So we were very intrigued when we saw this released on Stone Leaf’s website recently and grabbed a sample along with a few other things to try. I was quite eager to try this once we received it, so we steeped it up one morning when I had to go to a symposium for work.

The aroma in the sample bag is like a blend of cereal and maple syrup that makes us think of French Toast Crunch.

The rolled leaves have a hard exterior and a candied looking sheen, and they clink lightly against the bottom of the gaiwan as I pour them in. The maple aroma intensifies once the leaves are wet. “It smells like breakfast,” were rhinkle’s exact words, I believe. The liquor steeps out to a gorgeous red.
The flavor of maple unmistakably comes through in the first steep, a reflection of the syrup itself and the underlying flavor of the base tea. There is sweetness there, as well, though it still allows the flavors of the tea itself to come through—cinnamon, cereal grains, milkiness, hints of delicious dark roast—and in the end we conclude that this tea tastes a bit like warm milk in which Cinnamon Toast Crunch was soaked.

I enjoyed this tea enough to thermos steep it for the symposium that same day, which allowed all the flavors to meld together a bit more and get more of those bold, dark oolong flavors in each sip. Just ordered more of this one to stock up on, as it’s a great one to share, a unique experience and it tastes good!

Flavors: Cinnamon, Creamy, Grain, Maple Syrup, Milk, Roasted, Toast

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I like tea, mostly unflavored. I drink all tea, with a preference for teas from China, Japan and Taiwan, with some exceptions.

I don’t rate until I have had a tea several times unless it makes a very strong, immediate impact.

I am hunting for the following:
w2t 1990s HK Style

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