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So I ground and sifted it. The nutty quality really comes through and lingers with hints of walnuts and sweet almonds. MMMMMmmmmm…

Mmmmmmm… noticing since it has dried out that it has a wuyi-like toastiness.
I put in an absorbent pack after the store because the leaves were quite pliable.

Wonderfully malty and toasty overtones that linger on the tongue :) Steeping in the western fashion and drinking hot.

Good to drink but the tea is undetectable.

Tastes like a Wuyi rock oolong except for the slight hint of metal(from the can).
All in All, it’s probably my favorite RTD tea.

After a month of airing out it has much less of a fermentation taste, the liquor is still creamy and smells like the forest floor. It isn’t my favorite although this is actually my first maocha so I’ll try some more later on.

Flavored teas are a bit out of my element but It’s a solid masala, the only thing I didn’t like is the vanilla.

Consistently one of my favorites—very warm Qi, Slightly astringent, very smokey and peaty palatal, finishes very nicely with a bittersweet aftertaste.

Buttery Tasting and feeling yet smooth on the way down—definitely one of my favorite evening teas.

Quite Floral and Vegetal. Very smooth finishing palatal.