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Steepster was not cooperating the other day when I drank this and though I have not been posting lately I just had to share how amazing this tea blend is. It is seriously a masterpiece! It was exactly what I wanted and needed with my thai spring rolls and noddles, it stood up to the food and kept its flavor going through nearly a dozen steeps long after the meal.

Many months ago I was a wee bit disappointed by Verdant’s Elderberry Spice Pu’erh only because I was getting more heat than Elderberry. I think its mostly about expectations, because while this one doesn’t have elderberry in the name, it is fully present and well balanced by the licorice, ginger and sichuan. I love what this does to my mouth. It’s sweet and decadent and juicy and spicy and numbing and I can still find the base tea in this, one of my favorite shu.

I seriously could drink this all winter. Except for one problem, I only ordered the sample size. Something that must be remedied very soon. First though I am going to order some of this for my brother’s long time girlfriend and fellow spiced tea lover, along with Verdant’s two chai blends. Plus I need to try the other fall/winter Verdant blends waiting for me. But I will certainly order plenty of this to drink through January and February!

Preparation
Boiling 0 min, 15 sec
Terri HarpLady

I absolutely LOVE this blend!!!

Terri HarpLady

In fact, I am missing a 2 oz bag of it. I know it’s around here somewhere, there is no way I could have drank the whole thing already!

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Comments

Terri HarpLady

I absolutely LOVE this blend!!!

Terri HarpLady

In fact, I am missing a 2 oz bag of it. I know it’s around here somewhere, there is no way I could have drank the whole thing already!

Login or sign up to leave a comment.

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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