The scent of the dry leaf punches you in the face. It smells VERY heavy of bergamot, almost off-putting, actually. I could also smell the lavender and the coconut. I brewed this tea for 4 minutes at 212F. After brewing, the bergamot smell was much more subdued, which made me happy. It tastes like an earl grey tea with a faint hint of bergamot. I think the lavender and cream really shines through here and I get just a hint of coconut at the end. I was hoping the addition of some sugar will bring out the coconut flavor some more but it didn’t. This tea is also astringent – it leaves my mouth feeling dry, but it isn’t unpleasant. Overall, this reminds me a lot of Zhi Tea’s Violet Femme, minus the coconut, and the Violet Femme is not as drying to the palate in my opinion. Overall, this is a lovely tea, especially with the addition of some sugar and a splash of cream.

Flavors: Astringent, Bergamot, Coconut, Cream, Lavender, Lemon

Boiling 4 min, 0 sec 1 tsp 12 OZ / 354 ML

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.



I’m a registered nurse working in the ER and currently a family nurse practitioner student. I’m also a tea enthusiast, video game nerd, foodie, fitness junkie, introvert, & nature lover. You can find me wherever there is tea and food!

I got started getting into loose leaf tea a few years back at (hate to admit it) Teavana. Since then I’ve started branching out. Black and oolong teas are my favorite and that’s what I drink the most of. I also like green tea, and white tea is okay. I like some rooibos tea blends and I’ve never had pu’erh.

My usual brewing method: 12oz mug, 1.5-2tsp loose leaf tea, fresh water heated to correct temp and steeped for correct amount of time (depends on what I am drinking). I use a Cuisinart 1.7L Perfect Temp Electric Cordless Kettle.

I want to get into the gongfu cha way of brewing.


League City, TX

Following These People

Moderator Tools

Mark as Spammer