Reworking Roses et Chocolat Tea

Roses et Chocolat tea, a photo by Ayala Moriel on Flickr.

This morning, I brewed a trial version of my new Roses et Chocolat tea. The formula is going to be completely changed around, and have more of the perfume's spicy personality. So I'll be using piquiant spices such as pink peppercorns and mace blades in the blend.
Although the ingredients are few and simple in this tea, it will be a long journey before I learn how to reach the balance between the elements. How the tea smells in the dry state is only a small part of the experience. It must taste just right when brewed, and have the correct balance between roses, chocolate, spices and tannins.
I'm off to brewing another version this afternoon, as I really want to see it coming closer to where I want it to be.