Across
- 4. a type of tea that is made from Camellia sinensis leaves that have not undergone the same withering and oxidation process used to make black teas
- 5. also known as Po cha in Tibet, it is made from churning tea, salt and yak butter.
- 6. a flavoured tea beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs
- 7. a traditional semi-oxidised Chinese tea produced through withering the plant under strong sun and oxidation before curling and twisting
- 9. It can refer to Chinese huángchá and Korean hwangcha
Down
- 1. these are less commonly called tisanes. It is a beverage made from the infusion or decoction of herbs, spices, or other plant material in hot water.
- 2. a type of green tea made by taking young tea leaves and grinding them into a bright green powder
- 3. a class of tea that has undergone microbial fermentation, from several months to many years.
- 8. a type of tea that is more oxidised than other teas. It generally has stronger flavour than other teas.
- 10. one of several styles of tea which generally feature young or minimally processed leaves of the Camellia sinensis plant