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Yuja tea is popular throughout Korea, especially in the winter. [2] This tea is created by curing yuja into a sweet, thick, pulpy syrup. [3] It does not contain caffeine. [2] It is often sold in markets in large jars and used as a home remedy for the common cold. Yuja tea is made from the yuja fruit, which is commonly known outside of Korea as ...
Most commonly, maesil-cha is made by mixing maesil-cheong (plum syrup) with hot or cold water. [2]Sometimes, plum tea is made with plum extract, made by grating green plums, mixing it with small amount of water and juicing through hemp cloth, and sun-drying it. [3]
In cuisine, foam is a gelled or stabilized liquid in which air is suspended. Foams have been present in many forms over the history of cooking, such as whipped cream , meringue and mousse . In these cases, the incorporation of air, or another gas, creates a lighter texture and a different mouthfeel .
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Sugar is added to the teapot and the tea is poured into small glasses of a certain height and then poured back and forth from the glass to the teapot several times so that foam appears in the glass. The thicker the foam, the better the tea. [4] One cookbook of African recipes recommends serving the tea immediately with a generous amount of sugar:
Fill the goblets with ice and sugar. A squeeze of lemon will make this delicious and healthful, as it will correct the astringent tendency.” [9] Alcoholic iced tea punches with cream, sugar, and liquor also became popular in the 19th century, especially in southern towns like Charleston and Savannah.
The oxidation process is halted by the quick application of heat after tea picking, either with steam, the method preferred in Japan, or by dry roasting and cooking in hot pans, preferred in Chinese tea processing. [23] Tea leaves may be left to dry as separate leaves or they may be rolled into small pellets to make gunpowder tea.
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