2913 Tasting Notes
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?”
I had a wonderful gig tonight. I dressed up in fancy black & hauled my Harp out to the Peabody Opera House to play for a private party, which turned out to be a group of 25 people visiting St. Louis. They were served cocktails, then a really fancy schmancy dinner (the kind where every course looks like a work of art, & hopefully tastes amazing), then dessert, then they went on a tour of the building, which originally opened in 1034 as the Kiel Opera House. They renovated & renamed it a year ago, & it’s beautiful. Some of the tunes I played: ‘The Swan’ by Saint Saenz, ‘Footprints’ by Wayne Shorter,‘Do it Again’ by Steely Dan, ‘Misty’ by Errol Garner, along with other tunes by Coltrane, Led Zepplin, Jobim, & many more. 2.5 hours worth, & I loved every moment of it! I worked up an appetite!
I got home in time to see the final inning of the baseball game, cardinals won 3 – 1. YEAH! Then I wanted a snack, & I wanted pancakes!
I don’t eat things like that often, so I surfed the internet, visiting some of my favorite paleo/gluten free sights, & came across “Paleo Vanilla Chai Pancakes”, so there it was. Step one was to steep 2 chai teabags in almond milk. I didn’t have the vanilla chai bags, so Tazo was my go-to, & was probably a more flavorful choice anyway. I’m not a huge fan of most of their teas, but when it comes to Chai, Tazo knows what they’re doing! Their spice ratio is right on, as far as I’m concerned. In fact, when I’m out driving around & I see a starbucks I have to argue with little Terri about whether we should get a chai or not.
I went ahead & steeped extra milk & tea, so that I could drink some with my late night breakfast. I had the pancakes with artisana coconut butter melted on them, topped with fried apples (I don’t know what’s with me lately, I just can’t get enough of fried apples!) & a drizzle of real maple syrup (grade B, the really good stuff). This isn’t the absolute best paleo pancakes I’ve made, (the best ones were an accident that included hazelnut flour, cinnamon, nutmeg, etc, & they were out of this world!), but they were pretty good, & they hit the spot.
For those other gluten free people in the crowd (or anyone else), this recipe, along with many other wonderful recipes that are gluten & dairy free, is on the against all grain website. Enjoy!