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Swoon this tea is heavenly. They had me at “delicately scented with the flavors of fir” though I am wondering if that was done by the tea master or if it was naturally picked up from the mountain air. I didn’t get those notes in the first steep, but I what I did get was sweet creamy smooth oolong, it really reminded me of milk oolong and I thought perhaps that is why I picked it out, but no, just a happy happenstance :)

I think I am getting the fir in the second infusion though. It’s richer and greener and slightly resinous with just a tinge of astringency, but not enough to be at all unpleasant. I love breathing in this cup, I’m getting lost in it. Third infusion is sweet and creamy and pure green mountain oolong. I may have to spend the day with it or at least save the leaves for this evening as I have many other teas to try including two more from Nuvola and a few other Taiwanese teas, but first a few more sessions with this now. Wonderful! Thank you Nuvola Tea

Nuvola Tea - Taiwan Tea Specialties

This is another high mountain oolong tea grown at 1600m – 1800m (5290-5900ft)

Origin of this tea: http://maps.google.com/maps?hl=zh-TW&ll=23.71291,120.774336&spn=0.06326,0.077162&t=h&z=14

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Nuvola Tea - Taiwan Tea Specialties

This is another high mountain oolong tea grown at 1600m – 1800m (5290-5900ft)

Origin of this tea: http://maps.google.com/maps?hl=zh-TW&ll=23.71291,120.774336&spn=0.06326,0.077162&t=h&z=14

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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.

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Baker Street, Berea, Ohio

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