dried over smoky pine fires.
Scented teas: Chinese teas of various
types, scented by being held for 8–12
hours in the same container with flowers,
including jasmine, cassia bud, rose,
orchid, and gardenia. The packaged tea
may include 1–2% flower petals.
Gyokura and kabesucha: Japanese green
teas made from shoots that have been
covered with bamboo boxes and almost
completely shaded for the two weeks
before harvest. They develop a higher
content of carotenoid pigments that
contribute violet notes to the unique
“covered aroma.”
Hoji-cha: Japanese green tea of standard
grade that is roasted at high temperatures
(360ºF/180ºC), which triples the volatile
content and so boosts flavor.OPPOSITE: Making green, oolong, and black
teas. Variations in processing produce very