My son Rowan and I enjoyed this steeped up in my new gaiwan set that arrived today: http://verdanttea.com/teas/crystalline-glaze-gaiwan-tea-set/

Beautiful set, beautiful tea. At first I thought my water was too hot, but now that I see the soy milk description, it really is spot on. It doesn’t taste quite as vegetal as some of the previous harvests, it was softer all around but it still has the signature bean quality and a lovely sweet aftertaste that surprised me when it first hit my tongue.

Very grateful Verdant included this generous sample as I await another order of just tea which I think is on hold for, well this tea… it still says pre-order on the website. Patience, I have plenty of tea to tide me over.

TheTeaFairy

it’s gorgeous!

Autumn Hearth

And recently got an email that its the Bai Mu Dan that is holding things up

Tamm

What a beautiful set!

Fjellrev

Gorgeous set. You have great taste!

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Comments

TheTeaFairy

it’s gorgeous!

Autumn Hearth

And recently got an email that its the Bai Mu Dan that is holding things up

Tamm

What a beautiful set!

Fjellrev

Gorgeous set. You have great taste!

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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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