tag:blogger.com,1999:blog-4373256628108442713.post2350853899000268178..comments2024-02-15T05:45:04.193-06:00Comments on Cwyn's Death By Tea: One Year, One Kilo Fu Zhuan Brick Cwynhttp://www.blogger.com/profile/17990034926886208526noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-4373256628108442713.post-74745683073419848842021-06-15T20:50:45.217-05:002021-06-15T20:50:45.217-05:00To break up a piece that will be consumed within f...To break up a piece that will be consumed within few days, it can be placed on small piece of kitchen foil in the oven for few minutes. To get smoother taste and even better volume to ratio, a teaspoon of most heichas I tasted, including tricky liubaos, placing in a pot of cold water roughly two litres and bringing to the boil it on ultra low heat. Will take 45 mins and can be left boiling for 20 more mins. Enzymes. Aka yak butter tea less butter. I had sheng from some village where they found magnolia fossils, magnolia being forebear of prehistoric tea plants according to some, and only when I had to go away for 10 days without, on the 2nd week my body started wearing out protective gut layer it built to deal with unhealthy treats. But it took few days to bring it back to new norm after resuming consumption. So it could be that digestive properties can be accumulated in our microflora, same as tan. serj cresthttps://www.blogger.com/profile/09361714857216524521noreply@blogger.com