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I’m going to have to try this again, Evol. I attempted to gong fu it sipping on a lightly sweet and woodsy splash, then decided to make it western. It was a decidedly black black tea with some the tannin and malt qualities that I’ve gotten from an Assam, but with the Yunnan sweet potato hints along with more of that sweet wood quality. That was at 3 minutes, and much the same in the later flash steeps I had of it.

Like I said, I’ll have to try it again to get more cocoa.

One morning I gong fu’d this with the seed and it was excellent. I’ve concluded that I really like this tea with this seed gong fu’d in the morning.

Oddly enough, it’s become my morning green tea. I’ve also found that I get a lot more energy from green tea than I do some black teas. As in black teas wake me up groggily with some jitters on the side, oolongs usually soothe me and allow me to focus, and most green teas give me clarity and energy. As for whites and pu-erhs, it depends on the type of white and pu-erh. That’s all for now.

I’m towards the bottom of my bag and got more of the many other black teas with the Pu-Erh, and the notes are coming through nicely. The 90 rating never got written down, so here it is. Funny enough, I was about to drink it as a desert tea tonight and Amanda writes a stellar review. Cheers to you Andrew!

Thank you again Evol! I actually really liked this one. The smell is like cookies, and the taste is very walnut thick, and quite sweet. Coconut, nuts, and pineapples are what I get the most. I like all of those things, so I’m quite happy.

This still remains as one of my favorite Rooibos blends. Only few have compared to how refreshing this can be.

Can’t believe I over leafed it. Sour, astringent, and spinach-y. And it was the last of my sample. Such a shame. Flash steeps rescue some of the Qing Xin peachiness with the expense of bitter-sweetness. Such a lovely tea. Gotta-get-more-OO-OO-LONG! Gotta get more- OO-OO-LONG!

Thanks Evol!

This one was way too astringent for me. The vanilla bean and strong cherry undertone of the black tea were pretty nice, but the astringency coupled with the vanilla turned it into something like molasses. It is naturally sweet and the chocolate notes really aren’t too off, it’s just too strong. A splash of milk did tone it down nicely though.

I could have sworn there were more reviews for this tea. Well, looks like I’m the second one on here.

Andrew did a pretty nice job with this one, and like the previous review said, all of the flavors were nicely balanced out. The light crisp body remains throughout while bouncing with the cinnamon and the apricot. I could get several solid brews out of it, and it more or less stayed the same. I think I would have enjoyed it more if I didn’t drink it on the summer solstice. If only my everyday decisions were so brilliant.

I’m also biased to his other teas like the Watermelon Baozhong and the French Toast Dianhong. With that said, the white tea used for the base did please me.

This tea also reminded me of how much tea I have. Lord.

“Tastes like sour, old grass.” Interesting. I thought she would have liked it.

Loose leaf version and a gift.

Not bad. Not bad at all. Creamy texture, spinach vegetal quality, and honeydew after taste. The honeydew after taste is awesome. Glad to sample. I wonder if this is flavored or unflavored.

Either way, pretty nice-but I’ve had better. If I weren’t obsessing over high mountain oolongs right now, I think that I’d enjoy this tea more. There’s on Shan Lin Xi that I really want, but I have. So. Much. Darn. TEA! I’m so doing a sale soon.