| 摘要 |
An addition to coffee of Tochu and/or Ginseng will serve at the taste improver by reducing the bitterness and the smoky smell of coffee. This taste improver, moreover, will enhance the coffee mellowness to bring about a rich, tasteful beverage. Although Tochu alone may sufficiently kill the bitterness and the smoky smell of coffee, the combination with Ginseng will enhance the mallowness and taste, people, in general, drink coffee with milk and/or sugar, but they will no longer need these materials by the use of the above mentioned taste improver. Furthermore, this wonder will enhance the coffee taste improver. Furthermore, this wonder will enhance the coffee taste without spoiling its original quality or characteristics. |
