small leaves that are left behind after processing gyokuro or sencha . konacha is cheaper than sencha and is often served at sushi restaurants. it is also marketed as gyokurokonacha (玉露粉茶). konacha has a strong flavor and is therefore good for use in cooking. [ ] see also[ edit ] list of japanese teas...
and genetically pure. b. method of sowing: . sowing should be done in line sowing\drilling method with tractor drawn ferti-cum-seed drill or by bullock drawn ferti-cum-seed drill/tifan. . ferti-cum-seed drill should be used for the application of fertilizers and seed sowing at a time. . seeds should...
different, adding to the appeal of sencha. with relatively more temperate water, it is relatively mellow; with hot water, it is more astringent. [ ] some varieties expand when steeped to resemble leaf vegetable greens in smell, appearance, and taste. the tea production process by which sencha and other...
fast-growing and flowers prolifically, sending out to flowered one-sided racemes cascading pea-flower shaped purple to violet flowers from the leaf axil during its late spring to late summer flowering period. the flowers are mostly visited by bumblebees ; [ ] when the flowers drop off and tiny bright green seed...
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