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Three sample scented teas.

The aroma is fruity, suggesting muscatel grape and plum.

Silky texture, with notes of delicate almond, macadamia & young pea pod.

A layered blend of sweetness, spice, and cocoa.

Notes of spice, a hint of caramel, and a whisper of toasted vanilla bean.

A lightly oxidized oolong renowned for its heavenly floral aroma and taste.

Tea of the spring in Darjeeling is famous for its lively floral notes and fresh flavor.

Light and crisp floral notes, with hints of sweet pea flowers.

Crisp, delicately nutty body, with a hint of sweet grass and apricot blossoms.

Sweetgrass, lily-of-the-valley floral, and whispery apricot notes.

Very smooth with hints of honey, apricot, a soft sweet smoke.

Soft with sweet honey-floral notes and a delicate flinty minerality.

Dry fruity aroma with a light yellow liquor and toasty, nutty, warming notes.

Creamy light cup with hints of toast and a soft muscat grape fruitiness.

A silky cup that tells of its high altitude origin and beautiful tender leaves.

Complex with crisp floral notes and a sweet lingering spring greenness.

The cup is one of peach blossoms with a lingering honey note.

Floral notes of wild orchid, osmanthus blossoms, and a hint of mineral.

Light bodied, delicate with layered notes of orchid, honey, and toast.

Twisted leaf style and complex cup to soothe the soul and delight the palate.

Very fragrant cup with a rosy hue and quite complex finish.

Intricate notes of honey, toastiness, cocoa, and roasted sweet potato.