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Tea Clippers
Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of ''Camellia sinensis'', an evergreen shrub native to East Asia which probably originated in the borderlands of south-western China and northern Myanmar. Tea is also made, but rarely, from the leaves of ''Camellia taliensis''. After plain water, tea is the most widely consumed drink in the world. There are many types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans, primarily due to its caffeine content. An early credible record of tea drinking dates to the third century AD, in a medical text written by Chinese physician Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century. D ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Longjing Tea
Longjing tea (; Standard Mandarin pronunciation ), sometimes called by its literal translated name Dragon Well tea, is a variety of pan-roasted green tea from the area of Longjing, Hangzhou, Longjing Village in Hangzhou, Zhejiang Province, China. It is produced mostly by hand and renowned for its high quality, earning it the List of Chinese teas#Ten Famous Teas, China Famous Tea title. Nutritional information Longjing tea contains vitamin C, amino acids, and, like most finer Chinese green teas, has high concentrations of tea catechins, catechins. Environmental requirements for growth Water The overall water content of tea plants is 55%–60%, but the water content of new shoots is as high as 70%–80%. In the tea picking process, the continuous regrowth of new shoots therefore needs a constant supply of water. Therefore, Longjing tea trees need more water than ordinary trees. It is suggested that the growth and development of tea trees were most suitable when the annual pre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Note (perfumery)
Notes in perfumery are descriptors of scents that can be sensed upon the application of a perfume. Notes are separated into three classes: top/head notes, middle/heart notes, and base/soul notes; which denote groups of scents which can be sensed with respect to the time after the application of a perfume. These notes are created with knowledge of the evaporation process and intended use of the perfume. The presence of one note may alter the perception of another—for instance, the presence of certain base or heart notes will alter the scent perceived when the top notes are strongest, and likewise the scent of base notes in the dry-down will often be altered depending on the smells of the heart notes. The idea of ''notes'' is used primarily for the marketing of fine fragrances. The term is sometimes used by perfumers to describe approximately scents or the perfumery process to laypeople. Volatility grouping Fragrant materials are listed by Poucher in order of volatility and a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chamomile
Chamomile (American English) or camomile (British English; see spelling differences) ( or ) is the common name for several plants of the family Asteraceae. Two of the species, '' Matricaria chamomilla'' and '' Chamaemelum nobile'', are commonly used to make herbal infusions for beverages. Chamomile is used as a flavoring in foods, beverages, and cosmetics, in herbal teas, in brewing beer, and as a ground cover or seating plant in gardens. There is no clinical evidence supporting the effectiveness of consuming chamomile to treat any diseases. Chamomile may interact adversely with various herbs and drugs, worsen pollen allergies, and is not recommended for people with hormone-sensitive conditions or when combined with anticoagulants. Because Roman chamomile may cause uterine contractions, it should not be used during pregnancy, and its safety during breastfeeding is unknown. Chamomile is highly susceptible to numerous fungi, Virus, viruses, and Insect, insects, w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rose Hip
The rose hip or rosehip, also called rose haw and rose hep, is the accessory fruit of the various species of rose plant. It is typically red to orange, but ranges from dark purple to black in some species. Rose hips begin to form after pollination of flowers in spring or early summer, and ripen in late summer through autumn. Propagation Roses are propagated from rose hips by removing the achenes that contain the seeds from the hypanthium (the outer coating) and sowing just beneath the surface of the soil. The seeds can take many months to germinate. Most species require chilling (Stratification (botany), stratification), with some such as ''Rosa canina'' only germinating after two winter chill periods. Uses Rose hips are used in bread and pies, Hagebuttenmark, jam, Fruit preserves#Jelly, jelly, marmalade, syrup, rose hip soup, soup, herbal tea, tea, Fruit wine#Rose hip wine, wine, and other beverages. Rose hips can be eaten raw, like berries, if care is taken to avoid the h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steeping
Steeping is the soaking of an organic solid, such as leaves, in a liquid (usually water) to extract flavours or to soften it. The specific process of teas being prepared for drinking by leaving the leaves in heated water to release the flavour and nutrients is known as steeping. Herbal teas may be prepared by decoction, infusion, or maceration. Some solids are soaked to remove an ingredient, such as salt, where the solute is not the desired product. Corn One example is the steeping of corn (or maize), part of the milling process. As described by the US Corn Refiners Association, harvested kernels of corn are cleaned and then steeped in water at a temperature of for 30 to 40 hours. In the process their moisture content rises from 15% to 45% and their volume more than doubles. The gluten bonds in the corn are weakened and starch is released. The corn is then ground to break free the germ and other components, and the water used (steepwater), which has absorbed various n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
