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I am not entirely sure what is in this tea other than knowing there are no gluten containing ingredients. There are sweet flavors mixed with savory flavors with the sweet slightly overpowering the savory. Overall it is an excellent rooibos tea. I would probably buy it again.

I taste the distinct taste of berries but do not know which kind. It is tasty as I am avoiding caffeine tonight.

I brewed this one time in an 18 oz teapot with boiling water and 3 tsp leaf for 5 min.

I brewed this tea quite differently. I added organic cacao nibs to it. It came out somewhat sweet from the puerh and very bitter from the cacao nibs as well as spicy and smoky. This needed sweetener so I added sugar to the first steep. It was good but I wanted to add more depth of flavor. I then added maple syrup to the remaining steeps. The maple nicely cut the bitter flavor of the cacao nibs. This did not taste like milk chocolate puerh.

I steeped this five times in a 180ml teapot with boiling water. I used 6g leaf and 4g cacao nibs. I steeped it for 15 sec, 15 sec, 25 sec, 30 sec, and 1 min. I suspect I would give this tea a lower rating by itself.

This is the most unusually named tea I have ever drank. It is supposed to mean peace and harmony in some Native American language. Even though it was not listed as an ingredient on the Discover Teas website I think there is lemongrass in this tea blend along with other herbs. If not it is unusual because it tastes tremendously of lemongrass. I have to say it is a relaxing blend.

I steeped this once in an 18oz teapot with 185 degree water and 3 tsp leaf for 5 min. I would recommend this tea with reservations, many will hate it. It you like relaxing tea with the strong taste of lemon and herbs it may be for you.

This is an average quality ripe puerh that has aged well. It is not incredibly complex although there were some interesting notes there. I wasn’t paying close enough attention to pin them down. There was virtually no fermentation flavor left proving it is actually a 2006 tea and not a more recent vintage sold as such. I used a little more leaf than usual but got ten steepings out of it.

I steeped 5.6g of leaf in an 130ml Yixing teapot with boiling water. I steeped it for 15 sec, 15 sec, 15 sec, 15 sec, 15 sec, 25 sec, 30 sec, 30 sec, 1 min, and 2 min. It was very light bodied in the first steep with no fermentation flavor evident. There was a touch, just a touch of fermentation flavor in the second and third steeping, and none thereafter. It was slightly bitter in the early infusions but also somewhat sweet throughout. Later infusions got progressively weaker but were acceptably strong. It was good but probably not good enough to buy more of.

This tea begins with a strong aged flavor, I don’t know how else to describe it. It is strong but not bitter, a little rough around the edges. It got much smoother during the later steepings and the aged taste was somewhat mitigated. For this one I experimented with an idea borrowed from Sarsonator, maple syrup. It had never occurred to me to use this in tea before she had the idea. I found that sugar alone did not dull the strong aged taste in the early steepings. I eventually used a little sugar for raw sweetness, and a couple of drams of maple for the flavor. This did a nice job of taking the edge of a still edgy sheng. This tea has made it into my pumidor and I will age it there for a few years in the hopes it improves. I will have to try a young sheng from the Six Famous Tea Mountains for comparison but this is my first taste of this brand.

There were a variety of strong notes in this tea. The ones on the list that come closest to describing them are tobacco and decayed wood, although that is not a truly accurate description.

I steeped this six times in a 200ml glass gaiwan. I used 6g of leaf and 200 degree water. I steeped it for 15 sec, 10 sec, 10 sec, 15 sec, 15 sec, and 30 sec. This was not good enough in my estimate to keep the leaves for further infusions later, but anyway I know I will want a shou or perhaps an oolong.

I picked this tea randomly this morning from amongst my morning teas. It is very good. It is slightly sweet without any hint of bitterness. There is a little fermentation flavor left but not much. It has notes of dates or plums, not sure which. This would have more notes if I was brewing gongfu style.

I brewed this once in an 18oz teapot with boiling water and 10g leaf for 25 sec. It is hard to brew this tea wrong.

I finally got around to giving this the full gongfu treatment today. It tastes much better this way. It was a little bit sweet and a little bit bitter with that classic oolong bitterness that comes off tasting somewhat good. There is also a mild effect from the gaba, not as much as I would like.

I steeped this five times in a 180 ml teapot. I used 6g leaf and 190 degree water. I steeped it for 15 sec, 15 sec, 15 sec, 30 sec, and 1 min. I liked this much better with the gongfu treatment than western style. I picked a gaba tea tonight because my morning tea will be at 6 am tomorrow and I can’t afford to stay awake. Thankfully I am not feeling a caffeine effect tonight.

The first time I drank this tea I was put off by the strong bamboo flavor, but it is growing on me. There is a sweet flavor behind that as well and I will have to gongfu this tea sometime soon. Today I brewed it western style as my morning tea. I brewed it once in an 18 oz teapot with 3 tsp leaf and boiling water for 15 sec.

Most of my Liu Baos I notice have this bamboo flavor, it must be common to Liu Bao. At first I thought it was poor storage on the part of Tea Trekker, but as the puerh I got from them did not have the same flavor I doubt it. It could be that these Liu Baos were stored in bamboo before I got them, that is common with Liu Bao.

This tea has cleared. It has virtually no fermentation flavor left. It is among the very best of Puerhs. There is a slight, very slight bitterness in the early infusions. This soon goes away and you are left with a smooth ripe puerh with a little bit of natural sweetness. There are a plethora of flavor notes to this tea. I detected chocolate, and I am not sure if it was because I added a small amount of sugar, but I also detected caramel.

I steeped this 10 times in a 130ml Yixing teapot. I used 4.5g leaf and boiling water. I steeped it for 15 sec, 15 sec, 15 sec, 15 sec, 15 sec, 30 sec, 30 sec, 1 min, 1 min, 2 min. Berylleb King Tea has done an excellent job with the storage of this puerh. I am considering buying a second so I have one for future years.

This is an excellent oolong that lives up to the phrase “competition grade”. It is slightly sweet and slightly bitter, but it is bitter in a good sort of way. It has some of that characteristic oolong flavor common in Dong Ding oolongs but it is not overwhelming. It might be described as a musty flavor but I don’t know if that is right.There is also a mild honey flavor to this tea. This is is the first time I gave this the full gongfu treatment.

I brewed this four times in an 180ml celadon teapot. I used 190 degree water and 5g of leaf. I brewed it for 15 sec, 15 sec, 25 sec, and 35 sec. This was without a doubt one of the best oolongs I have ever drank.