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2024-05-02 05:04:05
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2024-05-27 18:48:17
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title
The Language of Food
description
image
site name
author
updated
2025-12-05 04:41:36
raw text
The Language of Food skip to main | skip to sidebar The Language of Food Sunday, August 3, 2014 Tea if by Sea Picture by @docentjoyce We drink a lot of tea in San Francisco—I guess you should expect no less for a city originally named Yerba Buena, after a local wild herb in the mint family (Satureja douglasii, shown to the right) used as an herbal tea. One local tradition is yum cha , 'drink tea' in Cantonese, the Chinese name for a mid-morning spent lingering over pots of tea with friends or family. Yum cha is invariably accompanied by dim sum: steamed shrimp dumplings, Malaysian-style steamed spice cakes, braised tofu skins stuffed with vegetables, pork siumai dumplings topped with fish roe. But the tea is what defines the ritual: bright chrysanthemum, elegant Iron Goddess of Mercy, or the most classic San Francisco yum cha tea: dark earthy bo lei ( pu'er in Mandarin). Bo lei is from the subtropical hills of Yunnan just on the border with Myanmar, and unl...
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2025-12-05 04:41:36
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