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2. Gyokuro - Wikipedia

   en.wikipedia.org/wiki/Gyokuro

   Gyokuro (Japanese: 玉 露, "jade dew") is a type of green tea from Japan that is grown in the shade. It differs from the standard sencha (a classic green tea grown in the sun) in being grown under the shade rather than the full sun. [1] The name "gyokuro" translates as "jewel dew" (or "jade dew"). [2]

3. This Is How Long Your Canned Goods Actually Last - AOL

   www.aol.com/long-canned-goods-actually-last...

   This means phrases like "best by" and "use by" are recommendations for quality, not necessarily an expiration date. "How long canned goods last depends on the type of canned food ," said Hutchings.

4. Kabusecha - Wikipedia

   en.wikipedia.org/wiki/Kabusecha

   Kabuse tea, or kabusecha (かぶせ茶) is a class of Japanese tea leaf. Kabuseru (かぶせる) literally means to cover or place on top, as a hat on a head, therefore kabuse tea is a tea leaf harvested from a tea plant that, for some period of time ranging from 2–25 days, [1] has had a porous material draped over the plant while the young leaves are being produced. [2]

5. Aracha - Wikipedia

   en.wikipedia.org/wiki/Aracha

   Aracha (荒茶), also known as unrefined or crude tea, [1] is a type of green tea produced in Japan. Unlike most other teas, aracha green tea is produced using the entire leaf of the tea plant , including the leaf blade, leaf stem, broken particles of the leaf, and the fine leaf hair.

6. I Tried 8 Store-Bought Green Teas & the Best Was Mellow and ...

   www.aol.com/lifestyle/tried-8-store-bought-green...

   Photos: The brands. Design: Eat This, Not That!Often, after I've chugged back my morning coffee, I find myself wanting another. Sometimes, I pull a second espresso shot, but after a few sips, my ...

7. Bancha - Wikipedia

   en.wikipedia.org/wiki/Bancha

   Bancha (番茶) is a type of Japanese green tea.It is harvested from the second flush of sencha between summer and autumn; [1] the first flush is harvested for shincha.. It can be found in a number of forms such as roasted, unroasted, smoked, matured or fermented for three years and even post-fermented.