Backlogging from yesterday when I had a toddler with a fever attached to me all day. I also brewed this in the recommended Dragonwell style. Took a bit of getting used to but got easier when I was half through my first glass (I actually had a place to blow the leaves to) and the subsequent refills only got easier as the leaves sank and tastier! In fact toward then end I found myself getting lost in the glass. Love love love the cherry aftertaste in this one, it’s amazing! The green was a bit intense for me at times, especially as the leaves kept trying to get into my mouth. Thankfully I have over an ounce of this left (pre-ordered a sample size and then added an ounce). Will be picking up some good spring water for my next session with this, at which point I hope to provide more detailed notes. Still feel very blessed to be able to drink this wonderful tea. Thank you Verdant and Mrs. Li!

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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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