"Creaming of the crop harms schools and neighborhoods," she said.
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PSA for anyone with genitals: soap is for cleaning, not creaming.
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PBR can create strange behavioural incentives, including a phenomenon known as "creaming".
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"The creaming method ensures that all ingredients are well combined and suspended in the fat and sugar," he says.
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While the rolls are baking, make the glaze by creaming the butter and cheese with a mixer until smooth.
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For scooters that means not just dumping them on cities without any thought beyond creaming a profit off of anything that moves.
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Meanwhile, Sir Stuart is creaming himself over the intel from Helga and her prostitute that Delaney sold the gunpowder to the Americans.
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A lot of cakes use the creaming method, because there's so much sugar and butter that the batter is really dense, by nature.
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And the next thing I know we are folding up little pieces of paper, creaming them up and seeing how they would fit.
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Published 60 years ago, it was intended to justify destroying Britain's grammar-school system, which was seen as creaming off able working-class children.
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They were, yes, smarter and sharper than I was (as indicated by the tests on which they were always creaming me), but I was . . .
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He admits that he's biased against FOX's "Empire"—a camp rap melodrama that's been creaming "black-ish" in the ratings—but he also doesn't think it's good.
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Using a messaging thread interface plus marketing bots thus offers an alternative way to cut to the navigational chase, while simultaneously creaming off intent intelligence on potential customers.
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The stand mixer made me feel superhuman, taking over all the hard work of creaming fats and sugars, whisking stiff meringues, mixing boiling hot sugar syrups into buttercream.
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"The days of just steaming and creaming the skin and over-promising on results are over," says Annet King, the director of education for The International Dermal Institute and Dermalogica.
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To kick things off he dropped the Casablancas-penned slink-pop song "Youth Without Love," full of boinging beats, ear-warping synths, and Har Mar's Stevie Wonder croon creaming all over the chorus.
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Creaming sugar into butter is doable by hand, but a stand mixer gets the job done much faster Plus, it ensures consistency from batch to batch, so all your cookies come out the same.
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AT A rally in the southern state of Karnataka the prime minister wagged his raised finger, accusing the local government, run by the rival Congress party, of creaming a 10% cut from every state contract.
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"It was a lot of trial and error," said Manzke, who noticed that creaming the butter too much, or using a light hand with the dates, would push the bars toward a more caky texture.
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The mixer is available in two colors: Empire Red and Onyx Black, and comes with three attachments: the flat beater (for creaming cookie dough), the dough hook (for making bread), and the whip (for foaming and beating eggs).
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But these public displays of generosity won't solve our problems any more than Batman creaming some guy in a leotard is going to end crime and poverty—and if you believe they will, there's a bridge in Gotham I'd like to sell you.
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The Pew Research Center's latest annual State of the News Media report underlines how successful technology giants continue to be at creaming off digital ad profits, even as traditional news media faces ever intensifying pressure to find a way to sustainably fund journalism.
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"The most prescriptive part is around profiting from box profits, and that will now have to change," he added, referring to the practice of fund managers creaming off a risk-free spread between different prices charged to customers who are entering or exiting a fund.
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Record (AP rank): 11-1 (8)Last week's result: Beat Kansas 61-6Last week's playoff rank: 9Key games remaining: Big 12 title gameThe outlook: After creaming the hapless Kansas Jayhawks on the road this weekend, the Baylor Bears are in control of their destiny for the College Football Playoff.
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One important difference between creaming and the other two processes; unlike flocculation and breaking, creaming of an emulsion is largely a simple process to reverse.
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Creaming in milk production is the process by which cream rises to the top of un-homogenized milk. In this sense, the word is similar to the term "creaming" as it is used in chemistry.
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Creaming is the accumulation of drops in the dispersed phase at the top of the container. This occurs as a result of buoyancy forces. The density of the dispersed and continuous phases, as well as the viscosity of the continuous phase, greatly affect the creaming process. If the dispersed phase liquid is less dense than the continuous phase liquid, creaming is more likely to occur.
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Creaming is used to refer to several different culinary processes. In baking, it is the blending of ingredients with a softened form of a solid fat. When a dish is described as being "creamed", it may mean that it has been poached in milk, cream or a similar liquid. "Creaming" can also refer to the separation of cream from milk.
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The fizz comes in multiple flavours, including Lime, Raspberry, Kola, Lemonade, Creaming Soda, and Cocktail. In mid 2020 they started producing 1.5L bottle variants.
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Bottles of Foxton Fizz (flavours raspberry, lemonade, kola, creaming soda & lime) Foxton Fizz is the name of a soda drink produced in Foxton, New Zealand.
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This is in contrast to the usual creaming technique, which first mixes fat and sugar. Beranbaum has noted that she was heavily influenced by Julia Child and James Beard.
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Sedimentation is the opposite phenomenon of creaming and normally observed in water-in-oil emulsions. Sedimentation happens when the dispersed phase is denser than the continuous phase and the gravitational forces pull the denser globules towards the bottom of the emulsion. Similar to creaming, sedimentation follows Stoke's law. An appropriate "surface active agent" (or "surfactant") can increase the kinetic stability of an emulsion so that the size of the droplets does not change significantly with time.
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A creamed emulsion increases the likelihood of coalescence due to the close proximity of the globules in the cream. Factors that influence the rate of creaming are similar to those involved in the sedimentation rate of suspension particles, and are indicated by Stokes Law. Creaming of an emulsion also increases the tendency of an emulsion to inversion. This class of process occurs mainly in special cases, when both the continuous and dispersed phases of an emulsion are liquid, as commonly is the state in dairy cream.
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Coalescence occurs when droplets bump into each other and combine to form a larger droplet, so the average droplet size increases over time. Emulsions can also undergo creaming, where the droplets rise to the top of the emulsion under the influence of buoyancy, or under the influence of the centripetal force induced when a centrifuge is used. Creaming is a common phenomenon in dairy and non-dairy beverages (i.e. milk, coffee milk, almond milk, soy milk) and usually does not change the droplet size.
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Also, there is a greater chance of creaming at lower viscosities of the continuous phase liquid. Once all of the dispersed drops are in close proximity to each other, it is easier for them to coalesce.
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Thixotropy is particularly valuable in paints, sauces, and similar products, partly because it counteracts tendencies towards creaming. It also is important that the particles be as small as practicable because that reduces their tendency to migrate under the influence of buoyant forces. The electric charges on their surfaces should preferably tend to be uniform, so that the particles repel rather than attract each other. Creaming is usually seen as undesirable because it causes difficulties in storage and handling, but it can be useful in special cases, especially where it is desirable to concentrate an emulsion.
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Flocculation is the accumulation of drops within a continuous liquid phase. Creaming is the accumulation of drops at the top of a liquid continuous phase. Coalescence is the merging of two drops into one single drop. Demulsification is when the dispersed phase completely coalesces into one continuous phase.
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They are also often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. In bakery products, monoglycerides are useful in improving loaf volume and texture, and as antistaling agents. Monoglycerides are used to enhance the physical stability towards creaming in milk beverages.
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Rose Levy Beranbaum is an American baker, cookbook author and blogger. She pioneered the reverse creaming technique of cake-making. In this process, the fat and flour are mixed first before adding the remaining ingredients. By coating the flour in fat, gluten development is inhibited, helping to prevent toughness.
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Creaming, in the laboratory sense, is the migration of the dispersed phase of an emulsion, under the influence of buoyancy. The particles float upwards or sink, depending on how large they are and how much less dense or more dense they may be than the continuous phase, and also how viscous or how thixotropic the continuous phase might be. For as long as the particles remain separated, the process is called creaming. Where it is important that either the form or the concentration of the emulsion should be stable, it is desirable that the continuous and the dispersed phases should have similar densities, and it also is desirable that the continuous phase should be viscous or thixotropic.
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He has been creaming a bit off the band income and has purchased some real estate -- three stars for fifty dollars each. Bret is pleased but Jemaine thinks it's a waste of money. Later in the episode they learn that Jemaine's star has gone supernova. Jemaine takes Bret and Murray to see his new apartment.
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Brands include Kirks' Sno Drop (only available in South Australia, Victoria, and the Northern Territory), Tarax, River Port, Saxby's and Schweppes, which also produce a red variety as part of its "Traditionals" range. The term "creaming soda" is generally used to refer to the drink itself, the combination of soda and ice-cream is called a spider.
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This is known as creaming soda, ice cream soda, chill drink, or cream soda, though the flavor changes are negligible. It is usually a bright yellow color or a white opaque. It is one of the many flavors sold by Foxton Fizz. It is also one of the many carbonated drink-flavors offered by Golden Circle.
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Creaming is the process of beating sugar crystals and solid fat (typically butter) together in a mixer. This integrates tiny air bubbles into the mixture, since the sugar crystals physically cut through the structure of the fat. Creamed mixtures are usually further leavened by a chemical leaven like baking soda. This is often used in cookies.
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Wickremasinghe, R. L., BP 1,432,078 (1976) Improvement in or Relating to the Production of Cold Soluble Tea Concentrates and Powders. This process removes the high molecular weight compounds through ultrafiltration, absorption chromatography or oil filtration. The flavor compounds remain and do not cream. After the extraction and tea creaming processes, the tea solution is still too dilute to pass through a drier.
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Usually, you feel confident about creaming a fullback taking a high ball, but if you tried it with Roger, you would end up with six studs in your face. He was so strong and aggressive. He put his foot up and he just couldn’t be moved.’Harris, Bret, Michael O'Connor: The Best of Both Worlds (Chippendale: Pan Macmillan, 1991), p. 84. .
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In Australia, two distinctly different flavored sodas exist. Creamy soda or brown cream soda is vanilla flavored, whereas creaming soda generally refers to a pink soft drink with fruit and berry flavors produced by Kirks, Bundaberg, and Bickford's, among other brands. Another local variant produced by Golden Circle is vanilla and fruit-flavored, and colored yellow to distinguish it from existing brands. More traditional brown varieties are also available, but less common.
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Emulsion stability refers to the ability of an emulsion to resist change in its properties over time. There are four types of instability in emulsions: flocculation, creaming/sedimentation, coalescence, and Ostwald ripening. Flocculation occurs when there is an attractive force between the droplets, so they form flocs, like bunches of grapes. This process can be desired, if controlled in its extent, to tune physical properties of emulsions such as their flow behaviour.
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Grana Padano is a cheese originating in the Po river Valley in northern Italy that is similar to Parmigiano-Reggiano cheese. There are fewer regulations governing its production compared to Parmigiano-Reggiano. This hard, crumbly- textured cheese is made with unpasteurized cows' milk that is semi-skimmed through a natural creaming process. To preserve the authenticity of the manufacturing processes and raw materials used to make this cheese, European Union law has protected the name Grana Padano under the protected designation of origin since 1996 (PDO).
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A particular example is in the separation of dairy cream, either to achieve a desired concentration of butterfat, or to make butter. Depending on whether the dispersed particles are less dense or more dense than the continuous phase, they may move either to the top of a sample, or to the bottom. As already stated, the process of migration is called creaming while the particles of the substance remain separated. In this it differs ideally from flocculation (where particles clump) or emulsion breaking (where particles coalesce).
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This phenomenon is known as tea creaming. Research has shown that the cream is a colloidal substance that contains many of the compounds that contribute to color and flavor of black tea, and can contain up to 30% of the total solids. The driving force behind cream formation is the insolubility of theaflavin and polyphenols, which associate together through galloyl group interactions. The theaflavins have acidic properties which cause them to have a negative charge at the pH of black tea, which is roughly 4.9.
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Star 69 was established in London, England, after recent American transplant Julie Daniels placed an ad in Melody Maker for musicians to form a band. Richard Corden of Creaming Jesus, Patrick "Patch" Hannan of The Sundays, and Patch's friend, the producer Warren Huart, responded to the ad. Star 69's first two EPs were recorded in Patch's recording studio, Blah Street, in 1996 and released by Organic Records. Julie wanted to move back to Los Angeles, but Hannan's position as drummer for The Sundays meant he had to record the album Static & Silence.
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Butter cakes are traditionally made using a creaming method, in which the butter and sugar are first beaten until fluffy to incorporate air into the butter. Eggs are then added gradually, creating an emulsion, followed by alternating portions of wet and dry ingredients. Butter cakes are typically rich and moist when stored at room temperature, but they tend to stiffen, dry out, and lose flavor when refrigerated, making them unsuitable for filling or frosting in advance with ingredients that must be refrigerated, such as cream cheese frosting and pastry cream.
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Creaming Jesus were an English band, influenced by gothic rock, punk and thrash metal, who formed in London, England. Formed in 1987, their original line up was Andy (vocals) Lil (vocals) Tally (bass) Roy (drums) Lindy (drums) and Paul (guitar). Their original sound was a wall of percussive noise (two drummers and a drum machine), Slayer type thrash metal guitars and screamed vocals. Lil left after their third gig, and now runs Household Name Records, a London punk/hardcore record label, and All Ages Records in Camden, London.
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Butter being creamed by electric beaters Creaming, in this sense, is the technique of softening solid fat, like shortening or butter, into a smooth mass and then blending it with other ingredients. The technique is most often used in making buttercream, cake batter or cookie dough. The dry ingredients are mixed or beaten with the softened fat until it becomes light and fluffy and increased in volume, due to the incorporation of tiny air bubbles. These air bubbles, locked into the semi-solid fat, remain in the final batter and expand as the item is baked, serving as a form of leavening agent.
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A pan of curdled milk In cookery, curdling is the breaking of an emulsion or colloid into large parts of different composition through the physico-chemical processes of flocculation, creaming, and coalescence. Curdling is intentional and desirable in making cheese and tofu; unintentional and undesirable in making a sauce or a custard. Curdling occurs naturally in cows' milk, if it is left open to air for a few days in a warm environment. Looking particularly at the food preparation aspect of curdling rather than scientific, curdling is used to clump proteins in different types of milk.
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Ghee has always been a common frying medium in India, where many avoid other animal fats for cultural or religious reasons. Butter fills several roles in baking, where it is used in a similar manner as other solid fats like lard, suet, or shortening, but has a flavor that may better complement sweet baked goods. Many cookie doughs and some cake batters are leavened, at least in part, by creaming butter and sugar together, which introduces air bubbles into the butter. The tiny bubbles locked within the butter expand in the heat of baking and aerate the cookie or cake.
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Hard sauce is a sweet, rich dessert sauce made by creaming or beating butter and sugar with rum (rum butter), brandy (brandy butter), whiskey, sherry (sherry butter), vanilla or other flavourings. It is served cold, often with hot desserts. It is typically served with plum pudding, bread pudding, Indian pudding, hasty pudding, and other heavy puddings as well as with fruitcakes and gingerbread. In the U.K. brandy butter and rum butter are particularly associated with the Christmas and New Year season and Christmas pudding and warm mince pies, serving as a seasonal alternative to cream, ice cream or custard.
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Geographically, Latin America as a region is often represented as peripheral in the world system. The absence of major economic power is related to insufficient investment in the required infrastructure and facilities to create an environment in which football can develop further, including on a financial level: construction of modern stadiums with good pitches, investment in youth education, prevention of match-fixing, et cetera. The creaming off of talented players and resulting stagnation of development are a consequence of the economic situation. This may begin to change, with Brazil now one of the four BRIC countries and some of the main Latin American countries gaining momentum.
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A depletion force is an effective attractive force that arises between large colloidal particles that are suspended in a dilute solution of depletants, which are smaller solutes that are preferentially excluded from the vicinity of the large particles. One of the earliest reports of depletion forces that lead to particle coagulation is that of Bondy, who observed the separation or 'creaming' of rubber latex upon addition of polymer depletant molecules (sodium alginate) to solution. More generally, depletants can include polymers, micelles, osmolytes, ink, mud, or paint dispersed in a continuous phase. Depletion forces are often regarded as entropic forces, as was first explained by the established Asakura–Oosawa model.
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To prepare the mixture for homogenization, it is heated for a short period of time. Homogenization is a processing method that is utilized to improve the quality of the sour cream in regards to the color, consistency, creaming stability, and creaminess of the cultured cream. During homogenization larger fat globules within the cream are broken down into smaller sized globules to allow an even suspension within the system. At this point in the processing the milk fat globules and the casein proteins are not interacting with each other, there is repulsion occurring. The mixture is homogenized, under high pressure homogenization above 130 bar (unit) and at a high temperature of 60 °C.
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They had met when Creaming Jesus and Mercury Rev toured the UK and Europe together on Mercury Rev's first ever dates in Europe. The result of this session being the album Chaos for the Converted (1994), preceded by the single "Hamburg", their style evolving away from the relentless industrial gothic thrash of their previous releases to explore a more experimental psychedelic sound. The band's final performance in 1994 was at the Venue in New Cross, South London, a gig which was recorded and later released by Jungle Records under the title End of an Error. By this time their sound was further augmented by the addition of violin player Ffion, who now plays in the band Pronghorn.
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Initially the service was registered with VOSA as a Wilts & Dorset route to begin on 15 September 2008, but this was later cancelled and replaced with an identical Bluestar registration. The service began a full week before its registration date to match the start date of Velvet's service, but was unable to take fares and so operated as a free service until their start date a week later. Normal fares were slightly lower than Velvet's on some journeys but local journeys were more expensive. Bluestar operations director Andrew Wickham said that the decision was "a business decision pure and simple", adding that they "are not scared of competition" but Velvet were "deliberately creaming off" some of their passengers.
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According to Alysa Levene of Oxford Brookes University the term "sponge" is used "erroneously" for the Victoria Sandwich cake: > The pound cake became popular in Britain in the eighteenth century as cake > moved away from its heavy, fruity incarnations toward something lighter and > more golden, eventually becoming the iconic Victoria sandwich cake (also > known – erroneously – as a Victoria sponge) A Victoria sponge is made using one of two methods. The traditional method involves creaming caster sugar with fat (usually butter), mixing thoroughly with beaten egg, then folding flour and raising agent into the mixture. The modern method, using an electric mixer or food processor, involves simply whisking all the ingredients together until creamy.Be-Ro flour Home recipes 40th editionDelia Smith's Book of Cakes Sixth Impression 1981.
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Following the capitulation of Italy in September 1943 and the first aid shipments from the Western Allies, the military situation in Yugoslavia began to even more dramatically shift in favour of the Partisans. By mid-1944, many Home Guard personnel and units began to openly side with Partisans, leading to some instances of mass defections that included battalion-size formations as well as some ZNDH aircraft. By November 1944 the defections and desertions, as well as the creaming off of troops to the Ustashe Brigades or the 369th, 373rd, and 392nd so-called legionnaire divisions (Wehrmacht infantry divisions with Croatian troops under a German officer cadre)Thomas 1995, p. 7. reduced the size of the Croatian Home Guard to 70,000 men, down from its peak at 130,000 in 1943.
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Yellow and white teas became difficult to find in the United States and even green tea had become uncommon because of the People's Republic of China's ban on exports to the USA which was lifted in 1971. After the resumption of trade between mainland China and the USA, these teas typical to China re-entered the American market for the first time since the first two decades of the 20th century.History of Tea in the USA In the early 1980s, a mini-revival of demand for better quality teas from all origins occurred in the United States. Prior to this time, much of the tea available in 20th century USA was blended specifically for gallon and half-gallon sized iced tea bags, with the quality of not "creaming down" (a creamy looking color that imparts to some teas after cooling down) when iced as a needed aspect; "clear-liquoring" teas were required.
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