I’ve had four or five sessions with this tea, two at tastings, and still haven’t sat down and written detailed notes of this, but thankfully there is plenty in my tin. Still it needs logging, so here we go. This is nice and light and bright and so very spring. I never thought to steep an oolong for 30 secs but it brings forth some interesting results (I tried it with Teavana’s Monkey Picked Tie Kuan Yin and it brings out a perfumeyness that seems almost artificial, though that fades after a three minute steep). It is greener both in leaf and cup than Teavana’s as well. There is a creaminess and a sweetness and it is very enjoyable. In later and longer steepings it doesn’t shine as much, it translates sure, but it just tastes like oolong. I will have to experiment with steep time more though. It wouldn’t really be fair to compare this to Verdant’s autumn harvest, though it is the freshest, due to being well, literally the freshest (more recently picked) and there are so many other weather, soil and growing factors. But yes very enjoyable.

195 °F / 90 °C 0 min, 30 sec

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.



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

Following These People

Moderator Tools

Mark as Spammer