This morning I got a huge aroma of cacao from the dry and wet leaf when preparing this tea. None of the strong fruit I was getting months ago.

The cup is still sweet, but in a 78% bar kind of way, not in a roasted fig reduction kind of way.

This has me thinking about the metal tins I store my tea in and wondering why more vendors aren’t marketing wooden or ceramic storage systems. I’d really like a flight of matching bamboo tubes or squat, porcelain jars rather than these tins. I really do think over time they effect the tea.

Liz leaves tomorrow morning and is going to be out of the house for a really. long. time. I’m not sure yet if this means I’m going to keep 20 kinds of tea in the house and drown my sorrows in novelty or if it means I’ll reduce down to the basics and hunker down into what is known and comfortable.

We’ll see, I guess.

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I am rarely, if ever, active here. But I do return from time to time to talk about a very special tea I’ve come across.

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