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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.

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 savory finish

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

Silky, smooth, mellow, sweet, hints of anise, mineral, and plum.

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

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

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

A layered cup with fruity notes and a very light smokiness.

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.

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

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

A floral-fruity sweetness that hints at chocolate and whispers of honey.

A layered blend of sweetness, spice, and cocoa.

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

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