Tea: Difference between revisions
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| style="background:#eee;"| Korean | | style="background:#eee;"| Korean | ||
|차 ''cha'' <small><sub>(1)</sub></small> | |차 ''cha'' <small><sub>(1)</sub></small> | ||
|style="background:#eee;" | | |style="background:#eee;" | Kurdish | ||
|''ça'' | |''ça'' | ||
| style="background:#eee;"| Lao | | style="background:#eee;"| Lao | ||
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Additional reasons why bag tea is considered less well-flavored include: | Additional reasons why bag tea is considered less well-flavored include: | ||
* Dried tea loses its flavor quickly on exposure to air. Most bag teas (although not all) contain leaves broken into small pieces; the great | * Dried tea loses its flavor quickly on exposure to air. Most bag teas (although not all) contain leaves broken into small pieces; the great surface area to volume ratio of the leaves in tea bags exposes them to more air, and therefore causes them to go stale faster. Loose tea leaves are likely to be in larger pieces, or to be entirely intact. | ||
* Breaking up the leaves for bags extracts flavored oils. | * Breaking up the leaves for bags extracts flavored oils. | ||
* The small size of the bag does not allow leaves to diffuse and steep properly. | * The small size of the bag does not allow leaves to diffuse and steep properly. | ||
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==Gallery== | ==Gallery== | ||
<gallery> | <gallery> | ||
Image: | Image:Formosa Tieguanyin.webp|[[Tie Guan Yin]], an oolong tea | ||
Image:Baihao-Yinzhen. | Image:Baihao-Yinzhen.jpg|Fuding [[Baihao Yinzhen]], a white tea | ||
Image:pu-erh.webp| raw pu-erh | Image:pu-erh.webp| raw pu-erh | ||
Image:Huoshan-Huangya.webp|[[Huoshan Huangya]], a yellow tea | Image:Huoshan-Huangya.webp|[[Huoshan Huangya]], a yellow tea | ||