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The consumption of yerba-maté became widespread with the European colonization in the Spanish colony of Paraguay in the late 16th century, among both Spanish settlers and indigenous Guaraní, who consumed it before the Spanish arrival. Yerba-maté consumption spread in the 17th century to the Río de la Plata and from there to Peru and Chile. [13]
Below is a list of the main items used in a gongfu tea ceremony in Taiwan, known there as laoren cha (老人 茶; lǎorénchá; 'old men's tea') [12]. Brewing vessel such as a teapot (茶壶=chá hú) made from clay, porcelain, and glass such as a Yixing teapot, or a gaiwan. Gongfu brewing vessels are almost always smaller than Western ones ...
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]
2' tall yerba buena in garden. Yerba buena or hierba buena is the Spanish name for a number of aromatic plants, most of which belong to the mint family. Yerba buena translates as "good herb".
Yum cha is the Cantonese tradition of breakfast or brunch involving Chinese tea and dim sum. [ 1 ] [ 2 ] The practice is popular in Cantonese -speaking regions, including Guangdong province, Guangxi province, Hong Kong , and Macau . [ 3 ]
Twisted kuding leaves ready for brewing (Ilex kaushue) Kuding Ilex kaushue, "一葉茶" (一叶茶) Kuding Ligustrum robustum, "靑山綠水" (青山绿水)Kuding (Chinese: 苦 丁 茶; pinyin: kǔdīng chá; lit. 'bitter nail tea'; pronounced [kʰù.tíŋ ʈʂʰǎ]) is a particularly bitter-tasting Chinese infusion, which due to their similarities in appearance is derived from several ...
Casa de Chá da Boa Nova (Boa Nova Tea House) is a restaurant designed by the Portuguese architect Álvaro Siza Vieira. Situated on the Atlantic coast of Portugal, it is in the Leça da Palmeira parish in the municipality of Matosinhos in the Porto District .
Genmaicha (玄米茶, 'brown rice tea') is a Japanese brown rice green tea consisting of green tea mixed with roasted popped brown rice. [1] It is sometimes referred to colloquially as "popcorn tea" because a few grains of the rice pop during the roasting process and resemble popcorn, or as "people's tea", as the rice served as a filler and reduced the price of the tea, making it historically ...
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