Hmm it seems I never properly logged this, just gave a comparison on the Full Leaf’s page, I went to edit my tasting note and it simply wasn’t there. So this is a backlog from yesterday which was my sipdown for this complimentary sample from Angel from over a month ago, when I drank it with the husband. I liked it much better yesterday follow the given parameters of 185 F water for just over 2 mins. It was smooth, sweet and a bit savory too. There are a few other black teas (Bai Lin Gongfu, Laoshan and a couple of wild picked Yunnans from Verdant) that I find either more complex or to my tastes, but make no mistake this is a very fine cup, that outshines the majority of blacks I’ve tried and is quite delicious. It also helped me with my migraine yesterday. I’ll be updating the other two versions as I finish them. but for today it will be British Blends for the Olympics!

185 °F / 85 °C 2 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.


Baker Street, Berea, Ohio

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