91

I was very pleased with this sample after having a bum session with Songyang White yesterday, though I have plenty of leaf to revisit it another day. While they do not taste similar they leave the same feeling on the tongue, a bit dry and tingly, what I am learning to identify as lineny, a trademark of Yunnan teas, this one even reminds me of some blacks. I am even beginning to appreciate this texture for what it is, though I personally prefer teas to leave my mouth buttery, juicy, sparkling or cool.

Taste wise they are very different teas, while the Songyang was very quiet for me, this one is vibrant and evokes several tea memories for me. The first steep is mildly perfumey (in a nice way) with a touch of cocoa, it reminds me most strongly of Golden Jade and now reading the description I can relate this to sweetgrass. It gets more interesting in the second steep, which is all piney and rosemary and calls to mind more pungent white teas, even Yabao. The third steep is a blend of the first two with a nice sweet kick at the beginning and gaining an artichoke note, though I totally get the basil and lime. The fourth is less sweet but just as bright.

Unfortunately I had to move on to dinner and was a bit tea-ed out, I’m excited to try the 2012 picking and all these Verdant Yuannan black teas. I also think I shall pick up a bit of Lavender Earl Green with my Alchemy Blends order. 100th tasting note, woo!

Update: Yesterday I tried the sample David sent of the 2012 first plucking thank you. I could tell as soon as I poured the water that this was different. It smelled so very vegetal, even though the steep was only 5 sec and rendered a perfectly clear liquor. The first two infusions tasted more like Laoshan green. The third through fifth reminded me more of last years Jing Shan but I wouldn’t draw the Golden Jade or Yabao comparison this time. It still has that same Yunnan texture to it but is so much more green and I dare say a bit sweeter! So it tastes like itself only more, if that makes sense. In the end I’d say its a very well balanced and delightful green.

Preparation
175 °F / 79 °C 0 min, 15 sec
Invader Zim

Congrats on 100! the Lavender Earl Green is quite tasty too!

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Invader Zim

Congrats on 100! the Lavender Earl Green is quite tasty too!

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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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