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1.5 tbsp for 375 ml.

Dark chocolate astringency bordering on bitter. Hint of licorice. Slight minty-ness. Slight creaminess.

1.5 tbsp for 375 ml

Sencha green tea taste and sweetness with rose and artificial cherry flavour in background.

Thanks to Indigobloom and Sil for sharing this with me!

1.5 tbsp for 375 ml

There’s an artificial chicken-soup like overtone in the aroma and aftertaste that seems out of place in this tisane. It is quite unsettling. I’m having a lot of difficulty in finishing my cup. Maybe I picked up a bad batch of this?

I still have some left in the sample that I purchased that I will save for another day.

0.8 tbsp for 200 ml of water

Distinct woodsy note from the rooibos. There a bit of a wheat-like mouth feel. Fruity notes in the background with smooth sweetness.

Thanks to Indigobloom for sharing with me!

Increased the leaf to water ratio to 1 tablespoon for 281 ml.
There is more creaminess at this concentration.

1 tbsp for 375 ml

Slight creaminess. Black tea astringency. Artificial-tasting raspberry flavour. Coconut taste slightly overwhelms the blend.

1.5 tablespoons for 375 ml

Good balance of flavours. Anise at the forefront. Thickness of the chocolate in the background. Black tea notes complement the blend. Sweetness. Slight creamy mouth-feel.

1.5 tablespoons for 375 ml
10 minute infusion

Authentic chocolatey flavour. Thin mouth-feel. Slight woodsy note.

1 tablespoon used for 375 ml

Metallic. Mildly floral mixed with smoky note. This tea reminds me of sencha. Good level of astringency. Slight nuttiness.

Thanks to Indigobloom for sharing this with me.

1.5 tablespoon for 375 ml

With a lower infusion time the creaminess is allowed to come out more. The tartness from the hibiscus is a little bit better blended.