I should start this out by saying I hate flavored teas of any variety. As a die hard gongfu cha brewer with a taste for sharp and smoky Sheng puerhs, floral greens, and musky golden threaded blacks, if it's got Camellia of any variety -sinensis, var. assamica, taliensis, it doesn't matter- I really can't overstate how much I dislike anything with flavor added. Hell, osmanthus flowers or those puerh mandarins, while lovely, are even a bit of a stretch for me, so it was rather odd that I even ordered a sample of this stuff. The sample was actually ordered for someone who "doesn't like puerh", and to my surprise I liked it. I liked it enough in fact to order a couple large bags, which I put in my usual half gallon Mason jars with silicone lids, and this is where this story gets interesting. I had to move unexpectedly thanks to an outbreak of black mold, and I ended up in another state with most of my possessions a couple thousand miles away for over a year. So, I accidentally aged this stuff for at least two years, and the results were amazing - the puerh mustiness deepened and melded with the cacao, chocolate, and almond to create a smooth, complex, beautifully nuanced brew that was an absolute joy to savor. Like a dummy I left the stuff and haven't been able to get back up north for a couple years so I'll be curious to see if the improvement has continued, but on a whim I threw a sample of this blend into my latest order and am again very pleasantly surprised. It's smooth, rich, and nicely complex, with the warm oiliness of the cacao and the slightly cherry-reminiscent creaminess of the almond playing off and deepening the musky, musty richness of the Shao puerh, and the liquor has a delightfully silky mouth feel and a richly refined aftertaste. While clearly of decent quality I suspect the base puerh isn't terribly interesting, but the additional flavors elevate it and thr blend proves to be far richer and more enjoyable than the sum of its parts, and I'm delighted with the thick, syrupy brew. (As an aside, if cream and sugar is your jam I suspect you'd love this with a good dollop of heavy cream and a splash of maple syrup - I myself will probably give it a try with a splash of port, brandy, or irish whisky and pair it opera cake or tiramisu to impress none tea drinkers...) It won't be a daily drinker for me, but I'll be buying a couple more bags for aging and indulge when I'm in the mood for something rich, syrupy, and comfortably indulgent. So, leave it to the folks at Arbor to make a flavored tea I actually love - consider me thoroughly impressed. Wonders will never cease...