Definitions

1. Once withered, the leaves are gently rolled to break down the cellular structure, beginning the oxidation process.

Naturally Withered

1. The leaves are naturally withered and dried in the sun.

First Withered

1. The tea leaves are first withered over pine root fires, then panfried, rolled and oxidized. (Web site)

Withered Leaves

1. The withered leaves get hand-rolled and pan-fired at certain temperature. (Web site)

Plants

1. The solution is to trim the plants after about 75% of the blooms have withered, thereby "giving-up" on the remaining 25%. (Web site)

Years

1. Some of the vugs form from trees that were engulfed in a lava flow millions of years ago and have since withered away. (Web site)
2. The center of the Caern is a withered old tree that dates back thousands of years.

Fermentation

1. Prepared from green tealeaves that have been neither fermented nor withered and are then fired to cease fermentation. (Web site)

Choir

1. In 1613 Monteverdi was appointed as conductor at San Marco in Venice, where he soon revived the choir, which had withered under his predecessor. (Web site)

Freshly

1. The freshly harvested leaves are withered and dried, then rolled to release the oxides in a warm, damp environment.

Fires

1. The method of production for this tea is the following: The leaves are first withered over fires of pine wood. (Web site)

Moisture

1. Tea leaves (still green) are air dried (withered) to remove moisture. (Web site)
2. After the leaves are picked, they are first withered to remove moisture. (Web site)

Social Theory

1. Such subjects as " philosophy of history " withered, and their subject matter became part of social theory as taught in sociology.

Teas

1. The teas are picked and withered like the other types of tea.

Oxidation

1. It is withered, immediately steamed or heated to prevent oxidation and then rolled and dried. (Web site)

Oolong Tea

1. Oolong tea is withered, partially oxidized (fermented) & dried. (Web site)

Green Tea

1. Similar to green tea, semi-oxidized tea are withered, but unlike green tea, are allowed to oxidize, which dramatically changes the flavor of the tea.
2. Depending on the type of green tea, the leaves may or may not be withered.

Green Teas

1. Green teas are not oxidized; they are merely withered and dried. (Web site)
2. Green teas are plucked, withered, heated (by steam or by roasting) to prevent oxidation, and rolled.
3. Tea leaves that are destined to become green teas are withered by air drying prior to heat inactivation of polyphenol oxidase. (Web site)

Black Teas

1. Like black teas, oolongs are first withered for several hours to soften the leaves.

Black Tea

1. To make black tea, the leaves are picked and withered for one to two days and then rolled (rolling helps to release the enzymes needed for the next step). (Web site)
2. Processing of black tea After the harvest, the leaves are first withered by blowing air on them.

Ambitious Project

1. Freedows and Alliance OS – a very ambitious project, and a subsequent spinoff, that tried to clone Windows but withered away.

Tea Leaves

1. Lapsang Souchong (China) - a dark tea with a distinct smoky aroma and flavor, due to the tea leaves are withered over open fires of pine.
2. All tea leaves are withered, rolled and heated, but black teas go through an oxidative process known as fermentation before the final heating process.
3. Production of Black Tea The tea leaves are withered for about 24 hours under controlled temperatures ranging from 80 to 90 degrees farenheit.

Fully Oxidized

1. Black tea is withered, fully oxidized and dried. (Web site)

Black Tea Leaves

1. Black Tea leaves are plucked, withered, rolled, cured and then fired.

Fresh Leaves

1. The fresh leaves are withered for one to two days and the leaves are then rolled to release enzymes (needed for the next step). (Web site)
2. To explain it in further detail: After picking, the fresh leaves, they are withered in the sun for a few hours. (Web site)

Time

1. Within Marxist theory, world communism is the final phase of history at which time the state would have withered away [ Marx, Karl. (Web site)
2. Within Marxist theory, world communism is the final evolutionary phase of society at which time the state would have withered away. (Web site)
3. Also, in Marxist theory, communism is the final evolutionary phase of society (coming after socialism), at which time the state would have withered away.

Sun

1. These leaves are dried and withered in the sun.
2. Processing - An Art For Shan Lin Xi, only the newly sprouted leaves are plucked and then withered in the sun for a few hours to reduce moisture.
3. The leaves are then laid flat on the ground in direct sun and withered or reduced in moisture.

Plucking

1. Black tea leaves are withered after plucking, meaning that they are placed on racks and moisture evaporates as the leaves dry. (Web site)

Buds

1. The buds are withered, then dried slowly at low temperatures and are not rolled and slightly oxidized like most other teas.

Leaf

1. Fluffing lightly with patience till the leaf is properly withered and oxidized. (Web site)
2. Processing: Produced from naturally withered upper leaf and tips, with a stronger flavor remeniscent of lighter Oolong teas.

Tealeaves

1. Prepared from tealeaves that have been partially fermented and withered. (Web site)

Fermented

1. Black Tea: "Fully fermented." Black teas are basically withered, rolled, fermented and dried (fired). (Web site)
2. Black tea is withered, fully oxidized (fermented) and dried. (Web site)
3. Tea leaves meant for more mellow tasting green tea are not fermented at all, but merely withered in hot air and quickly steamed or pan-fried. (Web site)

Bamboo Baskets

1. First the leaves are withered in direct sunlight and then shaken gently in bamboo baskets to lightly bruise the edges of the leaves.

Oxidized

1. The tea leaves have been withered over pine or cedar fires, pan-fired, rolled and oxidized before being fully dried in bamboo baskets over burning pine. (Web site)
2. Oolong tea, popular in China, is withered, partially oxidized, and dried. (Web site)
3. Black Tea comes from tea leaves that have been withered, rolled, oxidized and dried. (Web site)

Process

1. Process: The leaves are withered and then rolled, often by hand.
2. For anarchists, a "dictatorship of the proletariat" steering the state until it withered couldn't be counted on to actually push that process along.

Steaming

1. White teas are withered and then immediately dried by steaming. (Web site)
2. Green tea is made from more mature tea leaves than white tea, and may be withered prior to steaming or firing. (Web site)

Tea

1. The process begins with freshly picked tea that is withered over pine or cedar fires, pan-fired, and then rolled by hand.
2. For black tea, the tea is left outside and becomes limp (withered), then put into machines that roll the leaves and damage them.
3. After plucking, the leaves are withered in baskets over smoking wood fires, imparting a distinctive smoky flavour to the tea.

Plucked

1. Oxidation begins after the leaf has been plucked from the plant, and begins a process of being dried, withered, rolled, and heat treated. (Web site)
2. The new buds are plucked before they open in early spring, then withered and dried slowly at low temperatures.
3. To make Formosa oolong and pouchong teas, the leaves are plucked early in the day and then withered in the sun.

Leaves

1. The withered leaves are then rolled, in order to release the chemicals within the leaf that are essential to its final color and flavor.
2. Rolling: The process by which withered leaves are rolled to initiate enzymic oxidation. (Web site)
3. Withered leaves are freshly plucked leaves that have been spread on a screen that allows air to remove moisture.

Dried

1. The distinction of white tea is that the new buds are plucked before they open and processed very little--the leaves are only withered and dried. (Web site)
2. White tea is the least processed form of tea, consisting of unopened buds and selected tea leaves which have been simply withered and dried.
3. Green Tea that is withered, immediately steamed or heated to kill the enzymes and then rolled and dried.

Steamed

1. The method of production is: The tealeaves are picked, rolled, withered in the hot sun, after which they are steamed and pressed into cakes.
2. The method of production is: The tea leaves are picked, rolled, withered in the hot sun, after which they are steamed and pressed into cakes.
3. Green Tea Most popular in Asia, green tea is withered, immediately steamed to prevent oxidation and then rolled and dried.

Green Tea Leaves

1. Green tea leaves are not fermented; they are withered and steamed.
2. Green tea leaves are plucked, withered, rolled and dried before any curing or oxidation takes place.

Withered

1. A very rare tea from China, White tea is not oxidized or rolled, but simply withered and dried by steaming. (Web site)
2. Green Tea leaves are not fermented- instead they are withered and steamed, giving the tea a fresh flavor closest to the taste of the leaf itself.
3. Darjeeling White Tea - This tea is grown in the Darjeeling region of India, where it is picked and rolled by hand and then withered in the sun.

Categories

1. Green Tea Leaves
2. Dried
3. Plucked
4. Steamed
5. Steaming
6. Books about "Withered" in Amazon.com
   

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