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может быть полу(об)жаренный и полуподкопченный ? The many different varieties of green tea are classified, in part, by the
method in which they are dried. The five methods of drying green tea include: •Stir Frying - Fresh tea leaves are sauteed in a pan. This process is mainly
used for export teas. Stir frying gives green a strong fragrance and taste. Some
common varieties of green tea that are stir fried include gunpowder teas and
Dragonwell teas. •Roasting – Tea leaves are dried in a roast basket or roast chest. In most
cases roasted teas are used as the basis for flower scented teas. Roasting keeps
the leaves intact and makes them appear as though covered in a white fluff.
Monkey king teas are roasted. •Semi-roast and semi fry – Sometimes the stir frying and roasting methods are
combined. This method is used in order to retain the beautiful look of a roasted
leaf combined with the strong fragrance and taste of stir fried tea. http://neutral-izer.blogspot.com/2008/02/tea-varieties-and-grades-of-green-tea.html http://www.pipeclub.info/forumipb/index.php?s=3c313822738b16bf3b2b314cfbaac4f6&act=ST&f=34&t=3189&st=30 http://www.google.com.ua/search?hl=ru&q="подкопченный+чай&btnG=Поиск&meta=lr= http://www.google.com.ua/search?hl=ru&q="жареный+чай&btnG=Поиск&meta=lr=
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