My god, it's full of tea.
So I'm traveling while I sample many of these fabulously inventive teas, which makes the tasting process extra nifty (other peoples' tea kettles, teacups, and general teaphilia or teaphobia all add to the experience)
As I would my own blends, I'm trying to honor these blends by trying them straight, sweetened and then if it seems appropriate, creamed. It's unlikely that I'll try them all iced and warm (that's six ways, really, and while traveling and with occasionally limited sample resources, it's not really practical) but if it pops up, I'll share tidbits about it.
Right now I'm drinking the Wooden Tiger Chai by Richard Bouchard (sp?) and unsweetened it was interesting -- it had an almost smoky flavor, that actually made me think of damp wood. In a good way! Ages ago a friend showed me some special wooden sticks that folks somewhere in africa use as dental devices, chewing on them has a similar effect as brushing your teeth, and the wood has a sort of a spicy/smoky flavor while tasting like wet wood. Again, in a good way. That's what the unsweetened version brought to mind. The sweetened version (two Truvia packets) was similar, only sweet.
Then I added cream, and it's like this tea just *blossomed* -- it's exquisite! With both tea and sweetener it's got this incredibly rich, nutty, warm but not biting flavor that lingers on your tongue. It's a versatile flavor, too -- I could see having this instead of coffee in the morning, or as a dessert tea, or while dressed in Victorian finery, taking a tea break while on safari.
It's thoroughly scrumptious, and it's *definitely* worth buying a bag. Well done, Richard, well done.