Récolte et préparation du thé en Indo-Chine
Añade un argumento en tu idiomaThe leaves are gathered four times a year, the tea prepared from the first or Spring gathering being the most delicate in color and flavor. The leaves are heated in drying pans, then rolled ... Leer todoThe leaves are gathered four times a year, the tea prepared from the first or Spring gathering being the most delicate in color and flavor. The leaves are heated in drying pans, then rolled by hand on a wooden table, and at the end of three or four hours they are tossed about and... Leer todoThe leaves are gathered four times a year, the tea prepared from the first or Spring gathering being the most delicate in color and flavor. The leaves are heated in drying pans, then rolled by hand on a wooden table, and at the end of three or four hours they are tossed about and beaten by the hand until they become soft. The two classes of tea, green and black, are e... Leer todo