With all the red leaf teas I’ve tried, the flavour is INTENSE! (which, for the record, I rather like! :)) It smells strongly of fortified wine, such as a port or a sherry, which is odd considering marsala is a white wine… the cinnamon isn’t as prominent as I feared it would be… it’s actually very well balanced. I find that’s very difficult to achieve given the distinctiveness of the flavour. It lends a sweetness to the tea that is unexpected. Perhaps it is the cinnamon that makes it more sherry-like. The black tea base is perhaps what gives it a red wine characteristic from the tannins. All of the aforementioned qualities make this a lovely after supper sipper.