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This one came in the tea of the month box that I accidentally continued after the free trial (more on that later perhaps) and so is I believe the last of the Autumn harvests Verdant got in. I really don’t remember if I order this one when it came in, I’m leaning toward not, though I certainly ordered the first Autumn harvest of 2012. From the description on Verdant’s website: http://verdanttea.com/teas/hand-picked-autumn-tieguanyin/ This is not the usual Bi Family Tieguanyin. I suppose I should have read the info included with my tea of the month club, but it came just before going out of town for a week and I only got back Sunday with a cold so…

But I noticed it was very different, first note I got was banana?! then cool candy sweetness with a tang. After reading the description I totally get apricot. This is fantastic!

On third steep. May update more but really enjoyed brewing this in the kitchen watching a grey and black squirrel chase each other through the sea of grass and dandelions while a male cardinal and robin flitted out of their way. Husband just came home so cutting this short.

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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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