui province of china. it is made from young leaves that are thinly rolled to have a long, twisted appearance that unfurls when brewed. the name hyson is probably

: mi si, cheng si and fu si. while hyson tea is often thought of as a low-grade or mediocre quality tea, young hyson is considered high quality. it is harvested earlier, "before the rains," and has a full-bodied, pungent taste and is golden in color. [ ] young hyson tea is subdivided into chun mee (a...

https://en.wikipedia.org/wiki/Hyson

ingredients to suutei tsai are typically water, milk, tea leaves and salt. a simple recipe might call for one quart of water, one quart of milk, a tablespoon of green tea, and one teaspoon of salt. but the ingredients often vary. some recipes use green tea while others use black tea. some recipes even

include butter or fat. milk in mongolia is typically fresh, whole milk, and using half and half[ clarification needed ] instead of milk produces a rich beverage close to the authentic. the amount of salt in the tea is also often varied. another common addition to the suutei tsai is fried millet. [ ]...

https://en.wikipedia.org/wiki/Suutei_tsai

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kukicha - wikipedia kukicha from wikipedia, the free encyclopedia jump to navigation jump to search japanese tea blend kukicha type green other names stalk tea, stick tea, twig tea origin japan quick description popular in japan, taste between that of gyokuro and sencha , with a light flavour and a fresh

green aroma temperature °c ( °f) time sec to min kukicha (茎茶), or twig tea, also known as bōcha (棒茶), is a japanese blend made of stems , stalks , and twigs . it is available as a green tea or in more oxidised processing. kukicha has a unique flavour and aroma among teas, due to its being composed...

https://en.wikipedia.org/wiki/Kukicha

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builder's tea - wikipedia builder's tea from wikipedia, the free encyclopedia jump to navigation jump to search builder's tea refers to a strong cup of tea. builder's tea, also known as a builder's brew, is a british english colloquial term for a strong cup of tea . [ ] [ ] it takes its name from the

inexpensive tea commonly drunk by labourers taking a break . a builder's tea is typically brewed in a mug (as opposed to loose tea leaves in a teapot ), with a small amount of milk added after either stirring the tea or leaving it to stand and infuse. it is often taken with one or more teaspoons of...

https://en.wikipedia.org/wiki/Builder%27s_tea

" – news · newspapers · books · scholar · jstor (december ) ( learn how and when to remove this template message ) a tea strainer with a bamboo handle a tea strainer on a teacup a tea strainer is a type of strainer that is placed over or in a teacup to catch loose tea leaves . when tea is brewed in the

traditional manner in a teapot , the tea leaves are not contained in teabags ; rather, they are freely suspended in the water. as the leaves themselves are not consumed with the tea, it is usual to filter them out with a tea strainer. strainers usually fit into the top of the cup to catch the leaves...

https://en.wikipedia.org/wiki/Tea_strainer

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