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Sorrel, dock, fresh green grass and herbs, spinach, green tomatoes, slight sweet floral aroma hidden beneath the green notes.

Toasted chestnuts and sesame seeds, savoury aroma.

Much lighter tasting than a normal rooibos. Less caramel and more grassy and woody notes. Dry mouthfeel but also sweetness on the tongue. I should experiment with shorter steeping time.

Ooh wee, that’s something. Sweet and savoury pine smoke, reminds me of BBQ sauce. Hints of earth and leather, more pronounced on the wet leaves. It’s good neat but I love it even more Tibetan style – with a good pinch of salt and a dollop of butter. The creamy saltiness really complements the smoky notes.

Milky, creamy and buttery with floral notes – I guess that would be the gardenias, though it also reminds me of lily of the valley.

Pleasant nutty aroma of sweet chestnuts. I can’t pick out much else.

Sweet, sweet smell, woody resin, bales of hay and wild flowers. Beautiful pale green buds.

The wet leaf has strong aroma of spinach, green grass and sweet chestnut. Those are also prominent in the taste but there is also a second layer of sweetness and hints of tropical fruit that coat the tongue and linger there. A very interesting combination of flavors.

Apricots, apricots, apricots. Also flowers and an unobtrusive hint of cocoa on the finish. Pleasantly sweet.

Amazing aroma of freshly baked pumpkin pie and apple strudel. Tastes like Christmas.