673 Tasting Notes

drank Laoshan Genmaicha by Verdant Tea
673 tasting notes

Today, my newest grandson Hayden is being adopted into the family! He’s almost 3 and when I come over to the house he announces “Grandma’s home!”

Indeed! Welcome Home Hayden!

I wrote a story about grandparents and how the legacy of elders is passed on to the younger generation. I hope some will read it. I also posted a picture of Hayden which is allowable today for the first time. www.teaandincense.com

Laoshan Genmaicha
Verdant Tea

One reason I chose to review this blend is because like my new grandson Hayden, this is a playful tea.

I can’t say that I am ever in a serious mood when I drink Laoshan Genmaicha. Maybe you are, but not me!
I’m in the mood for sweet and salty, chocolate and caramel…cocoa puffs or cocoa rice popped something.
The idea of dropping a little maple nugget into my tea sounds good, hum.

This is why I think of playfulness and my newly adopted Hayden on this adoption day.

Hayden is playful to the max! If you know who the character ‘Medea’ is in the movies, well…shrink that personality down to a 3 year old and you have Hayden.
He is a precocious charmer for sure! I get to finally post pictures of him (which I could not do legally before).

Back to tea!

My feeling about this hasn’t changed from the first time I drank the silky brew. There’s a double hit of flavor…rice then chocolate cocoa finish.
My memory kicks in with Laoshan Black…oh yes! (But not)

The best way to prepare this tea is in a tumbler or gaiwan not a teapot. The tea ends up somehow weak any other way, in my opinion, when you add too much water.

Innovative local sourcing of Minnesota rice makes me love this tea even more.


He looks adorable! Congratulations to you and your family.

Lily Duckler

Congratulations, Bonnie!!


he’s beautiful… especially with the ‘grrr’ face.

Terri HarpLady

What a cutie! And you can tell he’s got some spunk!


Just got back from court. Wow! The Judge let Hayden sit in his chair and pound away with his gravel…bang,bang bang! Then he gave everyone balloons! (This was the last case of the day!)


What a great post! Congratulations to you and your ever growing family! Super cool.


Huge congratulations! He is beautiful. I wish all family court cases had such happy endings!


He’s so cute Bonnie! Congrats


Congratulations! He looks like he’s going to be an adorable handful :)


congrats Bonnie, enjoy these moments with Hayden (it sounds like a Prince name to me and he looks like a Prince !)


Congratulations!! I’m so happy for you!


I know I’m late on the news, but wow! What a precious little one, this post just warms my heart…I’ve read your comment, what an awesome judge!

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Congratulations to David and Lily Duckler on the opening of the new Verdant Tea House!

I’ve been saving this tea for a special occasion.

Today was this special occasion! The dream of a proper Tea House in Minneapolis came true today!

This was the right time for tasting but I couldn’t keep this tea all to myself. This was the Duckler’s Wedding Tea and they had served it to everyone who attended on their special day. (Some of the Wedding Beeng was saved for annual Anniversary celebrations, which I think is very romantic!)

I decided to take my packet of tea to share at Happy Lucky’s Tea House. (For anyone who is new, this is my local tea pub in Fort Collins, and I take tea to share. They drink my tea and I drink theirs)

Celebrating is best shared with others!

I arrived early enough for the shop to be quiet (before the afternoon rush).
Preston set up a gongfu tray for shop owner George, manager Andy and the staff to enjoy many steepings of tea.

Because the shape of the tea leaves are somewhat like wheat, the flavor opened up quickly when exposed to water during the first steep.

One quick rinse, and the first pour was lightly smoky…smooth textured with the aroma of sweet straw hay.

The second pour was more developed and sweeter. Andy said the tea reminded him of an olive tree that had been cut down by his house which smelled sweet when the wood slowly burned (although I didn’t taste or smell smokiness any longer).

I sat quietly at the tea bar, and thought about Lily and David’s wedding day. I imagined how this particular tea fit into their plans, knowing that tea is an important consideration!
Many guests would be served this tea outdoors, the scent of flowers in the air mingled like invisable bubbles with much joy. Lily a beautiful bride and David happy. (What a vision!)

Everything fit. The tea, the scene…all blended with elegance.

The sweet, buttery tea would weave a silky thread uniting everyone in joyous celebration, lifting the spirit.

Eric commented that he had tasted a young Yabao before but he wasn’t fond of it. This aged Yabao however, was “really special”! (All agreed!)

Excellent tea to celebrate an excellent friendship on a special occasion. What an honor!

To have dear friends who care so much for others is a great treasure.

I lift my cup with my friends to David and Lily, and all the people at Verdant Tea House!

מזל ט 我 祝 你 好运!

What a nice post! You’re a sweetheart, Bonnie!


drat… if i could click ‘like’ and then ‘unlike’ over and over i would because then you’d get a flashing appreciation of this post from me. CONGRATULATIONS LILY AND DAVID!


Way to go David and Lily! Congrats and much hope for your success!


Thanks…if you click on the photo I took just now of the tea, you’ll see that I put the tea on a piece of 75 year old crystal that was my grandmother’s…that looks like it has bubbles (pop the cork). A sense of humor doesn’t hurt!


That is so cool!!

Lily Duckler

Thank you!!!! We feel lucky every day to have found tea, to have found each other, and to have met so many amazing people through the beauty of tea. I just cannot express our gratitude. How can you put it into words? We are incomprehensibly lucky, and are making it our mission to share that with as many people as we can.

I hope to see you all soon- please come and share tea with us! And if you are far away, then I will lift my glass up for you each time we make tea!

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I tried this tea once before when Nepali Tea Traders had an evening tasting when the tea’s were introduced at Happy Lucky’s Tea House.
It was a stormy Winter evening (snow!) but nearly 50 people braved the cold for a chance to taste these special tea’s!

The farm that produces this tea is in the Southeastern part of Nepal, closer to Darjeeling (India). During times of unrest, it wasn’t uncommon for Nepalese tea to end up over the border in Darjeeling sold for very little, mixed with other tea and sold at a high price as Darjeeling Tea.

The comments about Nepalese tea tasting like Darjeelings tea’s is in some ways understandable. I find the references to Chinese tea just as true. It seems like the ‘tea trail’ from China and all points between… were channeled to Nepalese tea.

Himalayan Gold is a proper name for this shimmering, topaz tea. It is sweet, clover honey…thick like fruit leather.

A black tea without muscatel, lush in the mouth grain honey… smooth and rich.

I noticed citrus orange which isn’t very distinct but did define the floral note in the honey aroma.

None of the above matters more than the experience. The luxury of the tea.

My mind and body feel swept up into the wind drifts of tea farms tucked in warm valleys along stony mountain paths. This is something I see where I live also, and explains why many Nepalese live in the familiar high altitudes of Colorado, refugees from recent wars. I imagine the spirit of the tea in the wind wrapping around me with golden arms, candlelight that does not burn. I know this. It isn’t man-made.

The tea warms my whole body, so sweet that I would rest on that gentle nectar satisfied.

Of all the Nepali Tea’s, this is truly Golden. This one whips the wind in the flags up on the high mountain.


Is it weird that I am now imagining someone wearing a leather jacket made out of thick fruit skin? Like a leather jacket made from Mango skins.


Cool…I’ve lived in the tropics and there are mangos that you never see in the U.S. Scents and flavors that amaze! Sure…why not a fruit leather jacket…warming…honey scented.

Terri HarpLady

This sounds wonderful!


I see you Terri with the jacket on riding her cycle high up in the Rockies…mountain mama!

Terri HarpLady

You know, I’ve never actually taken my Harley on road trip! My schedule is so crazy all the time that the best I can do is cruise around town running errands on it, LOL. Occasionally Tony & I get to take a ride an hour or so out into the country (those are my favorite rides), stop somewhere for a bite to eat, & then ride back. But those trips have become ever more rare as it seems like my weekends are full (which is a GOOD thing, since I have bills to pay), & on the rare weekends when I’m not playing somewhere, it always rains, or is really HOT (no fun). We’ve actually been talking about selling our bikes… :(


We could use some rain…none so far. The rest of the Country gets the bad weather. It’s like I live on a ledge at the edge of the high mountains and the weather goes overhead and hits later on the plains or further out in the Midwest or East Coast. No humidity either. I’m not complaining, and it’s sort of hot but not terrible. Denver is out on the plains further so they get more snow, rain, wind and can get tornado’s (rare). Not my town though. Too close to the hills! I like being safe! I understand about the bikes. Guess you could rent some if you HAD to do a road trip in the future.

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I’m not super fond of Sheng Puerh.
I know that’s not something one should admit, but there it is…I’ve said it!
Why? Some are too timid and some too ashy for my taste.
I mentioned this to Lily Duckler and got an “Aha, I know just the sheng’s for you!”, which I hope she’ll enlighten me on at some point. I have an open mind!

Peeking at the flavor profile for the Haixingtang Sheng I was intrigued. It sounded like a Sheng Puerh I might like (skeptical comment but truthful).

Method: Fat Gaiwan, 4 oz water to 5 grams leaf. 1 Rapid rinse.

Chose to follow a 5 second steep, increasing 5 seconds each pour.

Visually: Sparkling clear champaigne gold liquor.

The first taste was so light that I could barely detect anything other than a bit of savory, spinachy something.

Unsatisfied, I gulped a big swig of tea which washed my mouth with the round flavor of vanilla bark. Something very distictly puerh’ish, a bit earthy with heat on the tip of my tongue.

The aroma of steeping tea smelled like spanikopita and vanilla pudding wafting through my kitchen. Sweet and savory!

I filled my cup again, the spinach gone, the texture smooth and refined.

Steep 3 changed to creamy spinach and spicy heat (odd how the spinach flavor came and went). I let the cup cool down, and tasted raisins.

The 4th steep was creamy, smooth and green vegital but not savory.
At the far back sides of my palate, I tasted CLOVE! The flavor was completely isolated from the creamy vegital taste.
Then, the tip of my tongue tingled the way ginger heats the mouth.

Again, I steeped the leaves and poured a glistening cup of Puerh.
I was puzzled about the aroma and flavor of the tea. The vanilla I tasted wasn’t Cookie or Pastry vanilla, but something different.

This was familiar in my taste memory, an experience with the scent and flavor if I could just remember!

Passing the Gaiwan in front of my nose, then sipping the tea…I remembered where I had smelled the scent, then the taste of the vanilla.

Months ago, I went with my granddaughter Schey to the local Hooka Bar! The scent and flavor was something like the vanilla tobacco…grassy, vanilla yet smooth.

Sounds odd, but there it was.

I quite liked this Sheng actually.

My apologies for the static structure of this review which when I began, was interrupted by several phone calls…ugh.

A new Steepster sent me a note that got me thinking. I’ve assumed that most people know who I am because I’ve been on Steepster for a long time, and so I chatter on with my stories, which makes no sense to newer arrivals.
My apologies.
In an effort to catch up anyone who may need to time-travel to the present…
I’m the OLD LADY of Steepster! Yes,65 and proud of it!
With health issues (migraines and fibromyalgia)…I live a happy, frugal life in Colorado (close to my daughter and her big family of 3 biological, 5 adopted and various foster children!).
My social outlets are a friendly local tea house (Happy Lucky’s), Church, writing on Steepster and a blog. I write about tea and tell stories most of the time in run-on sentences. Often, I’m opinionated but I never mean to offend anyone. I’m a lover of life and and a beginner learning about tea!


Steepster people, don’t listen to her! She’s NOTHING like an «old lady» as she often refers to herself! And yes, she should be proud of her 65 years young :-) For those who don’t know her that well, Steepster just hasn’t been the same without her magnificent writing. This note is a good example of that, cheers Bonnie!

Terri HarpLady

I’ll 2nd everything the Tea Fairy said!


Ah sweet friends…you make my heart smile! So kind! Thank you


well, then i suppose it should be official… we should discuss with jason the official formation of the ‘65 years young bonnie’ club.


You’re silly but nice James!


silliness is a gift of potential that we should all act on =0)



Xxxooo’s to one and all!

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After drinking the new Laoshan Green Oolong yesterday and using the spent leaves in my lunch salad (delicious), I had a ‘taste’ for more Laoshan Green Tea and ‘happened’ to have the 2013 Spring Harvest Green. Waddaya know?!

My plan was to brew this tea, then use the leaves (again) in today’s lunch salad. (last night I sauteed leftover Laoshan Green Oolong leaves with fish and butter…so good!)

I saw the $12 cute little glass ‘beeker’ infusers on the Verdant website, I bought one…and I’ve been using it quite often.

Using a little over 1 tsp leaves, I filled the beeker 3/4 full (about 5oz) with 185 degree filtered water. Steep time was 6-8 seconds. (Didn’t cover during steeping per instructions from Verdant)

The flavor was like eating the flesh from the center of fresh, uncooked green beans when you’re sitting with a colander, snapping them in pieces. I always pop a few in my mouth because the flavor is so fresh!
As I sipped the tea, I pictured myself dangling my feet in a pool of water watching dragonflies race by, dust dancing on beams of light. There was a clean smell. Water running over granite rock into the pool, the scent mixed with my sips of fresh beans.

The second steep was thick and coated my mouth as though ate a plate of cooked vegetables (including slightly bitter zucchini). This slightly bitter taste is good!
Wine does this same with tanin in the right amount. It wakes up the taste buds, and suddenly…you’re aware of flavor that’s amazing!

There was a sweetness that I hadn’t tasted on the third steep.
The tea had become smoother, still rich and creamy, but a sweet, subtle,less savory bean taste. Glistening.

Now my head was caving in…felt good…

Spring Harvest Laoshan Green vibrates with awakening life.


I have to say one more thing… the comments from Verdant on soybeans are well…I didn’t grow up around soybeans or fresh soymilk exposure like they had in China so I have a hard time comparing tea to soy. Fresh other veggies…I can do.


I’m always looking for new ways to use my spent leaves. I love the idea of eating them in a salad. I’ll have to look into this some more to see what I have in my cupboard that might be suitable to eat. Thanks for sharing


I wonder if it would make good barbecue sauce. You know, cook them. With some sugar, or maple syrup, some coke (yes, coke) or beer, or whatever liquid other than tea, tomato paste or ketchup for the low grade version. Worcestershire sauce or soy sauce, depending on what flavour profile you’re going for. I’d probably not do soy unless you want an Asian BBQ. But a smoky tea I bet would make good BBQ sauce.


I can’t imagine this as a BBQ sauce, but a savory complex butter sauce or Asian sauce…Yes. Tea’s are tricky because they’re delicate. A heavier BBQ flavor would be good using Lapsang Souchong since it’s already smoky.I use it powdered to steam vegetables.


your reviews always make me hungry! i drink tea by the liter but i’m not much of and eater so i’m always caught offguard. i was visiting montreal years ago and ordered ‘un poulet papiotter’, which translates to: ‘a papered chicken’, lol. in effect the breast had been steamed in paper with fresh herbs and vegetables on top…. i have basil on my deck and green tea leaves… my mind is turning.

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Brewing Method: 4 oz Gaiwan
5 grams leaf
208 degree filtered water, 1 rinse
5-6 sec. each steep increasing by 2 seconds each round
(although 18 steeps can be done at 5-6 seconds, I’ll comment on 5)

Liquor Color: Consistantly very pale yellow-green

Wet Leaf: Vibrant varigated deep greens, small curled leaves which unfurled slowly with each steep. Salty, savory, sweet aroma becoming more spinach scented as it cooled.

I think it’s wiser to give an overall impression. The tasting wasn’t static, so I don’t want to approach it as though it was some sort of school project with an outline.

When nobody is around, I can slurp, spraying the tea to all the tastebuds even the top and way back.

I was at first nervous, which is pretty common with a new tea, nervous with excitment and nervous that I would miss something.
It’s odd that I judge myself that way…but I forge ahead until the tea takes over and my brain stops thinking so much.

Sweet, Summer white corn, lightness…and mountain water.
I began to think about the fresh ‘spring’ that blesses Laoshan Village’s farms. You can taste the freshness in these leaves.

The corn changed to pale green summer squash with butter as it cooled, coating my mouth.
The scent of stargazer lilies in a distant place caught on the thread of a light breeze was barely there, but I was aware of it coming back …like flickering light.

As soon as I thought the tea was clean and fresh, cool as cucumber and edgy, it rose up filling my mouth and nose with an intoxicating, dense aftertaste as though I had been injected with tea, rolled in tea leaves and eaten them!

Every pore was Laoshan Green Oolong!

There was a morphing from light to bright, thin to full, green to gold. And I loved the changes!

Tea that takes me to unexpected places, turns my head and surprises me is a rarity.

Teasing taste…wait for the punch at the end! The finish is lush, fat and savory.

The 5th steeping was the best at 30 seconds.

My lunch was an Italian chicken salad with lemon, fresh basil, olive oil, chopped spinach, grated parm and the Laoshan Green Oolong tea leaves (no salt). Oh yes, they can be eaten!

This is my favorite of the two new Oolongs!

Bonnie’s comments: OR Tips from Teama…Teagrandmother
I’ve always loved driving along country backroads, buying fresh eggs, fruit and vegetables from local farms.
Back in the 1970’s, I took my children strawberry picking in Watsonville, close to the Pacific Coast, where the fog would come in and mist the berries.
It was fun picking a few berries then popping some in our mouths. We did the same with raspberries and blackberries. We didn’t think about GMO’s or any other bad things on fruit back then! We just had fun!
On our many drives we bought brussel sprouts on the stalk, bags of artichokes, apricots and cherries. The bounty of fruit and produce in Northern California was outstanding.
We moved to Paradise, further North past the Delta rice fields to farms of walnut, pecan, peach, olive and apple groves. Salmon came from the Sacramento River or local lakes.

Half the fun was going home to fixing what we picked up at those farms.
Halved fresh brussel sprouts in olive oil and butter, mixed with garlic and bread crumbs (to make the garlic butter stick to the sprouts) is still a favorite of all the kids!

If you want to learn to ‘taste’, reduce sugar and salt, and eat fresh food! Everything that you eat, becomes relevant to tasting tea.

I’m convinced that my appreciation for tea was born from the appreciation for how things grow. Loving the Earth. It makes sense.

Lily Duckler

Love this tasting note!! Thank you, Bonnie


Thanks to you and David for “bringing”,most literally, this tea to us for our enjoyment.

Terri HarpLady

Thanks Bonnie!
I’m looking forward to the TOMC Bundle Box! :)

Hesper June

This quote spoke to me personally:
“I was at first nervous, which is pretty common with a new tea, nervous with excitment and nervous that I would miss something.
It’s odd that I judge myself that way…but I forge ahead until the tea takes over and my brain stops thinking so much.”
I love your way with words!
Oh, and all around lovely review, of course:)




i always eat the steeped green laoshan leaves as well, lol. excellent snacks…. but now i have visions of chicken and massacring my basil shrubs, lol.

lovely bit of writing.

Autumn Hearth

I had these leaves in my salad this afternoon after reading your review. Went nicely with the cranberries and almonds!


only just trying this now. i can definitely see the corn and mountain water flavors! and i so, so agree with and appreciate this statement: “As soon as I thought the tea was clean and fresh, cool as cucumber and edgy, it rose up filling my mouth and nose with an intoxicating, dense aftertaste as though I had been injected with tea, rolled in tea leaves and eaten them!”

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Because Laoshan Village just launched two ‘first ever’ Oolong’s with Verdant Tea, I’ve decided to prepare tea in a style common to that geographic area.

Laoshan Style Tea: (No special equipment required)
Heatproof glass tumbler, 175 degree filtered. Pour water over aprox. 1tsp or so leaves (1/4 inch). Wait until most of the leaves sink to the bottom of the glass, then sip.

Refill the glass with water throughout the day using the same leaves.

The signiture aroma and flavor of chocolate, potato and barley that I love in Laoshan Black Tea is present in this Oolong, with a lighter more delicate and sweeter taste.

One sip and you know, this is tea from Laoshan Village and Mr. He!

Throughout the first tasting, I couldn’t help comparing Laoshan Black Tea with the Laoshan Roasted Oolong while swishing and swirling the golden liquor.
The cocoa brown tea leaves had plumped a full 2 inches high in my glass and left a filmy haze of tea oil. Good leaves!

The tea’s medicial benefits were taking effect with a golden, light warmth elevating my sense of well-being.

I relaxed, sat back on the couch…and passed the tumbler in front of my nose to catch the floral and fruity scent.

More water into my tumbler, and the glass was dark topaz from the cinnabar-brown leaves that filled it.

The flavor was lighter, not as potato-chocolate as the first steep, and spicier. Cinnamon, caramel, citrus.

This particular Oolong is in the flavor profile of Laoshan Black but lighter, sweeter and more floral. I look forward to seasonal changes and roasting experimentation.

Personal Note
I sat today and remembered the first time I drank really great tea and what it was like. How do you explain it?
Everyone knows what a ‘Flash Mob’ is. Well, when I was drinking bagged tea’s and highly flavored tea, it was like a flash mob…all dancers and bands and noise. A fun show!

There comes a part when everything stops and there’s a reveal. The one special moment when everyone points to a single person because that is the point of it all. The show and everything is about that moment…the ‘reveal’!

One layer after another of people is removed…they point to a spot and…‘tah dah’!

For me, my moment, or ‘reveal’ with tea was when I drank my first high quality, unflavored loose leaf tea. I was blown away!

I had no idea that tea could have such a pure, clear voice. Without apology…it changed my tea journey and sent me down a path of discovery.

Now I know how to use equipment and how to pour tea, and like going to Grammar School I’ve learned lots of facts.

Weeks ago when recuperating, I drank copious amounts of fine tea to help heal my tired-from-migraine brain. The tea helped a great deal!

I’ve been thinking about the need to learn to ‘drink tea’ and it’s time to sit still more often and heal in many ways.

Lesson #1
I know very little about tea.


That’s a great analogy! I felt that “reveal” when I tried some of the unflavored teas from Verdant and Butiki for the first time. I’ve realized that my favorite thing about quality tea is that I experience that same feeling every time I have it again!

Thomas Edward(Toad)

Delicious Tea, I tried a sample now I’m patiently waiting for tea of the month box to get some more of it, I’m excited.
Can’t wait to try Laoshan Green Oolong too :)

High Adventure

“The tea’s medicial benefits were taking effect with a golden, light warmth elevating my sense of well-being.” Sold! I’m trying my sample of this tea post-haste. I couldn’t decide which (ah, what a problem — too much tea to choose from) but this one sounds like it’s what the tea doctor ordered. Thank you!

Autumn Hearth

Mmm you are right about the tea oil! I felt it before I noticed it visually. I think perhaps this is the first tea I’ve been fully conscious of feeling the oil in my mouth and I love it!

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All of us have taste memories that influence our tea tasting…a reference point.

Almost 10 years ago, I worked part-time at Fortino’s Winery in Gilroy, California. I wanted to learn more about my dad’s life growing up in the Napa Valley. He trimmed grapevines as a boy at now famous vineyards in the days when horse and cart still moved between the rows of ripening fruit. My cousin Norma sells her grapes to that same vineyard (Beaulieu Vineyard).

When I traveled around Northern/Central California (Santa Barbara to Eureka and inland to Murphys) I would take an empty case (or two) to fill with wines along the route. (All wineries give discounts to any winery employees from other wineries!)

In some ways, the adventures were a bit like tea tasting.

Many wineries were small barns where I would be standing with the winemaker and nobody else.

The winemaker would pour a more average wine to check my reaction. If I met approval, the better wines would appear and the tasting continued with animated discussion and enjoyment.

We would discuss levels of flavor, what we tasted, the feeling in the mouth. Just as I do with tea.

Now, the first time I tasted Muscat wine was in Murphy’s…up in Calaveras County (Sierra Foothills) where Mark Twain wrote about the ‘jumping frogs’. The area is dotted with excellent wineries and a few have tasting rooms set up on the main street which are restored buildings from the Gold Rush days.

Stevenot Winery had a small brick storefront with bare wide-board floors and plain plank bar at the far end of the room. The high ceiling and tall windows let in muted light. On the bar were several glass vases filled with daffodils (the town plants them down the sides of the roads in the Spring). It was rustic and lovely.

I decided to try their expensive Muscat wine. Don’t know why. (My first Muscat ever.)

It was a revelation. The wine rolled over my palate like warm silk, more floral than raisin. I felt illumined, like a candle had been lit inside my body, not warm but golden. It was wonderful!

When I drink any tea that has a muscat flavor, I think of this first muscat wine (and I’m glad it was such a grand one).

My memory formed with this experience.

Brewed Western Style with more leaf than recommended. (1TB-16oz 3min)

The fragrance of the tea was fat and floral! Some tea’s flirt with your nose, this one fills it with beautiful, sweet candied white muscat perfume!

Don’t know why, but I took a gulp…an improper in public one to gorge my mouth with tea (I normally slurp..which is proper).

The flavor was lightly sweet, pink peppercorn with fresh muscat grape (the stage where they’re white with a pink blush and very small). Right on the finish, I tasted cashew.

It was a bountiful gulp!

Next I properly slurped the tea removing the cup from the vacinity of my face sans the scent. This to allow a separation of the savory from the sweet muscat flavor. (Sometimes, this works.)

I slurped again, bringing the cup close under my nose, inhaling
the sweet floral scent. The taste was more pronounced and the awareness of peppercorn was stronger.

Moving the cup around and playing with slurping and gulping…or changing the size of a cup…can make a difference in how the tea tastes.

This tea is smooth, gentle muscat with a beautiful aroma and one that I recommend.

The tea’s from Nepali Tea are a pleasure for me to drink and review. I respect their support of the farmers in Nepal that they work with directly and I know the staff personally.

All proceeds from tea sales go to support the farmers.


looking forward to placing an order with them some day!

Terri HarpLady

Yes, I put that on my ‘list of tea-sites to peruse’ for future reference.
Good to see you posting Bonnie!


Their sampler pack is a good way to try their tea’s and each packet is enough for several servings. I have a BLACK TEA sampler for donating to the kickstarter campaign they successfully completed used to raise money for the oolong harvest.


Terri – sounds like bonnie just gave us our next plan lol


:) glad to see your wonderful description on this!


;) :) :)

Terri HarpLady

I was thinking the same thing Sil!


My tea friends at Happy Luckys (they sell Nepali Tea) and I found that you have to experiment with the timing and temperature especially with the green and oolong tea’s. We’ve seen an eh’ tea change to ‘wow’ by adjusting steep time in a way that’s very different than other tea’s.


I got a few samples from them and they have all been really good so far!

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

It has been a long, long, long time since I wrote a review.

I was very sick.

I had chills, pain from migraines and fibromyalgia off and on for 6 weeks ending in a 10 day long continuous spell that made my brain feel like I was having bad dreams on high speed. I probably should have gone to emergency but I sat on the couch for days and days.

During the time I was ill, there were two kinds of strong tea I drank to help with the chills and pain. Ajiri and Laoshan Black.
Bless them both! I drank the tea and held the cups (when hot) to my aching face.

When the attack was over, it took weeks for my speech to make sense, balance to return, to be fully myself again.

So, I’m here on Steepster.

Many of you sent notes of concern and support, wondering where I was. Thank you. Some I answered, and often I didn’t make sense.
I couldn’t write. My Apologies.

It may take me a little time to get in the swing of things again, and I won’t be writing here as much as before. I was spending about 30 hours or more a week just writing on Steepster, and I have to think about being strong.

Now I’m able to taste and appreciate tea once again.

So, with some Birthday money, I bought some Yu Lu Yan Cha (I forgot that I had reviewed ths tea months ago from a previous picking).

I can’t tell you how glad I am to have my tea sense’s back!
For a number of weeks, flavors were bland. I’ve had to relax and let my mind heal itself, being patient and listening for the coolness to arrive, the stillness that is centered and would allow me to ‘sink’ into the tea. It’s no use drinking tea without appreciation unless you’re sick and drinking a healing tea. Then the appreciation comes later.

The Yu Lu Yan I tasted previously is not the same as this Yu Lu Yan. There’s a difference.
Many of us have discussed how from one seasonal harvest to another the flavor of one’s favorite tea can be different. Nature isn’t a factory that can be controlled. Part of the excitment of drinking tea is the anticipation of what the next harvest will bring!

Will the next Laoshan Black be more chocolate or yammy? And how about this Yu Lu Yan Cha?

I’ve been drinking pots and pots…bathing my soul to the core in the luxury of it! A fountain of healing from the inside out, bathing me with light and life.

You may think that I exaggerate. Ha!
If you’d been emptied out, you would understand.

The joy of drinking this elixer as I emerged from my cacoon made me giddy.

I shared a pot of Yu Lu Yan Cha with Joe at Happy Lucky’s a few days ago. He made me laugh!

“Tastes like dunking fries in my chocolate shake, one of my favorite things to do!”

Naturally, everyone else had to taste the tea and agreed (except Sam who is from Cambodia and had never dunked fries in a shake). (I had no idea so many people dunked fries like that!)

What I’m excited about is the potato flavor, which are the best french fries…and chocolate with barely any honey (not too much)! It’s rich, full in my mouth without a grainy texture.


I prefer brewing this tea Western Style with 1-1.5 TB leaf to 20oz. filtered water (always). Steep 3 min. I add half and half and sweeten for a super rich tea that is unbelievable! (This brings out the potato and chocolate flavors best in my opinion)

This is a fantastic tea! Like popping Whoppers, you can’t stop drinking this tea!

Love you guys!


Welcome back!


I am so glad that everything is ok Bonnie. I’ve been worried but figured RL had just gotten in the way. Happy Birthday! and lots of wishes for a speedy continued recovery.


Glad to see you’re back and doing better!


Had no time for Steepster this week, sad, sad. But something compelled me to browse through tonight, and even though the dashboard is out at the moment, here I find you…Such a relief to finally see you emerging from that fog Bonnie, nothing but love for you. Happy Birthday :-)


Thanks to you all! Weird,Steepster is sick now that I’m well tonight!


Glad to see you back, Bonnie! :)


Welcome back, Bonnie!! And best wishes for the upcoming year for you!

Hesper June

Glad you are back! I am sorry you had to go through such an uncomfortable time.
Happy you had your tea during that time.


Glad to hear you’re alright!


Happy birthday and welcome back! I didn’t know ANYONE but my youngest daughter dipped fries in ice cream or shakes! I can’t wait to tell her.


oh gosh… I was wondering where your tasting notes had been and kind of remembered that in another one you said you weren’t feeling well. I’m glad you’re feeling better & that tea was there for you!


Welcome back Bonnie!! Have missed your reviews, happy you are feeling better now! :)


so happy to see you back with notes here Bonnie ! Welcome back on board and JOYEUX ANNIVERSAIRE !


So glad you’re ok Bonnie. I’ve missed you! get better soon k? I don’t review much myself anymore but plan to start again in a few months

I ♥ NewYorkCiTEA

Belated welcome back, glad you’re feeling better, and happy birthday. I am, as always, forever behind in my dashboard reading. lol

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drank Laoshan Black by Verdant Tea
673 tasting notes

When I’m not feeling very well I drink tea and feel better.

My comfort the past few days has been pots of the very best black tea sipped while watching ‘Call The Midwife’ on Netflix.

If you haven’t seen this British series, test it out. The series is full of compassion and reminds me of how kind life was in the 1950’s when I was young. Neighbors looked out for each other and hope was abundant.

Laoshan Black was my warm hug in a cup.

I never have to wonder what I’m going to get when I brew up a big pot of tea…settling down…warming my hands around the mug and inhaling the vapor. I wait as long as I can before taking the first of many satisfying gulps, unable to resist such rich chocolaty flavor.

I crave dessert when I don’t feel well. Salted dark chocolate, gooey fudge brownies and Laoshan Black Tea by the pot are some of my favorites.

The first two desserts I shouldn’t have, but the third I spend neither thought of guilt nor shame indulging myself repeatedly.


Hug Bonnie, hope you feel better soon, Kisses from a rainy and gloomy Paris


Get well soon Bonnie!

Rachel J

Hope you feel better soon. Did you really have to mention gooey fudge brownies, though??? Now I have a craving!


oooh, brownies. Now I really want a yummy fresh-from-the-oven brownie.


This is just my seasonal fibromyalgia, migraine thing. I’ll be ok. Some of you know what I mean because you get this way too. I appreciate the well wishes and love you dear people! I don’t write well when my head is foggy though.


Hugs and mooas!


I raise a cup in hope that you feel better and that each sip provides a needed warm hug…miss your correspondence


I did send you a note.


We miss you Bonnie – hope you get well soon – hugs


Hope you feel better soon Bonnie

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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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