Jujube Fragrance in Pu-erh


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In China, a wine made from jujubes, called hong zao jiu (红枣酒) is also produced. Jujubes are sometimes preserved by storing in a jar filled with baijiu (Chinese liquor), which allows them to be kept fresh for a long time, especially through the winter. Such jujubes are called jiu zao (酒枣; literally "spirited jujube"). These fruits, often stoned, are also a significant ingredient in a wide variety of Chinese delicacies.


Source Web: Jujube Fragrance in Pu-erh[online]. WikiPedia. Available on WWW: <http://en.wikipedia.org/wiki/Jujube>. [q905] [s96]




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Quotes - Pu-erh


„The leaves are then dry pan-fried using a large wok in a process called "kill green" (殺青; pinyin: shā qīng), which arrests most enzyme activity in the leaf and prevents full oxidation. After pan-frying, the leaves are rolled, rubbed, and shaped into strands through several steps to lightly bruise the tea and then left to dry in the sun.“

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Source Web: Pu-erh tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Pu-erh_tea>. [q494] [s62]





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„Bancha (番茶, coarse tea) - Lower grade of Sencha harvested as a third- or fourth-flush tea between summer and autumn. Aki-Bancha (autumn Bancha) is not made from entire leaves, but from the trimmed unnecessary twigs of the tea plant.“

Source Web: Japanese green tea[online]. Wikipedia. Available on WWW: <http://en.wikipedia.org/wiki/Green_tea>. [q471] [s61]

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