We ordered two ice tea samples with our latest purchase and when the husband requested I make ice tea before dinner and I saw the other was recommended as a 6 hour cold brew, this was the obvious choice. The sample had a little over 6 teaspoons worth of leaf which was not quite enough for a full 64oz pitcher, but it was about 3/4 full.

I could smell the tea as it was steeping and it was quite lovely. The liquor came out a striking orange that was toned down to copper when diluted. I was smart and tasted some before the food, husband was not and thus said it had no taste. I actually liked it, more than any recent hot Darjeeling experience, it had a slight natural sweetness that lent itself well to cold tea, but it is mild and floral. I would try to resteep if ice trays didn’t take so long freeze. Will update if I decide to make two hot cups tonight.

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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.


Baker Street, Berea, Ohio

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