2855 Tasting Notes
Still on location at the London Tea Room. I come to this place often enough that my waitress, Audrey, gave me a big hug upon my arrival! We talked on & off while I was enjoying the first pot of tea, & I decided to stick around for lunch. I ordered the Chicken Waldorf Salad: chicken, golden raisins, walnuts, apples, pears, red onion & curried mayo on a bed of mixed salad greens, with a walnut vinaigrette dressing on the side. I’ve had it before, & it’s delicious.
For a tea, I’m having the Ancient Yellow Buds. This is my first yellow tea, & I’ve been thinking of trying it for awhile. The smell & appearance of the tea leaves is similar to a silver needle, a little nutty & bright. It brews into a beautiful pale yellow liquor, leaning towards an almost apricot tinge. They served it in a 12 oz glass teapot (made by rishi, I have one, & I love it. It looks like a miniature koolaid pitcher), & a small white porcelain cup, which really shows off the color of the tea. LTR doesn’t have photos of their teas on their website, so knowing I’d be the first to list this tea, I snapped a pic off with my iPhone so you could see the lovely color.
The flavor? Very mellow, light like a silver needle, but a little richer & sweeter. Slightly fruity, almost a little buttery, & although it doesn’t taste like corn, it has a savoriness that almost reminds me of cornbread stuffing. I know, that’s crazy!
I lost interest in my salad & had them pack up the rest of it to go.
A few weeks ago there was a discussion board talking about Tea of the Month Groups. I had looked into a few at the time, & am continuing to look into them. Some sound more interesting than others to me, & I tend to be a little leery of joining a group that is going to send me some ‘surprise’ that I might not want (even though it might make good tea trade currency). I don’t usually drink a lot of flavored teas, for instance (although I’ve really pushed the edge on that a little lately), so I wouldn’t really want to receive a lot of teas of that nature. I did join the Verdant Tea of the Month, however, as I know that his blends are real things, not a bunch of supposedly natural flavorings.
This is the 3rd selection from the Verdant Tea of the Month offerings for October. I’ve reviewed the other 2 selections already. For those who don’t read the discussion boards, David gave us the opportunity to vote between this brew & another. This is the one I wanted! I’ve always enjoyed chrysanthemum flowers as a tisane, especially in the late afternoon while I prepare dinner. It has a bright & refreshing, slightly floral & mineral taste, & it’s also great for sore throats & fever. I’ll usually drink it plain, but sometimes I’ll add a little stevia, & I like it that way too. Chrysanthemum is considered one of the 4 Gentlemen of Chinese art: The orchid for spring, Bamboo for summer, Chrysanthemum for Fall, & the Plum Blossom for Winter. These are used to illustrate the unfolding of the seasons throughout the year. In my mind that makes it even more significant that David chose Chrysanthemum for this Fall blend.
The Xingyang 2007 Shu is a wonderful base for this tea: earthy, sweet, mildly ‘shroomy, with the warmth of fresh baked muffins. The Chrysanthemum brightens it up & adds a cooling factor, but then the coriander brings in a little more warmth. There’s a little burdock in there, which I love, with it’s tendency to bring us back down to earth, and a little Holy Basil adding a little more brightness & optimism.
I brewed this several different ways over the weekend. First, with my Gaiwan, going through several steepings, in tandem with the other 2 tea of the months, so I could compare them side by side & get the full impact of the pairings. Today I just made 2 cups: the first was 2 tsp of tea in 8oz water, steeped 2 minutes, unsweetened. The 2nd was a re-steeping, 3 minutes, plus stevia. I thoroughly enjoyed both! I love this combo! I feel warm & cozy!
To me, this tea is saying, “Winter is coming, prepare to go within.” This is the time of year when I want to turn my focus inward, re-connect with my roots, & get ready to hibernate. This is a tea for regaining balance, for looking within, for healing.
Thank you, David, & the Verdant team! Have a great trip to China!
I love this tea! I’ve already written a review on it, but I just want to say it again, “I love this tea!”
This is simply the best blend currently available on Verdant’s website, in my opinion. I think David really outdid himself with this blend, & I applaud him loudly. There is just so much to this cup! It’s sweet, it’s tingly, it’s warming, & it’s delicious!
It’s also almost all gone from my cupboard, which means its time to place a new verdant order…again!
Tea number 2 from the Verdant Tea of the Month Club:
This is a tea that I’m not new to, & it is one that I have already been enjoying since I placed my first Verdant order (which was really just about 6 weeks ago, can you believe that? I’m not going to confess to how many orders I’ve placed since then…LOL).
I love the deep chocolate boldness, & this is another strongly grounding tea, I feel like it is made of the roots of trees, deep in the earth. There is a hint of a burdock root flavor, a spiciness of clove, and my beloved sweet potato. Definitely a noticeable contrast from the Tian Di Ren ’06 Sheng, this is a much bolder cup, with a thickness to it.
Yay! My first tea of the month club package from Verdant came yesterday!! A big thanks to David & the Verdant Team!!
So, this is the 1st of the 3 teas they sent. I’m not sure, but this may be my first Sheng Pu’er. I’ve been dabbling with Shu’s, which I really like. I like this tea too!
Dry, it has a mildly mineral ocean scent, like wakame or another sea veg. The wet leaf has a more astringent green aroma.
I actually brewed this 2 different times. Yesterday I used my gaiwan, running through several steepings (in tandem with the other 2 teas that were sent, so that I could enjoy the contrasts of this pairing). This morning I’m just having a western-style cup.
In both cases, it’s a very mild and pleasant tea. I get the sticky rice reference, and there’s almost a chrysanthemum-like floral in there, & another flavor I still haven’t identified. I’m still not 100% on my tastebuds, but luckily there is plenty left in the bag, & I also have a few other sheng samples that I plan to sample soon, again, so that I can look for similarities & differences. Anyway, it’s light, but satisfying. There is the grounding element of pu’er, and it’s a very smooth tea, not astringent in the least! A nice start to my day!
I saw this tea on Adagio’s site, & who could resist? It’s a blend of Almond oolong, pumpkin spice, & tiger eye, with some cacao nibs thrown in for an extra treat. For my own education, I also ordered sample sizes of all three tea components, which I’ll review individually at some later time. This was my first order from Adagio.
The dry tea smells terrible, in my opinion. Very chemical smelling.
I steeped: 1.5 tsp for 3 minutes
The brewed tea smells: well, truthfully, I’m not really smelling much…black tea…a hint of caramel..
I left it sit on my counter for a few minutes while I stepped out into my garden to pick a few things: A mix of lettuces, a daikon radish, some cherry tomatoes, fresh basil, looks like I’m having a little salad with dinner!
So the tea: plain, it’s meh, but a bit of stevia changed that. There is a caramel note, a little almond, where are the spices? Maybe my taste buds just aren’t picking things up like they should. I admit, I’m not usually a huge fan of flavored teas, because in most cases you have to add some kind of sweetener to experience the flavors. I’m also not really getting a mouth-feel of much…no thick chocolate sensation, no bright butteryness. On the good side, it’s not excessively drying either.
It’s not bad, & again, some of that may be my tastebuds. Many of us have noticed that our taste for a tea changes from time to time. Obviously, when we’re sick we’re affected, but who knows what else might effect our ability to perceive flavors, sensations, aromas, etc. So, although this may not be my favorite cup of the day (that was the Zhu Rong Yunnan), it’s not a bad tasting tea either. I don’t dislike it, & I’ll drink some more on another day & report my findings! :D
My thanks to Angel & Teavivre for this wonderful sample!!
I’m on a black tea drinking streak! This & 4 other samples arrived today from Teavivre, & this is the one I wanted. The sample is generous enough, roughly a heaping Tbl’s worth. My first cup was a tsp, brewed for 3 minutes. It was delicious! An enticing croissant-like aroma, a beautiful honey-amber hue, and a very mild, slightly chocolatey hint. It’s a gentle, mellow brew, very smooth in every way.
I tend to like my tea on the strong side, so the 2nd cup was made with what was left in the foil package, roughly 2 tsp of leaf, for 2 minutes. Now we’re talking! Bring on the croissant, bring on a little chocolate feeling in my mouth, & bring on the rose petals! It really seems as if this is a rose tea to me, & there is a sweet earthiness that brings sweet potatoes to mind (& I love my sweet potatoes!).
The 3rd cup was a r-esteeping of all of the above for 3 minutes, & it was also tasty!
The quality is excellent, & although there is no need for sweetener & I love it plain, I added a little stevia to the bottom 1/3 of each cup, & it was SO nice too. Not a hint of bitterness or astringency, I really enjoyed drinking this tea! Get you some! http://www.teavivre.com/black-tea/
Now I’m enjoying multiple steepings of this wonderful deep tea with it’s amazing chocolatey aroma & fullness. I’m having a hard time getting motivated today, & quite honestly, I’d like to go back to bed. But I have things to do, mostly desk work, & I have a public performance tomorrow to promote (to hear my originals, visit www.harpsinger.net).
I’d also like to apologize for continuing to blog on the same teas over & over again. I have a ton of samples here to review, but I feel that my taste buds are working, but still not 100%, so I don’t want to write about a new tea & not give it justice!
There for awhile this was my favorite breakfast tea. I’m not sure that it qualifies as ‘English Breakfast’, as it really is 100% Assam, & when I think of English breakfast, I know there are usually some other teas blended in to create a ‘balanced cup’. Anyway, it’s tasty, & I wish I had more to say, but like other loves that have passed by the wayside in my life, this morning’s cup was tinged with nice memories, but left me thinking, “Next?”