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98

Another Verdant white tea night. The aroma of dry leaf when it falls to the bottom of my warmed mug is incredible, so green and creamy, it takes me away, leaving all my cares behind. Lovely dark curly leaves turn vibrant green when steeped for mere seconds and produce the palest gold liquor. Now in this tasting I can’t help to compare this to the Aged Yunnan White I drank last night whereas the description contrasts it more with the green. In this respect I find the first steep to be quite creamy in addition to being silky, its just a very different silky than the silver needle, it’s thicker and greener and milkier, yes milky. And yes, I am very much reminded of the Laoshan greens, but this white suits my taste buds better than the intense but still delicious greens. I have a hard time pinning down the second infusion but the third brings new sweetness which has coated my tongue and seems intent to stay and I am very content with that. This is so very good and I am so grateful to be drinking this, thank you to the folks at Verdant Tea and the farmers of Laoshan for their continued innovation, hard work and artistry.

Preparation
175 °F / 79 °C 0 min, 30 sec

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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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