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Experience the heartwarming taste of Ginisang Munggo with our convenient, nutrient-packed offering. Each packet includes a flavorful blend of dried malunggay, mushroom, amaranth, and squash blossoms, bringing the essence of traditional Filipino viands right to your kitchen. With just five (5) minutes of boiling, you can enjoy a delicious and wholesome meal, rich in vitamins and flavors, making it a perfect balance of convenience and nutrition. Satisfy your cravings while nourishing your body with this quick and easy Filipino classic.
A chicharron out of carabao skin. It gave a unique taste that is now being sought by local consumers as well as local tourists coming to Tuguegarao City, Philippines
"Cesario's brings you Tuguegarao's highly sought-after Carabeef Tapa, conveniently packed and ready-to-eat in delicious flakes. With its tender texture and rich favor, it's sure to delight your taste buds!"
Oolong teas, sometimes also known as blue teas, are partially oxidised teas, with the most known varieties originating from Taiwan and China. The name ‘oolong’ derives from the Chinese term ‘black dragon teas’. These teas are greatly appreciated by tea connoisseurs, due to their complex character and often distinct fruity, nutty and even floral flavours and aromas. Oolongs are somewhere between green and black teas and as such they often exhibit the delightful freshness of green teas and the enticing maturity of fully oxidised teas. The names of the more traditional varieties are often very poetic, for example Iron Goddess of Mercy (Tie Guan Yin) or Big Red Robe (Da Hong Pao). Although the manufacturing process does in many ways resemble that of a black tea, oolong’s preparation requires great attention to both temperatures and timing of the various stages. Additionally, the whole process is not entirely linear, with certain steps repeated many times until the right level of oxidation is reached. The general production cycle consists of picking the leaves and letting them wither to reduce the water content. The oxidation process is initialized by rolling the leaves in special baskets, causing just the edges of the leaves to bruise. The enzymes are then killed off with quick firing. Leaf rolling and shaping and then final drying comes ends the cycle. Although the range of oxidation can vary from few percent to nearly 90%, the typical oolong will have a 70% level of oxidation.
Green tea, another type of unoxidised tea, dates back to Ancient China and it is the first type of tea to be ever manufactured. Over the centuries it has spread to other countries, but the best varieties of green tea traditionally come from China and Japan. Like with white tea, no chemical changes take place within the leaf. Although green tea will be sometimes left to wither to reduce its water content, oxidation is mainly avoided through the use of heat which kills the enzymes. Steaming (Japan) and pan-firing (China) are the two main methods, each producing a tea with a different character. The leaves then undergo an alternating set of rolling and firing, which both dries and forms the leaf. Sometimes the rolling is done by hand, creating distinct shapes, such as the pine needle resembling Lung Ching or the little pellets of China Gunpowder. Finally, the tea leaves are dried until the water content reaches 5-6%.
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