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The Vietnam Tea Association (VITA) was founded on July 19, 1998, and their goal is to protect and inform growers, consumers, and business owners of Vietnamese teas. [4] Of the different growing regions (mostly Northern and Central highlands ), Thái Nguyên is considered to have the finest quality tea throughout Vietnam (and throughout ...
Detoxification or detoxication (detox for short) [1] is the physiological or medicinal removal of toxic substances from a living organism, including the human body, ...
Panax vietnamensis or Vietnamese ginseng [1] (Vietnamese: Sâm Ngọc Linh, lit. ' Ngọc Linh ginseng') is a species of the ginseng genus Panax . In Vietnam the species, prized in herbal medicine, is commercially very valuable and now considered threatened.
Chanh muối is a salted, pickled lime in Vietnamese cuisine. Its name comes from the Vietnamese words chanh (meaning "lime" or "lemon") and muối (meaning "salt"). To make the chanh muối, many limes (often key limes) are packed tightly in salt in a glass container and placed in the sun until they are pickled.
1912 advertisement for tea in the Sydney Morning Herald, describing its supposed health benefits. The health effects of tea have been studied throughout human history. In clinical research conducted over the early 21st century, tea has been studied extensively for its potential to lower the risk of human diseases, but there is no good scientific evidence to support any therapeutic uses other ...
Chè (Vietnamese pronunciation: [tɕɛ̀]~[cɛ̀]) is any traditional Vietnamese sweet beverage, dessert soup or stew, [1] [2] or pudding. Chè includes a wide variety of distinct soups or puddings. [ 2 ] [ 1 ] Varieties of Chè can be made with mung beans , black-eyed peas , kidney beans , tapioca , [ 3 ] jelly (clear or grass), [ 3 ] fruit ...
Vietnamese lotus tea (Vietnamese: trà sen, chè sen, or chè ướp sen) is a type of green tea produced in Vietnam that has been flavored with the scent of Nelumbo nucifera. It is a specialty product of the Vietnamese tea industry and is consumed as part of celebratory events or festivals.
Tea was disdained by the Northern dynasties aristocrats, who describe it as inferior to yogurt. [32] [33] It became widely popular during the Tang dynasty, when it spread to Korea, Japan, and Vietnam. The Classic of Tea, a treatise on tea and its preparations, was written by the 8th century Chinese writer, Lu Yu. He was known to have influenced ...
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