Interesting for sure, smells like Assam, looks like silver needle but less silver and slightly larger. Its certainly larger than the Kenyan tips and Darjeeling white. The color of the liquor of this first 3 min steep (what can I say, I’ve become cautious with these sample sizes) is quite striking, it’s a peachy champagne.

The tea has nice light notes but with all the depth of an Assam, minus the big bite. I definitely prefer this to black Assam but it’s a really hard to top the Tinderet Silver Tips surprising cocoa sweetness, I do think it’s more interesting than the Darjeeling Arya Pearl though.

Two more steeps adding on a min each, color is more golden, flavor stronger on the second and lighter on the third. It’s a good Assam and a good white, but I dont really care for Assams unless they are the base for spices, so I shan’t be ordering it again. Tomorrow, a white Ceylon.

Update for sipdown. There is a something roasty but still vegetal and still light about the first two steeps. I’d recommend this as a white for those that like roasty blacks and oolongs. Third and sixth steeps are quite sweet while the fourth and fifth had something dry and winey going on. I steeped these at 3-4 mins each the second time around. To be fair I did add the white Kenyan as I had less than a teaspoon of it left, but I definitely was tasting mostly Assam.

180 °F / 82 °C 4 min, 30 sec

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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.


Baker Street, Berea, Ohio

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