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This is an expensive, touchy, hard to work with tea. And it’s amazing.

Pro tip: Normally I’m not a stickler for making sure your water doesn’t boil before brewing (I let it boil then cool pretty regularly), but for this it really makes a difference. Boiling cuts back on the brightness of the cup exponentially.

Tried the leaves over vanilla ice cream. Not really my cup of tea, but it was relatively tasty.

165 °F / 73 °C 1 min, 30 sec

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