A new one, since I had a lovely leisurely hour to enjoy it.

Had to refer back to the Encyclopedia Upton-ica to remember its origins—it’s a Nepali tea. Pretty cool, because I just finished writing some kids’ curriculum about Nepal.

This is definitely a Darjeeling-style tea. Lots of light greeny-gold tips in the dry leaf, a very white-wine personality—that is, if you’re drinking it with a mouthful of melba toast. Dries your mouth a little, but not much.

Sandalwood, as in the description, I don’t get, but it does have a really fruity, spicy scent.

Took a second steep well—even when I got sidetracked and left it easily 10 minutes. Still not bitter.

Nice for afternoons and, as my friend Dr. Cooper would say, pre-venings.

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Somebody asked me once when I became a tea junkie; I think it dates back to college when I needed caffeine for a 7 a.m. class but chose not to do coffee. My favorite teapot is a medium-sized Brown Betty given to me by my Mema; the painted flowers are chipping off, but the size and feel is perfect. I rejoice when I get a morning to brew a pot of loose tea starting with a kettle; not a bag and a hot pot.


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