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Jin Fo tea (Chinese: 金 佛 茶; pinyin: jīn fó chá; lit. 'Gold Buddha tea'; pronounced [tɕín fwǒ ʈʂʰǎ]) is a Wuyi Oolong tea, developed at the Wuyi Shan Tea Researching Center located in Fujian Province, China. It is a medium Wuyi Oolong showing both creaminess and a floral aftertaste. The tea leaves have a uniform emerald green ...
The name derives from the characters for sweet (甘い, ) and tea (茶, ). Amacha means sweet tea . This tea contains tannin and phyllodulcin , a sweetener 400–800 times sweeter than table sugar ( sucrose ) [ 1 ] or 2 times sweeter than saccharin .
Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of south-western China and northern Myanmar.
'Buddha's hand'; pronounced [fwǒ ʂòʊ]) is a Yongchun (永春; Yǒng Chūn) and Wuyi Oolong tea with a light and somewhat peculiar taste. It is also produced in Taiwan. According to Babelcarp (citation below), Fo Shou is an alternate name for xiāng yuán (香橼).
Tea first appeared publicly in England during the 1650s, where it was introduced through coffeehouses. From there it was introduced to British colonies in America and elsewhere. Tea taxation was a large issue; in Britain tea smuggling thrived until the repeal of tea's tax in 1785. [37]
Butter tea, also known as Bho jha (Tibetan: བོད་ཇ་, Wylie: bod ja, "Tibetan tea"), cha süma (Tibetan: ཇ་སྲུབ་མ་, Wylie: ja srub ma, "churned tea", Mandarin Chinese: sūyóu chá (酥 油 茶), su ja (Tibetan: སུ་ཇ, Wylie: Suja, "churned tea") in Dzongkha, Cha Su-kan or "gur gur cha" in the Ladakhi language and Su Chya or Phe Chya in the Sherpa language ...