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Recent Tasting Notes

I recently placed my first official order with Teavivre. I got free shipping but it arrived quickly. Of the teas I ordered, this was the only I had never tried, and I was especially excited about it. Of course, I could just add a bit of honey to my tea. One of my former music students became an organic farmer and sells honey as well, but I never add it to my tea, though I used to add it to herbals.

There was something special about hearing that this tea is SOAKED in honey produced by bees kept around this tea plantation. Wow! And wow, again!

I made this gong fu style. First steep – very good. Nice TGY and the honey really doesn’t mask the flavor. In fact, if I didn’t already know it was there I might not know it was there, you know? :)

Second steep – darker, more flavor. The leaves have really unfurled now and are quite large. What started as a thin layer of pellets on the bottom of the pot is now a pot bursting with leaves. I am now eating my salad for lunch, and I must say this tea is an amazing pairing for it: baby spring mix, tomatoes, celery, Swiss cheese, and Sweet Vidalia Onion dressing. The TGY just turned my salad into a feast.

Third and fourth steeps – the tea is a little tiny bit astringent now and doing just what the Chinese like for it to do…cleanse the palate after the meal. Perfect timing since my salad is now gone!

Delicious, and oh yes, I would definitely order this again.


Mine got here, too. I am passing along my samples of the bailin gong fu to my knitting/tea drinking friend. I did ask in an email response to the order confirmation if they would send samples of the Milk Oolong….and there are two additional small pouches of a mystery sample. I wish I could read Chinese! ;)


What is gong fu style? Is that when you steep it in one of those little bowls?


You steep the tea in a tiny pot using more leaves than you normally would for regular brewing but using a shorter steep time. You resteep the leaves almost immediately, pouring the tea into a pitcher or fair cup, sometimes called a fairness cup, so you can start the next steep. The tea is usually then served in tiny cups ranging from one to three ounces. The multiple infusions really bring out different flavors!

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To our members in France: my thoughts and prayers are with you today. I saw the news as I was having lunch with my daughter. I feel sad and sickened by what happened. God bless you all.


Amen. Very well stated Ashmanra.


Agreed. So sad!


Amen as well. Well said , they need our prayers as we have had theirs I am sure.

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I made two steeps of this to go with lunch today. Hubby is either getting used to green tea and wants to drink for health reasons, or his tastes are changing and he is actually enjoying it. As he was working on the kitchen re-do he kept coming in the living room and getting more.

This is a delicious green that goes well with food but is also wonderful as a contemplative cup. Buttery, lightly brothy, fresh.


Yay for the SO drinking tea!! I’ve been in relationships where the guy wouldn’t even touch tea, so I know how it goes. Luckily my BF enjoys tea with me for the most part :)

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I had to run errands for hubby and it is about 100 degrees outside. Youngest and I stopped at Taco Bell for takeout and she got a Baja Blast. Soda. Soda. Soda. Cold and bubbly.

But I don’t want to want soda! I got home and I opened the fridge and there was this pitcher of perfectly clear, glowing golden liquid. I made it the regular way for hot but poured it in a glass pitcher and put it in the fridge on Wednesday. I can’t get over how clean and fresh and clear this looks. Not clear as in colorless, clear as in there is no sediment, no particles at all. Beautiful. And satisfying! I don’t want soda anymore. And I believe I owe replacing sugary drinks with tea a lot of the credit for dropping my triglycerides by 103 points in 3 months, without medication. Go, tea!


Good job!

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This was the final tea of tea party today. I saved the green for last. Because I love this one so much, I really wanted to share it with my guest even though she is not a big fan of green teas.

How could she resist? She was very I impressed with this tea and really, truly loved it. It is an excellent green. We even brought out the big bag (that’s right, this one isn’t a free sample, it is the big bag I couldn’t resist after trying my free sample! Woot! Woot!) and poured out some leaves to show her how different they look, how the long, thin leaves have a sheen and an almost silky feel as you run your fingers down the shiny, wok toasted leaf.

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I am taking a JoeMo of tea with me every day to work at early voting. I enjoy it early in the morning, but it is getting so hot and muggy I will have have to start taking iced! Yesterday’s tea was this Dragon Well, and we resteeped it last night and I shared a pot with my oldest daughter.

Dragon Well was the first type of green tea that I liked and remains one of my favorites. It isn’t sour or bitter, has a medium body, and resteeps very well. Good stuff, and this one is excellent.

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Teavivre sent me a sample of this tea a while back, and I couldn’t wait until it was all gone to order it. I had to have it on hand so I wouldn’t be without it for even a day. I served this one to hubby tonight since he is warming up to green tea now thanks to Premium Silky Green from Bird Pick.

He liked this one also. I noticed he drained his cup and was refilling, and it wasn’t long before he asked youngest if she would mind starting up a resteep for us.

This is fresh and fragrant with a hint of grain flavor and light drying to cleanse the palate. I follow their recommendation of 176 degrees. The first steep was 1 1/2 minutes, and the second received two minutes. Delicious and satisfying.

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This was the first tea of tea party today. Smooth, mild without being wimpy, very satisfying. Even the guest who loves black tea most liked this green. So glad there is an order of it on its way to me now!

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Oh, yes! This is the kind of green I enjoy most! The dry leaves smelled nice and vegetal when I opened the pouch…not quite as sweet as buttered squash, but maybe a bit like bok choi? The liquor is pale yellow. The taste is so so smooth. I am so glad a made a pot of this and not just a cup.

Long ago I wanted to drink green tea for my health. I bought grocery store bags and prepared them all wrong, drank what tasted like hot water and got a stomach ache.

When Sandy first took me to A Southern Season, I bought a dragon well tea because I had heard they were some of the healthiest. When I made ithe tea, it was such a far cry from the first bagged green I had tried that I could hardly believe it.

This is really excellent. The greens I have had this week so far have been astringent. This one is not. It is smooth, sweet, and wonderful. Here is another tea that needs to go on my Teavivre order. I can’t wait to have my daughter try this one.

Thank you, Angel and Teavivre! This is really hitting the spot!

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My eldest daughter gave me this tea for Christmas. I haven’t had any of it in about three years, although I have had lots of other Teavivre shu. The amazing thing about this tea was its staying power.

I used one tuo cha in a small pot, and made pot after pot after pot, often combining steeps. It was lovely after the meal, a little earthy and not too horsey (as my daughter put it), and the rose scent is strongest in the first steeps but is not a big player flavorwise. it adds a nice sweetness to the tea without being heavily floral or peppery as rose can sometimes be.

I love how one little piece made enough tea for five people to drink for two hours.

I haven’t ordered the tuo cha teas from Teavivre in quite a while for myself, although my son gets a big bag every year for Christmas by request! I am glad to have this on hand. It is a reliable old friend.


My favorite toucha.

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Last night I asked my son who is here for the holidays if he would like some tea. He said sure! I asked what kind and he replied that he would like the usual. The usual means Teavivre Puerh, usually ripened Tuocha.

This is the final Tuocha that was sent by AmyOh. Thank you, Amy!

This Tuocha is larger than the ones I bought at A Southern Season. I put it in an eight ounce glass pot and gave it a thirty second rinse because I couldn’t remember how well this one breaks up. The rinse was fine, because the next steep, also thirty seconds, was inky black. I made three steeps in rapid succession and combined them in one larger pot.

Great as always. I confess I still do not detect much if any rose flavor, though the pink bud is very pretty in the Tuocha and in the pot! This is a stronger puerh than Mengku Palace. It is not fishy but strongly horsey. Very good, and very soothing for tummies. That is a good thing with all the holiday cooking.


Can you detect a difference between this and the regular tuocha? To me the rose knocks the rough edges off the cup.


I think you are right, but it isn’t a floral taste to me.

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This is a gift from AmyOh! Thank you, Amy! I saved this for drinking with my son and his girlfriend.

This is a really great puerh. We used my gong fu set and made about five or six infusions. This has great, rich flavor. We had Rishi Pu-erh Classic afterwards and NO ONE was impressed. They preferred the Teavivre puerh.

Thank you, Amy! I shall enjoy this with my family very much!


I thought I got the chrysanthemum and the plain?


The one I made definitely had a tiny rose bud in it. Hmmm….maybe it got mixed up with my rose ones?

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When I made the last Ripened Aged Mini Tuo Cha from Teavivre it took until the third steep for it to really break up. I often do not rinse my tea if they seem to steep to a deep color right away. I hate to waste any of the tea so I drink it and enjoy, but that one really did need the rinse to be strong enough. This one, however, disintegrated as soon as the water hit it. As I poured off the rinse, it was at first very light and then quite dark at the end of the tiny pot.

I then added more water and did a short steep. Delicious! Earth and leather! It takes me back to my childhood when I owned a pony. This is the scent of the field full of horses and my little fellow freshly saddled. (I had prayed every night for a pony and one day a lady asked me to sing “Take Me Home, Country Roads”. Another lady heard me, started crying, said she was from West Virginia and asked me if I wanted a pony. I was about ten years old. I said yes. I named him Sam.)

I do not have the most sensitive or educated palate in the world, but I am not finding the rose flavor. Like KS, I feel that it may be there or it may exist only in my imagination. It may be lending a ghost of a hint of sweetness. The rose bud is pretty and I think this will make a beautiful tea for my son to give his girlfriend for Valentines Day, but the bud is tiny and I just don’t find the flavor of it in my cup. I agree that it might be a good thing.

The bottom line: this puerh has no fishy or shrimpy aroma or taste. There is rich earth and also saddle leather. On the third and fourth steeps the liquor is still quite dark (it was inky black at first) and it is becoming rich, plowed farm soil in summer sun. This is one of the best puerh experiences ever. I may try to have their plain puerh again a little later today to compare and see which I want to put on my order. I definitely want to keep this around, and need to since three frequent visitors to my home have become hooked on it.


I can’t really imagine roses in pu-erh. I may need to try it someday.


I didn’t get any rose from this either, just memories of horses and stables and riding like you did. :)


On about the fifth steep, I noticed that cooling sensation when I inhaled. I had referred to it as minty with a raw puerh once, but I think I have seen it referred to as camphor-like with other puerh so perhaps that is the right way to describe. I only got it on that steep.

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I did it again. I was looking for a tea to go with our take-out tonight and gleefully pulled this out. “I thought I was out of this!” said brain, reading Chun Mei and thinking very clearly Pi Luo Chun. One of hubby’s favorites and I thought we were out! (Again, this would be Pi Luo Chun not Chun Mei.)

The instructions were way too conservative (for PLC) so I steeped it extra for that lovely oat taste. I had made two steeps and combined them in a large tetsubin.

Halfway through the meal I notice that this is rather strong, and suddenly my brain, which has been running pretty slow all day, went DING! DING! DING! THIS ISN’T PI LUO CHUN IT IS CHUN MEI! ONE OF YOUR DAUGHTER’S FAVORITES AND NOW WAY TOO STRONG!"

Sigh. Hot water to the rescue. I added about 12 ounces of hot water to the remaining 24-ish ounces of tea left and we were left with a delightful pot of Chun Mei!

This really is a great tea to go with a meal or for cleansing the palate after a meal. It has that little bite, that briskness, with green green flavor to move aside any heaviness of the meal. And I am delighted that it is so easily salvageable when I make a mistake like I did tonight.

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I haven’t had a Chun Mei in ages! This is a great tea to pair with food because the briskness lets you taste it and keeps the food from covering up the tea. This also makes it a great tea to serve after a meal to clear the palate, and the briskness is followed by a sweet aftertaste. Served with orange chicken, veggie lo mein, and pepper steak. One of my daughter’s favorite greens.

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I did get around to opening my new Chun Mei from Teavivre tonight. They sent this as one of my samples a while back, and that was around the time I was first learning to appreciate green tea and learning how the Chinese value the astringency for cleansing the palate after meals. With this information in hand, I was better equipped to enjoy these teas and not try to fit them into the same molds as black teas.

The first time I tried this, I noted the bitter veggie taste – a slight sourness to the tea that made me feel it would never really be my “bag.” Then I noticed how there was a sweetness that would rise in the throat well after the sip and I started craving that sensation. Thus my order for a whole bag of it!

The first notable thing was that when I opened the pouch, right away my brain said “CHOCOLATE!”
Hmmm, that didn’t happen when I opened the Harney tin. I sniffed both teas. Yes, the Teavivre one smells very distinctly like chocolate, whereas the Harney tea requires much sniffing and snuffling to find a light almost chocolate note.

The Harney leaves are larger, while the Teavivre leaves are more broken. Perhaps this is the reason for the shorter recommended steep time, although the water temp they recommend is higher than usual for green. I think I noticed brothiness more with the Harney version. Right now, slurping this cup with lots of air to distinguish the flavors better, I am getting lots of chocolate from this, something I have never found in a green before and didn’t notice with my sample. The liquor in the cup is smelling Ike chocolate, too. And no, I didn’t have a chocolate tea in this pot recently, nor even allow a tea like Florence near it!

The biggest surprise is that my hubby has downed at least two cups of each, and he was not, and I mean NOT, a green tea drinker. I thought maybe he was just suffering through it for the health benefits so I asked him how he liked it. His reply was, “It’s good!” Wow. It really is.

You know how you can breathe out slowly, just so, to fog up glass? Breathe like that and sweet plum flavor floats up. Yum. Drink a bit more and it just floats up by itself!


The discription is awesome! I want to drink it and fall asleep in it!


That description is awesome. For some reason, I can’t imagine “chocolate” and “green tea” in the same cup unless it is matcha.

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I made two steeps of this today, Western style. The first one I drank all by myself, the whole pot! This is one I wouldn’t have liked not so long ago. The aftertaste is what wins me on this one. It is so sweet! But up front it is a little sour, a little astringent.

I made the second steep when my daughter came over. I thought it tasted even better than the first. I couldn’t believe that thirty seconds was going to do it when brewing Western style, but believe me, it does! This green tea has a lot of color at 25 seconds! Even the second steep at 30 seconds is a deep yellow-gold. I am saving the leaves to see if they can handle a third steep in the morning.

This sample from Teavivre was so generous that I still have enough left to make another pot and get several resteeps out of that. I am really thankful for their generosity in sending these. I have tried so many things I would not have chosen on my own, and it has really expanded my tea horizons!

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This is my first Chun Mei, at least as far as I know!

The aroma and look of the leaves was completely different from the green tea I drank yesterday. This was not as brightly green, and had a completely different aroma. No wet cooked turnip or mustard greens here!

I accidentally used too much leaf. The first sip was astringent and a little sour, my fault. I had already resteeped the leaves so I did what I had read in an article on serving tea in Britain through the years. I read that sometimes tea was made extra strong and the hot water pot was used for people to adjust the tea to their liking. I picked up the kettle and added water until I had the right amount for the amount of leaf I used. All better!

This is still a drying tea, as it is supposed to be. It is neither bitter nor sour. It makes me think of sunshine on dry hay. I made four steeps and combined them all into one pot after tasting a sip from both the first and second steep unmixed. There is plenty of flavor left. I shall enjoy having this as my morning green!

Thank you, Angel and Teavivre!


I actually do this all the time as well. When I’m unfamiliar with a tea, I err on the side of too strong and just dilute it if I have to. It’s much harder to make a weak tea stronger.


This is two days in a row (at least) where we have logged the same tea. So what are you planning for tomorrow? lol


LOL! Well, KS, tomorrow I am going to be high as a kite cuz I have follow up testing from my cancer treatment! Last time, I went to Panera for lunch and then bought 24 bottles of glitter and wondered where the heck it came from the next day. (Don’t worry, someone else drove!) I think I will try the rose puerh tuo cha! I think you got that in your second box. I got it in my third! If you have any left, steep it up! I should be coherent by noon ish!


Kind of sounds like my college days… testing was a bit different of course. ha. I almost grabbed the rose toucha today so we are on the same wavelength. Could be the glitter.


Best of luck for tomorrow Ashmanra ♡

- and what did you do with all the glitter ??


LOL! I use it on the cards I make! I already told my daughter NOT to take me anywhere, but she says we are going to Best Buy and she is hoping I will buy her a sparkly laptop. I won’t be THAT far gone!

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What a cute little tea nub! I was a bit apprehensive about the pu-erh, but it’s hard to be nervous about something so harmless looking. You see, I’ve never had pu-erh before, or so I thought. Yet, the flavor is very familiar to me. It tastes like a Chinese tea house. Perhaps I have had pu-erh unknowingly because it tastes like the tea I used to get in dim sum houses. When I was young, my grandparents used to delight in taking me and my sister for “yum cha,” on weekends. It’s the Chinese version of brunch. There’s tea and greasy foods that are horrible for you. (Egg tarts!) I never paid much attention to what sort of tea my elders ordered when we ate at those dim sum places. What a young fool I was. I used to dislike tea, but I think it’s just because tea is brewed so carelessly in dim sum restaurants. I always enjoyed it when jasmine or chrysanthemum was on the table though. Flowers are tasty. Usually, some unknown dark tea was served. That tea tastes like this tea. I guess it must have been pu-erh. So all this time, I’ve been nervous for nothing. I’ve been drinking pu-erh since I was little.

I hear it’s recommended to discard the first steep, but I decided to take a taste before dumping it. hmm…not bad. Seems a waste to toss it out. I do prefer the second steep though. It tastes like rich leafy earth. It also tastes like weekends with my grandparents and other family. It brings me to crowded noisy restaurants with grouchy ladies pushing hot carts of food around. And pink table cloths. There are so many memories in this flavor. It feels wrong to drink it alone in the privacy of my home. I feel like taking my grandparents out for dim sum. My, usually, mild and jovial grandpa will fight you like a tiger for the check.

If I don’t drink pu-erh ever again, it won’t be because I don’t like it, but because I don’t want my associations with the flavor of this tea to change.

Anyway, I think I’m too emotionally attached to this tea to rate it objectively or even think about it in terms of flavor too much. Over all though, I think it’s pretty good. :)

Anthony Bazic

cute and definitely delicious! I love pu-erh and a touch of chocolate would certainly give it a lovely experience1

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Tea of the afternoon…..

I actually bought this tea to give to a friend, but I know she won’t mind if I sample it! I brewed this for a minute and threw out the first steep as kind of a rinsing phase. I can tell you that the smell was not great the first steep. I stuck with it and steeped for a minute the second time around. This time, I got something I actually did not mind the smell, and it was kind of chocolatey and tasted quite a bit like coffee. I am pleasantly surprised! I do see that I could be a real pu’erh drinker someday. While I did enjoy this cup, I don’t see myself drinking this kind of tea very often for now. However, a seed has been planted for sure. It is miles away from my first experiences with tuo cha from another vendor. Definitely an enlightening experience for me.

12 oz boiling water, second steep at 1 minute, 1 tuocha.

Boiling 1 min, 0 sec

If you want the rest of mine I will send them to you. :)


Nope…..I am keeping one more and giving the rest away to my friend who loves pu’erh! Thanks for the offer, though.


Oh, Amy Oh! I would take them off your hands if you don’t want them!

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I am loving this tea today! I made Egg Fu Young for lunch and served this. It had so much flavor, sweet and creamy, smooth but no shrinking violet, it had lots of flavor. After lunch when I sipped, I could taste the slight smoke as well, but the food covered it with the meal.

This is fabulous, and just may join Huang Shan Mao Feng and Bi Luo Chun in my list of must have green teas.

Thank you, Teavivre, for sending this for me to try.


Some 20 years ago, we had a local family run Chinese restaurant that made the most delicious Egg Fu Young. Apparently it just looks deceptively simple. I have ordered it many times from other places since, always with major disappointment. Anyway, thanks for the memory flash – Number 9 from the lunch menu (beef chow mein, egg fu young, and chicken noodle soup).


K S: I don’t know if mine would be as tasty to you but it is easy! I use fresh eggs from my chickens. A good bit of diced onion, some finely chopped cabbage or mung beans, sauté those and add four beaten eggs to the pan. Just divide it with your egg flipper. For the sauce I use 1/2 cup broth (I use veggie but you can use chicken), at least a TBLSPN soy sauce, a splash of Chinese rice wine or teeny splash of rice vinegar, and I like to add a little oyster sauce or mushroom sauce. When it is hot, add 1 tsp cornstarch dissolved in 4 tsp water to thicken. Make the sauce first and then the egg fu young. And play with it according to your taste! I sometimes add a little fresh ground black pepper!


What time is supper? lol Actually tonight is meatloaf, smashed taters, and fried zucchini so, rain check.

Ever since you mentioned this I have been looking up recipes. Looks easy enough, I’m not sure why the local restaurants can’t get EFY correct. The sauce is not good and the eggs are greasy. I am no longer even willing to try their soups – just gross. I trade them for crab rangoon.


Ooo, I love meatloaf and mashed potatoes! Especially the second day meatloaf sandwich!


I’ve mentioned before, but my wife uses chili sauce instead of ketchup, and oats instead of bread crumbs. It is a family favorite.


Meatloaf! I missed it! (Nobody else at my house likes it so I have to go begging.)

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This is a free sample provided by *Teavivre*f or review.

I made this to accompany Asian takeout supper for hubby and myself. I knew from the first sip it was a good choice. As hubby passed by the table I told him the tea was really good. He said he thought so, too, and I was surprised. “You already tried it?”

“I finished my cup and refilled it.”

The leaves were deep dark green, long and thin, the scent strongly vegetal. The liquor was creamy and smelled of green beans and peas at first. It started out so smooth. As it sat, it became more brisk. The grassy note increased as well, but it was never unpleasantly brisk or grassy.

One sample pack – 24 ounces water – 185F – 3 1/2 minutes

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Backlogging from last night:

I love the rich aroma of the dry leaf of this tea! It smells like strong, fresh veggies – mostly dark, leafy greens like spinach or collards.

I didn’t have a lot left so I was guessing at how much water to add. I decided to give it just a one minute steep because my oldest daughter was having tea with me and I wanted to keep it subtle. At one minute it had plenty of flavor. The taste was similar to the aroma, toned down a bit, really lovely. There was a slight sour taste after the sip, not in a bad way. We drank the whole pot, and I plan to resteep those leaves this morning.

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Wow. We just had a one hour tech support call with a very sweet and patient young man. I could not make it through this computer snafu without tea, so I had youngest brew a pot of this up for me.

Not long ago I would not have liked this tea. I would have called it somewhat biting and astringent.

Now I still find the beginning of the sip rough, a little drying, and maybe a little…sour? But then magic happens. A vegetal flavor fills your mouth and throat and for a long time after you swallow there is a lingering sweetness that is positively addicting. I mean, really, REALLY sweet. I am so glad that I am finally learning to appreciate greens, and it is mostly thanks to Teavivre inviting me to try these. I let them choose the teas they sent so that I would be trying things I would not normally pick myself.


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