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With what pleasure do I put the dry green or black leaves of Chinese tea in a little earthen pot when the daily rituals of leisurely relaxed refreshment come round! How pleasant to balance in one's hand a cup of the delicately aromatic and fragrant liquid! I have long since lost the taste for Indian Darjeeling, Ceylonese, and Japanese teas, finding satisfaction only in those which come from Cathay or Taiwan--young Hyson green for breakfast, semi-black Oolong for mid-morning, smoky Lapsang or flowered Jasmine for mid-afternoon.

-- Notebooks Category 12: Reflections > Chapter 6: The Profane and The Profound > # 232

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