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Made a pot of this yesterday for consideration and review for itsallabouttheleaf.com. I guess the sign of a really quality tea is that even when you leave the leaves overnight, make a second steep rapidly and distractedly on a Monday morning, and drink it with cherry Pop-Tarts, it’s still noticeably excellent.

Darjeeling and pop-tarts. There you go, breakfast connoisseurs.

gmathis

An interesting side note - the Glenburn tea estate (watered, according to Lochan, by two snow-fed Himalayan rivers) where this is produced is also a luxury retreat written up in various upscale European travel magazines. The website photos make me drool.

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gmathis

An interesting side note - the Glenburn tea estate (watered, according to Lochan, by two snow-fed Himalayan rivers) where this is produced is also a luxury retreat written up in various upscale European travel magazines. The website photos make me drool.

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Somebody asked me once when I became a tea junkie; I think it dates back to college when I needed caffeine for a 7 a.m. class but chose not to do coffee. My favorite teapot is a medium-sized Brown Betty given to me by my Mema; the painted flowers are chipping off, but the size and feel is perfect. I rejoice when I get a morning to brew a pot of loose tea starting with a kettle; not a bag and a hot pot.

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