Label
All
0
Clear all filters
Appears in
Cooking with Tea: Techniques and Recipes for Appetizers, Entrées, Desserts and More

By Robert Wemischner and Diana Rosen

Published 2000

  • About
Tightly rolled, usually whole leaf teas of either oolong or black processed teas. The twisting is lengthwise and when opened, the leaves are large and, hopefully, full of flavor.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title