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The roasted flavours are extracted and dominate this tea: the roasting replaces the vegetative tones of other varieties of Japanese green tea with a toasty, slightly caramel-like flavour. The roasting process used to make hōjicha also lowers the amount of caffeine in the tea. Because of its mildness, hōjicha is a popular tea to serve during ...
A kyaraben containing rice balls decorated to resemble pandas. Kyaraben or charaben (キャラ弁), a shortened form of character bento (キャラクター弁当, kyarakutā bentō), is a style of elaborately arranged bento (Japanese boxed lunch) which features food decorated to look like people, characters from popular media, animals, and plants. [1]
The tamaryokucha (Japanese: 玉緑茶, coiled tea) is a fine Japanese green tea, also commonly known as guricha (ぐり茶, curly tea).It has a tangy, berry-like taste, with a long almondy aftertaste and a deep aroma with tones of citrus, grass, and berries.
Mulled wine. Mulled wine ingredients vary from recipe to recipe but often include red wine, sugar or honey, spices such as cinnamon sticks and cloves, orange slices and brandy.
Green tea, however, proved to be a calming beverage for my stomach and overall gut issues—and for good reason. (I always drink caffeine with food, as many caffeinated beverages can cause further ...
Kamairicha (釜炒り茶) is a Japanese green tea produced by pan-roasting or pan-firing tea leaves during the early stages of production. It is most commonly produced in the western region of Japan. It is most commonly produced in the western region of Japan.
Chun Mee (Chinese: 珍 眉; pinyin: zhēn méi; lit. 'precious eyebrows'; pronounced [ʈʂə́n.měɪ]) is a popular green tea. It has a dusty appearance and is generally more acidic and less sweet than other green teas. It was originally produced only in the Chinese Jiangxi province, but is nowadays also grown elsewhere. The tea is divided ...
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