After the Nine Dragon this morning I had a desire for another black. I thought about the two from the prosperity set, but then glanced over at the two tins of this I picked up the Heavenly Sale. I had bought a tin for my husband for Father’s Day at 40% off and he liked it so I couldn’t pass up the 75% off after the holidays, however he told me he doesn’t drink it often enough. I may give the third bag to my brother-in-law when he runs out as I bought him one after Christmas, he loved it and bought a second, but you can bet I’m keeping the tins.

On to the tea, I’ve tried it before, but I don’t think I’ve had a full cup. I always had the impression that you could leave it at the bottom of the cup, but the directions are a bit unclear, yes it says you don’t need a strainer and that it steeps for 2 to 3 mins and you can reuse it but it doesn’t say keep adding water or remove, so I removed on the first steep and left it in on the second. The first was much better, richer, more chocolaty, a really good black tea. The second was more like Nine Dragon, more honey and dry. May try a third steep as I usually don’t like second steeps in general.

Preparation
195 °F / 90 °C 3 min, 0 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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