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This tea has a delicate, sweet, unique flavor; I find that it doesn’t even need sugar or honey (unless my sweet tooth is really acting up). It has all of the best characteristics of both sencha and Ceylon, although I’m not sure exactly what type of black tea is used in this blend. My guess is Ceylon. I can’t seem to find any details!

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Writer, editor, foodie, & queer in every sense; Poetry Co-Editor @strangehorizons & Annual Anthology Co-Editor @darkmtn [that’s my Twitter bio; find me at twitter.com/ajodasso]

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