99

Finding myself at a loss for words especially with the dried leaves it is like no tea I’ve ever smelled before, its deep and rich but also fresh, it smells of quality.  Brewed leaves are a bit more familiar, chocolaty.  The small wiry dried leaves unfurled into long dark luxurious leaves.  

The first sip is amazing so sweet and bold and smooth (in a cool way rather than buttery warmth) there is definitely cocoa notes, dark chocolate, with a hint of fig and warming up to a bit of butter, later comes the spice, the end note is a tiny bit dry but I’m going to attribute this partially to my throat and it is much better than teas that start off dry.  

So… sweet, rich, butter, spice, repeat at least for the first steep.  Would make a good morning tea as well as an excellent dessert tea.  Second steep is even more sweet if that is possible and has less spice.  This tea is so accessible, I would recommend it to everyone.  

I did try a third steep and while there was some sweetness left it was but a ghost of its former glory.  Perhaps I would have extended it to 5 mins, but even still I dot think it would have been a whole lot stronger.  Still I drank it all.  I am okay with it only producing two delicious western steeps, not all tea needs to last all day long and this one is certainly special enough while it lasts.  Of course would be interested with gongfu brewing. The first steep I did at 195 for 3 mins, second at 200ish for 4 mins and third at 212 for 4.5 mins.

Preparation
205 °F / 96 °C 4 min, 0 sec
Geoffrey

So happy you enjoyed this one, Autumn. It’s a big personal favorite of mine. With regard to brewing this tea gongfu, I can’t recommend it enough if you have even basic utensils to try. I just brewed that way again this morning and found it deeply fulfilling as always. I think it’s perfect at around 2 teaspoons for about 3oz of water, 5-10 seconds for the first few infusions then add 5 to 15 seconds for each following infusion, according to your tastes. I’ll usually steep it at least 10 times this way. Then one long 5+ minute infusion at the tail end. In my experience, this tea will not go bitter no matter how hard you try. Hope you continue to enjoy it! Happy drinking!

Login or sign up to leave a comment.

People who liked this

Comments

Geoffrey

So happy you enjoyed this one, Autumn. It’s a big personal favorite of mine. With regard to brewing this tea gongfu, I can’t recommend it enough if you have even basic utensils to try. I just brewed that way again this morning and found it deeply fulfilling as always. I think it’s perfect at around 2 teaspoons for about 3oz of water, 5-10 seconds for the first few infusions then add 5 to 15 seconds for each following infusion, according to your tastes. I’ll usually steep it at least 10 times this way. Then one long 5+ minute infusion at the tail end. In my experience, this tea will not go bitter no matter how hard you try. Hope you continue to enjoy it! Happy drinking!

Login or sign up to leave a comment.

Profile

Bio

Druid, artist, poet, mum, lover of tea, ritual and myth. I grew up on Celestial Seasons herbals but fell in love with straight loose leaf tea working at my local Teavana for a year. I am grateful for the introduction and the experience, but have moved on.

I see tea as an experience for the senses, I like to imagine tasting the land and the weather as well as the effect of sun, air, fire and the human hand. I have a soft spot for shu pu’er, yabao, scented oolongs, wuyi oolongs, taiwanese tea as well as smooth naturally sweet blacks, creamy greens and surprisingly complex whites.

I began ordering lots of samples from Upton to educate myself on different varieties of tea we didn’t have at work and have fallen head over heels for the unique offerings from Verdant Tea. I am learning things I like: buttery mouthfeel, surprising sweet or spice notes, woodiness, mineral notes, depth and complexity and things I don’t: astringency, dry and sour notes.

I collect tea tins and am in danger of collecting pots, though I am trying to restrain the urge due to current lack of space. I brew mostly in a glass infuser mug or a tea maker, only using cast-iron for company now (still need to get a gaiwan) and tend not to sweeten my teas unless they are British or fruity and iced, which is not often.

As far as ratings, I lack a definite system and haven’t been assigning numbers lately, wanting to spend multiple sessions with a tea first. I usually only log a tea once, unless it is a new harvest or I have significantly different observations, but will go back and edit or comment if I find something interesting or new.

Location

Baker Street, Berea, Ohio

Following These People