Verdant Tea

Recent Tasting Notes

90

The best steeping of Laoshan Roasted oolong was the last steepings – it was like drinking a s’more – so sweet, vanilla flavored and roasty!

Before that with the first 12 infusions (out of 14), the tea had roasty, nutty, bark woodsy, chocolate malt, yam, and marshmallow with a light to moderate dryness.

I can’t compare to Laoshan black – i’ve had that tea in blends and once on it’s own, but I do like this oolong. Only if I can have infusion 13 and 14 over and over again.

Full review on my blog, The Oolong Owl http://oolongowl.com/laoshan-roasted-oolong-verdant-tea/

Preparation
Boiling
Zack S.

15 infusions? Thats nuts o_O

Tealizzy

Your blog really made me want to get some of this just to gong fu it! Sounds amazing!!

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85

From the Lewis and Clark TTB.

Brewed gongfu-style with gaiwan. Steeping times: 3, 3, 3, 3, 6, 6, 6, 6.

I haven’t had many Tieguanyin’s, so picking out the complexities was difficult for me. Trying to go beyond “floral” here.

The leaf has a flora aroma, an early spring air filled with the delicate fragrances of purple, light blue, dark blue, pink, and yellow flowers. I imagine bumblebees and honeybees, dusted with pollen, flitting from flowerbed to flowerbed. The liquor is pale yellow, clear, and bright. Full-bodied yet light. The texture becomes creamier and more buttery with every infusion, and the taste changes to candy sweet, evocative of candied flowers.

The tightly rolled light green leaves quickly unfurl. Each one is surprisingly small and thin for a lightly oxidized oolong.

Preparation
Boiling 1 tsp 4 OZ / 118 ML

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92

This tea is good. The first note I noticed was the roasted barley, it was prominent. I could also taste the notes of cocoa, scotch, and toast. It was a very smooth tea with just a little bitterness, however the bitterness was pleasant. I did not notice much qi but there was a little.

I steeped this six times in a 180ml teapot with 190 degree water and 6g leaf. I steeped it for 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, and 35 sec. There was a beautiful golden color to the first infusion and a golden brown color afterwards.

Flavors: Cocoa, Roasted Barley, Scotch, Toasty

Preparation
190 °F / 87 °C 0 min, 15 sec 6 g 180 OZ / 5323 ML

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92

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drank Golden Earl by Verdant Tea
210 tasting notes

Marco Polo TTB

What I remember is the smell of the lemongrass, breadiness from the yunnan and bergamot in the background oh and that it is not available at the moment to order.
My computer died yesterday, I had a few notes on a few teas lost forever but other than that I will not be missing much.

Cheri

I didn’t realize this had lemongrass in it. I might have tried it. I’m not a huge EG fan, but I do like lemongrass a lot.

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94
drank Earl of Anxi by Verdant Tea
155 tasting notes

Resteeping my leaves from Wednesday. I enjoy this so much. It’s a bit buttery, with lots of jasmine, bergamot. Earthy, floral, hints of goji. So well balanced. The finish is floral and slightly perfumey.

I think this needs to be a staple in my cupboard. It’s so unique and wonderful. <3

Flavors: Bergamot, Butter, Earth, Floral, Goji, Jasmine

Preparation
195 °F / 90 °C 3 min, 0 sec

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94
drank Earl of Anxi by Verdant Tea
155 tasting notes

I underleafed this, but it was still magnificent. I need to drink it again and really pay attention, since I put this in a travel mug and drank it while driving and being in a meeting. But oh my, awesome.

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Lewis & Clarke TTB

Another sample that I pulled out of the TTB to try later before sending it on. Looks similar to other green oolongs I’ve seen – tightly rolled and yellow/green in color. Dry scent is sweet with strong peachy notes and a bit of cream. I steeped mine for 3 minutes at 190 degrees.

This tastes similar to other green oolongs – slightly vegetal with a creamy texture and nice peach notes. However, it’s pretty strong on the floral taste, which does not make my mouth happy. It’s almost perfumey in the aftertaste. :(

Flavors: Cream, Floral, Peach, Vegetal

Preparation
190 °F / 87 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML
Cheri

I forget how much you dislike the floral, because I love the floral.

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87
drank Yu Lu Yan Cha Black by Verdant Tea
183 tasting notes

Got this tea as a sample in the Verdant order I placed a while ago.
Was hit by a wave of chocolate when I opened the bag. That must be a good sign, right? :P

Well definitely is! Cocoa and chocolate all the way with this tea! Another enjoyable cup tonight. Mann I’ve been on a black tea kick all day it feels like. Good tea day! :D

Flavors: Chocolate, Cocoa

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95
drank Zhu Rong Yunnan Black by Verdant Tea
183 tasting notes

This is the last of the samples that kimquat sent me. Oh my goodness.
This was is the best. I’ve tried quite a few good teas from that swap…But this one. Wow. This one is amazing.
Cocoa. Honey. Graham Crackers. Raisins. Chocolate.
Ugh.
This tea is just incredible.
Might actually by my favorite from Verdant so far.
I think I over steeped it by a minute or two, but it’s not bitter at all!
Wow. You just have to try this tea. So good!
I am definitely gonna buy it if It ever becomes available again!
Thank you so much, kimquat, for broadening my tea horizons! :D That was a fun swap. ^^

Flavors: Chocolate, Cocoa, Graham Cracker, Honey, Raisins, Sweet

MzPriss

I LOVE this tea!!!!!

Ost

It’s just so good!! Do you have any idea when it might be available again? :O

Blodeuyn

This sounds so yummy!

The Cookie Lady

Everything about this one sounds amazing! Verdant is definitely on my radar now and sounds deserving of an order!

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86

Wonderfully fresh with mild sweet notes.

Flavors: Flowers

Preparation
175 °F / 79 °C 0 min, 45 sec

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78

Lewis & Clarke TTB

Another jasmine tea! I figured this would be nice to start winding down for sleep soon. And I’ve really enjoyed Verdant’s teas so far! Visually, this one is basically a silver needle, I don’t see any jasmine flowers in it. Dry scent is very jasmine and very sweet.

Once brewed, this tea smells like jasmine candy. Seriously, it’s that sweet-smelling! I’m a bit saddened by this tea… The jasmine flavor is actually very good, it’s quite sweet which I like. However, I can’t taste the silver needle underneath at all. It adds a creamy texture, but that’s about it. So while the jasmine is nice here, I’m missing the base tea! :(

Flavors: Creamy, Jasmine, Sweet

Preparation
185 °F / 85 °C 2 min, 0 sec 2 tsp 8 OZ / 236 ML
Cheri

I think TeaVivre does a great job with their silver needle jasmine. I could send you some, if you want.

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83

Gave the dry leaf a 1 second rinse before infusion.

Slight milkiness. Soft sweetness. Hint of fruity tone.

Preparation
190 °F / 87 °C 2 min, 45 sec 3 tsp 13 OZ / 375 ML

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I started steeping these leaves a few days ago, got through the rinse and one steep and then realized I was too distracted. I let these leaves dry and I’m trying again with them now.

Second steep, 10 seconds. The leaves are very roasty and umami smelling, but the liquor is all lilac on the nose. Lilac on the palette too, though this steep tastes a bit weak.

Third steep, 10 seconds. Again, intensely lilac, but with roasty, almost burnt notes on the tongue now. Fades out to a more rose like floral on the finish, with a bit of toasted rice and umami.

4th, 6 sec. Lilac, sandalwood, a bit astringent, roasty.

5th, 5 seconds. Sweet & perfumey.

I’m not going to rate this yet. I know I like it but it deserves more focus.

Flavors: Floral, Perfume, Roasted, Rose, Sweet, Toasted Rice, Toasty, Umami

Preparation
205 °F / 96 °C 3 OZ / 88 ML

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I got one steep into a gongfu session with this and then realized I was far too busy and distracted.

Rinse and then a 6 second steep.

So far, very, very lovely. Intensely floral, very light, with notes of fruit and hay.

I’m going to set these leaves aside to dry and steep them more another day.

Flavors: Floral, Fruity, Hay

Preparation
205 °F / 96 °C 2 tsp 3 OZ / 88 ML
mj

I just got this one! Can’t wait to try it :)

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Woke up with my spouse, and started studying, We’ll haveways some of teh late-winter budset yebao, she tells me she doesn’t care, but I make it for several steeps just to fill her cup highest with the lightly camphor and pines woody pitch taste that I have been saving since 2012 when David sent this one to me, I ALSo say what’s up verdant!! If y’all reading this, and you’re still in business you must have done something right, cheers

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83
drank Laoshan Genmaicha by Verdant Tea
183 tasting notes

Mmmm!
I didn’t have high hopes for this one because it just smelled grassy in the bag.
But mannn! Did the smell betray me!
It’s creamy, nutty, smooth!
Delicious genmaicha! One of the better ones out there!

Flavors: Creamy, Grass, Nuts, Roasted, Smooth

Cameron B.

I agree, super good! :)

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85

Lewis & Clarke TTB

I’m on a mission to try all of these Verdant teas, since they were so generous with their samples! The leaves of this tea look pretty much identical to Laoshan Green, slender medium-sized leaves that are slightly curled into loops and grey-green in color. Dry scent is sweet and a little bit floral with some musty hay notes. I was unsure on the steeping parameters so I only let it go for one minute at 175 degrees. I see now that others here on Steepster steeped it for longer.

Brewed, it also smells similar to Laoshan Green – sweet, creamy, and mildly vegetal. The taste is also somewhat similar for me, the chief component is a mild vegetal flavor combined with a lovely creamy mouthfeel and some sweetness. The only difference I can think of is that this one has a touch of grassiness? And there’s definitely a lightly fruity aftertaste with a hint of floral. Another lovely green tea from Verdant! :)

Flavors: Butternut Squash, Creamy, Floral, Fruity, Sweet, Vegetal

Preparation
175 °F / 79 °C 1 min, 0 sec 1 tsp 8 OZ / 236 ML

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85

Made a pot (5 cups) of this at work to spread around. Both it and the second steep of it were drunk by quite a few people around. At least 5, not including me.

Everyone thought this was quite nice. One person told me it tasted like spinach from a can (and that she liked spinach from a can, so that was okay). It tasted a bit like that to me and also soybeans.

I did enjoy this tea, but it’s been a very very long day and I am ready to be done with the world. Done done done. So very done.

Flavors: Soybean, Spinach

Preparation
175 °F / 79 °C 1 min, 0 sec 5 tsp 41 OZ / 1200 ML

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75

I went into Verdant during my visit to Minneapolis and picked out a couple of things, and then asked for a couple of recommendations from the staff, for something unique and/or exceptionally good. This was one of theirs, and the person I talked to said it was a favourite of all the staff. I don’t have a lot of experience with pu’erhs so I’m excited to be trying this.

The dry leaf has a faint earthy and medicinal smell to it.

I put a few good chunks into my gaiwan and gave it two quick rinses with boiling water. After the second rinse the leaves were just starting to separate ever so slightly. Wet, the leaf smells earthy with a slightly burnt wood note.

My first steep, 5 seconds with just below boiling water. The liquor is bright and clear, a pale amber colour. On the nose, its the same as the wet leaf only fainter. The first cup is very mild tasting, not too much too it. Faint notes of earth, wood and camphor. A slightly pasty mouthfeel.

After a slight break to gobble down a mooncake, to make sure the rest of this sits well in my stomach, on to steep two, five seconds. The leaves are still partially caked together, but this time the liquor is much darker.

Stronger flavour, lots of wood and earth. The camphor has faded out a bit, though I’m getting a slight numbing mouth feel already, and a slight tickle in the back of my throat. Not a lot of nuances yet. I think I will steep a bit longer for my third steep.

Third steep, 10 seconds. The leaf is starting to come apart a bit more, and there’s a new fragrance that’s spicy in my nostrils, maybe more camphor and a touch of juniper. Lots of earth still there.

The liquor is a deep, reddish brown now. On the tongue, still mostly wood and earth, a touch of camphor and numbing, hints of wood smoke (nothing pungent like pine or cedar, maybe maple or poplar). and an interesting, almost sticky mouth feel under the tongue, but fairly silky everywhere else. Long after the sip is done, there’s a pepper and sandalwood note that comes out, and a warming sensation on the back of the tongue. There’s also some berry impressions that I can’t quite pinpoint. This is definitely developing nicely as the leaves open up more.

Fourth steep, 15 seconds. Even now the leaves are still clumped together a fair bit. The liquor is progressively darker, though this steep doesn’t have much fragrance.

Again, that sticky under the tongue mouth feel. Earth, a hint of bitterness, and a nice licorice flavour that quickly fades out to a sweetness on the back of the tongue. More camphor and numbing, and then a surprise burst of citrus on the finish, for just a moment.

Fifth steep, 15 seconds. Woody, earthy, slightly sweet, slightly medicinal. A little bit of smoke and nuttiness on the finish, and an almost slippery, coating mouth feel. A bit of licorice develops at the tail end of the finish.

Sixth steep, 20 seconds. Camphor, earth, a hint of bitterness. Numbing, a bit astringent on the finish. The sweetness and licorice is gone.

Seventh steep, 20 seconds. A bit bitter, smokey, earthy. A touch of sweetness is back, just fleeting mid tongue. The mouth feel is getting pasty again. There’s a sweet, floral note on a very long finish, and the licorice is back a bit.

This is interesting and I like it, but I don’t love it. I think there’s lots of steep left in these leaves. Only by steep seven had the leaves unclumped, so I’m going to set them aside for now and do some more steeps another time, but for now, I’m done.

Flavors: Berry, Bitter, Burnt, Camphor, Citrus, Earth, Floral, Licorice, Medicinal, Nutty, Pepper, Smoke, Spicy, Sweet, Wood

Preparation
205 °F / 96 °C 3 OZ / 88 ML
Amy Herbal Mama

Great note! I felt like I could taste the tea with you!

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