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

By Robert Wemischner and Diana Rosen

Published 2000

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A wonderful quality of fine oolongs, almost indescribable in its satiny taste on the tongue and exquisite aroma. Mainland China Keemuns and Yunnans can have this, too, as do black Cameroons.

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