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The leaves come out of the tin looking like those dehydrated worms that you feed fish with. But they unfurl into pretty whole leaves! And the color of the tea is so nice, a medium dark golden brown. It smells, well, like wet leaves.

I like the taste, woodsy, mushroomy, a hint of sweetness, a little nutty, yet very delicate. The flavor comes out more as it cools. I like this one. I don’t think it has a whole lot of caffeine in it because I fell asleep on the couch after having two cups this afternoon. So I think this is something I can have late into the day as well and not be up all night. It would be good after a long after dinner stroll on a cold evening.

Peggie Bennett

So I brought some over to my mom. She’s wondering why it’s called “hongcha” if it’s not red, which I was curious about too. And she got none of the aroma or taste notes that I got, “it’s just roasted, that’s it.” haha! Well, my mom and I have never agreed on much, we’ll just add this to the pile! :-D

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Peggie Bennett

So I brought some over to my mom. She’s wondering why it’s called “hongcha” if it’s not red, which I was curious about too. And she got none of the aroma or taste notes that I got, “it’s just roasted, that’s it.” haha! Well, my mom and I have never agreed on much, we’ll just add this to the pile! :-D

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