processing than "pure" varieties. tea is able to easily receive any aroma, which may cause problems in processing, transportation or storage of tea, but can be also advantageously used to prepare scented teas. tea can be flavoured in large blending drums with perfumes , flavourants , or essential oils added...
boilings must always be kept in air-tight containers and temperature fluctuations avoided, otherwise they become a sticky mess. soft fondants are inclined to sweat and form droplets which dissolve the sugar and give a 'worm-eaten' appearance. two points should be noted in carrying out surveys where...
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