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I have discovered my favorite green tea to drink with milk, this jasmine! I love the scent of this tea much more than regular green varieties, and its slight sweetness is perfect for blending with unsweetened almond milk. I like to steep for 3 minutes maximum, to keep its bitterness lowered.

I love any tea that blooms, and this Jasmine is quite beautiful as the flowers open. It was surprisingly bitter considering I did not steep it for long, but still retained a grassy flavor. I brewed mine for 3-4 minutes, and the color was a light golden-green. I would drink again, mostly to watch the flowers unfold.

This mildly bitter tea is my favorite variety of oolong. It is not too strong, not too sweet, and pairs well with most foods. It is best prepared with water just below the boiling point. This tea is from the notable Wuyi Mountains in Fujian Province, China.

This tea is so delightful to smell, it should be made into a candle. Its incredibly sweet chocolate and fruity scent overwhelms the nose, but is light on the tongue. It is somewhat bitter, and takes several minutes to fully steep and extract any flavor.

This particular variety has the typical earthiness and strong bitterness expected of a green tea. Its grassy aftertaste lingered long after I finished my cup, even though its scent was light.

The particular cup I had was over-boiled and extremely bitter. When dry, it smelled lightly sweet, so it is worth trying to make again.

This tea is amazingly fruity and packs a punch whether steeped for shorter or longer periods of time. The mango is the strongest taste, but it does not overpower the other flavors in this complex blend, and the result is a candy-sweet cup.