I love the scent of black tea, cardamom and orange so it’s no surprise that this turned out to be a hit with me. The cardamom comes through more than the orange but it’s a gentle backnote to the tea itself which is full, rounded and satisfying in the way black tea usually is for me. According to the website this is “ Red Pearls Black Tea, a rare tea from Fujian, is fully-oxidized Mao Feng tea leaves that have been rolled into small black pearls. They are then pan-fired where they develop a burnished sheen, toasty caramel-like aroma, and spicy, assertive — yet wonderfully sweet — flavor.
-- A Bottled Rose

This new Orange & Cardamom black tea, using flavorings from Aftelier's wonderful Chef's Essences, was worth the wait. Cardamom is my favorite of all the sweet spices, but dosing is key; too little and it can be overpowered by other aromas, too much and its highly pitched woody character can do its own overwhelming. This is judged just right, blending the sharp brightness of cardamom with a sweet and inviting blood orange, which also happens to be one of my favorites so far from the Chef's Essences line. The tea itself is top shelf rolled black tea pearls of exceptional quality, of course. This is a treat for cold mornings curled up on the couch and relaxing, savoring every sip, and a worthy addition to the lineup.
-- Donna Hathaway, Perfume Smellin' Things

After one sip I knew that she took a good amount of time to get the orange and cardamom ratios ‘just so’ and for that I am truly grateful. I will never question her brilliance of evening out flavor levels.
-- Tea Equals Bliss, Steepster

Blood orange peeping mischievously through that strong, dark, malty black tea, with elfin wisps of cardamom dancing on top of the cup. Savor how the ingredients play upon your tongue; there's a marvelous aftertaste, not unlike the way your mouth experiences a post-artichoke moment, when anything put into it tastes sweeter.
-- Ida Meister, Fragrantica

Warm and toasty, this slightly smoky tea is tinged with a comforting, mild sweetness—a direct result of the full oxidation and pan-fired processes. Hints of cardamom and blood orange dance around the palate, elevating your afternoon tea to a new gourmand experience.
-- Tami Yu, Fete a Fete