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I write here again because I really love this tea~. It has a beautiful full-bodied, earthy taste. There is the slight fermentation taste with rice accents. It is a great choice during the cold-weather, being a warm-nature tea. For people who are trying to cut down on coffee, it is a great start. I have been brewing this tea for many friends, and they have all enjoyed it~.

The smell was very pleasant: earthy, woodsy, and slightly sweet. There is a nice woodsy, earthy first taste and turns into a slightly sweet, alcoholic aftertaste.

The smell was slightly bitter with a nice sweet accent, sort of similar to soy sauce. This golden brown’s taste was at first slightly sweet but then became woodsy and slightly sweet, with a sort of alcoholic taste (but better because it isn’t alcoholic.) It was very lovely. I will be brewing this beauty of a tea (haha~!!) for an art reception and I am excited to have people try it out.

There was a grassy first impression, most likely from the lemongrass. The spiciness of the ginger is not overbearing, giving a nice pleasantness. The aftertaste is a beautiful refreshing mint. It was nice feeling all that is part of the tea; the lemongrass, ginger and mint. I did try it out with a bit of sugar; it downs the grassy first taste and brings out more a milky mint taste.

I found this tea quite interesting. The color was a lovely reddish brown. It had the smell of spices and cinnamon. The taste quite that spice flavor, but a little calmer than the aroma. Oddly, it gave me a numbness feeling to my mouth (I don’t tend to drink chai, mind you). I did put a little bit of sugar in it, and surprisingly gave it a milky flavor, which was quite pleasant, actually.

I loved this tea from the first I tried it. It’s smoky, woodsy smell is just so distinct, giving you the idea of a warm fire. The taste is equally pine and oak taste, very full-body, smooth and turns slightly sweet in the end. The aftertaste lingers pleasantly for a while, reminding you of this beautiful elixir long after you finished drinking. The smell and taste reminded me of my mother country, Mexico, when food is cooked in charcoal and wood, very lovely~.

It has such wonderful aroma and taste. It has beautiful deep brown color. The smell is smooth and calming, you can smell the fermentation and woodsiness. The taste is smooth, not bitter, woodsy, musty, rice taste that transforms to sweetness. I do hold the pu-erh compacted more to my preference than loose leafed, but it is still very enjoyable and great to make multiple brews.

It had a nice golden brown color. The smell was smoky. woodsy and fruity. The taste was equally as pleasant; smoky, and full-bodied. The aftertaste is a slight milk coffee, very warming.

It has a lovely golden brown color and nice musty woodsy smell, like a pleasant smell of burnt wood. A bitter and rice-like taste, but still full-bodied with a nice long sweet aftertaste. Being a black tea made of the buds, you have to be wary of not over-steeping.

It was a very fragrant, like orchid and honey. The color was a pretty light green and the taste was light and fragrant, slightly bitter taste. The aftertaste, in my experience, becomes sweets, and lasted for quite a while, very pleasant!