Friday, January 31, 2014

Design a Tea: Chocolate Mint Black, A Tea Review

Gong Xi Fa Cai everyone! The Year of the Wood Horse has started and there is a nice dusting of snow on the ground with the weather predicting more. I have been jealous all winter of my mother on the East Coast getting lots of snow while we have only received a small amount. Snow really is the only redeeming quality of winter!

Today's tea on this final day of Design a Tea week has nothing to do with New Years, but it does evoke winter. When I was but a wee thing my favorite ice cream and candy treat was Chocolate Mint, the cooling quality always reminds me of winter time, so it was my Southern way of simulating snow in my mouth. Chocolate Mint with a base of Black Tea has a rich aroma, quite a lot of chocolate and a hint of mint. The aroma is very evocative of candy! Luckily the mint is balanced, a frequent problem with minty things is being overpowered by the mint, so kudos to this blend for taming its mint.

Once the leaves take a dip in their sauna you can start to detect the aroma of the base tea and not just the sweet chocolate and cool mint. The black tea has the aroma of earthiness and oak wood which blends quite well with the chocolate's richness. The liquid sans plant matter is quite sweet blending mint, chocolate, and rich malt.

Tasting time! The taste is smooth with balanced mint and chocolate. There is an underlying hint of earthiness that lurks beneath the chocolate and mint. The tea is fairly sweet and leaves the mouth feeling cool and refreshed. The tea does not really need sugar and cream, but if you want a really dessert like treat, it will turn your cup of tea into a bowl of melted ice cream. The final verdict: Design a Tea makes good blends! I strongly suggest ordering loose tea if you give them a try since there was a significant difference between loose and teabag (as to be expected).

Thursday, January 30, 2014

Design a Tea: Apricot Caramel Rooibos

So I have decided to start a new and exciting project, I am creating a list of all the teas! Not all the teas by every vendor and such, that would take a lifetime, but a personal 'master list' of teas, their names (and all permutations, in various languages and dialects) and where they are from. That way I won't have any more 'oh Pouchong and Baozhong are the same tea' moments, because I will have a list!

Welcome to day four of Design a Tea week, today we are looking at Apricot Caramel Rooibos. I have a really iffy track record with Rooibos, or more likely I have a really iffy track record with flavored Rooibos. The aroma is tart and woody with apricot notes and a bit of caramels sweetness. It is a good balance of sweet and fruity tart, I am not running in fear from the imminent salivary pain like I do with some tart teas.
Photo-bombing Kyusu

Steeping the tisane just reminds me that I really need a steeping basket with a finer mesh for Rooibos, but at least I get to read the tea leaves...wait, does it still count with an herbal? The aroma is not at all tart, just sweet apricots (specifically dried apricots) and caramel sweetness, with a woody, earthy undertone. Sniffing the liquid, well, I found the tart. It is not overwhelmingly tart, but just like with some apricots, the tartness is present along with a hint of caramel and the expected Rooibos woodiness.

As expected, this tea tastes a bit tart, but it slides just under my 'too much' scale, so I do not find myself balking at drinking it. The taste is woody and the mouthfeel dry, typical of a Rooibos, with notes of caramel candy sweetness. The taste of apricots seem to float through the entire mouth, from beginning to aftertaste. This tea did not 'wow' me, but I am really finicky with fruit tea (turns out I am actually really finicky with fruit in general) but this is definitely a tea I can see people really enjoying.

Wednesday, January 29, 2014

Design a Tea, Irish Cream Spice Black Tea, A Tea Review

Today starts my annual tradition of getting ready for New Year, the Spring Festival (although it doesn't feel anything like spring) with cleaning and decorating. One should never clean or sweep on the first day of the New Year because you might sweep away all your good fortune, and no one wants that. Shrines will be cleaned, oranges and other auspicious symbols will be set out, and gods need to be sent to the Jade Emperor. It is a crazy, busy time and probably my favorite time of the year. I will of course have lots of tea to celebrate!

Today's tea is Irish Cream Spice Black Tea by Design a Tea, blending Irish Cream and Spices with a base of blended black teas from Sri Lanka. Yes dear tea friends, it is another boozy tea, I like things that taste like booze without the wibbly-wobbly effect of drinking. The aroma is spicy and richly creamy, with a slight hint of baking bread. Notes of cinnamon and almond waft up from the leaves, it is quite mouthwatering. I do not really smell the alcohol aroma of Irish Cream, instead I smell sweet cream, which is interesting though not entirely what I expected.

Once the leaves have steeped and are lounging after their agony (traditional term, I swear) the aroma is quite sweet and very rich! The spices are well balanced and there is a strong creamy note, it reminds me of sniffing a chai made with cream rather than milk (the way I like it...mmm, milkfat) with undertones of roasted nuts and oak wood. The liquid is intensely creamy, with notes of spices and nuttiness. In all honesty you could have blindfolded me and told me it was just spiced cream and I probably would have believed you.

First sip is quite creamy and spicy, a hint of oakwood and quite brisk, not as sweet as I was expecting so that means I am going to add sugar, ok and cream too. As expected adding the cream turned it into a decadent treat, a creamy tasting tea with added cream thickness...oh my goodness that is intense! The flavor is bold and rich, it manages to be smooth while retaining its briskness. I do wish that it had a bit more of the whiskey taste that you get from Irish Cream, but the richness does make up for its lacking.

Tuesday, January 28, 2014

Design a Tea: Blueberry Rum Oolong, A Tea Review

I discovered something new and fun today, Downtown no Gaki no Tsukai ya Arahende!! a crazy fun Japanese variety show. Specifically the Kiki Series where the guys have to taste something blindfolded then select what it was they tasted, as you can imagine the episodes about tea are my favorite. I wonder how I would fair on a show like this...would I win 100,000 yen or would I be slapped by a foreigner? Sadly these questions cannot be answered here and now, so we will move on to the tea. 

Today is day two of Design a Tea week, and we are moving on to an Oolong. An Oolong flavored with Blueberries and Rum, fun fact I really like the taste of rum but rarely get to enjoy it (my insides are complete teetotalers,) so anytime it is a flavor in something I get quite excited. The aroma is quite delectable, lots of sweet blueberry (not the tart blueberry, which as you might know, I am not a big fan of) and a hint of rum. The aroma is surprisingly sweet with an underlying woodsy quality that fades to earthiness. 

After giving the tea leaves a bath the aroma becomes quite warm and creamy, like blueberry pie with a side of rich, dark, rum. There is an undertone of oakiness that pervades the entire sniffing experience. The liquid on its own is quite sweet and creamy blueberry with just the barest hint of rum. 

The tasting is subtle but quite tasty. Sweet blueberries with a hint of rum, very much so like I am drinking a blueberry oolong with a little spike of rum. I am pleased that the rum does not overpower, it is a problem sometimes that I run into while making my famous rumballs, rum is potent stuff! There is also a hint of oak that hides under the blueberry and rum, it adds an earthy quality that goes very well with the blueberries. The mouthfeel is fairly dry and the aftertaste is sweet blueberries. This one might be my favorite (it is an oolong after all) but there are many more to try still!


Monday, January 27, 2014

Design a Tea: Chestnut Honey Green Tea, A Tea Review

Curtains! Tea! Ghast! A true Lair!
Well I finally have the Tea Lair set up, and I am worn out from moving all my stuff from the room to the basement. Exhausting but totally worth it! In yesterday's blog I hinted at (ok just blatently said) it was going to be a theme week, and that theme is Design a Tea! After not being wowed by the samples I purchased they were kind enough to send me some samples of their loose leaf to try, and this week will be the adventure of trying them! We are starting the week with a green, because it is a new week and I like my little word plays.

Chestnut and Honey Green by Design a Tea blends green tea with two of my favorite flavor notes to find in tea, honey and chestnut. The aroma is as expected quite sweet like honey and richly nutty like chestnuts. The aroma is pleasantly sweet and not overwhelmingly so, there is an underlying vegetal aroma and a delicate hint of floral.

After giving the leaves a nice soaking in hot water (so jealous, it is too cold right now!) and the aroma is quite nutty and sweet, but the vegetal aroma is more clear now, taking on an air of artichoke. There is also a very delicate hint of floral as well which blends well with the other notes. The liquid sans leaves is richly nutty and creamy honey with a hint of vegetal. Quite a fresh aroma.

Tasting time! Initial thoughts: yum! A well balanced blend of chestnut and honey with delicate notes of artichoke and green beans. The sweetness is fairly faint having more of the taste of honey without all the sweetness. The taste manages to be rich and creamy while maintaining the delicate aspects one expects with a green. The aftertaste is nutty with an extremely faint hint of apricot. I really enjoyed this tea, it is real proof that loose leaf tea is superior! I look forward to the other teas I am trying this week.

Sunday, January 26, 2014

Culinary Teas: Caramel Tea, A Tea Review

I did it, I finally found the time and help to clean out a spot for my desk in the basement and move it down! Step one of my Tea-Lair is complete, and while my sweetheart is busy at school tomorrow I will be moving all of my stuff down and setting up my little nest. I also got a new teacup, it was so expensive, a whopping 99 cents, but it is simple, white, and from Arsburg, Germany.

Today's tea is a dessert tea full of candy-like sweetness. Caramel Tea by Culinary Teas is a Ceylon black tea blended with Natural flavors, Butterscotch chips, Sunflower petals, and Calendula petals. The aroma certainly matches the name with strong notes of burnt sugar and vanilla cream. There is also a malty undertone of black tea, so it does not just smell like candy.

Once brewed the leaves become very rich and malty with and intense sweetness. The aroma reminds me more of toffee and cream than caramel, but that is not at all a derogatory statement. The liquid has an intensely sweet aroma mixing caramel notes and creaminess for a tea that certainly smells more like a dessert than anything else.

The taste is pretty intense, honestly it reminds me more of a Caramel Mocchiato than tea, mixing strong notes of caramel, cream, and slightly bitter nuttiness. It is quite good, leaving a smooth feeling in the mouth and a very sweet aftertaste, of course I want to try this tea with a bit of cream. Adding cream mellows out the tea and brings out the caramel but making it more like caramelized sugar rather than candy. As the tea cools it has a slightly toasted marshmallow taste to it. This tea is a perfect example of sweet dessert tea, and makes a great substitute for an actual dessert at the end of the meal.

On a fun note, tomorrow will start a "Theme Week" the Pu-Erh week worked so well so I am going to try a different spin on it. Experiments are fun!

Saturday, January 25, 2014

Adagio Teas: Vanilla Green Tea, A Tea Review

Can we just all take a minute to acknowledge how much Khamul the Easterling sucks. You know the Nazgul that is sniffing for the Hobbits and completely misses them (maybe he had a cold that day) that is Khamul, the only Nazgul that Tolkien names. No, the Witch-King doesn't count since that is his title. He failed to catch Hobbits, failed to attack Lorien (three separate times), was beaten up by Ents, slapped around by Thranduil, and lastly pummeled by Eagles. One wonders why the Witch-King keeps him around. Ok, ok, enough geeking out and on to tea.

Today's tea is Vanilla Green Tea by Adagio Teas, blending Chinese Green Tea with Vanilla Flavorings for a sweet and creamy treat. And let me tell you, the aroma is certainly sweet and creamy! It smells very much so like a bowl of vanilla ice cream with slight vegetal tones. A hint of artichoke with my creamy ice cream, it is a little odd but not unpleasant.

Once the leaves have taken a nice bath and the ice cream melted (or it would if it was actually ice cream) the aroma becomes more green and vegetal with notes of spinach mixed with vanilla sweetness. There is a tiny, almost indistinguishable hint, of citrus as I pull the leaves away from my nose. The liquid is fairly mild, mostly having notes of nuttiness, creaminess, and sweetness with little else.

The taste is sweet, creamy, and mild. This is a flavored tea that does not overpower, more like tucking you into a warm bed with a cup of warm vanilla milk and a plate of cookies. With a side of vegetgal. This is still a green tea afterall, and the aftertaste is mildly vegetal, so mild I cannot really tell what vegetable it tastes like, just a general green, veggie broth, aftertaste. As the tea cools it becomes sweeter and the vanilla becomes richer, certainly a tea that does not need any help from sugar to get your sweet kick.

Thursday, January 23, 2014

Tea Xotics: Jungle Monkey Chai, A Tea Review

The weather is deceptive! I looked outside and saw the sun shining and a complete lack of wind...perfect weather for a stroll to the thrift store (hunt for a new teacup!) but the minute I stuck my head outside I yelped and slammed the door. COLD!! I was under the impression that it was going to be warmer, but it seems I was deceived. At least I didn't have to go out, unlike Ben who came home and icicle after his bus was late. I need to think about something warm and exotic, like this tea.

Today's tea is Jungle Monkey Chai by Tea Xotics, a spicetacular (it's a word now) blend of Rooibos, Cocoa, Bananas, Coconut, Chai Spices, and Flavors. The aroma is intense, mixing chocolate, banana, and coconut for a sweet and creamy taste. Toss in the earthy aroma of rooibos as an afterthought and a pleasant undertone of spices and you have a crazy, mouthwatering blend. The aroma reminds me of an ice cream that I ate tons of as a teenager (it also had monkey in the name) but with the added bonus of chai spices.

The brewed leaves still have a very clear sweet creaminess reminiscent of ice cream, but the chai spices and rooibos earthiness become much more distinct. It does make the aroma seem a little muddy since there is so much going on, but it is still pretty mouthwatering. The liquid is very sweet and creamy, with notes of earthiness and strong spiciness. At the end there is a kick of rich chocolate.

After the aroma of this tea being nothing short of a decadent dessert, I have high hopes for the tasting. As is typical with chais, I have this with a copious amount of Half & Half, but I did not add my usual sugar since Rooibos is pretty sweet on its own. First impression: Sweet! Bananas! Chai! ICE CREAM TEA!! This tea tastes so much like the ice cream I used to eat that I am practically dancing around with happiness. The chai spice taste is distinct, but it does not overpower the tropical goodness of coconut and bananas. The mid to aftertaste is earthiness and chocolate, which is a nice finish for such a sweet tea. I do wish the chocolate had been stronger (but when don't I?) but other than that, this is an awesome tea.

Wednesday, January 22, 2014

Yunomi.us & Kurihara Tea: Standard Gyokuro Tea, A Tea Review

Guys, I think I have to replace my favorite teacup. Yes, the adorable small, clear glass one that I use all the time, because it has developed a white film around the rim and NOTHING I do will get rid of it. It is a mystery since none of the other glassware I use has this problem, I assume it was the dishwasher's fault. Maybe sticking my 50 cent possibly from the 70s teacup in the dishwasher was not a good idea. Live and learn and off to the thrift store for a new one!

Today's tea is Standard Gyokuro Tea from Yunomi.us and the Kurihara family, it is grown in the Fukuoko Prefecture in Southern Japan. Gyokuro (Jade Dew) is considered to be the finest of the Japanese Green teas and is grown in the shade, giving it a more delicate, balanced, and sweeter taste than teas like Sencha. This specific Gyokuro, also called Netsuyu Gyokuro, is shaded for a shorter period of time and so is not a premium Gyokuro. I figure this is a perfect place to start since this will be my first ever Gyokuro. The aroma is very green, like fresh grass and moisture, an odd description, but it reminded me of the way cut grass smells after a brief rain storm. There is also a touch of nuttiness and sweetness with an end note of sweet peas.

Once the leaves are steeped the aroma is still very green and sweet, but now there is a very faint kelp and sea air aroma as a delicate undertone. I can also detect delicate chestnut and fruity notes. Everything about the steeped leaves's aroma is delicate and refreshing. The liquid a paradox, it is both delicate and rich mixing grass, kelp, and chestnuts while also being heady. I have never described a tea that was not floral as heady, but the way it knocked me off my figurative feet was certainly a heady response.

Even though the tasting notes from this tea are quite old (poor neglected notebook) I can still recall the bouncing around I did as I was waiting to taste this tea. Fun fact, Gyokuro has been on my 'must try' list since I was in high school (a decade ago, it doesn't seem that long ago) and I could barely contain my excitement. The taste is a bit grassy and sweet like stone fruit, there is a touch of fresh kelp and a touch of spring dew. The mouthfeel is incredibly smooth and as it cools it becomes honey sweet. The flavors are incredibly subtle while being distinct.

Steeping a second time brings out more of the kelpy and grassy aroma and is not as sweet. The taste is milder, with notes of sweetness and a touch of kelp with a finish of fruit. The fruit taste reminds me a bit of Asian pear (my personal favorite pear) and has the same juicy mouthfeel.

Traditionally you can eat the steeped leaves with a bit of soy sauce like a tasty salad. Before I doused the leaves with sauce I nibbled them and the taste is quite good! Like a mix of seaweed and lettuce with a hint of kale bitterness. Adding soy sauce makes it even more like seaweed salad and leaves me craving sushi.


Tuesday, January 21, 2014

Meet My Tea Tools: Part II

Several months ago I had a nice introductory post for most of my tea tools with a nice sequel hook at the end. So here it is, the long awaited Part II of the tea tools!

 The first tool to make an appearance is Xue, my Gaiwan. The poor thing was unlucky enough to receive a chip the day it arrived from China. Withing minutes of me unboxing it I did something clumsy and gave it its little ding on the rim. Even though it is damaged I still love it and use it constantly, it has taken my oolong obsession to the next level. I decided to name it Xue which means snow since it is white and delicate.

Next is my Shudei Kyusu who was lucky enough to get his own review. Not sure why this teapot is a dude, but he is and he is my dude. I use him for all my Japanese greens now and I certainly can taste a difference, of course that could just be in my head since I am using a fancy teapot, clearly I need a blind taste test. I decided to name this teapot Haru, since all the teas I drink out of him remind me of springtime.

This pretty little pitcher is a new addition to my collection thanks to my mother and Numi Organic Tea Artisan's Tea Blending Kit. I received it as a Christmas gift because she knew I wanted to start blending my own teas and thought it was a good place to start (she is right of course, sometime in the future the whole kit will get its own blog post). I have decided to turn this into a makeshift Chaihai (or Fairness Cup) for when I am brewing Gong Fu style.

BUBBLES! These adorable bubble cups were part of a set of four from DAVIDsTEA that I split with my mother, since we had both been lusting after these style cups for a while. I use them when I want to be really fancy with my Gong Fu brewing, but I am always afraid of popping them. They remind me of something a fairy could be seen sipping out of, so magical and delicate.

I picked this pretty tea bowl up at an antique shop over the summer when I was in Pennsylvania. Turns out it is not antique (I didn't think it was, but it was 50 cents, I couldn't say no) and is maybe as old as I am. What it is though is pretty and delicate. I love the double crane and turtle motifs used.

I got this lovely cast iron teapot and trivet for my birthday from Ben's parents. I really love the rust coloring and morning glory motif, it needs an appropriate name still.

This set has a tragic story, I found the cream and sugar set along with a matching teapot at the thrift store and I was practically ecstatic. I have never owned a matching tea set and was so happy to finally have one, so of course when I got the teapot home and used it I found out it had a huge crack...by it dripping boiling water all over me. I was not amused, but at least I still have the cream and sugar set!

These were an awesome freecycle find, hand painted from Washington, I just loved the Mad Hatter style of these dainty teacups. I plan on having a thematically appropriate tea party at some point using these cups.

This is my beloved pair of Somayaki teacups. Many years ago I had a complete set, sadly this was during a really rough part of my life and I had to sell it for food money and I have missed my set immensely. Luckily I found these two at the local thrift store and about exploded with happy. One day I hope to be wealthy enough to get a complete set again.

I love Edward Gorey, everything he did just makes me so happy, so when I fell in love with these mugs that belonged to Ben's dad, he was kind enough to give them to me last Christmas. I never use them because I am afraid of breaking them (I am really clumsy) but they sit on my shelves for me to enjoy.

This strainer is so delightfully British, and that makes me happy. I use it when I am brewing a pot of tea or when I am wanting to be multicultural with me Gong Fu straining.

Tea with Milk, it used to be the only way I would drink tea oh so long ago. I still drink some of my teas that way, and there is nothing wrong with that. I have had this tea mug for quite a while, it is probably the thing I have owned the longest.

Lastly is the Tea Cat, she is not really a tea tool but I cannot make tea without her. No really, she is always there when I make tea and tries to steal my tea. Occasionally I make her a mug of catnip tea and she enjoys a cup with me. My other cat doesn't like tea much after that one accident that involved her knocking over a hot mug...the Tea with Milk mug actually...onto both her and me. We both recovered with minimal scalding and severe annoyance, but she certainly no longer likes it.

Monday, January 20, 2014

52Teas: Caramel Apple Oolong, A Tea Review

And so it ends, Winter holiday that is. Yes, my sweetheart is returning to his classes and I am left home alone all day. This of course means I can go back to listening to (at times really bad) loud music without my taste disrupting other people. I decided that today was 90s Grunge and 80s New Wave day in contrast to yesterday's 60s-70s Classic Rock. I wonder what tomorrow's music will be?
My camera ate the photo of loose leaf, so here is a picture of Ungoliant

Today's tea, Caramel Apple Oolong by 52Teas represents a staple of Autumnal festivals. Oddly I am not a huge fan of caramel apples, I had an accident involving an apple and a tub of caramel which ended with me having a strong dislike of caramel. I have since gotten over my aversion to most caramels, though I still cannot stomach the caramel dip for fruits. This tea is a blend of Fujian Oolong and Fuji Apples, which is a great combination of ingredients, especially in the naming department. The aroma of this tea, oddly, is nothing like caramel or apples, the aroma is strongly of melons. I hate melons, there are few foods that illicit a grimace from me like melons. It is sweet, cloyingly so. The aroma of the tea is pretty off-putting, but I am willing to try it out...sometimes aromas can be surprising.

The brewed leaves still have a bit of melon, but I am also noticing the sweet yet tart aroma of apples and the burnt sugar aroma of caramel. The liquid is rich and sweet with notes of apple and melons. Why are there melons?

I am going to start this by saying I like the Oolong base, it is rich and sweet with caramel notes (ok that actually could be from the caramel) and a bit of of a woodsy flair. However the flavorings added to the oolong fall flat for me. I think the apple flavor is sour and artificial (apple is one of those flavors I tend to be really hard on though, so it could be me just being picky) and there is that taste of melon that snuck in from somewhere. The finish is sweet and caramel-like, which is good, I am glad the aftertaste is not melon or sour apple. This is definitely one of those teas that I can tell is a good tea that I just didn't like, so I will recommend it to people who like sour apples and inexplicable melons.

Sunday, January 19, 2014

Den's Tea: Organic Sencha Whole Leaf Teabag, A Tea Review

I set Ungoliant free today. Yes, Ungoliant the jumping spider that I found at the beginning of Winter in my bedroom, he had happily lived in a jar being fed various insects that I found. Sadly I run out of bugs and figured, since it was warm, time to let nature be nature and put the spider outside. I miss my little hoppy desk companion. Ben saw how sad I am over my friend going out into the wide world, told me that in the near future he will get me a LARGE desk companion spider. Yes dear tea friends, I will be getting a tarantula, a spider truly worthy of the name Ungoliant.

Organic Sencha Whole Leaf Teabag by Den's Tea came onto my radar thanks to their extremely awesome Green Tea Sampler for Novices which is not only a great introduction Den's Tea's products, but also an introduction to Japanese Green Tea. The aroma of the tea bag is like a little bag of spring time, there are notes of sweet grass (not to be confused with Sweetgrass, the aromatic herb native to North America and North Eurasia) and the tiniest hint of fresh lemon zest. In simplest terms the aroma is deliciously green, the idea of what Sencha is supposed to smell like.

The aroma of the brewed tea bag is quite refreshing, clean and grassy like a spring field. There are mild sweet notes, like cane sugar, with a finish of fresh hay.

The taste is initially sweet with a delightfully grassy greenness. The taste is very fresh and clean, evocative of new growth and springtime. I swear that the half an hour I sat outside soaking up psuedo-spring sunlight has nothing to do with my fixation on this tea evoking spring time so clearly. To me the mark of a really good sencha is how strongly it evokes growing things, and this tea certainly does that. The tea has a slightly citrus aftertaste, like a hint of yuzu zest. As the tea cools it gets sweeter and the mouthfeel goes from being smooth to creamy.

Saturday, January 18, 2014

Red Leaf Tea: Light Flavor Ti Guan Yin, A Tea Review

I have had a really rough couple of days which has left me drained and frustrated. But don't worry, I won't be boring you with all the details, I will be writing about tea. It is what I do best. I do want to offer a brief apology for my lack of posts the last few days though.

Today I am reviewing Light Flavor Ti Guan Yin number 17 in the 20 tea sampler from Red Leaf Tea. The aroma is very mild, slightly vegetal, with very subtle notes of orchid along with a very delicate hint of roasted aroma at the end. It is a very typical Ti Guan Yin aroma but much more subtle.

Once brewed the aroma becomes much more intense, the orchid becomes sweet and heady and takes on a subtle hint of honeysuckle, it is quite intense. The liquid is sweet and floral like a wonderful mixture of honeysuckles and orchids.

The taste is initially chestnutty with a hint of vegetal that fades to orchids, until the aftertaste. The aftertaste is intensely sweet, like honeysuckle nectar, it leaves the mouth feeling clean and full of nectar sweetness. It was surprising since the initial taste is not very sweet or overwhelmingly floral. As the tea cools the orchid headiness becomes more intense. This tea was full of surprises, the initial aroma was nothing to jump up and down about but after it was brewed it intensified. The initial tasting was nothing spectacular but it faded to sweetness. I certainly enjoyed the surprises in this tea.