I’m just enjoying my first steep of this and will edit note over several infusions today, but I just wanted to say how impressed I am with this. The first sip is light and sweet and has a sparkling mineral quality. There is also something smooth and savory going on, but its hard to pin point. I feel like I’m sipping on a glass of chardonnay, except I don’t think I like chardonnay or that this tastes anything like it, its more of an experience. Definitely silky, definitely something I could drink everyday. Wish I was sharing this with others. Ooo was that a hint of clove?

Second steep, much stronger and much more like what I’ve tried of pu-erh, which is very little. Mmm leather. I’ve been trying to discern other notes, but its all leather and that’s okay. It is also noticeably dryer than the first steep, but I tend not to like second steeps as much as first and all that come after (with the recent exception of Leadenhall). Brewed leaves did have that sweet, sweaty horse smell btw. Ah tiny bit of caramel and wood at the bottom of the cup.

Mmm getting the spice on the tongue and woodsy scent in the cup now. Something is reminding me of sandalwood and amber? Yes it is a little musty, but I’m also tasting mint and… lilac? Love the complexity.

Didn’t care much for the fourth or fifth steep last night, they were more barnyard and winey. Husband wanted a British blend after dinner, so I switched to that. I did a quick rinse and a bit longer steep this morning and it was quite nice, back to light and mineral with subtle undertones of everything else, wood, wine and leather. May try a few more this afternoon, but so far first and third were my favorites.

Preparation
200 °F / 93 °C 0 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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