673 Tasting Notes


The only alarm clock needed this morning was the bright sun! Those of us fortunate enough to live in higher altitude’s know about sun glare and the need to wear sun glasses year around. It’s really bright out today!
My condo looked like an alien spaceship was outside shining lights under the doors and windows trying to get a beam on me in my pajama’s. No deal! No alien was going to separate me from my tea cupboard!

A nice warm sunny day usually comes right before snow, someone pointed out yesterday. (Heck, we’ve had nothing but nice sunny days
for the past year!)
It’s December! The forecast looks promising for this weekend…we hope! I that December magic with a couple of inches of snow!
I have my camera ready!

The Tea:
This morning, I wanted to practice my Gaiwan skills with the new Verdant Sheng I purchased during the Black Friday sale.

I’ve been watching the new Verdant video and practicing how to pour and strain tea, shaking off all the water from the leaves so that there is none left. (Which causes bitterness in the next steeping)

I have a small 4oz. FAT (easy to handle) white Gaiwan, and I used a small amount of hard sheng (about 1.5 tsp). Boiling water.
(It is important that the water is filtered or you may have bitter tea.) A strainer is very useful. Always rinse the leaves once first.

My infusions were as quick as I could manage (5 seconds).
The liquor was a light yellow green, and the leaves smelled like sweet salty tobacco then changed and had a sweet herb scent.

The small amount of hard Sheng I used almost filled my Gaiwan half way with big green leaves when it expanded fully.

My first tasting was smoky, salty but not harsh. The scent was light tobacco, but the leaves were still tight and hard, waiting to expand. Not much to comment on as yet.

The second tasting was softer than I imagined it would be…sweet and savory on the finish with a smoky tinge and vegital something that reminded me of the feeling when drinking a Gyokuro.

For the third and forth infusions, the light smoke and saltiness settled down and an herb flavor, Greek Oregano came to mind… with a peppery bite. The tea never became dry or harsh but stayed smooth and very easy to drink.

As I went through each steeping (now on the fifth) I realized just how smooth this Sheng was. Something that I don’t always experience with a young Sheng.
The flavors were rolling around in my head for a long time because there was a definite umami quality about it!
There, I’ve said it!
Usually this is only a term used for Green Tea, but I experienced umami as this tea hit all the sweet, salty, savory, slightly bitter taste points.

This reminded me of roasting root vegetables like potato, red onions, sweet potato, parsnips with olive oil and butter, Greek oregano and sea salt. The vegetables retain the savory quality but roasting brings out the sweetness and smokiness too.

One thing that I don’t understand much about is aging Pu’er. That’s something I have to study up on. Right now though, this is a tasty
Sheng. You just have to be careful not to oversteep or you’ll have a bitter cup.


YAY! I knew I wasn’t crazy lol. I agree, ‘umami’ is a usually a green tea characteristic but I have found some Puerh that wear it. I like it, it is soothing in my opinion.


YAY! That mean’s that I’m not crazy too, or we’re BOTH crazy!


LOL! SHHHHH! They are not supposed to know that. But honestly, I really like it, no matter how unexpected it was for me. It was very welcomed. In my experience, the ones with this trait have a longer than regular aftertaste, and as time passes it starts to become sweeter like you would have expected the aftertaste to be.

Invader Zim

After reading your review, I wonder if I get bitterness a lot because I overleaf? When I did mine (I don’t have a scale) it ended up filling my entire cup when it was fully expanded. And just so you too know, I read nothing :)

Whispering Pines Tea Company

I’ve begun using a very minimal amount of leaf with puerh and enjoy it a lot more. There’s even touchas that I cut in half to maximize flavor for me.


Invader- I don’t read notes before either as a rule. I do read brewing instructions on regular tea’s though but not information on taste. I like to make up my own mind and see how it compares. I’m more at ease with how much Shu Pu’er to use and how long to let it steep. I like mine a bit on the stronger side so no cutting Shu Tuo cha’s in half for me Whispering Pines. You can’t do the stronger brewing with a Sheng or the hairs on your head will raise up like Alfalfa from the Little Rascals. (I lost some of you with that reference!) That’s where cutting back a little works better for me too.

Invader Zim

Lol, Bonnie, when I said I read nothing, I meant of how you two are crazy! But I don’t read reviews before trying teas either. I like mine a little less strong, but I think I will start using less leaf, especially for shengs. And my hair is short enough that it does look like Alfalfa in the morning! No reference lost on me!


Me? Crazy? Heh, you tawkn to me?

Terri HarpLady

Nice review, as always, Ms. Bonnie. I haven’t tried this one yet, I was gonna drink it today, but I realized I was more in the mood for a Shu. Even though I’m still fairly new to Puer, it feels good to know which type I was in the mood for!

I’m finding that with Shu’s I usually go with 5grams of tea in my 4 oz Gaiwan, whereas with Shengs I want much less. Still not sure how much yet. 5 grams was WAY too much, even with the shortest possible steeping, 4 grams still seemed too strong, so I’m gonna try 3 next time.


Good idea. This one I think less is more. My own opinion though.


Teachat has some good threads about aging puerh if you’re interested.

Terri HarpLady

I guess I missed the ‘slamming’, must have happened when I was off playing gigs somewhere.
I find that with tea, as with all other things in my life, beauty is in the eyes of the beholder (or in this case the taste buds, etc). A tea that I love might be a total turnoff to another sipper. The price I am willing to pay, the place I put my trust (as in tea purveyors), those are things that are subject to my own experience, & no one else’s. We all share our experiences & preferences here, in what I consider a loving & open hearted community, but only I can determine what my tastes are, if it’s worth the cost, how it makes me feel, etc. I Love Verdant, more than anything because of the commitment to the authentic & unique artisan ideal, but also because the teas are awesome. I love the educational element as well.
So the bottom line, for anyone, is “Do I like this? Is it worth the price for ME?” If not, don’t buy it. No need to trash a person, or a company, just give your opinion in an open hearted way, and try something else.

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Thank you mrmopar for this sample Pu-er!

What a lovely gift I received one day a about a month ago from my friend mrmopar. Samples of Pu-er! Tears of delight, really!

Tucked into the package were little tuo cha’s that I can’t read the names of (written in Chinese) so I won’t be reviewing them, but they look like pieces of candy. Colored wrappers full of mystery.
I’m having so much fun with them!

This morning, I picked one of the chunky samples in a labeled zip bag. It looked like dark, hard and gnarly Shu Pu-erh bark. Excellent!

A quick wash first, and I was set for several infusions in my purple clay Gaiwan.

Only the first infusion had a lighter brown color. The rest was deep red-brown. The wet leaf scent was mild, more on the vanilla bread side than leather.


My first impression was, this is a good Pu-erh.

I could tell right away with the first light steeping, that there was something different about the taste. It was slightly sweet, very juicy with a spice to it that I couldn’t sort out and pin down.

The feeling of the tea in my mouth was light and smooth…with the flavor of banana skin way off in the background. At first I wasn’t convinced of that, and I walked around the room to make sure I wasn’t picking up a scent from somewhere else. Banana skin, yes.

Steeping again, a much thicker brew this time, and quite red-brown. The flavor was still not earthy or woody and no flavor of cedar either.(This was another surprise because I would have expected woodiness with such vibrant color.)
What I tasted was vanilla cream, some salt and a hint of caramel.
There was something else. Spice or herb, a savory something that I could not identify. The Pu-erh was playing with me gently.

Pouring a third time, the thick and rich broth tasted more like cedar wood with a tang that lasted just a moment…then melted away into a smooth, sweet velvety finish.

I am always tempted to add a few (very few) grains of sugar when a Pu-erh comes to the caramel, cedar, salty stage. I know what will happen next! The same flavor that you taste with quality caramels is what this Pu-erh tastes like with just a little sweetness added to it. (a little cream is nice too). I love salted creamy caramel!

Don’t misunderstand, I like my Pu-erh straight, but sometimes…it becomes dessert towards the last of the steepings.

This is a very good Pu-erh!

I wrote a story for my blog and here’s an intro if you want to read more, it’s about a time long ago when I was working at the Children’s Shelter School, Christmas (1979). www.teaandincense.com

Shelter School Christmas

Our facility was a room in an abandoned Psychiatric Hospital from the 1930’s. A big, drafty, wood and plaster building that creaked and groaned. It looked like a set from an old Hollywood movie!

Two social workers sat in the hallway at all times, while the teacher and I were alone with 10-15 students in a classroom lined with floor to ceiling bookshelves and tall windows, (a scene right out of a Harry Potter movie set). If you peeked in, you’d agree it was a strange looking scene, old radiators and wood planking.

During the Christmas Holidays I decided to plan a party. Without a kitchen, I was still able to teach the kids to make snacks. Then, we decorated by cutting colored paper rings and streamed them across the room. We made strings of popcorn and glittery stars. Each student made a soft, stuffed ornament that was theirs to keep and take to whichever group home or foster home they would be sent to.

It was important to show how to create something from little or nothing, how to celebrate when life is frightening and uncertain. It’s a great lesson in life.

We were going to finish with a party!

I taught some of the tougher hard to reach boys how to properly serve tea and snacks. We even used serving trays for our party.
These boys took their job seriously, practicing over and over again.

(the story continues)

Oh, by the way…Happy St. Nicholas Day! Dec. 6th this is celebrated in many places around the World. 4th Century Nicholas of Myra gave to the poor and defended children and women. He paid the dowery for poor women to marry (something important back then).


so glad you like it. i was stunned when i first tasted this one. i think it is a great one and got a 2007 and a 2012 version of this one to age. yummy stuff i do declare!


Oh Bonnie, what a lovely Christmas story. I wonder where those children are now. I’ll bet you are part of their fondest memories :)


Thanks for reading it I-bloom. They’re always a part of my memories too and my daughters as you read, and we talk about it now and then. I’m sure others have similar stories.


Probably,but you tell it so artfully well :D

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Last night I set up a tea tray for watching a 3 hr 25 min. long Indian movie called Jodhaa Akbar, that my daughter had recommended.

I required a large pot of tea naturally, but also the right type of tea for setting the mood.

The movie was a historical epic. Palaces, battles, silk, incense, beautiful women and handsome men of course…with music and romance (just what I want in an Indian Movie!).

I didn’t have the right Chai for this movie. I needed something exotic, a little different twist, so I created my own.

I began with a large teapot (24oz) and created a blend:
2TB Ginger Sage Winter Spa Blend
1 teaspoon of Laoshan Black
Yanxin Reserve ’04 Shu Nuggets…1 small 3/4 inch piece broken up.

I knew this was going to make a hearty brew, able to stand up to the addition of honey and cream…the same way a Chai would.

I used a glass pot so I was able to eyeball the strength I wanted, but I think about 3 minutes was the steep time. (Maybe more)

This was so good! Sweet, savory from the sage, spicy from ginger and the added tea’s and comforting. The Shu and Black tea’s gave great body creating the wonderful full, warm broth that you want in a tea mug while watching a long movie.

I filled my pot for 3 steepings without any loss of flavor. What a
great companion!


I really want to watch some Bollywood movies but I can never find any on Netflix. I guess I’m going to have to order an actual physical DVD or Blueray. Do you have any recommendations for a first Bollywood movie?

Your tea blend sounds yummy!


Monsoon Wedding for sure, the one I mentioned above Jodhaa Akbar.

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Standing on the Rim

When I ordered my brick of Pu’er, I made sure to buy a .7 oz packet for sampling right away.
I’m so new at storing larger cakes and bricks of PU that I never would have had patience to wait before diving in with my Pu’er knife like an impatient tea Zorro.

Having purchased a large brick is a leap of faith. Is this tea going to be one of those special Pu’er’s that will grow richer in time and dazzle me with exceptional flavor?

I’ve waited to read the notes from Verdant on taste until after I had tried my sample.

I used my fat, white 4oz Gaiwan and 4 grams leaf. I always use Spring Water.

The liquor was an intensely rich Auburn Brown color through all 5 infusions.

The infusions were quirky (like me).
I began with 20 seconds on the first infusion which was fine (the first infusion is usually light), but the second steeping was very strong.
I cut back the time to 10 seconds on the 3rd infusion (which is the same as an ‘instant’ steep for me since I’m a bit slow) and that was most successful!
Keep the infusions at 5-10 seconds, not longer, for best results.

Even though I went from light to heavy and back to light strength, the flavor never went weird. (No hidden boxing glove came out on that second strong steeping and popped me in the nose with a bitter left hook.)

Had I drained the energy and flavor from the tea? The oversteeping could have diluted the Pu’er.

Thankfully, the third infusion was very good, and from that point on the shorter 10 second steep times produced smooth, juicy and flavorful tastings.

All along I tasted soft, sweet ginger with a bite on the front of my tongue that lingered long after drinking the tea.
Some might say there’s a cedar wood flavor but I tasted redwood. That redwood taste is warm and sunny with a tang to it and has more body than cedar.

There was a creamy, light saltiness on the last steeping.

When I drink tea I stand on the rim of the memories in my mind. It’s like looking over the edge of a canyon at pictures far below… with signs such as these:
The Grand Canyon, Santorini, Golden Gate Bridge, Rome, Peru, Alaska, Redwood Forests, Monterey Bay.

Under these signs and pictures are sub headings such as:
Golden Gate Park, The Aurora Borialis and Hiking in the Andes. Places I’ve been and things I’ve done…like my own mental NETFLIX.

When I begin to drink a tea, I stand on that rim waiting for the tea to take me to the place it wants to go and the tea always takes me to a good memory, never a bad one.

Today, I thought about the Redwoods. Inside the Redwoods main heading was a subtitle: Santa’s Village (Scotts Valley, CA.)

This place doesn’t exist anymore, but when I was young it was a magical place tucked into the forest with real Raindeer and a Santa House with Santa Claus. The sweet smell of the enormous redwood trees and the fresh baked Gingerbread scent coming from Mrs. Claus’s pastry shoppe sounds like a strange thought to pair up with a fine Pu’er.
But wait… Redwood, ginger, earthy forest…it wasn’t that far removed from the taste of the tea!

You don’t get to choose what the journey will be. The tea does the picking.

Over the rim I gooooo and I look forward to more leaps!


I love the redwoods Bonnie, one of my favorite places to be, especially around Humboldt. Thanks for sharing your tea thoughts and memories!


Loving this review! Now, when will I be able to watch The Adventures of Zorro Bonnie and the Pu on my NETFLIX Canada?


‘Z’ zip, zig, zag! Pu’er Zorro! By the time I’m done with my Pu’er knife, it will look like Swiss Cheese. I think my technique is early Scots Coal Miner, chip…chip…chip. I can only get better with practice.


Fantastic…Simply fantastic!!!

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If you take time with tea, you can learn to listen to what it wants to say.

If you’re new to the world of tea this may seem like an odd statement. How can tea speak?

If I said that eating Turkey on Thanksgiving reminded me of my childhood home in California you would understand. And if I told you that hot chocolate with mini marshmallows on a snowy day made me think of being a kid again…picking up ice skates and going out with friends for a game of hockey…the picture would form in your mind. The Turkey and cocoa didn’t speak to me but eating and drinking them brought memories to mind.

Tea can speak to our memory also, taking us to places long forgotten but stored like jewels ready for discovery.

Pu’er tea is like an interesting memory key. The right tea opens up complex chambers often with earthy flavors that flash and turn like wood sprites.

My brewing method today was a fat 4oz white Gaiwan.
There were 7 steepings.
I played with the time beginning (after a wash) at 10 seconds then 15, 15, 20, 45, 20, 1 minute and lastly 30 seconds.
The color was light golden caramel brown changing to deep amber and back to lighter golden with the shorter steep time.

About the color: The tea glitters like the famous Amber Room of Catherine the Great!

The leaves smelled creamy and sweet. I wasn’t expecting the flavor to be as lightly sweet and smooth as it was for a first pour with a hint of vanilla honey.

I was tempted to drink quickly…in a hurry to jump into the pool of richer steepings. So impatient…forgetting the polite behavior required with my tea.

Someone far away had worked very hard for me to have this cup.

Slowly, I moved on to more steepings, remembering to look at the color, smell the leaves and enjoy each inhaled slurp tossed to the back of my throat. Ah yes, smooth and juicy…full of light brown sugar.

Halfway through the tasting, there were some memories of water …coastlines and trees, fields of flowers and mountains. Hum. I dismissed the thoughts.

I drank more tea, which was becoming more like clover honey mixed with light brown sugar. The flavor never became bitter even with the longest steep time and never became dry.

I looked for spice and there was a vapor…and poof, gone. I could not put my finger (or nose or mouth) on it. Some other time maybe.

At the bottom of the 5th steeping I noticed a chewiness and a golden raisin taste. “So,” I chuckled, “it couldn’t be that.” I decided to stick to my opinion though, and later when I read the notes on the Verdent Website and saw the flavor profile mention ‘Raisin’, I smiled.

Again, I was having those wandering thoughts about the Sea and Mountains but stopped this time to consider my tea and what it was saying.

The thoughts floating in and out…the pictures in my memory were of visits to family in Washington State.
It’s so GREEN there with lush forests and farms! The fields of flowers in the Skagit Valley go on forever, and there is WATER everywhere!

Why was I thinking about the seashore, green fields and the trees of Washington? Remembering sitting on a bench in Anacortes looking out to Orca’s Island with the sun glittering on the water? Sailing through the San Juan Islands? A drive up to the snowline of Mt. Baker?

It’s calming, restful and beautiful! http://flic.kr/p/dyqRX9

Was it the juiciness of the tea and the smooth slightly sweet flavor that brought me there? Was this my jewel and a gift from the tea?

I think so. I became rested and calm. Happy with my memories.

One thing that I’ve been known to do with Pu’er that has a hint of salt (there is just a hint here) and slight caramel (I think this is more buttery than caramel) is add a few grains of sugar.
Stand back and see what happens…few grains in…and..CARAMEL!
Very delicious!

I bought 1 cake and it’s fabulous! (This tasting is from a 7oz. sample I bought to go with it.)


I loved this review! It is making me wish I had put an order in over the weekend!

Joshua Smith

Wow, this sounds really great! I just got this in today, but I opted to try a different tea first, and now I kind of regret my decision. While Shui Xian is nice, tasting an unknown tea is so much more fun!.

Anyway, I’m glad that you enjoyed it, and I can’t wait to try it in the near future.

Whispering Pines Tea Company

Thanks for helping me remember to remember. This one brings me home.

Terri HarpLady

Nice review, as always, Bonnie. I just got a bunch of new teas in today, including this one, but it was late in the day and I have to get up early, so they all have to wait until tomorrow afternoon. Oh, the agony…


It will be fun to hear what everyone else experience is with this tea since we all filter through out own taste buds and experiences.


sounds yummy!
Bonnie, will you take me to the mountains please?


I-Bloom, sure…but those are at the other end of Canada at the border with the U.S. Just hop on a ferry in Vancouver or Victoria…the San Juan Island and Puget Sound area’s are gorgeous (the Canadian and U.S. Rocky Mountains are beautiful too). Sure…come to the mountains any time!


I went to Calgary once, visited Banff and it was stunning! can’t wait to go again one day


beautiful review

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drank Yu Lu Yan Cha Black by Verdant Tea
673 tasting notes

Follow-up Review:
2nd Brew Style:
A little Western Style Brew this afternoon tasted more like stepping into a heavenly bakery than a candy shoppe (see previous review).

I shared my pot of tea with granddaughter Schey, who thought this was malty without being chocolaty and sweet with a yukon potato flavor dipped in whipped cinnamon honey.

I think this is more like the Jin Jun Mei even though I think it’s totally unfair to compare this tea to any other Verdant Black Tea.

This is unique and I hope this is a tea that will join the list of regular Verdant selections!


This review makes me hungry… mmm!

Terri HarpLady

I drank it yesterday, western style, & it kind of reminded me of the Jin Jun Mai as well, but of course, it was also very different.


Worth trying in a gaiwan though. More intense and the cinnamon scent is more pronounced I think.

Terri HarpLady

I’m sure! I’m getting where I want all of my really good teas gone in the Gaiwan, but sometimes I don’t have all day to sit around sipping them that way. Then it’s the cup.


Does it have that little spicy bite that jin jun mei has?


Not to me B-Mama. The scent is cinnamon to me. Remember I have a super sensitive nose though. See what you think! The honey flavor is very lovely!


Good! I’m not a fan of the jin jun mei because of the spice. I plan to order this tea, I’m just hoping they get zhu rong back.

Terri HarpLady

What? Zhu Rong is out of stock


Yeah! I was just doing a mock up order( I almost have enough points for $10 off) and when I went to add it it said out of stock! I have inquired on fb.


Bah for being out of stock!

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drank Yu Lu Yan Cha Black by Verdant Tea
673 tasting notes

December 1, 2012 Yu Lu Yan Cha Tea arrived as a present to me.
I should be considering others, but couldn’t resist the temptation!

My main concentration was on taste and scent (which is what I will discuss). All measurements were as suggested by Verdant.

Method: Gaiwan: http://youtu.be/bp31QnuVPd4 (Wang Yanxin Brewing Yu Lu Yan Cha Black Tea)
There was 1 quick wash, followed by multiple steepings of 5-10 seconds (longer steeps with each pour). The liquor was medium gold then deeper gold, clear and vibrant.

Taste and Scent:
There was nothing predictable about this tea.
No taste or scent that I could compare it to. This isn’t Laoshan Black or Zhu Rong. Not a cleaver morphing of Golden Fleece either.
To compare one to another would be a type of Tea Blasphemy.

I took one small sip of the golden liquor and thought ‘butter’….
Off in a trailing thought…‘butter’…‘butter’….smooth and sweet and then… ‘potato’…and nothing after that.

I sat.

“What is this tea?” I wondered. There’s no chocolate flavor like the others (comparing the incomparable Verdant Black Tea’s), it’s malty, but not with a maltiness that I’ve ever tasted before.

Again I calmed myself, remembering not to rush even though I was excited. This was like opening a gift I’d been waiting for!

I poured the second steep and drank again, noticing the fragrance.

Sweet Vietnamese Cinnamon with a hint of honeysuckle floral that began to wrap around my head like the ‘Dance of the Sugerplum Fairies’. Oh yes…sweet…pastry and candies like a plate of Snickerdoodles in the Copoco Honey Shop.

There I was, sitting on my sofa but not there at all.
All I was thinking about was the Sweet Shop in Old Town.
The zillions of white twinkley lights in the trees up and down College Avenue that turn on magically at dusk every evening from October to March. Kilwins Candy Shop with handmade candies begging me to enter with the scent of fresh caramel popcorn and chocolates.
It was the buttery caramel, the spun sugar so light that a breath could crack it that drew me in past the doorway.

The tea tasted and smelled like that thinnest sweet, buttery spun sugar with a hint of honey. Somehow, the feeling is like the candy commercial on TV where the lady is looking in the window of the store and what you see is the reflection of her as a young girl.

I don’t understand how the sweetness, potato, butter, malty, honey, caramel and cinnamon flavors all dance together with such abandon on the lightest of tea toes without a mishap. What a show!

This is another exquisite tea!

Happy Tea To You! Happy Tea To Me! My Holiday’s Are in Full Swing!

http://youtu.be/eQemvyyJ—g Dance of the Sugarplum Fairy on the Glass Armonica

http://flic.kr/p/dtcfQA The Lights.


Ahhhh jealousss!!!! Still have to wait a few days before my pouch of this arrives and now I’m even more impatient!


Oh man now I’m totally impatient to gt this one


Our order is en route, Sil!


I’ll be interested in how this will taste Western Brewed. The Gaiwan method was so good.


Love a tea that brings Fairies to my cup :-) This act of Tchaikovsky Casse noisette (Nutcraker) puts me instantly in a Holiday mood, thanks for bringing that to my Sunday morning Bonnie!


Awww, I almost bought this one and then opted not to. Shucks.


Bonnie you are a wizard of words. This sounds SO yummy




I love your description Bonnie and I agree! Do not oversteep! I tried this tea the first time using the brewing steps in the video and it turned out quite lovely! (I love the slight cooling sensations that dance across your palate!) I didn’t prefer a western style brew for this tea.. It came out strong and savory in a strange way….in my opinion, steeping it out gongfu style is definitely the way to go with this tea! I love this tea, it’s such a comforting tea, I feel like I could drink it everyday!


Wow Paul! I wish I was in your small farm community Senior Center! They are so fortunate to have you!


love the images you connected to


Thank you Kashyap!


I hope you weave your stories into your tea reviews! I want to hear more! Sounds like a good book to me! Tell your crew hello!

Terri HarpLady

Paul, I play at retirement homes quite often, and there is one that I have played at on the 2nd tuesday of each month for 12 or 13 years now, during what they call “High Tea with Harp”. I love going there to play for them, they all call me ‘young lady’ (I’m 54, which IS young there), and of course, they are just drinking lipton from teabags, and having some cookies, but it’s one of my favorite gigs ever.

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Wah? It’s St. Andrews Day, (Patron Saint of Scotland) and if you’re a Scot like me you’re supposed to be wearing plaid all day (which I’ve been doing!).

Last night was a Japanese Green Tea class at Happy Lucky’s taught by capable Joe. It was great! However….the amount of Green Tea I drank at 8PM kept me up until 1AM!
One of the tea’s we drank was a method of brewing Gyokuro called Shinobi-cha. (Putting the tea leaves over ice to extract the pure amino acids and flavor) Delicious and potent! http://youtu.be/4UEZcq1qVtw

So, I was up late and had to wake up early for the Blessing of the Tartan’s (Plaids) at St. Spyridon’s.
Of course, I was decked out in my Johnstone plaid and had my mothers Cameron plaid for my granddaughter to wear. I also had Earl Grey shortbread, oatmeal cookies and all my tea fixings for after the service to celebrate!

When you step into a Greek Orthodox Church, it’s supposed to say to you ‘Heaven and Earth are not separated’.
Look around…there are pictures of hero’s like Elijah, John the Baptist and Angels like Gabriel.

After the Blessing was over, I made Black Pearl Tea for all that wanted to have some.
It seemed right to have real, brewed tea today. I’ve been purchasing these pearls from Happy Luckys since the discovery that they taste just like the favorite brand I used to buy directly from China.

One lady sat down for some tea and told me how she was served tea in England at the British Embassy by Mr. Twinings himself!
Then, Fr. Evan came over and had some tea straight up before heading off to a meeting.
(I’m out to convert my Church to real deal tea one person at a time!)
My granddaughter and I had ours with cream and Butiki’s raw sugar crystals.

This was a luscious, rich and malty, cocoa tea without astringency.
Such a perfect tea with scones, shortbread and pasties.
Yes, someone made pasties (small pies) with potato, peas and mushroom broth.
Sipping tea, I was able to share some of the old family stories from Scotland, which is what a Grandmother is supposed to do.

You may think this is all a bit corny. I make no apologies because I am corny and becoming more so!

Good tea though with good company on a grand occasion!

http://youtu.be/PSH0eRKq1lE Scotland The Brave!


Sounds like a great day!

Invader Zim

Yay plaid! I’m wearing my favorite plaid flannel shirt today too! It sounds like you had a great day today!


Brewing it over ice is a really interesting idea, I wonder if it would work with some others types of tea?


That sounds like such a fun class. Wish I lived in Colorado and could go :(

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Yesterday, I had to run by Happy Lucky’s in the afternoon to sign up for two tea classes. One, for that evening (Gonfu Tea Ceremony with Eric) and tonight will be a Japanese Green Tea class with Joe.

I don’t step over the doorway without having a cuppa myself…so I ordered a pot of Irish Breakfast Tea and some dry leaf to take home.

Irish Breakfast gets you going when you have errands to run. I had to go to Whole Foods and read labels, traversing through the isles under fluorescent lights that make me woozy. Give Me Strong Tea!

Granddaughter Schey came to the class last night which was fun for me. Everyone had a chance to use a Yixing and Gaiwan to pour both Oolong and Pu’er for the small group. Eric is a Scientist and teacher which makes him interesting.

This morning, I took the Irish Breakfast Tea that I had purchased and made a pot to linger over while watching the morning news.

This is one of the best things about being retired.

If it’s too cold outside, I’m warm and comfy inside with my fresh pot of tea on a tray. I have a lovely, large quilted-dome tea cozy from April Cornell that keeps my pot of tea hot between pourings.
(I always have cream and sweetening on the tray just in case I want to add some.)

Ahhh. Dark, strong….strong….Irish tea!

This isn’t one of those wimpy Irish wanna-be tea’s. Without being astringent or dry, this delivers a warming cup that’s what you’d want in a thermos out on the peat fields when the wind has kicked up and a drizzle is beginning to threaten with a damp shiver.

I like my tea with milk.

Drinking one mug, two…then three was easy.
The whole pot gone in no time.

Sometimes I wonder what has happened to the tea in my pot. It seems to disappear without me drinking it.

No matter. It’s delicious!

I set a plan with my new tea energy to put up my Christmas Tree today.
Tonight is another Tea Class and Tomorrow is St. Andrews Day,
the Patron Saint of Scotland. All Scots are supposed to wear Plaid

Here’s another bit of news I found out…

Looks like my daughter and son-in-law are going to adopt BOTH of the 2 year old Foster boys they have. The boys are 6 days apart in age.
I couldn’t be more pleased!!! One has special needs (Williams syndrome) so I’m happy he’ll be in such a loving family of 5 boys and 3 girls!

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drank Read My Lips by DAVIDsTEA
673 tasting notes

In another Universe a long time ago, this was to me, one of the finest tea’s ever. Really.
I was new to loose leaf tea and waited impatiently for my packages of flavored tea’s from Canada to arrive. Oh, they were so yummy good!
Oh Canada, Chocolate Orange Puerh, and Read My Lips! Slurp!

As the months passed, I tasted tea’s from Teavivre, then Butiki and Verdant, and so many other tea companies that opened my mind to the realization that the Tea ‘World’ wasn’t FLAT like a tea bag, but FULL of FLAVOR without being chemically ‘flavored’. My ‘World’ was set free, expanded and became ROUND!

I had a little bit of Read My Lips left in a tin and went back to taste it. What would I think?

Remembering my first love of the peppermint scent, I smiled. It was still as I remembered…almost like candy canes in the snow. Cool, with a chocolaty smell that is a vision of peppermint bark frosted with dark chocolate. Oh I hope my daughter makes some of this candy this year!

I took a sip of tea and the memory was ‘Oh yes, I am back at the beginning of my tea journey’, but the taste was…‘Oh dear, I don’t think I can finish this sour, over-flavored artificially spiked tea!"

Where was the tea? “Yoo Hoo, tea? Where are you?”, I wanted to yell into my cup.

Memories are often like this.

My first trip to Disneyland in 1955 at age 7, and later in High School were completely different experiences. Had Disneyland SHRUNK?
Of course not. I had changed.

Looking back, I had a great time with this tea.

I can’t say BLECH…I have to say…HUM.


Could also be that the tea has aged?


where was the tea ? I laughed reading this…this is exactly what I think each time I had a DT …yelling where are you ? …it never answered me !
I am still at the beginning of mt tea journey and drink mostly flavored teas but I have to recognize there are flavours and flavours…and some brands respect the tea base and some not always.unfortunately.


Don’t know I-bloom, don’t think it’s old enough and it wasn’t contaminated by other tea’s etc. either (I’m really careful because I’m very taste sensitive…smells too…the fibromyalgia heightens both). It just doesn’t taste as good to me. Too flavored and the aftertaste becomes SOUR!


I’ve noticed I’ve felt this way about jasmine flavored things. In the beginning of my tea journey I loved them a lot, but now I feel like they almost overpower the tea :(


darn, I was hoping that we could salvage David’s. So sad too bad!


Well Davids has less flavored tea’s and natural tea’s and unflavored tea’s too!


I never had their unflavoured ones but need to try, absolutely.


Read My Lips is a staple for me right now but it serves more as an over-glorified, powerful hot chocolate mix than anything else. I can see where you would get “sour” too. I wish David’s Tea would embrace subtlety and “tea-ness” but I guess that’s not what they’re about.

Terri HarpLady

Your comments about disney cracked me up! Growing up in San Diego, we made the pilgrimage to disney every year (sometimes more, sometimes less…carosel of progress & pirates of the Caribean were always my fav rides). So jump ahead 30 years in the future when me and my kids went to FLorida to visit my folks. We went to Disney, and I was so excited…and it was SO lame. The rides WERE shorter, and my kids were bored. Bummer.


I remember going into Space Mountain and laughing till I cried because the planets looked like giant cookies.


space mountain!! that was my fave ride when I went! the big drop into the darkness, omg that was amazing.
and the cookie planets :P

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Colorado Grandma
Grandmother to 3 teenaged girls and 5 young boys. (we all drink tea!) I began teatime in the Summer over 30 years ago when my children were little. We took a break from play for tea and snacks every day. My children loved tea time.
There are several tea houses close to my home and a Tea Festival in Boulder. Fort Collins is a bit of a foodie town. We brew lots of Beer (Fat Tire is one brand) and have several Spice Shops (Savory was one featured on Food Network).
Colorado State University is a mile from my home and the Rocky Mountains begin to climb at the end of my street. The climate is semi-arid with LOTS OF SUN AT 5000 feet. (Heavy Winter snows start in higher elevations). Living my whole life in Northern California (Silicon Valley) I have to admit that I LOVE IT HERE!!!
I attend a wonderful Greek Orthodox Church and enjoy cooking ethnic foods (all kinds). I am disabled with Migraines and Fibromyalgia.
My family is Bi-racial (African-American, Scots) and Bi-cultural, (Peru, Cyprus, France, Mexico, Native American)
I’ve worked at a Winery, was a System Analyst, in telecom, been an Athlete and Coach, Artist, Vista Volunteer. Love healthy cooking (and delicious food!). Love to travel and have been to Italy, Greece, Turkey, Malta, Peru, Croatia, Canada, Mexico, Hawaii, Alaska


Fort Collins,Colorado



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