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I just don’t get the s’mores aroma from the spices alone or the chai… My first infusion was, a good chai, yes, but not the s’mores I expected. So of course, I set out to brew it properly with milk and a pinch of sugar.. It is a lovely chai. Its best features are a spicey smokiness, and a suggestive hint of chocolate.

Love this tea! It’s so decadent and smooth, it’s like a desert tea that you feel no guilt for drinking in the middle of the day, or perhaps all day…
It’s a heavy hand of butterscotch and a touch of toasty coconut, very buttery and delicious.
I usually do not like flavored teas, especially ones with a strong scent but this one is well balanced and a new favorite of mine for sure when I need a sweet pick me up.

Trying this tea, BTVSgal was kind enough to give me a sample of it. I really wasn’t in the writing mood BUT this tea is so good and I found the heaviness of the “cream” so interesting, that I had to give it a quick review.
The tea has a floral scent almost like the water in the middle of boiling a jasmine rice.. The first infusion was wonderful, the leaves unfurled nicely in a gaiwan. It’s so thick on your tongue, slight milky flavor, little touch of spinach, great toasty oolong flavor. The second infusion was just as heavy to sip, same milky and roasts oolong flavor but less of the green type flavorings.
It’s so pleasant, I hope to get one or two more steeps out of these leaves. It really reminds me of an intriguing white tea almost, but the oolong is definetly there.
Yum!

I was very very pleased when I found this tea in the 007 select, because well, …coconut, and also because I had been wanting to try a pouchong and just hadn’t been able to pick one out for purchase.
I am usually worried when loose tea leaves have such a strongly flavored smell, but Im pretty sure I sunk my nose into this bag for a good 20 seconds and then exclaimed to my boyfriend that he rush over immediately to check this out. It’s a wonderful coconut treat aroma like you would get from a proper full fat macaroon, as one would expect from a tea thats been given its flavor from hearty coconut milk.
I brewed this in a Gaiwan at 180 for 3 minutes, 3 times for 3 infusions. I found the tea to change slightly between infusions, as the coconut aroma and taste subsided, the tea gives up more complexity. First of all, it’s a very pretty colored brew, most likely the obvious sign it’s a pouchong, as its a medium golden tan color. The wet leaves smell, again, strong with coconut but it had a very decadent appeal, I almost want to equate reminiscently of slightly toasted mugginess from autumn leaves.. it’s great. Each infusion brought more of that aroma and less coconut.
The taste of this tea is a full bodied balance of the sweet buttery coconut and an earthy toasted pouchong. It leaves a lovely slightly nutty finish, perfect for sipping on while barely working on something.
I really enjoyed this tea, I desperately want to serve this with a mushroom Tom Kah Soup!

I was given a sample of this tea from BTVSgal, and I think it’s fair to say I ruined the first infusion. After I brewed this tea correctly, water from a boil, and a 30 second brew, I loved it! The aroma was like that of wonderfully warm toasty popcorn and this tea has a very full vibrant flavor behind it of a mix of gentle earthy notes and a nutty finish. I got 5 great infusions ( 6 oz each ), out of 2 tsp of tea.
I love genmaichas because they just look fun, and I personally equate the smell of popcorn with good times.

Steeped this is my new gaiwan, with a quick flush and then a 2 minute brew at 185. The aroma is very smokey, much like a campfire that everyone is describing. The infusion is thankfully less intense with a bodied smokey taste with a bit of pine at the end. The second infusion was more to my liking as the flavors are toned down enough to drink rather than sip. I must say sticking my nose into the bag of this tea isn’t exactly the most pleasant experience due to the strength of the armoa of the tea leaves.
However, I am convinced I need to roast a duck or hen and add this tea as part of a rub, perhaps even added to a pork tenderloin schweinebraten, that would be some very awesome eats.
I usually very thoroughly enjoy a good oak/wood aged stout or ale, and wanted to equate this tea to those tastes, but it was not the similar experience I was expecting.

If only it snowed in Texas, I’d like to sit out and sip a small cup of this.

Cinnamon roll honey bush

Upon opening the package, the texture and color of the tea itself reminded me of a very fine gardening mulch, like what you would hand pick for your favorite orchid. Of course the aroma is not resembling at all of a garden variety anything, but it does have an interesting sweet earthy cinnamon quality.
I brewed this tea with my bodum press, at 200 for 4 minutes. It’s aroma does remind me of opening an oven full of cinnamon rolls that haven’t been iced. This blend has a very balanced spice from cinnamon and a light frothy smell similar to a yeast dough. There are two things I really appreciate in this tea, one being that the taste isn’t as strong as the aroma of the loose tea and that the honey bush is the strongest flavor, secondly the cinnamon isn’t too strong as to be overpowering like I feel it typically is in a cinnamon tea. You do get the appropriate suggestive notes of flavor that bring you to a gooey baked good like sweet and buttery. I don’t taste an icing flavor that I wish I did, but it might be plenty sweet as is. I truly love the tangy honey bush flavor that is the base of this tea and I’m going to try it cold next time, and perhaps a longer infusion after that. My only disappointment with the tea is that I can not get a caffeinated variety to make this my breakfast tea replacement ;)
Thanks Frank for this delicious tea!!!