I admit, I often sweeten my teas depending on the tea and my mood. I usually use a light honey, but prefer Agave Necter as it’s more neutral, rarely sugar, but sometimes natural plant sweeteners like the Chinese Blackberry Leaf, or in this case Amacha which is made of the fermented hydrangea plants. Both of these natural plants are indeed VERY sweet and only a few leaves needed to the pot to sweeten the soup. That being said, it does impart a flavor sensation that is not neutral like Agave necter or Sugar. I would use these natural sweeteners in a strong tea like a black, or a Puerh, but not greens or oolongs.