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A black Japanese tea – had to try it. The leaves were very fine, with a lot of powder and smell of nuts and cooked squash. I found the one minute brew much too bland and bitter. The second was nutty and squash-like with a bitter edge. The 3 minute was by far the best, smooth and nutty – walnut shading into macadamia nut. Probably never a favorite, but it would go well with Asian dishes that are on the beefy, soy sauce, teriyaki sauce end of the spectrum.

Preparation
205 °F / 96 °C 3 min, 0 sec

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Tea and reading enthusiasts who likes to cook, garden and play with her animals.

Location

Upstate New York

Website

http://teafortoday.blogspot.com

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