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Urk. I’m not sure what this is, but it ain’t lemons—grapefruit, maybe. Regardless, it is incredibly chemical-y; I actually poured the pot out.

This has remarkably fruity top notes, and a rich base without being overpoweringly malty. Not exactly what I was expecting from an Assam, but quite nice.

I found this to be immensely, overwhelmingly cocoa-y, to the point where it was more reminiscent of burnt hot chocolate than tea. Definitely prefer the Jig.

Once again, Adagio’s chai is excellent on the spices and flavoring, but the tea itself is a little weak (or weakly flavored). This is a lot more “autumnal” than I expected it to be—very, very cidery.

I steeped this eight minutes, per the instructions, and ye galloping gods, is this ever bitter, but I can’t tell if that’s due to the oversteep or simply part of the style.

It is also incredibly, over-the-top malty, but I really enjoy the strength of that flavor, so am going to try a shorter steep and see if that helps.

Icing really changes the character of this. The ginger is so prominent it actually burns my throat a little bit. I like it, but be wary!

This does in fact make delightful iced tea; so much so that I doubt I will ever drink it hot again, because that would be wasting it. :)

Got this as a freebie in my last order. This is extremely sweet and not really my thing, but I am intrigued enough by the vanilla rooibos that I shall probably order a sample of it.

This turns into a chalky, acidic mess when iced. Ick.

I need to learn to start taking tea-blenders at their word; this really does, no kidding, no fooling, taste like DiSarrono amaretto. The flavor balance is perfect, and the black tea base is very bitter, giving it an almost alcoholic bite.

Of course, this also means that it is way too sweet for common consumption (at least for me), but it’s a fun curiosity, and a great example of what a well thought out blend can accomplish.