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In cryptography, the Tiny Encryption Algorithm (TEA) is a block cipher notable for its simplicity of description and implementation, typically a few lines of code.It was designed by David Wheeler and Roger Needham of the Cambridge Computer Laboratory; it was first presented at the Fast Software Encryption workshop in Leuven in 1994, and first published in the proceedings of that workshop.
Jasmine tea (Chinese: 茉 莉 花 茶; pinyin: mòlìhuā chá or Chinese: 香 片; pinyin: xiāng piàn) is tea scented with the aroma of jasmine blossoms. Typically, jasmine tea has green tea as the tea base; however, white tea and black tea are also used. The resulting flavour of jasmine tea is subtly sweet and highly fragrant.
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.
Fermented tea (also known as post-fermented tea or dark tea) is a class of tea that has undergone microbial fermentation, from several months to many years.The exposure of the tea leaves to humidity and oxygen during the process also causes endo-oxidation (derived from the tea-leaf enzymes themselves) and exo-oxidation (which is microbially catalysed).
The fleshy hairs are visible, a unique characteristic of the Silver Needle White Tea. A genuine Silver Needle is a white tea.As such, it is only lightly oxidized. [6] The most sought after productions are from the first flushes, which generally take place between late March to early April, [2] when the year's first new buds "flush".
Its interpreter is subject to a non-free license. A project called "destea", which released as Language::Tea in CPAN, provides an alternative by generating Java code based on the Tea code. TeaClipse [3] is an open-source compiler that uses a JavaCC-generated parser to parse and then compile Tea source to the proprietary Tea bytecode.
Pu'er is the pinyin romanization of the Mandarin pronunciation of Chinese 普洱. Pu-erh is a variant of the Wade-Giles romanization (properly p‘u-êrh) of the same name.In Hong Kong, the same Chinese characters are read as Bo-lei, and this is therefore a common alternative English term for this tea.
The use of steam in fixation (殺青) of tea leaf enzymes is an important step in processing tea, with the leaves quickly cooled down and then undergoing further processing. The less tightly controlled methods of it in the past resulted in the creation of yellow tea when the tea leaves were over-steamed for fixation or were not quickly spread ...