59 Tasting Notes

Another strong new tea offering from Verdant.

Smelling the dry leaves, there are notes of sweet cocoa and cream, and in the background….well? Remember opening a plastic canister of Play-Doh? It sounds weird, but I definitely felt undertones of that distinctive, sweetly addictive smell (you are similarly and illogically drawn to eat this). Once steeped, the leaves and liquid remind me of the chocolate of a baked chocolate chip cookie, or of dark brownies.

My first tastes are actually more textures and sensations that flavors. The texture is like that of a smooth metallic sheet which is vibrating. I am reminded also of a river rushing of dark slabs of granite and slate. And yes, I wrote down that thought before I read that in Verdant’s description. Try it for yourself and you’ll see! How else can you describe it?
The taste is of Big Red Robe, definitely, but with more complexity than I’m used to finding. Vegetal, thick in movement, filling the mouth. Darkly floral, along the same unexpected lines I found in the YGB, and the aftertaste has the same mouth-feel of Verdant’s Tieguanyin. There is also something at the very tail end of a sip that reminds me of LaoShan green’s bean-y notes.
The flavors make me want to eat hibiscus chocolate, and the vibrating texture calls to mind granny smith apples. As the tea continues to steep, my notes include a “purple caramel” aftertaste. I know that sounds odd, but I am not sure how else to describe it. Alternatively, I imagine chewing on the skin of a red grape that has been frozen.

I wish that my notes were a little easier to follow, but after a while, I just stopped writing and enjoyed the tea. As I steeped this tea out over an evening, I found myself only writing down the most interesting and unexpected things that this Big Red Robe brought to mind and that I knew I wouldn’t remember clearly or believe when I went to log this properly.

Very fun tea, very good big red robe oolong. I think this will be a very popular tea (especially for the price), and I look forward to hearing what other people think of it. I look forward to drinking this through the fall and Minnesota’s long winter.Somebody bring me a slice of apple pie and we’ll turn on the Christmas carols early.

Kashyap

its so wonderful to read descriptions that draw into it the sensory feel that teas are so often made of that most overlook to talk about….its not just the light in the kitchen or the zen music in the tea shop, its the transformation that happens in the nose and the mouth that electrifies the senses and calls to each person’s unique memories….well done…and funny, I felt the same about the last big red robe I had…

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Beautiful leaves; thick, delicious smell.

I made this tea up in a gaiwan over many several steepings, and it was excellent; everything I could have hoped a golden needle could be. The very first golden needle I ever tried was ridiculously good and spicy and complex, so it set the bar for me very high. Every other golden needle I’ve tried afterwards has fallen short, except for this one. This was so relaxing and satisfying to drink, because it honored my first memories of Yunnan Golden Buds, and was as delicious as I could ever want! This is doubly excellent, because I only have about an ounce and a half left of that very first YGB, so now I can feel free to drink it at will and just replace it with this. Hoorah!

The first steeping of this tea was quiet and surprising: honey candy. It was as if we’d steeped a piece of honey candy for three minutes, and added some honey to our cups for good measure.
The second steeping is where this tea really opens up and commands your attention. The cinnamon and spices have come right in, and they are a pleasure to discover. In my notes, I wrote down that I felt like I was wrapped in a blanket of spices. It is lightweight, but absolutely strong.

The texture is creamy, and the aftertaste feels like something is evaporating off of the tongue. As I continued to steep, a surprising floral taste establishes itself. The florals are dark, the kind you would taste in dark chocolate, though this doesn’t have any particular cocoa for me. It feels like a guilty pleasure to drink at this point. I imagine someone grinning, checking the room with shifty conspiratorial eyes, and then indulging in the cup, quite delighted to find that no one is going to come and take it away.

Simply my ideal Yunnan Golden Buds.

Tried this again in the gaiwan with more leaves. The floral notes and spiciness are decidedly stronger this way, and the honey is a background supporting flavor. I find this tea changes more over time if I use a normal amount of leaves in my gaiwan, but there are definitely days in the coming fall where I will want to use a little more leaf for a more intense experience.

I have since tried this iced, and it is DARN GOOD. The billowy, full texture is exquisite (I keep wanting to say mellifluous, even though that only applies to sound; however, it is the texture of mellifluous sounds that I am tasting here). Even better- I do not feel guilty making this iced, because it is several dollars cheaper per oz. than the lower quality YGB’s available at my local teahouses.

Doug F

Thanks for doing the recon work on this one. Yunnan golden bud/needle is my favorite tea and I’m always nervous when I get low on the ones that I like—fearful that the next batch will not be as good. By the way, I just ordered 4 ounces of the single mountain pu-erh from Verdant; I loved your review of the tea—it reenforced my own strong feelings about it.

David Duckler

Dear Spoonvonstup,
What incredible descriptions you write! It was great to get your feedback in the Minneapolis tasting I did last weekend. I am with you on the “guilty pleasure” description. That is how I felt when this one came in and I got try the first batch. The same shifty eyes of “should I be drinking this? Did I just import this?” Golden Bud / Golden Needle teas seem to have that polarizing effect of incredible or utterly uninspiring.

This one, the Tieguanyin, and the Big Red Robe are really the only “well-known” teas that I import. Usually I am a lot more secure importing from tiny unknown villages and bringing people an entirely new profile. I feel like the selection of “known teas” is already pretty crowded and confusing, and I don’t want to overcrowd unless there is a darn good reason.

Next on the list to find: A white tea worth writing home about. I will cross my fingers that you make it to the next tasting so that I can use your descriptions!

Kashyap

I agree with all the sentiments …this is what I find wonderful about Steepster, finding people who write about and share a passion about the teas they drink..that gets to the culture and nature of the leaf, of the community…..I totally admit that this tea has preoccupied my mind since I first saw it and after having so many of my friends melt after having tried a sample of the Verdant tea Laoshan black, I’m sure it will be on the order I place when the weather cools and people start gathering around the warmth of each others kitchens to share, celebrate, and vitalize…that is a good place for an amazing tea to flower

Spoonvonstup

Triumph – I am always happy to do this kind of recon work! Glad to hear you’re getting more of a the Yiwu. Is a brick going on your holiday wish list?

David – Thank you for bringing in these teas! I’ve never found one tea company where basically everything I try I know I’m going to love. If only there were more book stores and restaurants that worked that way. I am definitely looking forward to trying a white tea from you. I’ve never really gotten into them, and this seems like as good a time as any to restart that education.

Kashyap – I agree completely, especially about what I look for and enjoy the most about tea and tea culture. The Laoshan black is such an unexpected delicious treat, and I’ve found it captivating many of my friends, too. People who always avoid black teas because of bitterness fears just can’t find anything they don’t like in it. Here’s to cooler weather and more cozy teas. I’m looking forward to hearing what you think of this one.

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The dry leaves of this tea look beautiful, and smell delicious. Looking at my notes here (I took notes!), I remember the leaves smelled like lime, basil and sweet grass. Once steeped, you get more of a barley or corn pancake aroma. The tea itself (at least on the first steeping), smells clean, bright and decidedly vegetal.

If you’ve tried Verdant Tea’s other green offerings, you’ll know right off the bat that this is a very different kind of green tea experience. While Lao Shan greens tend to be hearty, beany, warm and robust, this Jing Shan offers the lighter and more delicate side of Chinese greens. This side is just as legitimate, and helps remind me how gentle and powerfully quiet greens can be.

Once steeped, I got three good steepings out of the buddy leaves, and I kept going for five or so (lost count, and didn’t write that down in my notes). Basically, steeped until I was quite satisfied and sated; unlike some lighter greens, this didn’t tempt and inspire me, only to run off at the second steeping and leave me feeling like I’ve been abandoned at the altar.. The taste is sparkling, bright, and almost fruity (I can’t put my finger on what that fruit could be). The sweetness reminds me of steamed buns, and while drinking, I’m reminded of greens dusted with sweet matcha powder. There is a pleasant tangy aftertaste, and as I continue with later steepings, there is the very light taste of sweet asparagus. Underneath is a pleasant mineral-ly base.

All in all, the tea feels like a cleansing sigh of relief. Yum!

I suspect I will always have a preference for the LaoShan-esque green teas, but this is a wonderful and delicious reminder for me to keep trying Chinese greens. I look forward to drinking this in the morning, especially as summer starts to cool down. I am also really looking forward to a drizzley morning, so that I can open the windows and try steeping this “Jing Shan style” (pour water into a glass, then sprinkle in the leaves… drink when they’ve floated to the bottom). When I do, I’ll let you know how that way of steeping is different from my normal pouring-between-two-glass-pitchers.

just finished a tasting of all of Verdant’s newest teas, so expect a lot more notes over the next few days. Hooray for new teas and remembering to take notes!

Kashyap

wonderful, thorough description and well done…a great tribute to wonderful tea

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I was inspired by recent comments on this tea to pull it out from my pu’er box and give it a real rating on Steepster. Yiwu is the Verdant Tea sheng that I always forget that I have. Perhaps I’m distracted by the tempting Artisan Revival, the crazy Xingyang or the Yohoho Farmer’s Coop? When I do finally have it again, it’s like a revelation. Oh yes! I remember you now! Hello again, and thanks for welcoming me back…

The first tastes of this are always difficult for me to describe. Imagine a powdered sugar donut. When it touches your tongue, there is a cooling sensation that brings you back for more. That cooling texture is here in the first sips (though not sugary sweet). Instead, I imagine extremely dark and pure cocoa powder mixed with the dark bark or skin of a woody branch. The branch bark is ground to dust, and leaves this dark, cooling woody texture and taste on the tip of my tongue. (my husband tells me this is camphor; I can never pinpoint that flavor, but that I know academically is there, and so I struggle absurdly with comparisons to cooling-woody-donuts; how can one be so unable to taste one specific flavor?).

In the rest of the opening steepings, this feeling of sweet, dark woodiness spreads and unfolds into something warm and bright. It reminds me of walking along a path in college: piney trees and leafy greens of the Hudson river valley are on one side; the sun is setting over the hill, and everything turns orange and glowing green. The path is covered with wood chips and fallen pine needles, and because the pine needles have turned golden orange, too, it looks as though the light has splintered and covered the ground in a soft carpet of fragrant light. That smell is the woody taste the opens up in this sheng. It is lovely, but also very mysterious to me. It keeps me coming back for more steepings.

The cocoa/wood flavors continue all the way through the steepings. I think this is also that camphor flavor. The taste is also full and sweet, and in the aftertaste, there’s something that reminds me both of a good, ripe melon and of chewing on grape or apple skins. I do not really ever eat cherries (too bitter for me), but I think this may be what some other tasters have referenced.

This tea is also really really juicy in a way that reminds me of good baking apples or the aftertaste of cider. It is a different kind of thickness than the smooth, comforting linen of the Artisan Revival. If I’m not paying attention, the juicy, fruity afters slide into mintiness, too.

This is a complex sheng, that I feel is closer to what long-time drinkers might expect out of this style of pu’er. It fits more with the traditional flavor profile, but it is not at all bitter or drying, and its interesting complexity goes down as many layers as you might care to explore. It tastes young, but in only the most delicious ways. This will be another great sheng to watch grow with interest.

Kashyap

love the depth of your description

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Tried this again tonight, and it was just as delicious as always. ah, I loved this tea.. I tried some Jingshan green just before having the TGY, and it seems like it really primed my palette in an interesting way. Has anyone else experienced this kind of thing?

Hm- funny note here. Yesterday, this tea was the highest rated Oolong on Steepster (91), but now it’s suddenly at 86. What?!? There are 9 written reviews (all high), and 11 ratings. It seems like a shame for people to rate this low when they haven’t even tried it. :( Seriously folks- this is the best oolong I have ever had, I wish everyone could try this. I’d invite everyone over to my little apartment for a big tea-tasting party, and we’d all leave happier than when we started.

Ah well- I guess that’s just the way life goes. For everyone out there considering trying this, I’d recommend reading the reviews instead of just looking at the number.

Doug F

Thanks for the update. I’ll had this to my verdant order. Not a huge Oolong drinker, but this one sounds special. I would hate to think that people would actually numerically rate a tea without trying it, but I’ve noticed a lot of shenanigans going on with people giving over the top ratings to companies they like and inexplicably and uniformly low ratings to other tea companies.

Spoonvonstup

Well- hopefully I’m just being a negative Nancy. It’s also possible that there were one or two people who tried the tea somewhere, hated it inexplicably, and then gave it super low ratings without sharing their experiences. Still, that’s a sad thing to do regardless, especially because their explanation might be a useful example of how not to brew the tea, etc..

Oh well, oh well. The important thing is: I love this tea, and I’ve still got a bunch of it left!

Doug F

On a side note, I’ll be in the Minneapolis area at least a few times a year for the next few years. Are there any good tea houses or tea shops in the area. You mentioned that Verdant does some tastings?

Kashyap

one would think that the quality of the reveiws would be more useful than the abreviation of a numerical notation….I realize its a lot to ask for people to read descriptions, but I think they are such a better way to get a sense of the palate and the drinker…the numbers after all are on an sliding scale that is not annotated…

Angrboda

Enlighten me please, because I am confused. Why do you automatically assume that the lower ratings were entered by someone who hadn’t tried the tea? Maybe they just didn’t like it as much as you do…?

Spoonvonstup

@ Kashyap – You are of course correct. Especially if they’re reading your descriptions; you’ve got some really excellent ones! It also helps to get context for notes and ratings by reading the checking out people’s profiles and getting a sense for how they rate things. You don’t give out high ratings lightly, and others don’t like to give anything they liked below a 92.

@ Angrboda – You’re definitely right. The assumption was probably one part protective mama-bear reaction, and seven parts posting-too-far-past-1am. I had just left a tasting note for the TGY a few days ago, and had found it quite conveniently on the first page of teas. When I went to log my note yesterday night/morning, I was confused to not see it again where it had been on the front page for so long, and instead found it through my previous notes. When I noticed that the rating had changed, I assumed someone must have rated it low, and I looked for the rating with curiosity but found nothing. In my sleepy logic, I decided that someone whose experience was so different from the others would definitely have left a note of warning or to protest. Not seeing a note, I leapt to the idea of sabotage.
Hopefully it isn’t so! I really wish there had been a note. If a TGY lover tries this tea and doesn’t like it, I would love to go and read the rest of their logs to find the oolongs they rate highly. If this is just ho hum for them, I’ve got to see their recommendations and try some for myself!

@ Triumph – There are two or three tea houses in the Twin Cities; I will send a private note this evening with details. As for Verdant’s tastings, they happen at my local teahouse (Infinitea) and also around at some art galleries, studios and events. I usually find out about them because I’m on the mailing list or via Verdant’s facebook page.

Angrboda

Yeah, late nights can definitely mess with one’s thought processes and leaps of logic. :) I have been known to make some interesting conclusions once about the anniversary of something or other (I’ve forgotten all the details) by way of some really creative maths… :)
If it had me and the beloved Tan Yang Te Ji (♥), I can’t guarantee I wouldn’t have come to the same conclusion that you did with this one.
Some people just don’t bother with the notes, it seems. I think it would have been nice if those ratings were not anonymous, but I suppose we can’t have everything.

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I had this tea the other night while in the middle of a long flight down to Austin to visit family. As these things always go, my first flight was delayed about two hours, which left about 10 minutes to run to my other gate…. oy yoy. You know how it is.

Anyway, when I was finally on my second, final flight, I decided I would get hot water and make some tea. I had brought several new kinds for my parents to try, but the only one I remembered to put in my purse was a packet of this Tieguanyin.

Well, I was worried that I was going to be wasting the tea. Luckily, not at all! I opened the packet and poured out just a little bit into the styrofoam cup full of hot water from the coffee machine. Usually, I’ll try a green on the plane, and it will just taste smokey and overly-meat like because of the not-really-boiling coffee-tasting water they use. This one though..phew, what a treat! It was delicious and felt decadent and it was absolutely what I needed to calm myself down. I sipped and sipped on it as long as I could, and watched the tightly rolled balls slowly unfurl.

Thanks, Tieguanyin! You tempted me to indulgence, and took me from stressed unhappy and sick to perfectly relaxed and content. I was just sad the flight was so short I couldn’t get a refill on my hot water. I was smacking my lips and enjoying the thick aftertaste for the rest of the flight.

Yum!

Preparation
185 °F / 85 °C 4 min, 30 sec

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Had this one again last night.

After carefully re-reading the tin of this tea, we realized that we’d passed over additional brewing instructions in Chinese. Besides the more traditional method of steeping pu’er (a few seconds per steep, adding a little bit of time each round), the Xingyang packaging also suggest another method.

Boil water, let the water cool to 90 degrees Celsius, then pour water into small (yixing) pot and let steep for one minute. Really?

Well, we had to try it! And boy, what an interesting experience.

First steeping, it was like drinking from an enchanted well. So clean, and very minerally and sweet (like the well was full of the best, most amazing perfect stones). The next few steepings grew in complexity and strength. Instead of the a liqour the color of white wine, the steped liquid ranged from amber to stunning orange- always crystal clear. Where before, I described this tea as lunar (weightless, musty like a library, with a taste of the smell of new book binding or money or paper), it was now more like an eclipse- the moon glowing and growing with power as it overshadows the sun. The taste was always incredibly clean and weightless, but the strength was incredible- not heavy or dirty, but almost vibrating with intensity on the tongue.
My friend said it was as if they could taste every possible positive flavor found in puer’s: clean, thick, plum, walnuts, oatmeal, sticky rice, mist/camphor/cooling, brown sugar, caramel, raisins, apples… whatever taste you wanted to find or focus on- it was all there.

This is definitely an intense, intriguing experience. It makes you and your fellow drinkers giddy to experience such a fine tea in this intense, delicious unbelievable way.

I do not know if I prefer either steeping method, one over the other. They are both amazing ways to experience this incredible tea, and both should be tried. Whichever you end of doing, the strenght and depth of these tea is clearly demonstrated. We steeped in this longer method for about two hours, and when we couldn’t stay up any longer, I’m sure the tea could have kept going for another hour more.

Our teapot was so happy!

Preparation
195 °F / 90 °C 1 min, 15 sec
Nathaniel Gruber

That sounds like the luckiest teapot in the world! I am going to need to try this method out tonight…thanks for sharing the new brewing parameters!

David Duckler

Very fun! This new steeping method takes all the vaporous qualities of the Xingyang flavor and condenses them, as if, by sheer force of will, into a liquid. My tips for brewing like this are to heat the tea pot with boiling water before adding leaves, use 3-5g of leaves (more than you would think for a 4oz yixing. Steep at 90 degrees and pour boiling water over the teapot while steeping to keep it hot. You can go up to 2 minutes by the later steepings. Have fun!

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Had this one again last night. Still excellent!

We starting drinking it at about 7:30pm. When I went to sleep at 11:30pm, the aftertaste was /still/ strong and delicious. And that was after having had a manog lassi in between!

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Take note of the description: “almost candy-like.” What an understatement!

This tea really does taste like you’re sucking on a delicious sweet piece of hard candy. And even more fun, the real heart of the flavors lies mostly in the aftertaste, building and building over time, blossoming up from your throat and the back of your tongue. Candy sweetness, orchid, lots of yummy brown sugar. What a treat! It’s hard to believe you’re not racking up calorie points as you sip this.

This is a sure favorite “traditional” tea for anyone who usually lingers by heavily-flavored only. A sure-fire winner at any little girl’s tea party, even if those girls are now all grown up. Feminine, clean and refined, without having any of the choking/heavy floral dustiness of grandma’s old perfumes. And the flavor really stays with the tea throughout multiple steepings.

This tea is very yummy iced, too. No one will believe there’s not a trace of sugar added to your brew. Just add some leaves to a pitcher or tupperware, fill with cold water, and let them sit over-night. Pour yourself a glass in the morning, and go relax in the hammock on your summer porch.

Definitely fun for anyone to try; guaranteed to please!

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Note coming soon- I need a little bit of time to share my thoughts on this one.

(simple summary: incredible)

EDIT:

So – this tea is really cool. Every time I think about someone trying this for the first time, I’m so pleased and proud for them! I think, “Oh- you lucky person! You’re about to have a real treat. Lucky….”

This is a shu pu’er, and by now, it’s almost 13 years old. I’m always impressed by this, not because it’s just old, but because it is clearly so fine. From my understanding and experience of old shu’s, things this old and older generally just taste really musty and (well) “old”- any further complexity is usually just straight dirt or heavy sweetness. They’re boring, and why not? Shu pu’er was (and still is) a relatively new thing, still being perfected as something more than swindler-trying-to-sell-you-fake-old-sheng.

But enough of those- onto this one!

Whenever I’ve gone to one of their tastings that includes this tea, Verdant always has us try this tea last. Thank goodness! It would be so unfair to the other pu’ers to start a tasting with this tea. It is the culmination of an afternoon’s education, and the glimmering hopeful promise of all that could await you in your future tea-life.

How can I describe the taste of this tea? Sure- I could tell you all of the things my tongue is telling me: sweet, sparkling / musty like a grandest library, full of books and the feeling of shared knowledge / incredibly crystalline and light-weight, almost like a vapor / the guilty pleasure of the smell of book-binding glue in new books, or the back of a stamp, or fresh-minted money / clean vegetal sweetness, like celery or grass after the rain / lunar.

All of those things are true, but (as Nate has said, and as others will surely corroborate) the real strenght of this tea comes with the connections and memories it pulls out of you and the company you drink it with. Do not drink this tea if you do not want to reminisce. Do not drink this tea if you do not want to find yourself opening up with honesty and truth to those you’re drinking with. Drink this tea with good true friends, or with people you really want to know better. Drink this tea if you’re willing to still yourself and listen to what it could help you uncover, if you want to meet again a younger version of yourself, and if you’re ready to revisit the places of your youth.

This is a quiet tea. This is a tea drinker’s tea. This is a tea for memories, and a tea for honesty, and a tea for connections. If you like tea, then this is a tea you just have to try.

….

It’s pretty inconceivable, but this tea could continue to age and grow! I cannot imagine where this one might go in another ten or twelve years, and I do not know if I’ve got the self control to make it that far on one canister.
Also, the tin mentions that there was an even higher grade of this tea produced, but it was reserved solely for state dignitaries. Incredible. What must that taste like now??
For now- I will hide the tea in the back of my closet, at the bottom of my box of pu’ers. I will save this for special occasions, or for very beautiful, rainy days. I will keep going to Verdant’s tastings, and I will be sure to stick around for the end.

Preparation
Boiling 0 min, 15 sec
Nathaniel Gruber

Good review. Any serious Pu’er drinker needs to try this. For those that have fallen in love with it like we have, the only option is to buy at least a few tins of it. Like we’ve said, one tin is simply not going to work long term with this tea. The fact that this one is even available for purchase is such a blessing.

David Duckler

I think it is ridiculous that farmers will even part with tea like this. To get stuff of this caliber, you can’t just walk in with fistfuls of money. You have to drink tea with someone for days, and in this case, months, before they open up enough to bring out their treasure. I think one reason that many companies have trouble with sourcing is that they go on a whirlwind tour and allow just a day in each tea region. I had the unique privilege of living for a year straight with these people with the primary goal being research, and I can tell you that they look at money as a dirty and base thing. One tea friend actually hired somebody to stand in his shop and accept money. The owner wouldn’t touch it. That is the coolest thing ever! If you like this tea, by the way, I have a few old sheng pu’ers in the works. More on that later.

TeaEqualsBliss

David! That’s an awesome story!!! So glad you shared it here! :) LOVE it!!!

Charles Thomas Draper

@ David, I admire your friends in China. I’m sipping this incredible tea and I’m at a loss for words.

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Bio

I generally drink Chinese teas.

I love things that are interesting, that force me to stop and think about and enjoy what I’m experiencing. Even better are those teas you just have to drink with a friend so that the outpouring of tastes and memories find a sounding board in a trusted companion.

I’m into tea as an experience rather than just a thirst quenching beverage. I love to learn- there’s so much to learn about tea.

I also prefer my teas to be exceedingly delicious, if at all possible. Luckily, I have great tea friends and teachers that can hook me up with the good stuff.

Something I’ve noticed about my ratings:
I tend to use Steepster more like Yelp and less like Twitter. I’ll generally only review a tea once in its life (though that review and rating might be edited over time to reflect changes in my own understanding of it).
I do not generally log each tea I’m drinking as I drink, since that feels like a distraction- I’d rather just drink the tea!
I tend to only review teas I really love or that I really did not enjoy. If it falls somewhere in the middle of “meh” and “that was pretty good, I suppose,” then I won’t be compelled to sit down and spend time giving a nice, fleshed out review and rating.
As such, it might seem like I give out high scores willy-nilly. Instead, I’m doing my first round of rating mentally off-site, and presenting only the teas I really want to share with everyone.

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Richfield, MN

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