The dry tea has hardly any smell. I think I am detected a smell similar to dried milk protein. While steep the tea leaves unfurl beautifully.

The brewed tea is a bright yellow colour. Has a slight vegetal green tea smell. There seems to also be a flowery or jasmine smell to the tea.

The tea tastes vegetal, creamy, milky, there is a sweet and very slight, almost spicey taste to it. Very minimal aftertaste, mouth-drying, but not astringent.

I only used 1 tsp for 8 oz (instead of recommended 3-4tsp) and I think that was strong enough for my liking.

Definitely enjoy milk oolongs.

200 °F / 93 °C 1 min, 0 sec

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I am a lifetime tea lover.

I did foray into the world of coffee for a period of time, but I returned to my true love. I still, however, enjoy a good cup of java.

My all time favorite tea is Earl Grey, which I drink every morning, the stronger the bergamot the better. I definitely prefer natural oil of bergamot to artificial flavouring.

I mostly like black and dark oolong teas. My current favs are Fujian blacks, Keemun and Assams, and Wuyi oolongs. I gravitate towards anything with lychee in it. I also drink a lot of herbal blends but am wary of hibiscus. I do not favour mate, or pu’erh tea, although I have found a few blends that I like. (I so badly want to like straight pu’erh tea but it all tastes gross to me. I keep trying though). Rooibos, green and white teas fall somewhere in the middle. I find myself gravitating towards heavily roasted oolongs and teas from Paris/France based companies.

I love iced teas and cold brews.

My current tea goal is to make the perfect cup of chai from scratch – almost there…I think.

I am in love with the whole experience of tea.


Saskatchewan, CANADA

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