99

Hmm it seems I did not log this months ago when I received and drunk half of the complementary sample, as I thought I had, though I did comment on Verdant’s Facebook page that it was amazing as I was drinking it, so that must be where my memory got confused. No matter, I was so moved by my experience drinking it today that I was going to write a second note and bump up whatever rating I had assigned to it then.

Now me, I love my shu, I haven’t found a Verdant Shu I didn’t love, but this and Yaxin’s Reserve ‘04 Shu Nuggets (the angel food cake) are very different from the other shu’s. They are so sparkling and light on the tongue whereas say the Peacock Village or Elephant Tea Trail are dark and rich and nearly syrupy in their sweet earthiness, which I love, but this is just so fine!

It tastes of parchment but doesn’t feel that way mind you, no it feels like slippery silk especially in the second infusion, its downright scandalous! There is plenty of sweetness in its sparklingness and there is a lovely natural vanilla note. I’d love to wax poetically about ancient books and libraries but we are watching Pirates Band of Misfits and the husband is complaining I am not really watching.

September is tomorrow and I get one order of tea for the month. I’m going to pick up some samples of the new teas and order an ounce of this, I wish I could get more, maybe for the birthday or holidays. But I cannot not have this. Thank you David or sharing such a fine tea with us!

Preparation
Boiling 0 min, 15 sec
Autumn Hearth

Enjoying this a second day because I can, this tea is very generous!

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Autumn Hearth

Enjoying this a second day because I can, this tea is very generous!

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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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