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Pu'er is the pinyin romanization of the Mandarin pronunciation of Chinese 普洱. Pu-erh is a variant of the Wade-Giles romanization (properly p‘u-êrh) of the same name.In Hong Kong, the same Chinese characters are read as Bo-lei, and this is therefore a common alternative English term for this tea.
Lei cha (right) served with a bowl of rice and vegetarian toppings (left). Ground tea is a varying mix of: Tea leaves – any type of tea leaf can be used, but the most popular and common are either green tea or oolong; for ease of use, sometimes matcha (finely milled green tea) is used
Anji bai (Chinese: 安 吉 白; pinyin: Ānjí bái; pronounced [án.tɕǐ pǎɪ]) or Anji white [1] is a green tea originally produced in Anji County, Zhejiang Province, China. [1] Now, it can also be found in Changxing County, Zhejiang Province, China.
Because the Wong family was the inventor of herbal tea brewing in southern China, the brand is synonymous with this type of drink. The recipe has been passed down through multiple generations to today's tea culture. [1] In around 1949, the Chinese government began seizing private companies and all associated assets.
Chinese tea is a beverage made from the leaves of tea plants (Camellia sinensis) and – depending on the type of tea – typically 60–100 °C hot water. Tea leaves are processed using traditional Chinese methods. Chinese tea is drunk throughout the day, including during meals, as a substitute for plain water, for health, or for simple pleasure.
Chinese sweet tea, also known as Tian-cha, [1] is a traditional Chinese herbal tea, made from the leaves of Chinese blackberry (Rubus suavissimus). These leaves contain a natural sweetener, called rubusoside, which is 200 times as sweet as cane sugar . [ 1 ]