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#roasted green tea powder
hojicha-co · 5 months
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Hojicha Jelly ほうじ茶ゼリー
Ingredients: - Kanten powder - Hojicha (roasted green tea) powder - Sugar
https://www.justonecookbook.com/hojicha-jelly/
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ollieloves2munch · 3 months
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Black pork curry
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presiding · 3 months
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i wanna hear your recommendations!
a list with some stuff i like + a request for you to share yours :)
as a godless queer who spawned on earth randomly one time, my only holiday-season tradition is charity + passionately enjoying things. in lieu of passing my followers & mutuals $100 cash, have a random variety of things you might like to try - i know we're an international bunch so your mileage may vary on what you can access. in the spirit of giving i am hoping for some recs 🎁♥
disclaimer these are just things i like i am not paid. would be great. but.
yo ho ho if you read comics & manga but always found it to be a pain in the ass to source online, here's the aggregator app of your dreams: tachiyomiJ2K. real. not clickbait. android only tho. the extensions mangacute, mangadex, allanime, and mangareader, are good places to start. as a creator, i'm always iffy about recommending this kind of thing because i'd much prefer you went out and brought the things you're reading, however i'm not under any illusions about which era we're in, media-wise and economy-wise
gemma! - webcomic what if corvo was a woman and young emily was a dragon and they went on adventures in a fun fantasy/adventure way that is Extremely Gender. pictured: gender. god i want to be her > is this the greatest webcomic of all time? no. is it that sweet spot between 'mindless fun' and 'good'? yes. you get me
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laksa noodles the more intl friends i have the more i realise that laksa isn't common everywhere. don't let that stop you from trying it. ultimate comfort food. hearty noodly soupy goodness. worth seeking out fr
ways of seeing - mini-documentary so profoundly changed the way i think that i had been wanting to revisit it and so was delighted to find its all on youtube. if you're an artist or want to improve your ability to critically think about what you're seeing in media, this is a must-see. link or embedded>
youtube
FUCKING GOOD AND CHEAP GREEN TEA price comment won't apply to everyone this site offers great prices for high quality tea direct from the farm. been buying from here for years and its always amazing - i love the houjicha/roast green tea, and if you like green tea but always wish it was stronger without sacrificing taste or becoming bitter, i recommend genmaicha matcha-iri, which uses matcha to intensify the flavour. yum
incense body powder being a perfume nerd who is prone to migraines sucks. if you like spices and good incense - not the $2 kind that you use to hide cigs from your parents but rather the kind that smells like wandering into a forest temple - you'll love incense body powder. it lasts well and i'd most compare it to a softer, more gourmand comme des garçons Incense series 3 kyoto. shoyeido is the easiest to source as far as i can tell, but other brands make it too. USD$11 - cheaper than even cheap perfumes tbh - the bag will last you years. if you try this please tell me i'd love to know what you think!
anyway!! i wanna hear your recs if you have any! can be any type of thing that has recently improved your mood or changed your life or you think someone else might like?
anyone reading can go for it, consider this a carte blanche for recommendations. gonna tag a few people - you don't have to of course thank you love you <;3 @lapinneok @dangerousdan-dan @arosebyothernames @headcrabrave @corvidad @neznoodles @retired-crow @corpseprince @i-really-hate-creating-usernames @geminison @fakeshibe @skemford @loveofdetail + please feel welcome if not tagged! edit OH @nekon-ron i tried to tag your old URL. ha
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gothhabiba · 1 year
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obviously you can’t cook don’t know what a blog is etc etc. but in a universe where you did would you know of any recipes your alternate self posted which used leftovers or scraps? or alternatively making really good stock? many thanks
hm. if I ever cooked I think I would say something like—take
the peels, ends, and greens (if you haven't used them for anything else) of carrots
the ends, leaves, and outer stringy bits (if you're one of those people who peel them) of celery
tomato skins
mushroom stems
peels and trimmings of onions
peels and ends of garlic
skins and trimmings of ginger
the whites of green onions
stems of fresh, tender herbs (parsley and cilantro)
stems of woody herbs (thyme, rosemary), in moderation
trimmings from leeks, turnips, and fennel, in moderation
And simmer in enough water to cover for about an hour, with herbs or whole spices if you'd like (I generally include bay leaves, black or white peppercorns, cumin seeds, and coriander seeds), then strain. You can keep scraps from preparing meals over the course of a few days or weeks and freeze them in a bag or other container until ready to make stock; make sure each bag has a good proportion of different vegetables. Frozen scraps will only take 15-20 minutes of simmering to make stock.
Make sure that you scrub any vegetables whose peels you will be using for stock thoroughly. Scraps can be used for stock if they are wilted, but not if they are rotten.
Various places online will give you different ideas of what to include in stock and what not to bother including (there's a pretty comprehensive list here); as you do this over time you will no doubt have your own opinions about inclusions and ratios. Do not include cruciferous vegetables (broccoli, cauliflower) as they will make the stock unpalatably bitter. You may chuse to divide scraps in terms of what meal you plan to make with the stock (e.g. leave ginger, lemongrass, galangal peels &c. for an east Asian meal rather than, like, an Italian one).
Other things that can be done with "scraps":
The whites of green onions can be simmered alongside kombu/dashima when making Japanese dashi or Korean yuksu. Also reconstitute dried shiitake mushrooms in this stock to get flavourful mushroom water in the stock + reconstituted mushrooms that you can slice, boil, fry, &c.
The whites of green onions can also be used to make shiraga negi, a Japanese garnish
Thai recipes often involve leaving the peels on garlic when chopping or pulverising it. I'm not sure how the skins on Thai garlic compare to other varieties so your mileage may vary.
Garlic and onion peels can be dried in a dehydrator or an oven on low (~200F) and then ground to add savor to bread, soups, rice &c. Basically use it like garlic powder
Cauliflower and broccoli stalks can be peeled, sliced and roasted (along with the leaves) at around 400F (200C) for 20 minutes or so until browned and crispy with olive oil, salt, and spices of your chusing, then dipped in ranch or garlic sauce (for a quick vegan ranch I mix vegan mayonnaise + grated garlic + a squeeze of lemon + pinch of salt).
Kale stems can be pickled, or sliced thin, sauteed, and added to stir-fries and soups.
The inner core of cabbages (which some recipes call for you to remove) can also be minced and added to soups.
Orange, lemon, and grapefruit peels can be used to make mixed peel; apple peels and cores can be used to make apple jelly. These recipes aren't really something-for-nothing, though, as they do use a lot of sugar.
Also orange peel tea. Sometimes when making mixed peel I drain the water after five minutes of simmering and drink it as tea, then replace the water and continue simmering as the recipe calls for.
Some Medditerranean cake recipes involve (perhaps soaking and then) blending an entire orange, peel and all--look up "whole orange cake."
When not making mixed peel, I (remove the pith from and then) dry orange and lemon peels to grind into zest and store it to use as needed. A friend of mine saves the pith, too, and dries and grinds it and uses it to replace some of the flour when baking.
South Indian & Latin American recipes sometimes feature the peels of bananas or plantains—look for banana peel curry/thoran.
Various recipes can be found for banana peel pulled pork and banana peel bacon; banana peel cake; banana peel tea.
Starch left from rinsing rice can be used to thicken soups and stews (this is common in Korean recipes).
The water left from cooking dried beans can be used in soups and stews, or in cooking future batches of beans.
Make sure that anything you're eating or boiling has been washed well.
I— I'm. uh. huh. that was weird, I don't know what came over me...
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askfriskandcompany · 10 months
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Is Chara one of those "American Chocolate isn't real chocolate" snobs?
They prefer higher cacao ratios, but they aren't a region snob about it. Any chocolate that has some amount of roasted powdered cacao seeds in it is chocolate to them. The problem they have is with anything claiming to be chocolate that has no cacao powder in it, and no, cocoa butter or cacao fruit doesn't count. Those are separate things to them. To them, the term "white chocolate" is false advertizing akin to calling green tea "Green Coffee" like, there is no coffee beans in that drink, make it make sense.
-TQ
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lailoken · 1 year
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'Concerning The Powers and Virtues of Pine, Rustic Lord of the Lonely Places'
"The Pine stands as the ally of the Wayfarer upon the Path for its many uses, both practical and magical. The presence of Pines is an indication of life, as the Trees tend to grow in community and attract diverse beasts and worts to their domains. Dead wood provides excellent kindling for the fire, and live wood cut for timber is one of the most versatile and workable of woods. Nuts found within the cones provide a wholesome food to sustain the body; all species are edible. Its sap is both nutritive and medicinal, and, should additional sustenance be needed, the green needles may be brewed into a nourishing tea. Thus, though often found spreading its branches in the wild lands, the Pine-forest serves as a place of Sojourn and respite whilst walking the path in pilgrimage.
The Genius of the Pine, despite its preference for wilderness, is on the whole friendly toward man, hence its adaptation in many circumstances to domestic existence, and bestows the virtues of ingenuity and adaptation. In species it numbers almost one hundred, widely distributed throughout the world, and some kinds, such as the Bristlecone, may attain ages in advance of 4,500 years. Though numerous exotic conifers have come forth unto Albion in recent centuries, its principal Pine-warden is the magnanimous Pinus sylvestris or Scots Pine, which may be seen in its truly wild state now only in isolated places in the Highlands, however in certain hedges in East Anglia it curiously makes a home among the more usual hardwoods common there.
With most Pines, trunks of larger trees reveal sap-flows where the fragrant resin has hardened; this may be collected and used for varied purposes of Art, such as for fumigation or for making varnishes. However, not every Pine species produces resin of good and wholly aromatic quality, thus it is a matter of discernment which the simpler must arrive at by cunning and diligent investigation. Where a certain pine resin is left wanting with regard to its aromatic properties, it may still be used as an agent of binding.
Needles harvested and dried green will retain aromatic virtue and may be burnt, together with resin and cones, as a suffumigant strong in powers of earthing, and keeping haunting shades of the dead at bay. This power of removing ghost-infection is doubly potent in the resin.
The cones, after having expelled their seeds, serve as encharmed vessels for the work of thaumaturgy, each of the numerous hollows capable of being filled with a different enchantment. Likewise, the hollows of a cone may be packed with flammable unguents, aromatic resins and powders, and the whole set to roast slowly upon the hearth-fire of working as a splendid perfume. Such aromatic ingredients may be derived from the Pine direct, in the form of resin, ground bark and needles, and twigs, or from other worts and trees as dictated by Ingenium."
Viridarium Umbris:
The Pleasure Garden of Shadow
3: ‘The Book of Going Forth into the Field of Cain’
by Daniel A. Schulke
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tastesoftamriel · 1 year
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As someone who loves sweets, what fine desserts exist across Tamriel? I’ll bet the bosmer get super creative! And the Khajiit are sure winners.
Aside from candies and sweets, desserts across Tamriel reflect local tastes and vary in complexity, flavour, and texture.
Altmer
Dessert in Summerset is always served cool or chilled, and is bound to be just the right amount of flavourful and refreshing. Take, for example, the famous sorbet cups served everywhere from street corners in Alinor to posh dining tables. Some of my favourite flavours are candied cherry blossom, jasmine with dark chocolate chips, and mint with lime zest.
Argonians
Nothing beats the popping "onde-onde" balls beloved by Black Marsh residents. These sticky "cakes" are made of glutinous rice, and have a liquid coconut or palm sugar centre, and are liberally coated in shredded coconut. While small and easy to eat in a bite, the glutinous rice does get quite filling, so four is usually enough for dessert!
Bosmer
Custard, in its most perfect, creamy, glorious, silky form, is one of the staples of Valenwood desserts. Made with sugar mammoth cream and eggs, these lightly sweet custards are served as is, chilled, or topped with bacon bits for some crunch. My personal favourite is the non-Green Pact version of a creme brulee, where custard is drizzled with moon sugar and blasted with a flame spell until caramelised and crisp on top.
Bretons
The humble chocolate pastry is probably every Breton's favourite everyday treat, and for good reason. Sweet dark chocolate enveloped by buttery puff pastry is oh so simple yet oh so decadent. Best served with a cup of tea or coffee.
Dunmer
A traditional Dark Elf dessert loved by all from Mournhold to Windhelm is a deliciously weird "cake" made from a layer of sweetened glutinous saltrice, and topped with an equally-sized firm layer of marshmerrow custard. Served chilled, these "kueh salat" are enormously addictive and satisfying. One of my favourite desserts.
Imperials
Every Imperial dessert is enjoyable in my book, especially those containing a drop or two of something boozy. Take, for example, the humble tiramisu of Bruma. Almond and coffee and all things flavourful make up this rich, mascarpone-based cake, made traditionally with almond biscuits soaked in amaretto as a base. Topped with a mound of glorious cocoa powder, it's a sumptuous delight of a dessert.
Khajiit
Miso...caramel? Umami fermented soy bean paste meets rich moon sugar caramel for the ultimate flavour fusion that I certainly wasn't prepared for! Big batches of Miso caramel are always on hand in any confectioner's kitchen. It goes in everything from ice cream and cheesecake to being mixed with dulce de leche for an outrageously decadent pudding. On that note, I'll have one miso caramel pudding with a miso caramel cream coffee, thanks.
Nords
Steamed treacle pudding gets my vote as one of Skyrim's best desserts. Dense and gooey, and sometimes even drenched in mead, these puddings are served hot at every tavern (rivalling Breton sticky toffee pudding). Topped with whipped cream, the rich treacle is a real treat when poured over and infused into the rich butter pudding!
Orcs
Sweet potato pudding is a set custard infused with lots and lots of roasted sweet potatoes! Mashed and mixed into a plain creme patissiere, then swirled through with a spiced caramel swirl, these ganache-like treats are simply to die for (and you just might, if you try nick this off an Orc).
Redguards
Cardamom and saffron are ubiquitous in Redguard cooking, and this includes desserts. "Rasmalai", a dish made from fried, spongy patties of cottage cheese soaked in cardamon syrup, floating in a thick and sweet saffron and cardamom milk sauce. While it sounds a bit odd, rasmalai is a true treat for the senses, and is a rich and flavourful end to any meal.
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ytptennis · 6 months
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bg3 starbucks
gale: iced blonde triple w extra salted caramel foam extra caramel drizzle cinnamon powder & caramel crunch topping
wyll: blended strawberry lemonade w dragonfruit pieces
astarion: iced passion tea w strawberry pieces & no water
laezel: black dark roast
karlach: mocha cookie crumble w peppermint syrup
shart: blonde pumpkin spice latte w sweet cream foam
jaheira: london fog
halsin: iced green tea no water 2 raw sugars
minsc: dirty chai 6 pumps brown sugar syrup extra cinnamon powder
minthara: died in a car crash on the way there
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exhausted-archivist · 4 months
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Canonically Suggested Foods and Ingredients
Updated: 2023/12
As of now, this list is updated with everything found in media released as of Oct 2023.
Like the original, this contains all ingredients that exist in Thedas and are either mentioned, referenced, or suggested in someway but are not explicitly mentioned as being eaten. Though there is little to suggest that they wouldn’t be.
For Other Food Posts
Dishes, Sauces, and Sides
Drinks
Raw Ingredients
Prepared Ingredients
Food and Drink Master Post
Disclaimer
Though real life plants may be listed here as edible, it is for fictional use only. This is not intended to be used as a reference nor guide for what plants are edible or safe to eat. Please do not use it as such.
Dishes
Boiled Cabbage
Posset - In the terms of a cold dessert made from thickened cream and commonly flavored with lemon. As we see, the medicinal alcoholic drink mentioned in The Last Court.
Sponge Cake
Chocolate Sponge - Mentioned by Leliana in dialogue with a runner.
Raw Ingredients
Edible Plants, Fruit, and Vegetables
Edible Plants
Aspen - The inner bark is sweet and starchy. It is edible both raw and cooked, it can also be dried and ground into flour. Some aspens have edible catkins as well.
Beech - The young green spring leaves can be cooked as greens. The inner bark, once dried, can be turned into bread flour.
Birch - The inner bark can be dried and used to make bread flour. Strips of the inner bark could be eaten raw or boiled like noodles. The sap was edible directly from the tree or boiled down into a slightly sweet syrup.
Cactus
Cattail
Clover
Lotus - Both the roots and the large seeds are edible when cooked. However, the seeds can be eaten raw.
Maple - Along with the sap, the inner bark of maple can be eaten cooked or raw. The seeds and leaves are edible as well once boiled.
Northern Prickleweed - Young prickleweed shoots can be eaten raw, cooked, or pickled.
Palm - Heart of palms are eaten as well as palm oil.
Pine - Aside from pine nuts, the pine pollen, pine cones - only the females, may be eaten once shelled and roasted. Pine needles are used for tea or chewed on for the juices, and the inner pine bark can be dried and ground as flour, used to thicken soups and stews, cooked like spaghetti, or eaten raw. The sap is high in vitamins a and c and has been used to fend off scurvy in the past. The sap can be used as a tea in the spring.
Fir Pine
Stone Pine - Produce large pine nuts that make them easier to eat and forage for.
Red Cedar - The inner bark can be dried and ground into a powder, treating scurvy and acting as a nutritious ration added to foods.
Seaweed
Spruce - Spruce tips, spruce needles, spruce tree cones, and the inner bark of a spruce tree.
Thistle
Water Lily
Wild Flowers
Cosmos
Daisy
Dog-rose - The rose hips and flower’s petals are used to make teas, preserves, jellies, and pickled relishes.
Elderflower
Gorse
Hollyhock
Lilac
Marguerite
Orchid - The dried corms (tubers) are used to make hot drinks.
Pansy
Peony
Poppy
Snapdragon
Sunflower
Tulip
Wysteria
Willow - The inner bark can be scraped off, cooked in strips like spaghetti, dried and ground into flour, or eaten raw.
Wormwood
Fruits and Nuts
Berries
Blackthorn Berry - also known as sloe berries or sloes.
Rowan Berries - Bitter berries that can be cooked to make jelly or used as flavoring.
Bradford Pear - This small variety of pear comes from a rather foul smelling tree. The pears can be used for jellies, ciders, and hand pie. (Ferelden)
Citron
Melon
Nuts
Acorn
Hognut
Walnut
Black Walnut - Used to make syrups and liquors.
Seeds
Sunflower Seeds
Sour Grape
Grain
Flax
Flax Seed
Herbs
Elfroot
Bitter Elfroot
Gossamer Elfroot
Sage
Winterberry
Vegetables
Artichoke (Orlais)
Animal Byproducts
Dairy
Butter
Horse Butter
Sheep Butter
Cheese
Donkey Cheese
Horse/Mare cheese - Cheese made from milk of a horse.
Sheep Cheese
Curds
Milk
Donkey Milk - High in nutrients but low in fat, it can be used as a milk replacement for infants when mixed with a bit of cow/goat cheese to add fat to the milk.
Mares Milk - Milk from a horse, it can be used as a milk replacement for infants.
Sheep Milk
Whey
Eggs
Crocodile Eggs
Duck Eggs
Goose Eggs
Gull Eggs
Partridge Eggs
Peafowl Eggs
Pigeon Eggs
Quail Eggs
Turkey Eggs
Turtle Eggs
Fish/Seafood
Clam
Crayfish
Jellyfish
Octopus
Shark
Squid
Sturgeon - The source of caviar.
Insects
Cricket
Locust
Meat
Badger
Bear
Donkey
Elk
Fox
Frog
Gazelle
Lynx
Marmot
Moose
Mountain Goat
Otter
Raccoon
Squirrel
Wolf
Poultry and Reptiles
Albatross
Crocodile
Eagle
Goose
Grouse
Gull
Lark
Owl
Parrot
Peafowl
Ptarmigan
Turtle
Miscellaneous
Fat
Goose Fat
Rendered Bronto Fat
Rendered Nug Fat (Orzammar)
Maple Syrup
Marrow Bones
Lamb
Ox
Prepared Ingredients
Plant-Based
Almond Milk
Olive Oil
Rice Flour
Rose Water
Sources:
(If you want to find the direct links or page numbers, check out the Wiki's Food and Ingredients page.)
Primary Sources:
Dragon Age: Origins (Base and DLCs) Dragon Age: Awakening Dragon Age 2 (Base and DLCs) Dragon Age: The Last Court Dragon Age: Inquisition (DLCs + Multiplayer)
Books:
Dragon Age Tabletop RPG Core Rulebook Dragon Age Tabletop RPG: Blood in Ferelden Dragon Age Tabletop RPG: Game Master’s Kit: Buried Past World of Thedas Vol. 1 World of Thedas Vol. 2 Dragon Age Official Cookbook: Tastes of Thedas Dragon Age: The Stolen Throne Dragon Age: The Calling Dragon Age: The Masked Empire Dragon Age: Last Flight Dragon Age: Tevinter Nights
Short Stories:
Short Story: Paying the Ferryman Short Story: Riddle in Truth
Comics:
Silent Grove
DAO
Codex entry: The Frostback Mountains
Codex entry: Ghilan'nain: Mother of the Halla
Armor: Clamshell Plate Armor
Item: Figurine Item: Grand Oak Acorn
Item: Love Letter
DAII
Codex Entry: Elfroot
Codex entry: The Qunari - Asit tal-eb
Codex entry: Viscount Marlowe Dumar
Junk List: Stuffed Parrot
DAI
Codex entry: Andruil’s Messenger
Codex entry: Correspondence Interruptus
Codex entry: Hard in Hightown: Chapter Ten
Codex entry: A Nutty Affair
Codex entry: The Perendale War
Codex entry: Vir Dirthara: A Flowering Image
Item: Carved Cricket Charm
Item: Eagle Feather Charm
Item: Fox’s Pendant
Item: Grouse Feather Charm
War Table Mission: Dance with the Dowager: The Allemande
War Table Mission: Smash
The Last Court
The Arrival of the Divine
Glass
The Heartwood Feast
The Hounds
A Plea for Sanctuary
A Swift Stream
Wanna support this blog? You can check out my ko-fi.
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hojicha-co · 1 year
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Ube Hojicha Latte 💜
This stunning iced latte tastes every bit as delicious as it looks.
https://hojicha.co/blogs/recipes/ube-hojicha-latte
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pixelvibes-cc · 8 months
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FUNCTIONAL MILL MOCHI AND GREEN TEA ADD ON at Icemunmun
Food: FUNCTIONAL MILL MOCHI AND GREEN TEA ADD ON – Icemunmun.
The following new products were added: 1. Sticky Rice Bag 2. Roasted Soya bean flour – Kinako 3. Sakura essence powder 4. Matcha powder 5. Gyokuro Tea Leaves pack 6. Longjing Tea Leaves 7. Sencha Tea 8. Red Bean paste – Anko
DOWNLOAD NOW
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agriclubsblog · 9 months
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Agri Club is the leading supplier & exporter of different types of agricaltural products located at rajasthan. We are dealing in spices, herbs, dehydrated fruits, ayurvedic waters, body mist, idly - dosa, natural honey etc. Commodities, or fundamental items utilised in trade, such as grain, cattle, dairy, fibre, cosmetic and raw materials for fuel, are also provided by agriculture to the world economy.
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falindrith · 17 days
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could you explain those teas more? I’m basic and don’t know the difference besides green v black v herbal etc.
i can try tho im not an expert regarding the historical origins of most of these :P
da hong pao (aka "big red robe" or "grand scarlet robe") is a specific type of oolong tea originating from the Wuyi Mountains in Fujian Province, China. True Da Hong Pao is incredibly expensive, and possibly not available to the public anymore, due to only 6 "mother trees" remaining after thousands of years. Most Da Hong Paos you'll see are actually derivatives or cultivars meant to be as close to the true da hong pao as possible. my current favorite is Red Blossom Tea Company's Heritage Beidou (their Heritage Golden Buddha is also very good and substantially less expensive). These derivatives are typically what I group as "Wuyi oolongs" since they're all grown in that specific area in China. Wuyi oolongs are typically closer in color to black teas and are brewed at higher temperatures relative to the leafy green oolongs.
as an aside, an oolong is just a semi-oxidized tea. the oxidation amount varies from 8% (more like green teas) to 85% (more like black teas) so there's a huge range of stuff contained within the "oolong" category.
lapsang souchong and russian caravan are smoky black teas, though russian caravan is typically a blend of oolong, black, and lapsang souchong. Lapsang also comes from the Wuyi mountains. It has a very strong smoky taste, which I like a lot, but can be a bit of an acquired taste. Russian Caravan is a good one to try if you're looking for less of that smoky taste, and you can make it yourself if the premade blends don't have the right balance for you. The typical black tea used in russian caravan is a keemun black tea and a darker oolong (not leafy, wuyi is probably good, maybe i should try blending that myself sometime).
ocha is japanese for green tea (koucha is black tea). Ocha I think can refer to either sencha (whole leaf) tea or matcha (powdered) teas but I might be wrong about that. Within these categories is a whole subset of things (shincha, gyokuro, Hachijūhachiya or 88th night sencha, kabusecha, genmaicha, and more) that I am not well-versed in lol. I typically stick with a standard sencha, and a gyokuro if i'm feeling fancy. I'm also fond of dragonwell (longjing, a pan roasted green tea type from china)
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rainafoxfire · 9 months
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Ostara Fairy Cakes with Pistachios & Rose Buttercream
These rose & pistachio mini Ostara fairy cakes give any Ostara tea party a fairytale vibe.
Serve these on your porch with some tea or take your cakes into the woodlands and make your Spring Equinox celebration magical with a picnic in a forest setting.
Tie on an apron, and let’s get started.
Ingredient Correspondences and Kitchen Witch Facts
The crucial ingredients in this recipe for Ostara fairy cakes symbolize key aspects of Ostara, the first spring holiday on the Wheel of the Year.
Pistachios
Ruled by Element of Earth, pistachios nourish life and ground us in the present moment.
Crack open a pistachio and peel back the paper-thin skin.  Underneath it, the bright green color of a shelled pistachio resembles the bright green of tender grass shoots and baby leaves emerging from the trees.
This shade of green symbolizes new beginnings and the early spring awakening of growth and renewal.
Lemon
We use the fresh, cleansing scent and flavor of lemons in witchcraft to clear negative energy and refresh the mind.
In this recipe, the sunny yellow color of lemons is a sun symbol and represents the growing of the light into the spring and summer months.
Rosewater
Although we generally think of roses as a component of love spells, in this case they symbolize dreams and good luck.
Spring is a season for imagining what is possible.
Add roses to your Ostara fairy cakes to weave the magic of hope and inspiration into your kitchen witch spells.
Making Rosewater
If you don’t have any rosewater on hand, it’s extremely easy to make.
I used the following method.
 Strip the petals from the stems of organic-grade roses. Rinse them under cool water to remove any dirt or debris.
 Place roses in a pot of spring water.
 Bring to a low simmer until rose petals lose most of their color.
Allow to cool completely.  Strain the petals and store the extract in a sterilized glass jar in the refrigerator.
Pairings
Serve these delightful little Ostara fairy cakes with any of the following:
Purple Fairy Cocktail With Butterfly Peaflowers
Spring Fruit Salad
Pear Berry Goddess Bowls
Sweet & Spicy Roasted Nut Mix
Or keep it simple, and set these out with a bowl of strawberries, some nuts and a bottle of champagne.  
Ingredients
For the cakes:
-1.5 cups flour
-3/4 cup pistachios, shelled
-1 teaspoon salt
-2 teaspoons baking powder
-1/2 tablespoon cinnamon
-2 eggs
-1 cup sugar
-1/2 cup (1 stick) butter
-3/4 cup milk
-1/4 cup rosewater
For the buttercream frosting:
-1/2 cup (1 stick) butter at room temp
-juice of 1/2 lemon
-1 tablespoon rosewater
-2 cups confectioners sugar
Step 1
Preheat oven to 350 degrees.  Line muffin tins with paper liners.
In a blender or food processor, pulse shelled pistachios until they form a coarse powder.
Combine powder pistachios with flour, baking powder, cinnamon and salt in a small bowl.
Step 2
In a separate bowl, mix eggs, sugar, butter, milk and 1/4 cup rosewater.
Stir together wet ingredients with dry until smooth.
Divide evenly among cupcake tins.
Bake for 14-18 minutes, or until a toothpick comes out clean.
Step 3
While cupcakes are baking, make the frosting.
Cream together butter and sugar.
Add rosewater and lemon juice.
Once cupcakes are completely cooled, frost cupcakes.  Optionally, garnish with lemon zest, crushed pistachios and/or (affiliate link —–>) dried, edible tea roses.
Serve and enjoy!  Happy Ostara!
Source: https://www.moodymoons.com/2021/03/20/ostara-fairy-cakes-with-pistachios-rose-buttercream/
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bicyclepainting · 2 years
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redacted characters and their coffee orders
(my qualifications are that i am a barista [however i am a starbucks barista so it will be a bit biased towards that])
thank u to @calicostorms for giving me the idea to make this post :-)
will include explanations of drinks bc coffeeshop lingo and starbucks isnt always common knowledge
shaw pack
david- black coffee (probably a dark roast as it has a stronger (more bitter) taste), on hot days or days when he needs more caffeine he will get black cold brew (cold brew is coffee brewed with cold water instead of hot and uses a steeping process thats around 12-24 hours), will occasionally get an iced green tea in the afternoon
asher- shots of espresso (concentrated form of coffee) with a different kind of flavored syrup and milk combination every time
milo- iced black tea, maybe an americano (shots of espresso with water)
solaire clan
vincent- vanilla latte, hot or iced depending on day, but usually hot (a latte is shots of espresso with steamed milk)
sam- black coffee but a blonde roast (lighter/smoother flavor and has more caffeine than dark/medium roasts)
william- french press coffee (coffee brewed with hot water and steeps grounds for a few minutes, has a reputation of being ~fancy~)
DAMN crew
gavin- iced passion tango tea with lemonade (passion tango tea is a fruity/florally tea), possibly a flat white (basically a latte but with less foam)
damien- chai latte (traditionally chai is made by boiling chai leaves in boiling milk/water, it is a black tea that has a spicy sweet flavor)
huxley- matcha latte (matcha powder with a small amount of water and milk, matcha powder is a fine powder made of ground up green tea leaves), maybe with added vanilla to make it sweeter
lasko- earl grey tea (black tea with a citrus flavor), probably with some kind of alternative milk (id say soy milk)
office boys
aaron- LOVES all the little seasonal flavors, pumpkin especially. aaron and his lil pumpkin spice latte is so real and personal
ollie- hot chocolate, caffeine makes him too jittery
ivan- caramel cold brew
Etc.
avior- royal english breakfast tea latte (royal english breakfast is a black tea and has notes of toast and honey, the latte has added steamed milk and sugar)
vega- does not partake in human drinks even for the sake of this post, sorry <3
elliott- iced coffee with sugar, but no cream (maybe an iced americano with sugar)
geordi- decaf hazelnut latte
marcus- cappuccino (latte but with more foam)
james- coffee with two added shots of espresso and a splash of cream
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teacornerchronicles · 26 days
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Japanese green teas enjoy great popularity all over the world. Everyone knows matcha or sencha, the queens of Japanese parties and ceremonies. Kukicha is significantly different from them, but it is also worth giving it a chance. The delicate, creamy taste of this infusion is appreciated even by tea connoisseurs.
The unique property of kukicha is that the dried tea is not made from the leaves of the tea bush, as is the case with other types of tea. It is still made from the Camellia Sinensis plant, but it is not the leaves that are used for processing, but… the stems, twigs, and peduncles. In short: residues from the production of high-quality teas, such as sencha, bancha or gyokuro.
How was Kukicha created?
You might think that kukicha tea is cheap and of low quality. This was certainly what was believed in the past when it was “invented”.
At a time when in Japan tea was an expensive and luxurious product drunk mainly by the aristocracy, farmers growing tea bushes wanted to use their harvests one hundred percent. The leaves were intended for the production of high-quality dried sencha or bancha, but after processing, a lot of seemingly useless remains remained in the form of stems and twigs.
You can guess that enterprising farmers did not want to throw away part of their harvest, even if it was only leftovers. So they started brewing the leftovers from processing tea leaves just like they would with regular tea. This is how kukicha green tea was born – initially a drink of the poor, and today an infusion appreciated by both gourmets and healthy eating specialists.
Kukicha is a popular tea in Japan but still considered low-quality. It is drunk with family, but never on special occasions. Guests are served higher quality teas, such as sencha or bancha.
How is kukicha produced?
Unlike some other types of tea, kukicha is not cultivated. Its production does not use specially bred shrubs, but those intended for other droughts – mainly sencha, bancha and matcha.
Kukicha is sometimes called “three-year tea”. This is because the twigs that make it up remain part of the tea bush for a minimum of three years. Only then does the harvest take place.
The leaves used to produce green tea are first dried with hot air to keep them fresh longer. Then they are exposed to hot steam. This is to inhibit the work of enzymes responsible for oxidation and browning of leaves in contact with oxygen. If this process was omitted and the leaves were allowed to oxidize, black tea would be produced.
Further production steps include sorting the leaves according to size and separating any stems and bundles from them. These remnants are also sorted – thanks to this, the kukicha tea made from them is uniform.
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Is there any kukicha that is better than others? Mainly the remains of leaves intended for sencha, bancha, and matcha are used to produce kukicha. However, there is a special type of this tea called karigane. This is the noblest variety of infusions made from tea twigs and stems.
Karigane is produced from the remains of gyokuro processing – a special green tea, the bushes of which are grown in the shade for three weeks before harvest. Gyokuro is considered the noblest Japanese green tea – so it’s no wonder that karigane made from its leftovers is also appreciated.
Roasted kukicha?
Kukicha tea is also available in a roasted version. Hojicha, because this is its name after processing, is made by dry heating dried tea.
Hojicha is a green tea, but its taste and appearance can be deceiving. Roasting gives it a more brown color and a slightly smoky flavor. It is worth trying if you are not a fan of “grassy” green teas.
Thermal processing also means that hojicha has a lower caffeine content compared to other teas. It can be consumed by children and people sensitive to this substance.
Hojicha latte is made from powdered hojicha, water, and milk, which has a slightly nutty, roasted flavor.
Kukicha tea – properties of the infusion Like all green tea, kukicha has very beneficial properties for health. Although the dried plant contains twigs and stems instead of traditional leaves, it is still rich in many trace elements and nutrients.
Kukicha infusion contains, among others:
magnesium, calcium, potassium. Moreover, like other green teas, kukicha is rich in catechins, i.e. antioxidant compounds. Catechins are exceptionally effective in reducing the effects of free radicals. They slow down the body’s aging processes, strengthen immunity, improve circulation, and contribute to reducing the risk of many diseases (including cancer).
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Kukicha is also an extremely rich source of L-theanine. This amino acid has a relaxing and calming effect on the human body. In other green teas, neutralize the slightly stimulating effect of caffeine and make its effect on the body gentler and longer (compared to caffeine from coffee).
Since kukicha has a low caffeine content, the L-theanine contained in it has an even more relaxing effect. It is worth knowing that isolated L-theanine is sold as a dietary supplement helpful in alleviating the symptoms of stress, depression and neurosis. Drinking green tea, especially kukicha, may be beneficial for people struggling with these types of diseases.
L-theanine has a relaxing effect on the body and has a positive effect on memory and concentration. For this reason, drinking green tea is often recommended to students during periods of intense study.
Kukicha tea and caffeine
Traditionally produced loose-leaf green teas contain caffeine (theine) – some types (e.g. matcha) in quite high concentrations. However, Kukicha is an exception in this respect. The infusion of the stems contains caffeine, but there is very little of it.
This is because tea leaves are the richest part of the bush in caffeine. The stems and twigs also contain some amounts of this substance, but much smaller compared to the leaves. Moreover, the tissue of the stems is quite hard – it releases fewer compounds during brewing than traditional dried tea.
Kukicha can be drunk by people who avoid caffeine for various reasons, as well as children and the elderly. It is also a good option for an evening drink to calm down. There are no contraindications to drinking large amounts of kukicha – while it is better to dose other teas, this type is safe for health.
Kukicha – how to brew this tea to make it tasty?
Properly brewed kukicha is creamy and delicate in taste. You can find nutty notes in it. Fortunately, brewing it is not complicated at all and does not differ from brewing other green teas.
To prepare tasty kukicha, pour hot, but not boiling, water over a teaspoon of the dried herb. The ideal temperature is 75-85 degrees Celsius. The tea is brewed within a minute, and the dried material can be reused for a second or even third infusion.
Kukicha can also be prepared cold, the so-called cold brew method. Then the herb should be left in cold water for a longer time – even overnight. This drink is refreshing and perfect for summer.
What to drink kukicha with?
Kukicha tea has a delicate, slightly grassy flavor typical of green teas. It goes perfectly with various citrus fruits. Kukicha prepared cold will especially benefit from a slice of lemon or lime.
You can also add some honey or sugar to the infusion. However, it must be remembered that this will significantly increase the calorie content of the tea.
For centuries, Kukicha tea had a reputation for being low-quality, cheap and made from waste. However, it is worth giving it a chance. Its taste and health-promoting properties delight connoisseurs from all over the world, and its low caffeine content makes it a universal tea and good for any time of the day.
Frequently asked questions about kukicha tea How to prepare hojicha latte? Pour two teaspoons of hojicha powder with a small amount of warm or cool water (depending on your preference) and then stir until dissolved. Add 150 ml of milk (you can use a plant equivalent, for example an oat drink). Optionally, season with honey or maple syrup.
Does kukicha contain tannins? All teas (including green teas) contain more or less vegetable tannins, i.e. tannins. These compounds are rather neutral to health – on the one hand, they have an antioxidant effect, but on the other, they reduce the ability to absorb iron from food. Kukicha, however, has very few tannins compared to other teas.
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