Verdant TeaEdit Company
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Recent Tasting Notes
I almost always say try before you buy. But with this one, just buy it! Haha.
It is award winning I think, or should be. I dont know what gon fu black is, but it is very good for making in gon fu style. It tastes like a red or black tea should, but is way cleaner and lasts about 10 steeps or so.
This tea is way different than I thought it woudl be, I thought because it is from Yunnan it would taste more like Pu’er, but it didnt.
It tasted like Candy, or cookies. It was DELICIOUS. If you have the chance, maybe email them for a sample or it was pretty affordable anyway. No complaints at all!
Ooo I can’t believe it’s not cocoa. Dry leaf is probably the most cocoa-y smelling tea I’ve encountered. I used the whole sample I got from Verdant in the 5 for $5 deal (which is a fantastic deal and introduction to their tea). Anyway, it looked to be about 1.5 tsp or so and I put it in 8 oz boiling.
Yum! Steeped it still retains that cocoa quality and is very… malty? Still not on board with all the terminology, but it has a very rich break-like quality. I added a tiiiny smidgen of honey because I can’t help myself, and love it even more.
Overall, fantastic! I really like this. I’d love to stock this in the future. But right now I’m trying to downsize my tea stash so I’ll have to refrain for now.
edit: Getting a few more steeps out of this that are equally yummy!
I am drinking the 2015 Autumn Laoshan Bilochun that just arrived a few days ago, and it is absolutely gorgeous. Lovely, delicate, tiny little leaves, bright green when steeped, vibrant & flavorful. Definitely one of my favorite greens. Also ordered the Laoshan flat pressed, as well as the Laoshan green; had the flat pressed last night (didn’t review it separately though, but I think I will soon) and it was also wonderful. Probably a tad bit sweeter and gentler than the Bilochun. The He family produces some wonderful green tea.
Oh my word.
How truly lovely this it!
I just received my very first subscription packet from Verdant Tea yesterday when I came home late at night. This is the first tea that I am trying. And what a glorious beginning to the day this is.
The leaf was just picked and processed a couple of weeks ago. When I opened the packet and inhaled, I was transported to China again and my visits to tea shops and tea gifts from friends. Such a fresh lovely grassy scent.
Seriously, this tea takes me to my most favourite tea room in a relatively small town on the bank of a river in southern Szechuan province. Beautiful beautiful tea. (Although Laoshan is in Shandong, which is nowhere near this particular tearoom in Szechuan.)
The tea brews up pale yellow. Beautiful.
And the flavour! Omg, so good. Lovely mild asparagus with a hint of toasted sesame overlay. Not even the slightest bit of bitterness or astringency.
As I don’t have a temperature-controlled kettle, I use my boil the water and walk away for a few minutes method for brewing up green tea. Also, I steep for two minutes or under.
Forgive me, I am not well-practiced at describing green teas, so this will be a new skill for me to hone while I read up on what others have written on this particular green tea and others.
Flavors: Asparagus, Soybean
I am decidedly a green oolong person but I do enjoy a good roasted oolong every now and then, especially iced. This tea from Verdant is an interesting offering. It feels like a hybrid between a Dan Cong, Shui Xian, and Laoshan black tea. It has the sweetness of a Dan Cong, the deep mineral notes of Verdant’s Shui Xian tea, and a hint of chocolate/cocoa as it goes down reminiscent of Laoshan. I had to dial back the leaf quantity because the cocoa and mineral notes become too heavy for me.
It’s not as floral as I was expecting – which was a little disappointing – and less floral than other roasted TGY teas. I tried this side by side with Adagio’s TGY and thought Adagio’s was more balanced though not as full-bodied as this one.
This is a solid but unspectacular TGY with a slightly unusual flavor profile. I’ll probably cold steep the rest of my stash because it tastes a lot better cold.
Flavors: Cocoa, Mineral, Wood
This is one of the better Pu-Erh’s I’ve had, and honestly, it reminds me more of a green tea with the same grassy, bittersweet tang. I definitely get sour notes, and it is also fairly sweet like a pineapple skin. Tropical might be a way to describe it. I am glad that I sampled this and I think it deserves a fairly high rating, but I am not a huge fan of it merely put of preference. This tea might be a better introduction to Pu-Erh- it’s more grassy or even broth like than musty.
Flavors: Broth, Grass, Sour, Tropical
Tasting #1 – Steep Time 2 Minutes
Beautiful amber color, aroma resembling creamy caramel. The flavor is primarily burnt with a hint of sour tartness, like that of a plum.
Tasting #2 – Steep Time 4 Minutes
Flavor is reminiscent of whiskey. There are layers of flavor, first a burn followed by a unique blend of tartness that makes you pucker your mouth slightly.
Tasting #3 – Steep Time 6 Minutes
First its like a Lapsang Souchong, then its like Milk Oolong. I love it. A uniquely wonderful tea to indulge in, I’m drinking this like its whiskey
When I cold brewed this tea I found that I tasted sweetness before the burn. It was incredible, so smooth like caramel but no hint of the sour tartness. And I love teas that taste like campfire, which seems really strange when its cold but incredibly refreshing.
Flavors: Brown Sugar, Burnt, Campfire, Caramel, Creamy, Fruity, Honey, Milk, Plums, Sweet, Umami, Wet Earth, Whiskey, Wood
Another new tea today to warm me up and settle my stomach on this cold rainy night. The dry smell of this one was pleasantly musty and rich, reminding me of old books. Speaking of which, I would have been 8 when this tea was picked! So cool!
So I did a 30s rinse with boiling water and then a 25-30s steeping in a brew basket for a mug. The steeped tea is pretty light smelling so far, but pleasant again, no strong fermentation.
As for the flavor, this is a pretty darn good puerh. Quite smooth, some cocoa, dark fruit notes (maybe a plum of some sort), a nice mustiness, not fermented just rich and mellow. Deep. I feel calm and cozy. There is a mild tang surfacing as it cools, like a slight mushroomy savory note with ever so light astringency, unexpected but it works here.
Overall, a very nice complex puerh that has a lot of depth and is warming and delicious. I look forward to more cups of this tonight!
I’ve been dating SBY for a while now and am now committed to a permanent relationship. It has taken me a while to write a review, as this charmer is quite the chameleon. The flavor profile changes dramatically over the successive steepings, as well as through the temperature changes during each steeping. Early steeps are quite spicy, becoming more fresh, sweet and subtle over time. I orders 2 packages and am aging one and drinking the other. I’ve also ordered these intriguing buds from another company for comparison. I love this enigmatic generous tea.
Flavors: Bamboo, Cardamon, Cedar, Cinnamon, Fennel, Melon
A random Verdant sample! (I have amassed quite a little collection of Verdant samples due to my multiple purchases over the past year). Put the whole 6g sample in the 100ml gaiwan, boiling water, two 10 second rinses, and so far a few steeps of about 10 seconds.
This is a nice sheng, with good balance of savoury, sweet, and bitter. The wet leaves are very aromatic, with a bit of smokiness that doesn’t translate too much to the liquor. Quite a bit of sweetness already building up in the back of my throat. Clean, fresh, zingy, with a bit of a mouth-coating quality and a bit drying in the cheeks. Lots of flavour, even with quite short steeps. I like it!
Wow, this one is really working for me tonight! Sweet and delicious. I put 4g in the 100ish ml gaiwan, started out with 95deg water and let it slowly cool with successive steeps. Quite quick steeps: 5, 8, 12, 15, 18, 22, 25 (ish) seconds. First steep was sweet with a vanilla creaminess. Then the next several were chocolatey, but with the same sweet creaminess, so like milk chocolate rather than the dark cacoa flavour you get with some teas. Then some toasted grain mixed in with the chocolate. Now I’m starting to get some fruity notes, but that cane sugar sweetness is still there as well. Yummmmmm. :)
Flavors: Brown Sugar, Chocolate, Plums, Toasted, Vanilla
I think I’ve tried this one before, but apparently didn’t log it. Anyway, 4g of tea in the 100ml gaiwan, 90 deg water. I did a quick… well, it was supposed to be a rinse, but I drank it. :) Very light, slightly sweet and mineral flavour, and then a surprising amount of chocolate in the aftertaste. First proper steep was about 10 seconds. Sweet, very smooth, no bitterness or astringency whatsoever. Kind of an airy, expansive mouthfeel. Cocoa and caramel in the aftertaste. The wet leaves smell earthy and sweet. Subsequent steepings continue to be sweet and smooth, with a slight minerality that evokes fresh mountain spring water. I tried a longer infusion just to see what happens if you push the leaves a little, and ended up with a darker amber-coloured liquor, and some more intensity of flavour (especially the mineral), but it remains a light and smooth tea with most of the action in the aftertaste. If you’re looking for a rich and malty black, this is not the tea for you, but for what it is, it’s lovely.
Flavors: Caramel, Chocolate, Cocoa, Mineral, Sweet
Tasting #1 – Steep Time 1 Minute
Heavy in aroma but light in taste at this point. The flavor is like a dark sobacha and has an amazing mouth feel. The tea is a beautiful amber color.
Tasting #2 – Steep Time 4 Minutes
There is a hint of sweetness in the aroma now, but the overall aroma is still of ripe meat. The flavor, its not roasted garlic but the satisfying flavor roasted garlic leaves that makes you want more. Just to clarify, the tea tastes nothing like roasted garlic.
I find no changes in aroma or flavor after this point. This tea is delicious. Not many teas have exceptional mouth feel, and beside from the aroma, I love this tea. And its perfectly good for unknowable resteepings!
Flavors: Burnt, Burnt Sugar, Meat, Wood
This sheng pu’er is fruity and light on the palate. I do not have the actual brick, instead I am using pieces sent in the 5 teas for $5 pack (excellent buy). The leaves are still in compacted pieces. I used about 5g of leaf to 6oz boiling water in a gaiwan. I gave the leaves a quick rinse then infused for 6s increasing by 3s each time. The aroma of the infused leaf is very fruity and reminiscent of berries and grapes. The liquor has the color of champagne and is clear (not bubbly I’m afraid). In the first infusion the flavor is very fruity. In successive infusions a more woody flavor comes out. Great young sheng pu’er sampler and comes in an excellent value pack from Verdant Tea.
Flavors: Berries, Fruity, Grapes, Wood