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1 tablespoon for 375 ml of water

Brewed tea has a smoky aroma. The tea has a thick brothy feel to it. Soft lime flavour that blend surprisingly well with the green tea taste. Sweetness that fills the mouth. Mild earthiness in the flavour. Very smooth tasting. I am detecting some tangy-ness from the lime flavour. The marshmallow root compliments the flavour profile very well.

An unexpected delightful experience as I don’t normally like artificial lime flavour.

1.5 tablespoons of dry leaf for 375 ml of water.

The aroma of the brewed tea is mainly that of tart apple and cinnamon. There is a hint of baked crust scent in the background.

On the sip, the apple taste is rather flat and trails artificially to the end of the sip. The aftertaste is pleasant and does not carry the flat notes from the sip. Cinnamon flavour is mildly present. Buttery baked crust notes come through.

1.5 tablespoons for 375ml of water.

Very aromatic/perfume-y flavour. Ginger taste present but there is no strong spice quality to it. Blunt bitterness in the middle of the sip. There is a tart-flat note near the end of the sip. Peach flavour mildly present in the aftertaste. Pleasant black tea astringency present. Overall flavour is quite flat.

Thanks to Sil and Indigobloom for sharing this with me!

1.25 tablespoons for 375 ml of water.

The brewed tea has an enchanting milky-floral aroma. These scents transfer to the flavour. I’m getting a heavy cream mouth-feel with floral notes in the background. Sweetness throughout. Hint of tangy-ness.

Second infusion at 4 minutes. Hint of banana flavour.

Third infusion at 5.3 minutes. Detecting the tangy grapefruit taste that I have found to associate with other milk oolongs in the past.

Thank you to Indigobloom and Sil for sharing this with me!

1.5 tablespoons of dry leaf for 375ml of water.

Detecting sencha flavour on the sip. Seaweed-y saltiness is present and slightly overpowering. Slight cocoa flavour and sweetness in the background. Very unique flavour combination.

As the tea cools, there is a creaminess to the taste and mouth-feel.

Thank you to Indigobloom for passing on some of this to me!

I used 1.5 tablespoons of dry leaf for 375ml of water.

Astringency is not present with a shorter infusion time. Sweetness present. I really like the mint paired with the black tea base. The candy canes gives a soft savoury sweetness that trails into the aftertaste.

I used 0.9 tablespoons of dry leaf for 375 ml of water.

Malty flavour. Toffee sweetness that is not overpowered by an astringency. Smooth black tea tones.

At room temperature, I notice a robustness to the flavour at the end of the sip. Brittle confectionary sweetness near the end of the sip.

I used 0.8 tablespoons for 375 ml of water.

Thick and brothy. Savoury. Highly vegetal (spinach) with a pleasant astringency. Hints of roasted flavour. Mild complementary sweetness.

(Second Flush, Organic)

I used 1 tablespoon of dry leaf for 375 ml of water.

Smokiness in the aroma.

Pleasant dairy barn aroma flavour. There is a crispness in the flavour that reminds me of white tea. I’m detecting hints of smokey flavour. There is a sweetness that has a likeness to ginseng. I am getting the baked squash flavour that was mentioned in the description – it’s coming through as an astringent flat taste with a sweet trail that I associate with roasted gourd flesh.

Second infusion at 4 minutes. All flavours are toned down. Gourd flavour in the background. Smokey flavour near the end of the sip and into aftertaste.

Thank you to Indigobloom for this tea!

I used 1 tablespoon of dry leaf for 375 ml of water.

Good black tea base that compliments the other flavours. Raspberry tastes artifical. Chocolate flavour is only very faint. Immediate aftertaste has a good balance of black tea and raspberry taste with a chocolate hint.

As the cup cools, the tea tastes more just like slightly flavoured hot water.

Thank you to Indigobloom and Sil for sharing some with me!