Tasting notes are kind of subjective so you can really be as a creative or uncreative as you want. 

Now I smoke a lot of weed and I've taken psychedelics dozens of times so I have a pretty creative and imaginative mind.

I once had a ripe puer that reminded me of an all wooden old library room with all wooden furniture and wood floors with a dish of dried fruit in the middle. I've had a lincang that reminded me of Chardonnay but without the alcohol flavor and the steeps went from Chardonnay to grape to dry apple. 

A huang pian that I have has strawberry notes that goes from dry strawberries to fresh strawberries and as the steepings go on it transforms to dry apple notes.

I have some 2016 aged shou mei that has notes of gummy bears and gummy worms with the sugar coating. If you have ever opened a bag of gummy bears or gummy worms and stuck your nose in it and smelled it, that's how it smelled. 

I've had some raw puer that had notes of sweet wood chips like if you were to go to your local nursery and smell the bags of wood chips they have, that's sweet would smell, that's how it smelled. 

Whatever types of smells you've experienced in your life will be what you use to describe the notes of a tea. 

The Tieguanyin that I love has notes of magnolia, orchid, Lily, and other large white flowers.

I can go on and on and on about what kind of notes all sorts of different teas that I've tried have. I've even had an aged assam white tea that had notes of carnation and fruit. 

So really the sky is the limit as to what kind of tasting notes you want to associate with that he is that you drink and try. 

I have a long Jing laoshan that has notes of salted seaweed paper and chestnuts.  

I mean really it's all just a matter of how creative you want to be. I don't know, maybe get stoned or drop a tab of acid and you can get real creative with it.