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Tea of three days ago (actually three and two days ago). I haven’t been posting as much as I would like, been occupied with re-reading the Silmarillion while pinning art from it on Pinterest, because if it’s not Steepster it’s Pinterest. I just got a Verdant order yesterday so there should be more notes here, but I wanted to get around to some of the straight Butiki oolongs I had been so excited to order almost two months ago, but hadn’t gotten around to.

This tea smells sooo amazing, I knew I would love it the moment the vapors reached my nostrils. I’ve had one or two similar smelling teas before a very roasted Tung Ting and Rou Gei, so this felt familiar and at the same time very unique. I brewed it gongfu style and it was perfect for me, but will be sure to try the recommended western brewing parameters. I had a big migraine yesterday and between that and not taking notes this log will have to be brief for now. I remember it being sweet and roasty, woodsy and a tad fruity as well as spicey, but a very sweet spice like cloves, star anise, cinnamon and almonds but with none of those notes dominating. I steeped it for a day and half and the leaves just kept on giving! This should definitely be a staple in my cupboard.

Donna A

I love Gui Fei-it may be my favorite oolong. This tea, and a few other Butiki offerings are leafhopper teas. The insects eat at the edges of the leaves and affect the flavor in a very nice way.

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Comments

Donna A

I love Gui Fei-it may be my favorite oolong. This tea, and a few other Butiki offerings are leafhopper teas. The insects eat at the edges of the leaves and affect the flavor in a very nice way.

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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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