adj
Garnished with almond slices.
n
A cosmetic cream prepared from almonds.
adj
Opposing tea (the drink).
n
Alternative form of azyme (unleavened bread) [(archaic) unleavened bread used in Jewish or Christian religious context]
n
A type of low-grade Japanese green tea.
n
Tea leaves which have been "fermented" (actually, oxidized) before drying to enhance their flavour (cf. green tea).
n
Synonym of pu'er: a kind of tea.
n
A traditional drink in Tibet, Nepal, Bhutan and Sikkim, made from tea leaves, butter (traditionally from yak milk), water and salt.
n
A beverage made by infusing the leaves of the camomile plant (either Matricaria recutita or Chamaemelum nobile) in hot water.
n
Câfûr is the name of a fountain in paradise, so called from its resembling camphire (which the word signifies) in odour, and whiteness. Some take the word for an appellative, and think the wine of paradise will be mixed with camphire, because of its agreeable coolness and smell.
n
(dated) A kind of Chinese black tea.
n
Tea produced in Sri Lanka.
n
tea, sometimes (dialect) specifically masala chai
n
(uncountable, dated) Tea from China, (particularly) varieties cured by smoking or opposed to Indian cultivars.
n
An aromatic black vinegar produced in Zhenjiang, Jiangsu, China.
n
The dried and partially fermented fatty seeds of the cacao tree from which chocolate is made.
n
A thicker, more heavily flavoured version of coconut milk, with similarity to thick cream instead of milk.
n
A thick white liquid produced by soaking the white inner flesh of the seed of the coconut in water and straining. It is traditionally used in Southeast Asian cuisine in curry and other gravy.
n
Vinegar made by fermenting coconut sap or less often coconut water, used extensively in Southeast Asian cuisine.
n
(dated) A kind of Chinese black tea.
n
A globular vessel or bottle of leather, used in India to hold ghee, oil, etc.
n
A blend of black tea flavoured with oil from the rind of the bergamot orange.
n
A cold dessert popular in the Indian subcontinent, traditionally made from rose syrup, vermicelli, sweet basil seeds and pieces of jelly with milk.
n
A Japanese form of green tea combined with roasted brown rice.
n
Milk with turmeric added.
n
Leaves of the tea plant which are treated with steam or roasted to denature the enzymes that cause the leaves to darken and change taste. (Without this step they would become oolong tea or black tea).
n
A form of Chinese green tea in which each leaf has been rolled into a small round pellet.
n
(dated) A kind of Chinese black tea.
n
A sorghum-based variety of baijiu.
n
Alternative form of kasiri (“alcoholic drink made from cassava”) [An alcoholic drink made from cassava by Amerindians in Suriname and Guyana.]
n
A substance that is produced by letting a mold, especially Aspergillus oryzae, grow on rice, barley, soybeans, etc., used to make fermented products such as sake, amazake, miso, and soy sauce.
n
Lapsang Souchong, a black tea from the Chinese province of Fujian.
n
A variety of smoked black tea, (Camellia sinensis), originally from the Wuyi region of the Fujian province of southern China.
n
Nonstandard spelling of matcha. [A type of powdered green tea, traditionally used in Japanese tea ceremonies.]
n
beer made with millet, common in Africa
n
Partially processed tea leaves, dried, and lightly roasted to kill enzymes.
n
A spread, manufactured from a blend of vegetable oils (some of which are hydrogenated), emulsifiers etc, mostly used as a substitute for butter.
n
Various beverages including sweetened black tea with milk and spices.
n
A type of powdered green tea, traditionally used in Japanese tea ceremonies.
n
(uncountable) A beverage, resembling tea, made from the dried leaves of this plant.
n
Alternative form of melado [a mixture of sugar and molasses; crude sugar as it comes from the pans without being drained]
n
A form of low-fat margarine.
n
Japanese barley tea made by simmering roasted barley.
adj
flavoured with hazelnuts
n
A partially fermented tea, often roasted, which combines the characteristics of green tea and black tea.
n
A type of tea with a taste in between green tea and black tea.
n
(dated) A kind of black tea.
n
Alternative form of Oopack [(dated) A kind of black tea.]
n
A high-quality grade of black tea from India and Sri Lanka.
n
A kind of coffee bean, one that develops alone in the cherry rather than with a second seed and thus has a more oval shape.
n
A high-quality black tea made using young leaves, grown in Sri Lanka, India, Java and the Azores.
n
(uncountable) A drink from the Indian subcontinent, made with gunpowder tea, milk, and baking soda.
n
A superior kind of souchong tea.
n
A kind of fermented dark Assam green tea (C. sinensis var. assamica).
n
Alternative form of pu'er: a kind of tea. [A kind of fermented dark Assam green tea (C. sinensis var. assamica).]
n
A sweet biscuit made of flour mixed with rice.
n
a twice-baked bread, slices of bread baked until they are hard and crisp (also called a zwieback)
n
A form of Japanese green tea made by infusing the processed whole tea leaves in hot water.
adj
(Singapore, colloquial, informal) less sweet, describing one’s preference for sweetness when ordering coffee or tea.
n
(archaic) A variety of tea from China.
n
Any of several varieties of aromatic black tea from China.
n
(uncountable) The drink made by infusing these dried leaves or buds in hot water.
n
Alternative form of tereré [An ice water beverage of the aqueous extract of yerba mate.]
n
A drink brewed from these tea leaves.
n
A Chinese tea produced in a similar manner to green tea but with the added steps of encasing and steaming the tea leaves, resulting in slower oxidisation and a mellower taste
n
A drink that combines equal parts of coffee and Hong Kong-style milk tea.
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