Drinking this today as I’m feeling pretty drained, rough night with the toddler not wanting to sleep in his own bed and the husband insisting he did. I must preface this by saying that I haven’t had rose in too many teas and the ones that I have were mostly Victorian tea room type blends. So when the rose came through prominently on the first steep I was a bit confused. Why does this Verdant spa blend taste all Victorian? Sweet, floral, soothing and tasty, but I still have the Victorian connotation. The second infusion I did western style, which may be more effective anyway, and the ginger and tulsi came through more.

I couldn’t resist adding Laoshan Black to the third infusion after reading Bonnie’s tasting note. Mmm chocolaty… reminds me of a zestier version of Bergamot Rose Laoshan Black. Would probably do green when sick but today I need the energy. Yum!

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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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