;1432084']I'm looking for a history of the French "quatre-epices" (fou
blend, usually pepper, cinnamon, clove, and allspice or ginger). I kno
what it is. I know what it's used for. I know the variations (some
say it's half pepper and half the others, some say it's equal parts,
some say white pepper, some say black, some say a mixture).
What I'm looking for specifically if it's "indigenous" to farmhouse
Provence. It would seem from the composition it's a coastal thingum,
brought by Arab traders, but I'm looking for more inland.
Well,i didn't know it.But i know something about Chinese tea and te
take tieh kuanyin tea for example:Anxi Tieguanyin tea belongs to
family of teas from southern Fujian Province called Ming Nan Oolong.
It is characterized by light oxidation and heavy rolling. Using th
baorou technique, it is wrapped in cloths and rolled into tightl
These balls are so dense that they are often described as iron-like. I
has a glossy appearance, with granulated green color, red spots an
It has a unique taste called Guanyin Rhyme (Yin Yun), which can b
described as outstanding orchid fragrance and nectar sweet taste.
Scientists found that the Tieguanyin tea plant's succulent leave
contain the highest level of aromatic substances, especially at low t
For those who have difficulty grasping the subtleties of high grad
greens, this oolong tea may seem "god-sent". Its orchid aroma is strong
lasting and after many infusions, simply intoxicatin