Thanks so much for the tea, Elephant Chateau! I’m so sorry the review is so late but I’ve tried it MANY times. The sample from Elephant Chateau was big enough that I’ve been experimenting with this tea, steeping multiple ways. So this has been the tea I’ve been drinking most frequently. First, if you were to ask me what my least favorite black tea type is, I would say “Ceylon”. It is never the flavor profile I like from a black tea. BUT I shouldn’t say “never” because this is not a typical tasting Ceylon. It is much different than most Ceylon teas I’ve tried— and luckily much tastier. The leaves are bigger, twistier, mahogany colored with a hint of scarlet and sometimes green leaves. It’s odd to see some of the steeped leaves in the basket turn green? The green leaves look like an oolong or green tea. Maybe this is why the flavor is so odd for a black tea? No matter how I steep it, the color of the brew is pumpkin amber. I’ve tried everything from one teaspoon to three teaspoons for a mug, which I don’t think I’ve done with many teas. However, if using three teaspoons, I definitely don’t suggest using boiling water (it was a little bitter on the second steep when I boiled it). Three teaspoons expanded to almost the entire steep basket. But I think I prefer the flavor when I use two teaspoons. This tea is so hard to describe no matter how I steep it, but I would say the main note is squash and sometimes hints of cinnamon. But the only note I seem to get is squash… maybe other palates are better than mine. I apologize I can’t puzzle this tea out. But I wanted to post a tasting note already. So this is very good for a Ceylon but I do wish the tea had more depth.