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- Taiwan teas: Formosa, now known as
Taiwan or the Republic of China, is an island
right across the water from the Fujian Province
in mainland China which produces excellent oolongs,
the most famous being Ti Kwan Yin. Most experts
agree, however, that the Formosa Oolong is the
finest in the world. While there are many grades
of Formosa oolongs, they all have a very wonderful
golden red to red liquor and a pungent, sweet
aroma like no other. It is important to buy
and use these teas shortly after they have been
processed; they keep for several months, but
lose their flavor after that time.
Source: Suzanne J. Brown
- Tea: All true tea, as opposed to herbals
and tisanes, comes from a single evergreen shrub
known as the camellia sinensis, a botanical
relative of the flowering camellia bush. It
grows in subtropical climates, usually at high
or very high altitudes and is still hand plucked.
Its white blossoms and jasmine-like fragrance
when in bloom is reminiscent of blooming orange
trees. From the tea plant come three kinds of
tea; black, green and oolong. The differences
between green, black and oolong is a matter
of how the leaves are processed. Today, tea
grows in more than 35 countries. India is the
largest producer, followed by Sri Lanka, China
and Japan.
Source: Suzanne J. Brown
- Tempeh: Soybeans which are cooked,
fermented and shaped into patties. An excellent
source of soy protein. Can be grilled, sauteed,
or crumbled like ground meat.
Source: Patricia Greenberg
- Tofu: Coagulated soy milk, available
in soft, regular, firm, extra firm, and silken.
Can be found whole, low-fat, and 1% fat. Wonderfully
versatile for making salads, baking, cooking,
and frying.
Source: Patricia Greenberg
- Thai Tea: This flavored black tea,
usually mixed with condensed milk or coconut
milk, is a wonderful complement with the spiciness
that so enriches Thai foods.
Source: Suzanne J. Brown
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