The Production Process of Flavored tea
(a)
selecting a quince;
(b)
grasping said fruit specimen and grating the flesh of the quince to
produce a mass of quince fruit shreds;
c)
spreading said fruit shreds out substantially evenly on a flat
surface in an oven and heating said shreds in said oven at a
temperature of between 200 and 250 degrees F. until said mass of
flesh turns from said light color to a yellowish/golden color;
(d)
removing said mass from said oven and placing same on a hot grill
surface to scorch same for on the order of 10-15 seconds;
(e)
listening for said mass to make a crackling noise;
(f)
on hearing said crackling noise, stirring said mass rapidly for on
the order of 5 seconds until it substantially turns brown;
(g)
removing said mass from the griddle surface to be steeped in boiling
water to produce a tea beverage.
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