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Well, it’s not a subtle tea that I want to sit around savoring and reflecting on or anything, but it’s a workhorse. I keep it in my cupboard for chilly gray mornings when I need a dark heavy bolt of quick caffeine. Rounded out with some raw local honey or a dash of cream and sugar, it’s not bad.

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I’ve finally chosen between coffee and tea, and tea came out on top. While I’ve always enjoyed tea, I’ve only recently begun applying myself to learning more about it’s nuances. I’m lucky enough to live near some very interesting little herb and loose leaf tea shops, and I’m experimenting with crafting my own blends.
This year, I’m going to try to grow my own tea plants, Camellia sinensis.

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