If you go on my website it describes all the flavours, but then so does my vast collection of cookery books
One is called Eton's mess, the flavours are the components of Eton's mess, only flavourings don't always taste like they smell, and then they behave differently when mixed, and some just need something else to really taste how you want. And then of course its the time to steep and compensate for that so its stable.
I got inspired by food, I've always been inspired by food, probably why I'm such a fat fuck.
Point is, you don't need the exact list of ingredients and methods to be inspired
What you need is time and an open mind
And i would seriously recommend a really solid comprehensive cook book such as good housekeeping. It has the basics for all the classics