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Just tried this much-anticipated tea for the first time with Verdant Tea founder and importer David Duckler. I am a HUGE fan of the Spring picking, so I could not have been more excited.

When I smelled it dry, there was something I couldn’t identify…something sweet but not floral. The wet leaves smell like, no kidding, spinach and asparugus sauteed in an INCH of butter. It is SO rich and sweet and dark green. The Spring is light-footed and fancy; the Autumn is a down-to-earth older brother.

It’s far more vegetal than floral, a change that floored me (considering the extreme orchid and lilac of the Spring). The butter is rich and sweet but never overpowering. There is a slight metallic taste; David and I debated about the best way to characterize it, because it’s absolutely not a negative quality. It’s more like the metallic taste in the mouth when one drools, or the mouth is watering. That really threw its weight behind the asparugus and spinach experience.

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Bio

22-year-old tea enthusiast (of course), attemping to try new things and expand my horizons. I use lots of slightly unusual, sometimes synesthetic words to describe tea, and normally it involves hand motions…online I will have to make do with scare quotes and odd punctuation. I am actually literate, I promise.

A note on my reviews: I try to be as descriptive as possible in the word portion of the reviews. I don’t think it counts as being entirely objective, but I try. The numbers, however, are a little more subjective. There are perfectly good teas that I may rate low in number because compared to what I normally like, it’s not deserving of a higher score. So perhaps more weight should be given to my words than my numbers.

“Teaism is a cult founded on the adoration of the beautiful among the sordid facts of everyday existence. [It] is more than an idealization of the form of drinking; it is a religion of the art of life.”
-Okakura Kakuzo, ‘The Book of Tea’

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Minneapolis, MN

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