Cream of Earl Grey by Good Life Tea

Dry leaf aroma: Bergamot with undertones of creamy sweetness.
Preparation: Brewed western style in a glass infuser mug.

First/only steeping: 5 minutes at 210 degrees. 
This Cream of Earl Grey has a pleasant creamy bergamot aroma. Freshly brewed, the black base is smooth and well balanced with the bergamot and vanilla flavors. Sometimes you get an Earl Grey that has too much or too little flavor, or a cream essence that veers towards artificial, however this one is just right. As the cup cools I note a sweeter, sugary undertone which suggested this would make an excellent iced tea.

Notes:
I received this tea as a free sample, and I want to thank Good Life Tea for the opportunity to taste this. It is quite enjoyable!

Flavors: Bergamot, Cream, Vanilla

Scottish Breakfast by Beautiful Taiwan Tea

Dry leaf aroma: Sweet hay and malt.
Wet leaf aroma: Damp hay with a vegetal tang. 
Preparation: Brewed western style in a ceramic infuser mug.

First/only steeping: 5 minutes at 212 degrees. 
The aroma is malt with undertones of honey and the slightest hint of sweet hay. The main flavors are malt and a pleasant bitterness, with a suggestion of hay at the end of the sip.

Notes:
A nice all-around breakfast tea. Typically I take mine with honey, but this one stands on its own.

Flavors: Bitter, Hay, Malt

Red Jade Spring Black Tea Lot 306 by Taiwan Tea Crafts

Dry leaf aroma: Sweet potato and malt. 
Wet leaf aroma: Slightly vegetal. 
Preparation: Initial quick rinse, then brewed western style in a ceramic infuser mug.

First steeping: 2 minutes 30 seconds at 205 degrees. 
Red Jade stays true to its dry leaf aroma – pure sweet potato with undertones of malt. While the cup is hot the predominate flavors are sweet potato, malt, and a suggestion of something pleasant that is just beyond description. The mouth-feel is rich, smooth, and a bit creamy; the aftertaste is pure sweet potato. As the cup cools the malty notes come forward, along with a hint of cinnamon.

Second steeping: 3 minutes at 205 degrees. 
Sweet potato is the main aroma for the second infusion. A mild cinnamon essence has appeared in this steeping and blends well with the malt and sweet potato flavors. The mouth-feel is smooth and tingly, and the aftertaste is sweet potato with a cinnamon undertone.

Notes:
I did not detect any fruit notes during my session, as described on the Taiwan Tea Crafts website.

I am perhaps a bit biased towards this tea, as it is a TRES-18 hybrid (which is a cross between an Assamica strain strain from Burma and the local indigenous wild tea strain), to which I am partial. I enjoy it quite a bit regardless, and recommend it as a solid Taiwanese black tea.

All nerdiness aside, I love “sweet potato” tea! I had to resist the urge to bust out the marshmallows.

Flavors: Cinnamon, Malt, Sweet Potatoes

Honey Black by Beautiful Taiwan Tea

Dry leaf aroma: Sweet and crisp with undertones of honey. 
Wet leaf aroma: Slightly vegetal with suggestions of hay. 
Preparation: Brewed western style in an all-glass infuser mug.

First/only steeping: 5 minutes at 210 degrees. 
The aroma is predominately hay with subtle vegetal notes and the liquor is a medium golden brown. Honey Black tastes much like it smells, hay-vegetal-black tea, with an aftertaste of hay and a vegetal tinge.

Notes:
Funny enough, while drinking this tea I kept thinking about spinach. I find it odd to experience this in a black tea, albeit I am still learning a lot about varietals.

Flavors: Hay, Spinach, Vegetal

Golden Needle Premium by Mandala Tea

Dry leaf aroma: Cocoa sweetness with a hint of malt. 
Wet leaf aroma: Damp hay with vegetal notes. 
Preparation: Initial 5 second rise, then brewed western style in an all-glass infuser mug.

First steeping: 4 minutes 30 seconds at 205 degrees. 
Freshly steeped the aroma is a fusion of hay, malt, sweet potatoes and cocoa. The liquor is a lovely dark amber and the flavor is smooth and malty with undertones of cocoa and the slightest aftertaste of hay. As the cup cools the taste remains strong with no changes in the flavor profile.

Second steeping: 5 minutes at 205 degrees. 
The second brewing was very much like the first, though not quite as rich.

Notes:
I received this as a free sample in my order. Thank you Mandala, I enjoyed this quite a bit!

Flavors: Cocoa, Hay, Malt, Sweet Potatoes