107 Tasting Notes
Finally, my first Verdant experience! I’d been holding off on trying them because I wanted to get some more brewing practice under my belt, but the other day I just said “screw it” and snipped open my sample packet of the 2012 harvest.
It’s intensely vegetal & beany every which way (dry & wet leaf, liquor aroma, and flavor), probably more so than any other tea I’ve tried. There’s a taste of char that gives it a somewhat aggressive edge. I searched for the pumpkin but couldn’t find it, which is unfortunate because the tasting notes of pie and biscuits played a big part in drawing me in.
I can tell it’s a very high-quality tea, but I’m not sure how much I personally liked it. I’ll definitely try it again and use bottled mineral water (and get around to reviewing it less than two days after the fact).
The dry leaf doesn’t smell of much, but when the hot water hits, it releases the citrusy aromas promised. The liquor is sweet, fruity, and smooth with a lovely, lightly floral aftertaste. There’s absolutely nothing bad I can say about this tea (except for a somewhat unpleasant tingle at the bottom of the throat, but it’s barely worth mentioning). Granted this is the first example of an Oriental Beauty I’ve tried, but I’m very impressed.
ETA: Second steep had an interesting lemony tartness, which was overtaken by woodiness in subsequent steepings.
Flavors: Apricot, Fruit Tree Flowers, Lemon Zest
Made up a pot of this for breakfast (2 heaped tsp for ~450 ml). The first cup poured was frankly too weak for milk, and the second cup (poured only seconds later) needed more milk & sugar than I expected. Maybe I need to stir the pot before pouring, or strain into a pitcher and then pour into cups, or just use the one-cup brewing basket like I did last time.
1 heaped tsp dry leaf to ~7 oz water. I must have used a different leaf:water ratio in the last note, because at 3 minutes I found it pretty unpalatable plain, but quite nice with 1/2 tsp sugar and a restrained splash of soymilk. Goes pretty well with peanut butter & raspberry jam on toast. Bumping up my rating a bit.
This tea is now a year and a half old, so I’ll see if I can swap it for my normal breakfast tea and use it up within the next few weeks.
EDIT: Resteeped nicely – 4 minutes produced a mellow oaky cup complemented by a little agave. Bumping the rating a bit more.
Another one of the older teas in my stash. Dry leaf is tightly rolled like gunpowder; aroma is charcoal and lightly burnt toast, which turns more towards freshly baked bread crust while steeping. In my first taste I immediately picked up dark chocolate, although it didn’t stick around very long. Mineral notes are also present, becoming a metal-like tang in the back of my throat and sides of my palate. I’m not getting any fruit, but maybe some kind of wood instead? Sandalwood perhaps?
The flavor isn’t really wowing me, but it is giving me a bit of a happy warm fuzzy feeling.
Picked two bags of this up from a cruddy little London hotel I stayed at a few months ago. I prepared it the same way as I do any new bagged black: boiling water, 3-4 minutes, 1 tsp sugar, splash of soymilk.
It had quite a malty aroma while steeping. I was a little dismayed when the liquor turned a muddy brown after adding the milk, rather than the usual warm coppery color, but that’s just cosmetic.
The taste isn’t much better – it’s definitely black tea, but a weird mishmash of flavors I’m unaccustomed to (is that lemon I’m picking up?), and way too much sugar for the strength of the blend. It was okay when I was sipping it along with my morning toast, but I’m not a fan of it by itself. I’ll try the other bag lightly steeped & plain to start with. Apparently this brand is based in the Netherlands, so maybe they take it differently there?
Don’t Be Afraid Of Tea, part 3
A very complex, intriguing offering from Stacy. Dry leaf smells strongly of fresh pineapple; while steeping, the pineapple aroma is overtaken by perfume-like florals. The taste is less perfumey but still very floral, with a well-integrated mild pineapple flavor. Neither agave nor sugar changed the flavor much at all, so I’d probably drink this unsweetened.
Flowery, pineappley oolong – does what it says on the tin. Not sure this is entirely up my alley, but it is very interesting and impressive nonetheless!
Part 2 in my Don’t Be Afraid Of Tea series.
Some of my teas are getting pretty old. Out of curiosity I searched my email archives for my first Butiki order. It was placed 11 months ago. Yikes. So yeah, now I know which ones to prioritize.
Dry leaf consists of gunpowder-like pellets that are fragrant with a metallic tang. Like gunpowder, they also expand a crazy amount while steeping (how the heck did they get such a long stem rolled into such a tiny ball?!) but with a sweet, woody (iirc) aroma.
Initially I wasn’t sure what to make of the first infusion, as I wasn’t tasting honey or apples or anything else in the notes, but flowers. Just oolongy, orchidy flowers, especially in the aftertaste, which made me seriously question my palate. Fortunately I like most florals in my tea, so I was happy. Subsequent steeps were progressively weaker, with that same metallic tang from the dry leaf scent coming out in the third.
Not what I was expecting, but very enjoyable nonetheless! I’ll try using different water & parameters to see if I can coax out some of the flavors that other people are getting.
Hooray, Whittard has steeping instructions for this on their website now! Unfortunately 2 minutes is too long for the first steep, especially with the amount of dust and broken leaves I pulled up in my spoon. The flavor is pretty good, but I dislike the astringency, which makes the entire inside of my mouth feel like fine sandpaper. Next time I’ll try it at 1 minute and see how that works out.
The aroma of the dry leaf is amazing, though. I could spend all day with my face in the container.