Dry leaf aroma: Cacao nibs, malt, and faint suggestions of spiciness. Wet leaf aroma: Carob, pepper, and subtle vegetal undertones. Preparation: 1 tsp in 10 ounces of water, brewed western style in a ceramic infuser mug. First/only steeping: 3 minutes 30 seconds at 200 degrees. While hot, Red Lily has a chocolate and malt aroma.…

Dry leaf aroma: Lychee, dusky grape, slight floral undertone. Wet leaf aroma: Slightly musty with suggestions of lychee. Preparation: 2 tsp in 16 ounces of water, brewed western style in a ceramic infuser mug. First/only steeping: 3 minutes at 212 degrees. The hot infusion smells wonderfully of lychee with a delicate undertone of grapes and…

Dry leaf aroma: Malty sweet with a hint of pipe tobacco. Wet leaf aroma: Alfalfa. Preparation: 1.5 tsp in 10 ounces of water, brewed western style in a ceramic infuser mug. First/only steeping: 3 minutes at 200 degrees. Pleasant malty molasses aroma with a beautiful sable liquor. While hot, the undertones are pure malt and…

Dry leaf aroma: Sweet and grassy. Wet leaf aroma: Vegetal with hints of spinach and sweetness. Preparation: 1.5 tsp in 10 ounces of water, brewed western style in a ceramic infuser mug. First steeping: 2 minutes at 175 degrees. This Mao Feng is delightfully mellow with a buttery and delicate vegetal taste. I detect undertones…

Dry leaf aroma: Cocoa and malt, with subtle dark fruit notes.  Wet leaf aroma: Slightly smoky.  Preparation: Brewed western style in a ceramic infuser mug. First/only steeping: 5 minutes at 210 degrees.  Such a delightful mixtures of aromas – cocoa, malt, dark fruit, and a subtle smoky undertone. At first the smokiness scared me after my previous smoky Keemun…

Dry leaf aroma: Black currants with notes of plum and a delicate floral undertone.  Wet leaf aroma: Very much like the dry leaf aroma – black currants and floral.  Preparation: Brewed western style in a glass infuser mug. First/only steeping: 4 minutes at 195 degrees.  The freshly brewed liquor has a delicate floral aroma. While the cup is hot…

Dry leaf aroma: Malt and hay with a hint of cocoa.  Wet leaf aroma: Damp hay.  Preparation: Brewed western style in a ceramic infuser mug. First/only steeping: 4 minutes at 210 degrees.  Brisk malty flavor with suggestions of fresh-baked bread and a pleasant brisk aftertaste. As the cup cools the bread-like notes are more prominent. Notes: This was my…

Dry leaf aroma: Pure cocoa.  Wet leaf aroma: Smoky with a hint of damp hay.  Preparation: Brewed western style in an all glass infuser mug. First steeping: 3 minutes 30 seconds at 205 degrees.  Smoky aroma with notes of earth and hay. While the cup is hot I taste strong smoke and malt flavors, with a hint of bitterness.…

Dry leaf aroma: Malty with a hint of yeasty sweetness.  Wet leaf aroma: Malt and bread with a delicate earthy essence.  Preparation: Brewed western style in a ceramic infuser mug. First steeping: 3 minutes at 205 degrees. This tea is as much a pleasure to smell as it is to sip with its malty bread aroma. The liquor is…

Dry leaf aroma: Fruit and hibiscus with the faintest hint of cream.  Preparation: Brewed western style in a ceramic infuser mug. First/only steeping: 5 minutes at 210 degrees.  This tisane has a strong fruit and hibiscus aroma and brews a pinkish red liquor. The predominate flavor is tart fruit, with a very subtle note of cream at the…