Top 10+ how is tea leaves refined

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Video How is tea leaves refined

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1 The Refining Process for Sencha ver2

  • Author: kitanitea.com
  • Published Date: 02/18/2022
  • Review: 4.95 (806 vote)
  • Summary: In the refining process, crude tea is dried further, its shape is fine-tuned, and it is generally refined. Tea which has undergone this refining process is 

2 The long journey of tea

  • Author: dallmayr.com
  • Published Date: 02/13/2022
  • Review: 4.66 (297 vote)
  • Summary: By midday, they’ll have carried around four kilos of fresh tea leaves to the plantation’s processing facility. … Strong tea for refined taste buds

3 History of Tea | Learn more about tea | Marukyu Koyamaen

  • Author: marukyu-koyamaen.co.jp
  • Published Date: 09/13/2021
  • Review: 4.59 (494 vote)
  • Summary: In this era, tea leaves were pressed into a hard block form and was known as … of tea, matcha, has flourished and has been continuously refined in Japan 

4 Types of green teas

  • Author: ayagreentea.com
  • Published Date: 08/22/2022
  • Review: 4.26 (512 vote)
  • Summary: Japanese green tea often refers to Sencha. Combining the perfect sweetness and an astringent, refined taste, the tea has an invigorating aroma. Fresh tea leaves 
  • Matching search results: Japanese green tea often refers to Sencha. Combining the perfect sweetness and an astringent, refined taste, the tea has an invigorating aroma. Fresh tea leaves are first picked in the middle of April and “Second picked tea” and “Third picked tea” …

Viral TikTok Salmon and Rice Bowl Recipe

5 Tea in Asia: History and Interesting Facts – TripSavvy

  • Author: tripsavvy.com
  • Published Date: 07/17/2022
  • Review: 4.18 (342 vote)
  • Summary: · Even the act of pouring tea in Asia has been refined into an art that … sure who decided to steep the first tea leaves into water or why
  • Matching search results: Japanese green tea often refers to Sencha. Combining the perfect sweetness and an astringent, refined taste, the tea has an invigorating aroma. Fresh tea leaves are first picked in the middle of April and “Second picked tea” and “Third picked tea” …

6 How Is Tea Made – All About the Process

  • Author: twinings.co.uk
  • Published Date: 07/30/2022
  • Review: 3.91 (459 vote)
  • Summary: The orthodox tea making method is the most commonly used. In this process, the tea leaves go through four stages: withering, rolling, oxidation and drying
  • Matching search results: Japanese green tea often refers to Sencha. Combining the perfect sweetness and an astringent, refined taste, the tea has an invigorating aroma. Fresh tea leaves are first picked in the middle of April and “Second picked tea” and “Third picked tea” …

7 How is Tea Made? The Processing and Production of True Teas

  • Author: senchateabar.com
  • Published Date: 05/04/2022
  • Review: 3.6 (482 vote)
  • Summary: · For the orthodox method, tea leaves are subjected to a 4-step process that includes withering, rolling, oxidation and drying. During the 
  • Matching search results: The first stage of tea production is the cultivation of the tea plant. The Camellia sinensis plant is an evergreen bush that thrives in tropical and subtropical climates. This plant prefers acidic soil and a significant amount of rainfall for the …

8 The 6 Steps of Tea Processing

If youre a tea lover, you may already know that all tea is made from the leaves of the Camellia sinensis plant. But if youre new to the world of tea, this concept may seem mind-boggling. How can one leaf be transformed into such a variety of flavors? What steps does that leaf need to go through in order to produce the incredible infusions we know and love? Start the free course > In China, tea crafters have been refining the answer to this question for millennia. In each region, people have developed unique methods for growing and crafting tea. Variation in local taste and techniques has driven tea innovation through the ages. Today, we are able to source and learn from a wide range of diverse areas. With this perspective, it is possible to distill the tea-making process into just a few essential steps, described here in their broadest terms. 1. Growing Camellia sinensis plants must be grown and harvested as the first step in making tea. Growing conditions and harvesting methods can have a huge impact in the flavor of the finished tea. So while this step is probably the most ubiquitous, it can also produce the most variation. The terroir (or growing environment) of the tea can be one of the most fundamental sources of a teas flavor. Just as a wine grape grown in California will taste different than the same type of grape grown in France, the character of a tea leaf can vary based on the location of the plant. Changes in climate, soil, or even surrounding vegetation can subtly change the leaf, and its resulting flavor in the cup. Farmers can also manually change the growing conditions of the plant to exert control over the teas chemical composition. Planting tea in rocky soil or at varying elevations can change the character of the harvested leaves. Another example of this occurs in production of high quality Japanese green teas. As they grow, they are shaded with constructed awnings to promote creation of chlorophyll and theanine. Finally, the method of harvesting the leaves is another way of creating variation at this early stage. Premium tea leaves are plucked by hand to preserve natural sweetness, but mass producers harvest by machine. The leaves are sheared from the top of the plant and chopped in the process. Though this process does speed production, it also exposes more surface area of the leaf. When steeped, the chopped leaves quickly release bold, dark flavors. By contrast, whole leaves often do not release their fullest flavors until they have been brewed more than once. 2. Withering The first processing step after the leaves are harvested is a very basic one. Since Camellia sinensis leaves are thick and waxy on the plant, they must be softened, or withered, to make them pliable for crafting. The leaves are laid out on fabric or bamboo mats, and left to wilt. Modern tea farmers control the variables in this process with great precision. Humidity and temperature are monitored and controlled, and racks of leaves are carefully rotated to ensure each layer receives proper airflow. Though this step sounds similar to oxidation (step 4), it is a required process for even white and green teas. The withering process reduces the water content of the leaves by as much as half. Without withering, subsequent heating steps would produce something akin to cooked vegetables, rather than dried tea leaves. 3. Bruising After the leaves are withered, crafting methods for different styles start to diverge. Oolong teas, black teas, and pu-erh teas usually undergo some sort of bruising process. This means the leaves are rolled, twisted, or otherwise crushed. The purpose of this step is to break down cell walls in the leaf, and facilitate the next step: oxidation. Manually bruising a large batch of tea leaves was once the most demanding step in processing tea. Leaves must be thoroughly and evenly bruised to produce a consistent batch of tea. Some dark teas, with high levels of oxidation, must go through through multiple rounds of bruising and oxidation. Its really no wonder that black tea producers began chopping leaves to speed up the process for the mass market. Today, many small scale producers have found a happy medium, using machines that replicate the traditional bruising processes, and don’t break the leaf. When used as a component of artisanal crafting, these machines increase the consistency of quality and keep the production process clean. 4. Oxidizing After bruising, leaves intended for oolong or black teas are left to oxidize, or turn brown. Again, the leaves are laid out and left to wither. Now that the cell walls have been broken, an enzymatic reaction turns the leaves brown, just like a cut apple. Leaves must be carefully monitored during this process. For oolongs, in particular, missing the correct moment can mean ruining the tea, or crafting something entirely different than what was intended. Again, heat and humidity are carefully controlled, and trays are rotated to ensure even oxidation. This browning process is the primary differentiating factor between different styles of tea. Green tea crafting skips these steps entirely, creating a tea that is by definition, unoxidized, and therefore still green in color. A black tea is defined as fully oxidized, without any green color left to the leaf. Pu-erh, or post-fermented tea, lies outside this spectrum. Pu-erh teas usually undergo bruising, but skip the wilting that creates oxidation. 5. Fixing To stop the oxidation process, the tea leaf is heated. Just like baking an apple, the application of heat denatures the enzymes responsible for oxidation and stops the leaf from continuing to turn brown. This step is applied to all tea styles except black tea, where the final drying step is used to slowly halt oxidation instead. This fixing step is sometimes called the kill green, but it actually serves to preserve whatever green color is still left in the leaf at this stage. Variations in the method of heating the leaves create some differences between regional styles. Leaves that are steamed (like Japanese green teas) will taste wildly different from leaves that are roasted (like Chinese green teas). Frying the leaves in a wok  creates a different flavor profile than roasting them in a rotating drum. In this way, styles of crafting can create endless variety, even within a category. 6. Drying Finally, all tea must be dried to remove any residual moisture and create a shelf-stable leaf. Again, the method of heating can dramatically change the flavor of the tea. This effect is most commonly seen with charcoal roasting, which imparts a distinctly rich quality to the flavor during this step. By contrast, the drying process can also be very gentle, to avoid imparting any flavor changes. White tea, for example, is usually given a very gradual bake, which replicates traditional sun-drying. After its dried, the tea is ready to be packaged and shipped all over the world. Using variations on these steps, a single leaf can be crafted into any type of tea. By remixing these steps in nontraditional ways, modern crafters are still coming up with new ways to make interesting teas with unique flavors. To try a variety of flavors and experience the difference in crafting styles for yourself, we recommend trying one of our collections, which offer a selected variety of samples for you to explore. Get started on your tea journey with our Discovery Collection, or dig a little deeper with the complex flavors in our Premium Collection. Sign up for our newsletter to get blog updates in your inbox! Subscribe > Written by Amy Covey Filed under Tea History,  Tea Sourcing Tweet Comments on this post (14) Aug 10, 2020 Details for tea production process — Morris Tomo Jul 10, 2020 Hi Bella, At Red Blossom, most of our teas develop all of their flavor naturally through these six steps of processing. In the case of jasmine teas or other styles with added scents or flavors, there are three ways in which flavor might be infused. You can read about the details of these three methods in another of our blog posts, titled Types of Flavored Tea: 3 Ways of Adding Flavors. — Amy Jul 10, 2020 How do you infuse different flavors into your tea? Thanks again for this article. Very insightful. — Bella Jun 02, 2020 Hi Prema, The oxidation process is stopped by heating the leaves, but there are many different ways to do this, depending on the desired product, and we do not have expertise in specific techniques. With that said, most leaves are tumbled or agitated over low, even heat. This ensures a slow roasting and drying process that will halt oxidation without burning the leaves. — Amy Jun 02, 2020 We are trying to make black tea. How do we stop the oxidation process? — Prema Nov 21, 2019 GREAT — samiyal Nov 08, 2019 Very interesting the description of the whole steps of the process. Ill enjoy even more my next teacup! Tks a lot 😃👍 — Lucienne Torcato Jul 19, 2019 Wow it helped me a lot for my project ❤️ — Mrinali Apr 08, 2019 Educational and interesting. — Lopong Feb 07, 2019 this is an interesting work, my appreciations. — Stuart Jan 29, 2019 This is awsome! it has every thing i need for my project! — Toby Sep 05, 2018 thank you so muchfor this website <3 — Celso Gayonan Jr. Nov 17, 2017 thanks a lot his website is very useful — vikas Nov 10, 2017 i would love to receive a copy of this post on my mail.thanks — olawole janet omowumi Leave a comment Name Email Message

 The 6 Steps of Tea Processing </header> If youre a tea lover, you may already know that all tea is made from the leaves of the Camellia sinensis plant. But if youre new to the world of tea, this concept may seem mind-boggling. How can one leaf be transformed into such a variety of flavors? What steps does that leaf need to go through in order to produce the incredible infusions we know and love? Start the free course > In China, tea crafters have been refining the answer to this question for millennia. In each region, people have developed unique methods for growing and crafting tea. Variation in local taste and techniques has driven tea innovation through the ages. Today, we are able to source and learn from a wide range of diverse areas. With this perspective, it is possible to distill the tea-making process into just a few essential steps, described here in their broadest terms. 1. Growing Camellia sinensis plants must be grown and harvested as the first step in making tea. Growing conditions and harvesting methods can have a huge impact in the flavor of the finished tea. So while this step is probably the most ubiquitous, it can also produce the most variation. The terroir (or growing environment) of the tea can be one of the most fundamental sources of a teas flavor. Just as a wine grape grown in California will taste different than the same type of grape grown in France, the character of a tea leaf can vary based on the location of the plant. Changes in climate, soil, or even surrounding vegetation can subtly change the leaf, and its resulting flavor in the cup. Farmers can also manually change the growing conditions of the plant to exert control over the teas chemical composition. Planting tea in rocky soil or at varying elevations can change the character of the harvested leaves. Another example of this occurs in production of high quality Japanese green teas. As they grow, they are shaded with constructed awnings to promote creation of chlorophyll and theanine. Finally, the method of harvesting the leaves is another way of creating variation at this early stage. Premium tea leaves are plucked by hand to preserve natural sweetness, but mass producers harvest by machine. The leaves are sheared from the top of the plant and chopped in the process. Though this process does speed production, it also exposes more surface area of the leaf. When steeped, the chopped leaves quickly release bold, dark flavors. By contrast, whole leaves often do not release their fullest flavors until they have been brewed more than once. 2. Withering The first processing step after the leaves are harvested is a very basic one. Since Camellia sinensis leaves are thick and waxy on the plant, they must be softened, or withered, to make them pliable for crafting. The leaves are laid out on fabric or bamboo mats, and left to wilt. Modern tea farmers control the variables in this process with great precision. Humidity and temperature are monitored and controlled, and racks of leaves are carefully rotated to ensure each layer receives proper airflow. Though this step sounds similar to oxidation (step 4), it is a required process for even white and green teas. The withering process reduces the water content of the leaves by as much as half. Without withering, subsequent heating steps would produce something akin to cooked vegetables, rather than dried tea leaves. 3. Bruising After the leaves are withered, crafting methods for different styles start to diverge. Oolong teas, black teas, and pu-erh teas usually undergo some sort of bruising process. This means the leaves are rolled, twisted, or otherwise crushed. The purpose of this step is to break down cell walls in the leaf, and facilitate the next step: oxidation. Manually bruising a large batch of tea leaves was once the most demanding step in processing tea. Leaves must be thoroughly and evenly bruised to produce a consistent batch of tea. Some dark teas, with high levels of oxidation, must go through through multiple rounds of bruising and oxidation. Its really no wonder that black tea producers began chopping leaves to speed up the process for the mass market. Today, many small scale producers have found a happy medium, using machines that replicate the traditional bruising processes, and don't break the leaf. When used as a component of artisanal crafting, these machines increase the consistency of quality and keep the production process clean. 4. Oxidizing After bruising, leaves intended for oolong or black teas are left to oxidize, or turn brown. Again, the leaves are laid out and left to wither. Now that the cell walls have been broken, an enzymatic reaction turns the leaves brown, just like a cut apple. Leaves must be carefully monitored during this process. For oolongs, in particular, missing the correct moment can mean ruining the tea, or crafting something entirely different than what was intended. Again, heat and humidity are carefully controlled, and trays are rotated to ensure even oxidation. This browning process is the primary differentiating factor between different styles of tea. Green tea crafting skips these steps entirely, creating a tea that is by definition, unoxidized, and therefore still green in color. A black tea is defined as fully oxidized, without any green color left to the leaf. Pu-erh, or post-fermented tea, lies outside this spectrum. Pu-erh teas usually undergo bruising, but skip the wilting that creates oxidation. 5. Fixing To stop the oxidation process, the tea leaf is heated. Just like baking an apple, the application of heat denatures the enzymes responsible for oxidation and stops the leaf from continuing to turn brown. This step is applied to all tea styles except black tea, where the final drying step is used to slowly halt oxidation instead. This fixing step is sometimes called the kill green, but it actually serves to preserve whatever green color is still left in the leaf at this stage. Variations in the method of heating the leaves create some differences between regional styles. Leaves that are steamed (like Japanese green teas) will taste wildly different from leaves that are roasted (like Chinese green teas). Frying the leaves in a wok  creates a different flavor profile than roasting them in a rotating drum. In this way, styles of crafting can create endless variety, even within a category. 6. Drying Finally, all tea must be dried to remove any residual moisture and create a shelf-stable leaf. Again, the method of heating can dramatically change the flavor of the tea. This effect is most commonly seen with charcoal roasting, which imparts a distinctly rich quality to the flavor during this step. By contrast, the drying process can also be very gentle, to avoid imparting any flavor changes. White tea, for example, is usually given a very gradual bake, which replicates traditional sun-drying. After its dried, the tea is ready to be packaged and shipped all over the world. Using variations on these steps, a single leaf can be crafted into any type of tea. By remixing these steps in nontraditional ways, modern crafters are still coming up with new ways to make interesting teas with unique flavors. To try a variety of flavors and experience the difference in crafting styles for yourself, we recommend trying one of our collections, which offer a selected variety of samples for you to explore. Get started on your tea journey with our Discovery Collection, or dig a little deeper with the complex flavors in our Premium Collection. Sign up for our newsletter to get blog updates in your inbox! Subscribe > Written by Amy Covey Filed under Tea History,  Tea Sourcing Tweet Comments on this post (14) Aug 10, 2020 Details for tea production process — Morris Tomo Jul 10, 2020 Hi Bella, At Red Blossom, most of our teas develop all of their flavor naturally through these six steps of processing. In the case of jasmine teas or other styles with added scents or flavors, there are three ways in which flavor might be infused. You can read about the details of these three methods in another of our blog posts, titled Types of Flavored Tea: 3 Ways of Adding Flavors. — Amy Jul 10, 2020 How do you infuse different flavors into your tea? Thanks again for this article. Very insightful. — Bella Jun 02, 2020 Hi Prema, The oxidation process is stopped by heating the leaves, but there are many different ways to do this, depending on the desired product, and we do not have expertise in specific techniques. With that said, most leaves are tumbled or agitated over low, even heat. This ensures a slow roasting and drying process that will halt oxidation without burning the leaves. — Amy Jun 02, 2020 We are trying to make black tea. How do we stop the oxidation process? — Prema Nov 21, 2019 GREAT — samiyal Nov 08, 2019 Very interesting the description of the whole steps of the process. Ill enjoy even more my next teacup! Tks a lot 😃👍 — Lucienne Torcato Jul 19, 2019 Wow it helped me a lot for my project ❤️ — Mrinali Apr 08, 2019 Educational and interesting. — Lopong Feb 07, 2019 this is an interesting work, my appreciations. — Stuart Jan 29, 2019 This is awsome! it has every thing i need for my project! — Toby Sep 05, 2018 thank you so muchfor this website <3 — Celso Gayonan Jr. Nov 17, 2017 thanks a lot his website is very useful — vikas Nov 10, 2017 i would love to receive a copy of this post on my mail.thanks — olawole janet omowumi Leave a comment Name Email Message
  • Author: redblossomtea.com
  • Published Date: 04/26/2022
  • Review: 3.46 (435 vote)
  • Summary: · Premium tea leaves are plucked by hand to preserve natural sweetness, but mass producers harvest by machine. The leaves are sheared from the top 
  • Matching search results: This browning process is the primary differentiating factor between different styles of tea. Green tea crafting skips these steps entirely, creating a tea that is by definition, unoxidized, and therefore still green in color. A black tea is defined …

9 How are tea leaves processed?

  • Author: orimi.com
  • Published Date: 12/27/2021
  • Review: 3.3 (272 vote)
  • Summary: First excess moisture is removed from tea leaves, this process is called withering. The leaves are laid out on a wire mesh and left to dry for 18-20 hours . This is the easiest method or “natural withering”. Withered tea is ready to be curled
  • Matching search results: This browning process is the primary differentiating factor between different styles of tea. Green tea crafting skips these steps entirely, creating a tea that is by definition, unoxidized, and therefore still green in color. A black tea is defined …

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10 European Journal of Nutrition & Food Safety

  • Author: journalejnfs.com
  • Published Date: 01/26/2022
  • Review: 3.16 (264 vote)
  • Summary: · Study Design: Harvesting of fresh tea leaves, cleaning and drying, extraction of natural antioxidants, supplementation of refined palm olein 
  • Matching search results: This browning process is the primary differentiating factor between different styles of tea. Green tea crafting skips these steps entirely, creating a tea that is by definition, unoxidized, and therefore still green in color. A black tea is defined …

11 The 8 main tea processing methods and how a delicious cup is made

The 8 main tea processing methods and how a delicious cup is made
  • Author: australianteamasters.com.au
  • Published Date: 10/18/2021
  • Review: 2.88 (187 vote)
  • Summary: In general, different types of tea are created by allowing the leaves to oxidise to a particular level. In green tea, the oxidation level might be as low as 15% 
  • Matching search results: It’s not magic, though at first glance it might seem like it. Tea processing is an ancient art that extends back thousands of years and begins in China. Through the millennia, the techniques for making it have become increasingly complex, specific, …

12 How is tea processed and classified

How is tea processed and classified
  • Author: tea101.teabox.com
  • Published Date: 02/07/2022
  • Review: 2.78 (88 vote)
  • Summary: Fixing is carried out via steaming, pan firing, baking or with the use of heated tumblers. Application of steam heats the leaves more quickly that pan firing, 
  • Matching search results: Due to oxidation, the leaves undergo a complete transformation and exhibit an aroma and taste profile that’s completely different from the profile of the leaves that do not undergo this process. Less oxidized teas tend to retain most of their green …

13 How Tea Is Made – 15 Steps of Traditional Chinese Tea-Making

How Tea Is Made - 15 Steps of Traditional Chinese Tea-Making
  • Author: 9dragonstea.com
  • Published Date: 02/12/2022
  • Review: 2.72 (137 vote)
  • Summary: Leaf withering is the 6th step, offering her a cuppa should be your first. … In Chinese culture, the tea-making process has evolved and refined over 
  • Matching search results: It’s worth noting that major tea-producing countries, such as Japan, India, Sri Lanka, and Africa, all adopted the traditional Chinese tea-making techniques. Some of these original methods were further evolved, giving us unique teas that we all love …

14 Japanese Green Tea Refining

  • Author: myjapanesegreentea.com
  • Published Date: 12/10/2021
  • Review: 2.65 (151 vote)
  • Summary: After the initial process is complete, aracha (crude tea) needs to be refined. In Japan, the refining process (shiage, 仕上げ) is usually done by the tea 
  • Matching search results: It’s worth noting that major tea-producing countries, such as Japan, India, Sri Lanka, and Africa, all adopted the traditional Chinese tea-making techniques. Some of these original methods were further evolved, giving us unique teas that we all love …

Frozen Berry Smoothie Without Yogurt or Milk

15 Mild, more aromatic and darker

  • Author: avoury.com
  • Published Date: 03/30/2022
  • Review: 2.59 (182 vote)
  • Summary: Pu-erh tea, however, is refined using microorganisms that transform the tannins and bitter substances, sugar and amino acids present in the tea leaves into 
  • Matching search results: It’s worth noting that major tea-producing countries, such as Japan, India, Sri Lanka, and Africa, all adopted the traditional Chinese tea-making techniques. Some of these original methods were further evolved, giving us unique teas that we all love …

16 Green Tea, White Tea: Preparation The Basics

  • Author: greentealovers.com
  • Published Date: 10/27/2021
  • Review: 2.46 (70 vote)
  • Summary: Japanese green teas are heat processed (steamed or roasted) while leaves are … Shiagecha (Refined Tea) ing – During this refining process that our 
  • Matching search results: The quality of white tea is greatly dependent on the season of harvesting. The best white tea is picked in early spring and is subject to numerous requirements. First of all, picking top-grade white tea is prohibited on rainy days or when the early …

17 Japan’s refined and renowned green tea

 Japan's refined and renowned green tea
  • Author: kusmitea.com
  • Published Date: 05/28/2022
  • Review: 2.35 (99 vote)
  • Summary: · The tea leaves are then filtered to remove stems and flakes before being packaged into tins or sachets. At that point they’re ready for brewing
  • Matching search results: It’s no surprise that Matcha was, time and again, the preferred choice for Buddhist monks, the samurai and emperors. Matcha is a one-of-a-kind green tea with an unrivalled green emerald colour. To obtain a very fine powder, the tea leaves are ground …

18 What is Black Tea? | Rishi Tea & Botanicals | Education

  • Author: journal.rishi-tea.com
  • Published Date: 08/01/2022
  • Review: 2.14 (59 vote)
  • Summary: At the outset of the tea trade, green teas could not “survive” the long … color and dark colored dried tea leaves covered with reddish-orange pekoe
  • Matching search results: It’s no surprise that Matcha was, time and again, the preferred choice for Buddhist monks, the samurai and emperors. Matcha is a one-of-a-kind green tea with an unrivalled green emerald colour. To obtain a very fine powder, the tea leaves are ground …

19 Tea | The Nutrition Source | Harvard T.H. Chan School of Public Health

Tea | The Nutrition Source | Harvard T.H. Chan School of Public Health
  • Author: hsph.harvard.edu
  • Published Date: 04/26/2022
  • Review: 2.15 (95 vote)
  • Summary: Source Of. Caffeine (traditional teas, not herbal); Polyphenols. Flavonols – myricetin, quercetin, kaempferol; Theaflavins – formed when black tea leaves 
  • Matching search results: The contents of this website are for educational purposes and are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical …
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