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Aroma: Gamey notes of leather, with touches of charcoal, dried wood, tobacco and a faint sweet honey scent.

Tasting Notes: I have an on-off relationship with wuyi tea. Sometimes I find the flavours comforting and fulfilling, other times I find them opposite. I guess it depends on the tea. This particular Da Hong Pao is slowly baked over charcoal, something that seems to be retained in the aroma. However, there are hardly any empyreumatic flavours in this tea. Instead I find a gentle roasted flavour with deep cacao notes, light stone fruit and leather.

Tulsi is my latest obsession. I’m frequently anxious and have recently started exploring natural remedies, such as yoga, to help manage it. Thanks to Milana, tulsi was a happy accident in that exploration process. I would never have believed the impact this tea could have. As a natural stress relieving herb, tulsi has the ability to soothe and calm. I don’t know how it works, but for me it seems to iron-out those jitters and intense feelings of unease. Its flavour lies somewhere between a mix of floral, clove and mint… Super weird, but it’s also tasty, relaxing and grounding.

I’ve developed a real love for the relaxing notes of floral tea, so I was excited for the flavours I knew would await me. It’s everything I thought it would be! Taken black, the blend holds a little astringency, but it weaves into the dry floral notes of rose and the relaxing aromatic scent of lavender. My parents have a ton of lavender in their garden, so this blend had a homey feeling, reminding me of British summer. Very elegant.

The generous amount of rose eases into the senses. First, through the aroma, and then by gently coating the tongue in its delicate essence. The sencha is light and fresh in the fore taste, leading into a rounded toasted finish. From the soft silky petals, to the gentle powdery perfume, to the floral flavour, rose adds a natural luxurious and calming feeling to this blend.

Breakfast blends are created to provide that crisp morning kick, energising our bodies and minds as we start the day. Milana’s blend is bold enough to stimulate the senses, with an uplifting aroma and full bodied malty flavours. The well balanced breakfast duo reminds me of a spring sunrise; fresh, awakening and beautiful.

Everything about this tea is beautiful. From the leaves, to aroma, to flavour, it’s all stunning. While brewing it carries a sweet black tea aroma, accompanied by sweet tobacco and a raisin fruitiness. The golden liquid it produces is like nectar! It’s fruity-sweet and dances through the mouth to hits the back of the tongue in a sprightly way, teasing with a combination of light and dark tones.

Before tasting this tea, from the Puttabong Estate, I was expecting the flavour to be totally different to the average Darjeeling, for two reasons. First, classic Darjeeling isn’t oxidized to the extent this black tea has been. Second, the most notable Darjeeling teas are harvested in the spring. I wasn’t surprised to find that a bulk of the flavour is more like a dark toasted oolong, with light Assam notes. Towards the finish is a quick fruitiness and very slight muscatel flavour, that is prominent in Darjeeling. Again, the whole first hit of notes are dark, but the end holds some light white grapes and peach notes.

First. This blend smells divine! It’s so peachy! Second. The ingredients list is stunning! When I came to taste it, my palette was inundated with a ton of vibrant flavours that I had to try and identify! No shocker that peach is a key flavour, but there’s also a kick of pineapple that leads into apricots and hints of mango! I also cold brewed Peach Bellini. It was exactly like juice: sweet, and fruity, and refreshing!

This tea has a special place in my heart. Not only is a vanilla earl grey (sometimes called earl grey crème) one of my favourite blends, but this is also the first Adagio tea I EVER tried. I remember being excited by the engulfing sweet creamy notes and devouring that first packet. I loved it then, and I love it now.

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Lemongrass and coconut add a playful Thai dimension to the classic chai flavour. The citrus notes are offset by the coconut and spices, each distinct flavour mingling together in a light and breezy way. I enjoyed it, but had hoped the coconut was going to be stronger than the lemongrass!