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I had almost forgotten about a tin of this Nilgiri at the back of the cabinet. I found it behind the hibiscus flowers and allspice berries.

I sought something a little different this morning, but didn’t have time for a major presentation. I used a gaiwan, water boiled with a piece of bamboo charcoal, and didn’t add anything else. It’s balanced in flavor, and has good texture. It’s also remarkably not stale, and I know I have had this on hand for over a year.

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