Übersetzung für "Teeblatt" in Englisch

Thus leaves the nutrients stay in the leaf undamaged.

It means that the second tea leaf of new shoot just unfold.

This step stops any oxidation and helps preserve the tea leaf.

Matcha is made of the ground tea leaves of the Camellia Sinensis.

The tins protect the precious tea leaves against light, heat, humidity and other odours.

Sweet spices and spicy tea leaves blend harmoniously with the balsamic character of the fabulous Douro Tinto.

Vine Tea Extract is a gray to white powder derived from vine tea leaf.

We visit Nerada Tea Plantation, where we have the opportunity to follow the production process from the green leaf to the final tea product.

It is suitable for cooking fried rice, fried noodle, dried meat cracker, dried meat floss, jerky, fried ground meat, ham, dried shredded squid, steak, coffee, peanut, roselle, watermelon seed, crystalline granule, powder, bean, sugar coating, tea leaf, sesame, dried tofu, sticky rice stirring, and meat stirring.

Gula Java is concentrated coconut blossom nectar that slowly releases energy, while matcha is the ground tea leaf of Camellia sinensis.

Places like the Coffee Bean and Tea Leaf and Starbucks (of course) have free internet services for their customers as well as long mamaks .

Although both teas, the green and black tea, descend from the same tea leaf green tea is converted differently to black tea, whereby the diverse colour and flavour emerges from.

Each cup takes you on a journey to the ever green Indian tea gardens where every leaf is carefully plucked and processed.

It is suitable for making squid shreds, meat floss, ham, patties, fish filet, dried fruit, cookies, candy, coffee, peanuts, almond, powder, beans, Chinese medicine, tea leaf, sesame, dried bean curds, every kind of vegetable, noodles, rice, rice flour, glutinous oil rice, edible oil, vegetarian food and so on.

The usual tea leaf contains caffeine and tannin — the substances rendering the invigorating effect on an organism.

It is suitable for cooking fried rice, fried noodle, dried meat cracker, dried meat floss, jerky, fried ground meat, ham, dried shredded squid, steak, coffee, peanut, roselle, watermelon seed, crystalline granule, powder, bean, sugar coating, tea leaf, sesame, dried tofu, sticky rice stirring, and meat stirring.

We can use expired dry tea or dry tea-leaf to made soft and fragrant pillow or sachet.

Anonymous testers from the Gault Millau gourmet guide have awarded the Ronacher with the "Golden Tea Leaf" for this reason.

The journey of the leaf from the plantation to the cup is composed of a number of steps, all of which play an important part in creating the final product.

Organic Matcha Genmaicha is a mixed Japanese green tea made from green tea (Sencha), roasted brown rice (Genmai) and ground green tea leaf (Ceremonial Matcha). The taste of this extraordinary tea can be described as: grassy, popcorn, savory and fresh.

"Golden Tea Leaf" Simone and Markus Ronacher are constantly expanding their "gourmet empire", most recently with a delicatessen buffet where specialities from the hotel's own cottage industry are offered: delicatessen, jams & teas.

Xianzhi tea(??) is a green tea from Jiangxi province, China. Xianzhi tea is picked as one bud one leaf and only before the Qingming Festival. The tea is therefore very rare.

Healthy Herbal Tea is extract from organic tea leaf. Comparing with tea leaf for beverage industry,it is easier to handle without the process of extraction from tea. It may guarantee the stability on the quality of tea drink and is suitable for tea producer to develop various taste of drink according to their preference.

Black tea produced in Yunnan province is called Dianhong for short. Lincang, Baoshan, Fengqing, Xishuangbanna, Dehong in the South and southwest of Yunnan provinceare the producingareas.Dianhongis made of quality Yunnan Dayezhong fresh tea leaf, from the process of withering, rolling, kneading and cutting todrying,then processed into finished tea, all the above procedures have been operated manually for a long time.

The starting temperature amounts to 90°C and binds the cell fluid firmly to the leaves. Towards the end of the 20-minute long drying process, the temperature decreases to 40°C and the humidity content to approximately 6%. Later, when the tea is infused, the cell fluid, which stuck to the dried leaves, is solved in the hot water and produces the aromatic and invigorating drink.