Not a whole lot to say about this tea this morning. It’s my husband’s favorite and I brewed him a pitcher of it iced yesterday so this morning I’m just doing a third infusion on the leaves. Unsure if it will be too weak or strong as it is a later steep but has more leaves for the concentrate I made. Not getting very distinct notes of say honey or pepper but it has great body and a very nice mouthfeel. Will do a proper review with the first two infusions at a later point. Personally I prefer Black Dragon Pearls for its cocoa notes and Yuan Dynasty Golden Tips for honey, I think our Golden Monkey is over rated but would love to try others and more varieties of Yunnan and Fuijan blacks and introduce the husband to them as this is discontinued (but we have somewhere between one and a half to two pounds left). Mmm after letting it sit a bit to write, the honey has definitely come through but so has a bit of dryness so :shrug:

Preparation
195 °F / 90 °C 2 min, 15 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.

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Baker Street, Berea, Ohio

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