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axolotl farmer posted:Most sugar sold in Europe is made from sugar beets, which is just a variety of the same species as beet root. It's chemically identical to cane sugar. I can figure the 'coarser' part, but is the rest also merely a deliberate choice in the refining process, i.e. unrelated to the plant used?
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Oct 18, 2011 12:33
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It should be added that pu-erh tea is good for many brewings, and the later ones lose much of the barnyard smell and taste while still packing quite a bit of punch. That said, if your reaction to a first-brew pu-erh is less "Huh. Odd taste." than "EWWWW WHAT THE gently caress", you're unlikely to love the later ones.
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Mar 8, 2012 06:40
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The physical process is actually somehow different, I think it ends up causing uneven temperature through the body of water. Empirically, all I know is that one morning I microwaved the water directly in the cup, then dropped a few leaves in the cup, and the water/leaves mixture immediately BURST OUT and spilled all over the table. Since then I've always remembered to either pour the water from a separate container or to stir the water first before putting the leaves in.
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Apr 24, 2012 18:37
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This is the first time I hear of anise hyssop, I guess because it's an American native herb. What does it taste like? Wiki says it's not actually related to anise or hyssop.
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Aug 10, 2012 14:47
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