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It took a few months for my taste buds to truly appreciate the complexity of this tea’s flavor profile. As I sip my cup this afternoon at work, I can honestly say that this is the best tea I have ever consumed.

I started me workday this morning with adagio’s irish breakfast. I’m not sure why i keep coming back to it, because I don’t particularly enjoy the flavor. I guess it is a soothing pick-me-up for a Monday morning.

This tea makes a much better cold brewed iced tea than a hot tea. It’s a soothing refreshment after an invigorating Sunday afternoon bike ride through the mountains.

I lived in my car for a few months last year as I drove around the country exploring and trying to figure out where I wanted to live. Whenever I stayed the night at a national park, I would wake up early, boil water on my camp stove and make cup after cup of Tao of Tea’s Pu-erh Tuo Cha. Such an amazing way to start a day whether among the ominous Colorado rockies, deep in the evergreen forests of Washington, or lost in the Iowa corn fields.

I bought this dark roast oolong along with the light roast oolong I wrote about yesterday. It starts out smooth on the tongue and finishes on a dry, slightly bitter (but still pleasant) note. It is a solid oolong, but when it comes time to restock, I think I will stick with the light roast version.

This is a light, yet extremely flavorful wu yi oolong tea. Better than any oolong I have tried from American tea sources.

As with any tea purchased from yunnan sourcing, the quality of this tea is mind-blowing. While technically an aged pu-erh, this tea tastes a lot like a Lapsang Souchong. It has a nutty, smoky flavor and a liquor the color of a traditional oolong. Plus, it is good for 5 or more steepings.

I purchased this tea to be served iced this summer, but for the first steeping, I decided to make it hot. It is an okay, flavored green tea. The fruity flavor is not overpowering. It has a slight dry/bitter aftertaste. I’m not getting any of the “vegetal” flavor the other reviewers were experiencing.

I made a pitcher of iced cha cha the other day and I added a small amount of rooibos mainly to make the end product a more pleasant color. I think this will become a staple for me during the hot summer months.