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Forgot to log this a few days ago but I wrote a note in my phone:
Silver white buds and large twisted black leaves like a roasted oolong and yes some olive if you look close enough, but the first thing I noticed was the beautiful contrast.  I don’t know what to make of this.  It smells like a light sweet rich bean.  Taste is sweet and something not cocoa but similar, something reminds me of coffee beans but it doesn’t taste anything like a cup of coffee granted I don’t drink coffee, maybe it’s just the roast, except it doesn’t tasted roasted.  Sweet front, a coolness, good mouthfeel and spice at then some dryness at the back.  I like it. (I did multiple steeps of this but didn’t take notes, I remember it maintaining some sweetness and picking up a bit of spice but I don’t think it got vegetal, I remember thinking this is a pretty good example of tasting the soil and weather of where the tea was grown. I do however remember wanting to be more impressed and will probably search for another Moonlight on here that is rated higher.

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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

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