This tea was in my package from Nicole. I was pretty excited to see it because there are quite a few of Verdant’s black teas that have been stellar over the years. This is from Spring 2020.
The aroma of the dry leaf in the package is filled with high notes – a little bready top with some rose over the classic tea scent. Sharp fruit, light. I was thinking this might not be a good breakfast choice and might be a little too sharp for my liking. (Spoiler – I was wrong.)
Then the steeping instructions – 5 grams leaf to 200 ml water for 10 sec. in boiling water. Seriously?
So I prepared it this way yesterday making two steeps to combine and giving the second steep a little extra time. The liquor seemed a little light for pairing with breakfast…
Surprise! The mouthfeel is creamy, in texture much like a good shu puerh that has been given a short steep, although not that flavor at all. The flavor is nicely nuanced and layered. I get a whiff of sweet potato like in Golden Monkey, a hint of fruitiness, and a hint of floral…oolong? And yes, turns out this varietal is more commonly used for oolong tea.
I had it again this morning and nearly botched everything. I guess I just wasn’t thinking. I started cooking the onion and red bell pepper in the skillet before realizing that I had not even brought in a duck egg. I had to run outside to the spare fridge and get the egg. Then I realized I didn’t have my frozen waffle things prepared, nor had I chosen a tea. I grabbed this one because it was nearest.
In all the frantic catching up and trying to make it so that all the food would be ready and hot together, I lost track of the steeping. That’s right, the mere ten seconds. But not by much. Second steep was another matter – forgotten a bit longer. I decided I might as well go for a third steep. Noticed that the kettle was set to 190F instead of 212F. At this point, who cares? Combined all three steeps in a pot.
This could be an example of forgiving for us all. The tea was as good as or better than yesterday. Creamy mouthfeel, no bitterness. Lots of oolong vibes. And it is four years old!
I enjoyed this the most when my plate was cleared and I was just sipping and watching the mockingbirds feed their young. This is a refined tea and not a builder’s breakfast tea. I would never add milk or sugar to this. I think it would ruin it, but everyone is different.
I think I will use the rest of this for light snacks or tea time where there is more focus on the tea, because it deserves the attention.
