Limited sunshine in the high mountains leads to a slower growth rate, resulting in strong aromas and tender leaves.Dianhong What it is: By definition, pu’er tea has to be grown in Yunnan in southern China, making it a pilgrimage site for fans of the dark,...
During the day, the airy bar and lounge is conducive to sipping cold-brew osmanthus oolong tea with a side of cake, while the buzzing dining room has patrons fighting over the last dumpling (Sichuan-spiced ibérico pork soup ones, at that). After hours? Head down to Behind Bars, also ...
Pu-erh is a rare, fermented tea, and making it from wild tea leaves that grow in an isolated mountain region in China’s southwestern Yunnan province is a lengthy, involved process. First, its leaves are sun-dried on wooden racks to wither and darken. They’re then cooked over hot...
variety of tea plant, but each from a different version of that plant. The versions are also named after the locations. The Fuding variety is greener and the shoots are a lighter silver. In terms of processing, the Zhenghe variety is fermented longer, which is one reason its leaves are ...
Puerh is a type of fermented tea produced in China’s Yunnan Province. The leaves are often pressed into flat cakes for ease of transport. This tea has a long history but many of us in the Western world are just beginning to discover it. This page is your guide to everything I’ve ...
Various things happened which only reinforced that calling to a place with such rich history, a place that is Muslim yet European, a place that straddles Asia and Europe. When it came time to buy my plane ticket, I was still debating, but the price was right for Turkey. So, off I ...
It gave an initial impression of summer freshness but became progressively more savoury, maybe even with fermented funkiness, with lingering fruit and slight heat on the sides of the tongue. Super unusual but not unpleasant. Next was a more conventional course of dahl samosa, rice bhaji, and ...
PROBLEM TO BE SOLVED: To provide a method for producing a fermented tea beverage or a semi-fermented tea beverage having excellent 'scent', 'slight in miscellaneous tastes' and favorable 'aftertaste' even after sterilization.大石 進高橋 宏和...
Therefore, an imminent threat to livestock survival leaves little room for preservation strategies, as these would not benefit a no longer existing herd in the future. It has been shown that there- fore local knowledge systems tend to focus on the well-being of herds rather than ecologically...
The base of any bowl of bun mam (bún mắm) is a dark colored broth prepared with fermented fish sauce (which I believe is similar to Thai pla ra).The fermented fish sauce gives the soup broth a well rounded, balanced flavor, and it’s honestly not nearly as fishy as it might ...