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Robert Wemischner, Diana Rosen

Astringency

Appears in
Cooking with Tea: Techniques and Recipes for Appetizers, Entrées, Desserts and More
Cooking with Tea

By Robert Wemischner and Diana Rosen

Published 2000

  • About
A desired characteristic, particularly of Darjeelings, with a flavor characteristic described as a bite.

© 2000 Robert Wemischner. All rights reserved.

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