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93

Wow does this tea ever conjure up memories! My train of thought upon breathing in the scent of my first cup after the rinse: “Oh this is really woody, ooo and a bit of smoke, mmm campfire, no, an old cabin, a grand old cabin with a tall vaulted wooden ceiling and beams and railings and old wooden furniture and an old brick fireplace and oh my goodness Girl Scouts!”

http://friendsofcrowellhilaka.org/north_house.htm This is the mansion our troop stayed at I think twice. Yes it is brick on the outside but the floors and the ceiling and the loft, all wood, chestnut apparently. I would love to take Rowan there for a day trip. And check out this beauty toward the front of the camp we always passed: http://friendsofcrowellhilaka.org/amity_house.htm

Anywho this tea takes me there. It seems a bit stronger than some of the other Verdant shu’s I’ve tried, especially in this second infusion which has some fruit and floral aromas oddly enough. It is dark and sweet and yes a bit musty, but I really like that it’s like tasting time, hallow logs decomposing on forest floor after a rainfall and an old not very often lived in house. Oh how I love shu, off to reinfuse! Third infusion: Hello mint and basil! Fourth: more wood, savory, prickly… stewed tomatoes, yup.

Preparation
205 °F / 96 °C 0 min, 15 sec
Hesper June

Beautiful place!
I love when tea takes me places:)

Azzrian

Lovely!

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Comments

Hesper June

Beautiful place!
I love when tea takes me places:)

Azzrian

Lovely!

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Profile

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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