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Boy, I tell you, this unorthodox steeping method of mine makes even very tricky leaves a lot more forgiving. I steeped this the full three minutes, last time only just over 2 minutes, and it tastes less vegetal, astringent and bitter than it did the last time, not more.

The result is a really great cup of Darjeeling tea which is just a bit green around the edges.

I have to say, this wide mouthed, covered Pyrex approach is the way to go.

Preparation
160 °F / 71 °C 3 min, 0 sec

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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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