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Tangzhong (Chinese: 湯種; pinyin: tāngzhǒng), also known as a water roux or yu-dane (Japanese: 湯種, romanized: yu-dane) [1] [2] is a paste of flour cooked in water or milk to over 65 °C (149 °F) which is used to improve the texture of bread and increase the amount of time it takes to stale.
Yuzu in bath water. A yuzu bath, also known as a yuzuyu (柚子湯), is a bathing tradition that is celebrated on the winter solstice in Japan. Yuzu fruits, citrus fruit of East Asian origin known for their characteristically strong aroma and the fragrant oil from their skin (), are floated in the hot water of the bath, releasing their aroma.
Many famous huangjiu brands promote the quality of water used in brewing [1] [2] in their advertising, and some consider it to be the most important ingredient. [3] The drink is commonly consumed warm, as the richness from the flavor compounds are released better when warm. In summer, it is popular to drink sweet huangjiu chilled or on ice.
The highest quality water is ‘Tiashui’, rain or snow water collected in bamboo tubes or crocks, with natural spring water coming in second. [24] Lu Yu set 20 different levels of water quality. [2] The next important part of fine tea is an aesthetically pleasing tea service allowing for the fragrance of the tea to be appreciated. [24]
Northern region — served with jasmine infused sugary water. It is enjoyed as warm in winter and cold with ice in summer. Central region — cooked with spicy ginger. Sugar is added. Douhua pieces are usually unshaped because of their softness. Southern region — same with Central region. Often served warm with sugar water, ginger is added.
Chenpi, chen pi, or chimpi is sun-dried mandarin orange peel used as a traditional seasoning in Chinese cooking and traditional medicine. It is aged by storing them dry. The taste is first slightly sweet, but the aftertaste is pungent and bitter. According to Chinese herbology, its attribute is warm. Chenpi has a common name, 'ju pi' or ...
Chrysanthemum tea – The flowers are blanched in bamboo salt water, carefully washed in cold water and drained on kitchen towel. The drained flowers are covered with hanji and dried in an ondol (floor-heated) room. When served, three to four flowers are added to hot water.
Yuja-cha (Korean: 유자차) or yuja tea is a traditional Korean tea made by mixing hot water with yuja-cheong (yuja marmalade). [1] 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]