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The Smith Teamaker line includes full leaf black, green and white teas as well as herbal infusions and blends packaged in individual sachets and loose form, as well as ready-to-drink tea beverages made with water that has been infused with ripe fruit though a proprietary process called "fruitsmithing". [5]
A selection of Tazo teas, showing the pre-2006 logo An organic chai tea bag, showing the Tazo logo used since 2013 The company uses " New Age "-style marketing and product labeling. For example, every box of tea was once labeled as "blessed by a certified tea shaman " and an original tag line was "The Reincarnation of Tea."
Banana leaf When used as a way of wrapping food, it is known as bai tong (ใบตอง). When used for steaming dishes such as ho mok pla, it also imparts a subtle flavour. Bai bua ใบบัว Lotus leaf Used to wrap food. Also to put food on top of it in Buddhist offerings.
Crush, tear, curl (sometimes cut, tear, curl) is a method of processing tea leaves into black tea in which the leaves are passed through a series of cylindrical rollers with hundreds of sharp teeth that crush, tear, and curl the tea into small, hard pellets.
Teavana offered hot tea sachets and premade iced tea which are sold at Starbucks locations, as well as at supermarkets and external retailers where tea is sold. Prior to the closure of all of their storefront locations, Teavana's retail stores were usually located in upscale shopping malls and designed to be "part tea bar, part tea emporium."
Packet containing a dishwasher tablet. A packet or sachet is a small bag or pouch, made from paper, foil, plastic film or another type of packing material, often used to contain single-use quantities of foods or consumer goods such as ketchup or shampoo.
4 g of lapsang souchong tea in a porcelain tea vessel. Lapsang souchong (/ ˌ l æ p s æ ŋ ˈ s uː tʃ ɒ ŋ /; Chinese: 立山小種) or Zhengshan xiaozhong (Chinese: 正山小種; pinyin: zhèngshān xiǎozhǒng, 'Proper Mountain Small Varietal') is a black tea consisting of Camellia sinensis leaves that are smoke-dried over a pinewood fire.
Taro leaf-stems for sale at a market in California, 2009 Taro has been grown for centuries in the United States. William Bartram observed South Carolina Sea Islands residents [clarification needed: were these people Indigenous?] eating roasted roots of the plant, which they called tanya , in 1791, and by the 19th century it was common as a food ...
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