326 Tasting Notes

100

This tea smells richly chocolate-like when dry, and tastes practically like a Verdant Tea Laoshan Black double, and I do not say that lightly. The leaves are long and twisted, mostly golden with shades of black and quite fuzzy. There’s no astringency to this tea, but it does have a long, sweet lingering aftertaste. Fantastic!

Preparation
200 °F / 93 °C 2 min, 0 sec

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100

Backlogging a cup of this on my birthday a few days ago. I tasted Norbu’s Ya Bao again (in a gaiwan, for three resteepings) after I tried Verdant Tea’s Ya Bao, because I remembered enjoying Norbu’s more. Verdant’s Ya Bao is excellent, but it’s somehow harsher, more “in your face” flavour-wise, whereas Norbu’s is sweeter, more mellow, and it gently caresses your tastebuds with its cooling, soothing, toasty goodness. There was also a greenness – almost pine-like – to Verdant’s Ya Bao that was not present so much in Norbu’s. I’ll have to do a side by side tasting to make sure, but I’m certain that Norbu’s is the tea I will reach for when I’m feeling the need for a comforting white tea.

Preparation
160 °F / 71 °C 0 min, 30 sec

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82
drank Royal Blend by Fortnum & Mason
326 tasting notes

Drinking a cup of this with milk and a touch of sugar. Solid breakfast tea that brews a rich coppery red colour.

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75

This is a very good Qimen/Keemun (I just read Terri HarpLady’s notes and I agree with them entirely – the tea’s red liquor is smokey, but not overwhelmingly so, and brown sugar/caramel/maple like in sweetness), but I wasn’t floored by it. I have a F&M Keemun which is just as good, and so I’m a little surprised that this tea was part of Verdant’s TotM Reserved club. Once again – this is an excellent tea, for western and gong fu brewing, it just isn’t quite as unique as I expected it to be.

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82
drank Royal Blend by Fortnum & Mason
326 tasting notes

Had a cup of this, with milk, this morning. Not as strong as I thought, but still a good breakfast tea. Reserving judgement for later – I’ve decided to take my time with marks from now on, giving each tea at least two separate tastings before rating it. But for now this tea is in the 70-80 range – a good, solid breakfast tea, but not something to go out of your way to find.

Preparation
Boiling 3 min, 0 sec

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84
drank Raw Puerh Tea by iTea Quality Tea
326 tasting notes

Have introduced guys at work to Sheng Pu’erh with this tea. Big hit. An affordable and convenient way to get people to try Sheng.

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100
drank Lao Cong Zi Ya by Norbu Tea
326 tasting notes

Drinking Lao Cong Zi Ya and working on my thesis. I haven’t logged tea in a while, even though I have been drinking quite a bit, and I’ve got a ton of teas to review. Just too busy with my work and thesis to properly log the tea that I’m drinking. I am trying to find time to organize my tea cupboard, and list every tea that I have in a google spreadsheet and here.
This tea is lovely, fruity, a little malty, and the first 50g that I bought are almost gone.

Preparation
Boiling 2 min, 0 sec
Kashyap

whats your thesis work on/about?

NofarS

I’m the team leader of the operating system division of a large bank’s system mainframe unit. So that makes me a computer programmer for a living :) But my thesis is in English Lit. and it’s on Henry James. Weird combo, I know :)

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77

A fairly good shu – dark reddish, smoky, earthy and strong with some sweet notes. Endless rebrews, not complex or subtle, but a good honest tea for a very good price and conviently packed

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81
drank Earl Grey (loose leaf) by Twinings
326 tasting notes

I went to our local farmer’s market this morning, and chatted to a few of the regular famers there as I was shopping for fruit and vegetables. They’re all very worried at the moment, as two swarms of locusts have crossed the Sinai desert from Egypt and landed in the Israeli south, with its fields of produce and lush hothouses. The beasts are a menace, destroying whole fields in minutes, and getting rid of them won’t be an easy task. Right now everyone’s watching the wind, to see if it will carry more locusts across the border or not.
I just remembered it now, while sipping this tea – the fragility of crops, the hardship that farmers face, the pride that they take in their produce, and how we miss so much of that aspect of food growing when we buy a shrink wrapped tin in a supermarket. That’s part of why I appreciate sites like Verdant Tea, who highlight and expose some of that hidden aspect of consuming.

ashmanra

I understand. Today as I was driving home I was suddenly haunted by the taste of a Ti Kuan Yin I had last night. I wanted more so badly! And it made me reflect on all the hard working hands that were necessary to bring that experience to me. I am thankful and humbled.

yssah - Love is Tea (LIT)

the produce of the land are truly G-d’s gift! i admire those who can make things grow and eat them.

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81
drank Earl Grey (loose leaf) by Twinings
326 tasting notes

Drinking this while setting up my new iPad mini, and working on my thesis. A “comfort” blend that doesn’t require much thought

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Profile

Bio

An Israeli computer programmer with a passion for tea (mostly bought in yearly shopping sprees in the UK), particularly black, oolong and white. I don’t generally enjoy flavoured teas or herbal infusions, but if a tea sounds interesting and smells nice I’ll most definitely try it. I drink several cups of tea a day, usually one or two in the morning, another one after lunch and one or two in the evening. My favourite tea so far is Lao Cong Zi Ya from Norbu Tea, but I’m constantly trying new teas. Only in the past year have I branched into Pu’erh and non-roasted oolongs. Finding good tea in Israel is difficult, so I import most of my teas from yearly visits to London, or from online retailers. If you see something in my cupboard that sparks your interest and you would like to swap with me, then please message me. I’m almost always up for a swap.

Location

Tel Aviv, Israel

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