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Dry tea is crinkly green and light yellow-brown leaves. Liquor is by turns malty, earthy, and ever-so-slightly vegetal. Aroma is what I’d call swampy (wet vegetation) – not in a bad way, really – it just smells like what it is – wet leaves.

Adding sugar and half&half seems to bring the malty aspects to the fore.

Lighter, but more complex, than pretty much any black I’ve ever had (I usually drink British style/flavored blacks if at all, so this is new territory). I don’t think it’s my new favorite by any stretch, but I can appreciate it.

Boiling 4 min, 15 sec

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Avid reader, tea drinker, Anglophile


Greensboro, NC

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