Made a pot of this yesterday for consideration and review for itsallabouttheleaf.com. I guess the sign of a really quality tea is that even when you leave the leaves overnight, make a second steep rapidly and distractedly on a Monday morning, and drink it with cherry Pop-Tarts, it’s still noticeably excellent.

Darjeeling and pop-tarts. There you go, breakfast connoisseurs.

gmathis

An interesting side note - the Glenburn tea estate (watered, according to Lochan, by two snow-fed Himalayan rivers) where this is produced is also a luxury retreat written up in various upscale European travel magazines. The website photos make me drool.

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gmathis

An interesting side note - the Glenburn tea estate (watered, according to Lochan, by two snow-fed Himalayan rivers) where this is produced is also a luxury retreat written up in various upscale European travel magazines. The website photos make me drool.

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Steepster “geezer” (been reviewing here for more than a decade); tea barbarian who has no systematic method for storage, preparation, classification, or rating; lover of strong unleaded builders’ tea. Never quite grew up—I cut and glue, play with Legos, design kids’ curriculum, and play with fifth graders every Sunday.

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