Now this is actually a very nice green tea, greener and creamier than the pricier Huang Shan Mao Feng it replaced and different than the Emerald Mao Feng I suspected they would use as a replacement, of course these thing could vary from harvest to harvest and it is possible they still got it from the same plantation, ahem, garden. I did not read the description before trying this at the mall with my friend Michelle today (it was one of the ones she hadn’t gotten to) but I could smell the umami notes from the liquor, I know, I know umami is a taste but seriously, it smelled all green and savory and soybean like. The the taste was fresh and umami and felt very creamy, the new girl was raving about it as well. Good find, $5 bucks cheaper, not sure how it will reinfuse, but I probably won’t pay money to find out, I’m sure one of the current employees on here can let us know though.

Gravitea

You can smell how things taste. In fact, about 80-90% of taste is smell. And I agree, you can really pick up on the umami smell right away.

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Gravitea

You can smell how things taste. In fact, about 80-90% of taste is smell. And I agree, you can really pick up on the umami smell right away.

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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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