Wow, am I in the minority here. The dry leaf smells decadent. I feel like this had no flavor, though, probably because the base teas are very light. This tasted mostly like raspberry essence, and light malt and tannins. Not much cocoa. For something called Cocoa Truffle, I would’ve expected more chocolate and body, both from the black tea and the puerh. Then again, they used a Ceylon black and those typically underwhelm me in blends.

A weird thing about this tea, and this happens sometimes with flavored teas like this one, is that the raspberry essence aggravated my lungs, like I could feel them tightening up. It’s not an allergic reaction. The best way to describe it is the feeling of inhaling a chemical irritant, like cleaning agents.

I want to love this one because the raspberry and cocoa aromas smelled so damn good but the liquor itself just didn’t have any oomph. And, yeah, the lung thing.

Preparation
Boiling 5 min, 0 sec 1 tsp 6 OZ / 177 ML

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No Sugar Added!

Tea habits:

Among my favorites are all teas Nepali, sheng puerh, Wuyi yancha, Taiwanese oolong, a variety of black (red) teas from all over, herbal tisanes. I keep a few green and white teas on hand. Shou puerh is a cold weather brew. Tiny teapots and gaiwans are my usual brewing vessels when not preparing morning cups western style and pouring into my work thermos. Friend of teabags.

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Sonoma County, California, USA

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