Now that this tea has mellowed from the fall the roasted notes have combined fortuitously with the other flavours in the tea to create a flavour note that reminds me at first taste if carob. I could also see it tasting like charred sweet potato skins to others. This is mixed with cream and a dryish cocoa note. Once the carob settles back it reveals a beautiful mixture of caramel, cinnamon, and an amber note with a hint of vanilla orchid and a creamy plum note. It is soft, sweet, and spicy at the same time. The tea feels creamy on the tongue but this dissolves to a bubbling light astringency to reveal a slightly cooling and drying sensation which could be interpreted as woodiness. My leaf is slightly glossy and slightly twisted flat blades. They have the same char and carob smell as the initial flavour. A pleasant and easy to drink tea and quite different from my other wild black tea.