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occasionally some are left in the tea as a decoration. jasmine is most commonly used to flavour green teas to produce jasmine tea , although sometimes it is used to flavour light oolong teas such as baozhong tea osmanthus: in china, osmanthus tea (called guì huā chá, 桂花茶) is produced by combining dried...
, other defects and decay. long and uniform roots with white colour of fleshy rhizomes and pungent flavour are the most important quality criteria. cooling and storage horseradish are very sensitive to wilting. immediately after harvest, roots should be pre-cooled. roots can be stored for to months...