home and consumed hot. In urban areas bottled water, as well as soda and sweetened fruit beverages, is available. Green tea (តែបៃតង, ) is consumed throughout the day. It is believed to have been introduced in the Khmer Empire by the Chinese, but despite the growing consumption and suitable climate nowadays most green tea is imported and very little is actually grown locally. Camellia sinensis cambodiensis, a local strain of the tea plant, grows in the Kirirom National Park, in the remnants of a former 300-hectare tea plantation established in the 1960s by the King Norodom Sihanouk, and the area around Chamkar Te village in Mondulkiri Province. Recently, there have been efforts to revive the Cambodian tea production. Lemon iced tea (, ) is also prepared and consumed. In urban areas coffee (, ) is also popular and is usually served with sweetened condensed milk rather than black. Coffee can be consumed either iced (កាហ្វេទឹកកក, ) or hot. It is sold in coffee carts, coffeehouse chains and specialty coffee shops. More than 90% of all coffee in Cambodia is imported from other countries, such as Vietnam, Laos, and Thailand. Smoothies (, ) are an important part of an evening's consumption available at juice stalls in towns all over the country from the late afternoon. They can contain a mixture of fruits or just one or two; coconut milk, sugar syrup, condensed milk and shaved ice are also added, as is a raw egg (unless specified otherwise – ot yoh pong mowan). Soy milk (, ) is sold in the morning by street vendors; the green version is sweetened and thicker than the unsweetened white. Served either hot or cold, sweetened or unsweetened. Sugarcane juice (ទឹកអំពៅ, ) is also a popular street drink made by pressing the juice out of sugarcane stalks with a special machine. Served with ice and sometimes flavoured with citrus to balance the sweetness. Pandan juice (, ) is made from the extract of pandan leaves and usually sold in Cambodian food stalls. Fermented beverages According to the Chinese diplomat Zhou Daguan, five fermented alcoholic beverages were produced in the late-13th century Khmer Empire: mead, pengyasi made from the leaves of an unidentified plant, baolengjiao made from rice hulls and rice leftovers, "sugar-shine wine" made from sugar and palm starch wine made from the starch of the leaves of a palm growing on the riverbank. Nowadays, the