As we are moving into autumn, my attention is turning from the refreshing greens to fuller bodied Yin Zhen, medium oxidized oolongs like Fenghuang Dancongs and Tieguanyin, and youngish shou puerh. These have a light nutty, spicy or toasty quality that accompanies the fall of leaves and cooling weather nicely. My shift in espresso follows these seasonal flavor preferences as well, like a movement toward a Lintong primary blend component.

I am completely in love with a Blueberry Rooibos...that has been my tea of choice lately. Makes a great iced tea as well. Very flavorful, I can't stop thinking about it!

I am not big on rooibos either. Better than decaf but still fairly one-dimensional. Green rooibos is interesting, though, and I feel red rooibos blended with spices can make a good caffeine-free masala chai alternative.

Headed into spring, I'm enjoying the winter-harvest lighter oxidized rolled oolongs coming out of central Taiwan and some of the young dancongs of Guangdong. Eagerly awaiting the fresh harvest greens that are filtering in right now.