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This is the Autumn 2015 version. I want to start with saying I am highly picky of blends and flavored tea (whole traditionalist thinking). However, this brew definitely made the cut. I woke up especially early, and my house does not heat well. So, it was freezing in here. I had no where to be for some time, and I was in dire need of some warming up, so this came to mind. I wanted hot coco, but I wanted tea. I picked this out and tore open the package. I was smashed in the face with the scent of the best Recees Pieces in the world! I couldn’t help but think of Trick or Treating. I was pretty excited to try this out. I warmed up my gaiwan and placed a generous amount in. The warmed leaves made for a sharp and deep dark cacao scent. This scent was thick, syrupy, and slight malted. I washed the leaves (and nibs) once to prepare for brewing. The steeped leaves lightened to a warm milk chocolate and nougat. This was a smooth and creamy sensation. I could still take in a light malty note, and I also noted a cherry cordial in the background. The flavor is sensational! This is perfect for cold October mornings. The sip begins with a creamy chocolate and nut flavor, and then it moves more into the wooded and malt tones. There is a sweet almost huigan aftertaste. This brew tastes just like a more higher quality chocolate bar. The liquor even smells like butterfingers and hot coco. As the steeping continues, the brew becomes slightly bitter and a pleasant sour tone appears. Also, a fermented flavor comes to be in the late steep sessions. I noted some nice focused head qi in the last steepings. This feeling was nice, considering I don’t usually get much from Shou. The best part is that a nice chocolate tone follows you throughout the entire session. The brew becomes lighter and tapers off quickly. The color of the liquor seemed to just drop to a pale watered orange at about the sixth or seventh steep. I believe I can avoid this next time by adding more leaves. The nibs are heavier than the leaves, so it tips the scales a bit in brewing. This was a wonderful session, and I will be definitely be sharing this to my winter lovers.

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