Verdant Tea

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Recent Tasting Notes

Here we have another sample I held on to for some time. Prior to today, I seemed to always be looking for the right time to try it. This most certainly should not have been the day. The frequent changes in weather patterns here finally caused me to crash last night. I had a stressful week and ended up skimping on sleep for a couple days, so by Friday I was feeling pretty terrible. Saturday then rolled around, the weather stayed warm, and while talking to a friend, I just went down for the count. Nausea, coughing, uncontrollable shaking, intense pain, muscle spasms, sweating, chills, and a splitting headache all hit at once. I’ve been barely functional at best today and have already decided to skip work tomorrow. I’ll warn you all in advance: it will be a green tea and pajamas kind of day. Back on track, a day of coughing up phlegm seemed like it might require a tea with deep honey notes, so I ended up at last finding a suitable reason to break out this sample. The circumstances were far from ideal, however, as I had difficulty maintaining focus while I sessioned this and had to rely on a nose and palate that were not functioning at optimal levels. All of this goes to say that readers should take this review with a couple more grains of salt than usual.

I gongfued this tea. After the rinse, I steeped 5 grams of loose tea leaves in 4 ounces of 190 F water for 5 seconds. I followed this infusion with 11 subsequent infusions. Steep times for these infusions were as follows: 8 seconds, 10 seconds, 15 seconds, 20 seconds, 30 seconds, 45 seconds, 1 minute, 1 minute 30 seconds, 2 minutes, 3 minutes, and 5 minutes. I did not even remotely follow Verdant’s gongfu guide for this tea. I can’t quite recall my rationale for why I chose the methodology I did, but I think it had something to do with a different leaf to water ratio. I will go ahead and admit that I did not find this approach to do this tea justice and will be assigning a numerical score with the deficiencies of the brewing method and my own personal unreliability at the time of the session in mind.

Prior to the rinse, the dry tea leaves gave off robust aromas of smoke, honey, and wood. After the rinse, the aromas of smoke, honey, and wood intensified and were joined by subtle impressions of vanilla bean and malt. The first infusion produced a similar bouquet that saw the aromas of vanilla bean and malt swell, as well as the emergence of baked bread. In the mouth, I picked up thin notes of wildflower honey, wood, smoke, malt, and vanilla bean before a nutty, bready finish. Subsequent infusions saw the tea grow smoother and thicker, offering more pronounced impressions of honey, vanilla bean, malt, and bread all around. At this point the nuttiness emerged more fully, taking on the character of roasted almonds. I also finally began to note the expected Wuyi minerality toward the finish. Later infusions saw the return of smoke and wood, as well as the increasing dominance of minerals. When I really forced myself to focus, I could still detect hints of honey, malt, and bread.

This was not a complex or long-lasting tea, but my impression of it may be warped due to conducting the review session while sick. I will say, however, that I appreciated it’s texture. I found it very soothing. I also liked the pronounced honey notes it offered during its brief peak. To be sure, I found this to be a nice tea, but I wish I would have held off on sampling it until I was better able to do it justice.

Flavors: Almond, Baked Bread, Honey, Malt, Mineral, Vanilla, Wood

Preparation
5 g 4 OZ / 118 ML

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69

A great daily drinker, very interesting combination of flavors. Much more woody spiciness than most black teas, along with a distinct but subtle peat smoke note (like Islay scotch). Prunes, dried cherries, and dark chocolate are also present, but I would call this mostly a woody / spicy black. Enjoyable and quite affordable at $0.18/g USD.

Flavors: Cherry, Dark Chocolate, Peat, Smoke, Spicy, Wood

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 6 OZ / 175 ML

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No notes yet. Add one?

Preparation
4 g 6 OZ / 177 ML

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71

Sample generously provided by one of my tea pals, thanks S! I rinsed it twice since I found what looked like a hair from a black curly-haired forest monkey.

Ignoring dubious claims of age which caused a storm on this site last year, this tea was really very odd. Tart and bitter at the start of the sip, morphing into something almost meat-like (chicken soup) with a mushroomy sweetness and a bit of black olive. I don’t think I can recommend it but I’m glad I tried it.

Preparation
Boiling 0 min, 45 sec 6 tsp 5 OZ / 160 ML

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99

This tea responds well to a firm hand. I steeped 12g in 160ml for 40 seconds and it delivered a heavenly elixir that was bursting with kuwei, huigans, a long-lasting cane sugar sweetness, and the most potent cha qi that I have ever experienced. Do not operate heavy machinery after drinking this tea!

Preparation
Boiling 0 min, 45 sec 12 g 5 OZ / 160 ML

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30

My grandfather had a herd of black and white pigs. Their pen was located beside a large patch of bamboo. When it rained, the scent of the livestock and the scent of the bamboo combined to form something that this tea reminded me of.

Preparation
Boiling 0 min, 15 sec 6 g 4 OZ / 120 ML

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90

February tea of the month club has sent me this tea, and for my second tasting of the day we have the big red robe tienguanyin. I started by doing a quick rinse to open up the tea leaves. I decided to sip the wash to see what I was in for, and even at this stage it was interesting, smokey, caramel, and a slight bit of astringency.

I brewed this in my yixing pot and steeped it for a bit over 30 seconds, to let it get a good proper infusion. I got a clear medium brown liquor, very similiar to what you would see with a big red robe tea. A smokey sweet aroma was the first thing I noticed when lifting and taking in a bit of aroma on the lid. The taste was just absolutely stunning, sweet, smokey, astringent and just this powerful sensation of caramel. I was incredibly impressed by this tea.

The second infusion was just slightly stronger but not overly so, and also produced a clear medium brown liquor and in none of these steepings, even the wash was there much dust coming out of it. There was also no bitterness just that light mouth watering astringency on the back of the tongue along with a slight sensation of coolness which Ive only ever gotten on really good big red robe tea.

In conclusion this reminds me more of big red robe than tieguanyin though I havent had a lot of experience with either, but I do know that I like it, now you will have to excuse me while I go steep another helping.

Ps Im getting more of the fruity flavors mentioned in the description in later steepings, but my inexperience with both TGY and BRR is showing, and I cant quite place it.

Highly recommended for fans of big red robe!

Flavors: Astringent, Caramel, Smoke, Sweet

Preparation
205 °F / 96 °C 0 min, 45 sec 5 g 3 OZ / 100 ML
mrmopar

Peach or apricot?

Ken

Not sure, but I have 2 more samples of it, Ill try to place it next time. I finished up that brewing session.

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83

Going with 3-4g, 200F, 90ml.

Started off with a 5s wash. The aroma post wash was wonderful!

lychee, apple, apple wood, lemon, pear, prune, and a roasted smell (when smelling the leaves directly) come about. I would reckon this to be my first true ‘fruity’ tea (when excluding herbal teas)

Larger leaves, so gotta steep slow.

After going through several steeps, I would have to say the taste profile was just like the wash aroma, but I would reckon it to be a tad more ‘bitter’. I did not detect any profound changes in flavour, just reduction in intensity as the further steeps were reached.

One nice, or perhaps bad depending on your perspective, of this tea is the aftertaste. The aftertaste maintains the fruityness of the tea itself, and it lingers for quite a long duration.

Due to the physical properties of the tea, I do not recommend gongfu’ing this tea with a lower amount of tea leaves like the 3g that I did. Normally this isn’t too much of a big deal, but your tea experience will suffer if you skimp out on tea leaf amount. I settled for 3g because that was the last of the tea that I had remaining.

Flavors: Apple, Apricot, Green Apple, Lemon, Lychee, Pear, Roasted

Preparation
200 °F / 93 °C 0 min, 15 sec 3 g 3 OZ / 90 ML

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100
drank Shou Mei by Verdant Tea
1046 tasting notes

This review is for 2013 3 year aged shou mei (white)

Ordered this for two reasons. a) I needed to buy something else to qualify for free shipping and I enjoy white teas, and b) the leaves looked really pretty.

Steep 1: 250 mL, 85 deg C water, 1.5 tsp leaf, 3 minutes
Absolutly delicious! The tea is very flavourful. Notes of sweetness, verrry smooth. No bitterness, astringency, drying effects, or other unpleasant flavours/mouth feels. Everything about it is very pleasant. I would describe the flavour as similar to steamed soybeans and a mouthfeel of genmaicha (without the toasted grain flavour)

Steep 2: 250 mL, 92 deg C water, 1.5 minute
Even sweeter, steamed tea flavour, very flavourful, pleasant and thick mouthfeel with a sweet finish

Steep 3: 250 mL, 70 deg C water, 4 minute
Thick sweet liquor, not grassy or plant-y, but tastes like white tea. In the description for this tea it says the aging tones down the greener flavour, which is accurate IMO. It also describes the flavour as very fruity, I wouldn’t say I taste anything fruity.

Flavors: Soybean, Sweet, Tannin, Tea

Preparation
175 °F / 79 °C 2 min, 0 sec 1 tsp 8 OZ / 250 ML

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65

Got this one as a sample.

Going with 5g, 90ml, at around 200F

The aroma post-wash smells like butter and corn and … roasted corn.

Steep times were as follows: 5s, 8s, 12s, 30s

First steep. A bit faint, but tastes like corn and butter.

Second steep. A bit more of a ‘roasted’ flavor than before. Still smooth and keeps a similar taste profile as the first steep.

Third steep. Taste is constant but it’s faint overall. A bit of a vegetal flavor now.

Fourth steep. Tastes like the previous.

I’m not a fan of the taste so I will not proceed past this. Overall the tea is on the lighter side of things and can be considered to be ‘smooth’. I wouldn’t consider it creamy though. Easy enough to brew gongfu style.

Flavors: Butter, Corn Husk, Roasted, Vegetal

Preparation
200 °F / 93 °C 0 min, 15 sec 5 g 3 OZ / 90 ML

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87

Used around 4g, 90ml @ 212F.

Starting off with a really quick wash — small leaves = fast diffusions.

First off, the smell after wash was fantastic. Smelled primarily of roasted dark chocolate with cherry hints

Steep times were 5s, 7s, 8s, 9s, 10s, 12s, 15s, 20s, 30s, 40s

First steep. The smell was identical to hot chocolate. As for the flavour? hot chocolate. A tiny bit bitter but the trade off for that hot chocolate taste is absolutely worth it

Second steep. Imagine hot chocolate which has some cherry extract added to it. This is the second steep

Third steep. The dark chocolate with cherry hints remain. The bitterness is starting to change and open up with a woody flavour instead.

->Temperature is now around 190-200F

Fourth steep. Zero bitterness. No taste of the wood, but instead it tastes like hot chocolate with milk mixed in (i.e. milk chocolate).

Fifth steep. Cherry hints disappeared (probably due to lower temp), but the ‘dark hot chocolate’ taste moves towards a ‘milk hot chocolate’ taste. Quite delicious.

Sixth steep. Absolutely the same as the previous steep.

Seventh steep. Same as sixth, just much fainter.

Eighth steep. Same flavour as seventh, but getting much sweeter.

Ninth steep. Tastes like the eighth. Probably has a couple more steeps in it before going kaput.

Overall a really nice black tea. Instead of having the honey’d sweet potatoe taste that most chinese black teas taste like (at least from my experience), this brings to the table a whole new chocolate viewpoint towards black teas.

Really tasty and lasts for several steeps, highly recommend!

Flavors: Cherry, Chocolate, Dark Chocolate, Roasted, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 4 g 3 OZ / 90 ML

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90
drank Da Dan by Verdant Tea
107 tasting notes

So, I finally decided to drink down my little sachet of this lovely oolong. It smelled intriguing when I opened it, a little like Christmas-cake or cloves. I was certainly expecting something a little more jade-tieguanyin, which meant it was a pleasant surprise.

The rinse was honey-gold coloured and also smelled of Christmas-cake, whilst the wet leaves had a more characteristic vegetal smell.

The first post-rinse infusion was also honey-gold (as opposed to the pale green of Master Zhang’s usual tieguanyin), and it carried the same Christmas-cake smell, but also really reminded me of something very specific: Iranians cook a side-dish with barberries called zereshk polow (pretty much "rice with barberries) that’s brought out for celebrations or special occasions. To prep the barberries, you usually quickly fry them, in butter, with a table-spoon of sugar. And then afterwards, you fold them through the rice along with some saffron-infused butter. And that’s exactly what this tea smells like. It brought a really nostalgic smile to my face.

The tea has a lovely, mellow, smooth body, and little/no astringency (as I’d expect from something related to tieguanyin). The next set of infusions were equally lovely, with the delicious zereshk polow scent and smooth, buttery, Christmas-cake essence lingering deliciously on the palette afterwards.

The little note that came with the sachet described orange blossom, mango, sticky rice, clove, and papaya leaf. Though I can’t pretend to know what papaya leaf tastes like, and I’m not sure I got orange blossom or mango, I can certainly see where they got sticky rice and clove from. And, I guess, Christmas-cake can have orange essence in it, so there’s deffo a citrus note I could pick up.

I really enjoyed this tea, and was quite surprised by how different it was to Master Zhang’s ‘standard’ Tieguanyin (which, I’m sure anyone that’s followed me for a while will know, is one of my all-time faves). I’m not sure this would ever replace it, but it was certainly a pleasant excursion.

Flavors: Cake, Citrus, Saffron

Preparation
200 °F / 93 °C 7 g 4 OZ / 118 ML

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91

Starting off with around 3-4g, 205F, 90ml with a 5s wash.

Very sweet honey smell from the lid and the leaves themselves do have a combined sweet potatoe, honey, pear, and rice pudding smells. Seems verdant isn’t lieing about flavours this time!

Steep times were as follows: 7s, 9s, 12s, 15s, 20s, 25s, 30s, 35s, 50s, 5 minutes.

First steep. Flavour is much different than standard chinese black teas. A very strong fruity / pear taste to it, follows up with a ‘rice pudding’, sweet potatoe, and honey taste.

Second steep. Very strong honey, fruit, and sweet potatoe flavour.

Third steep. Same as second, a bit stronger

Fourth steep. Raised temperature slightly and resulted in less taste! Seems that if I let temp drop to the 190’s or so, it should be good. lets find out fifth steep.

Fifth steep. Flavour starting to wane, but still maintains that honey-sweet potatoe aroma. I also just ate dinner so that could be a factor.

Sixth steep. Mainly a honey taste but it’s getting fainter. Will need to do longer steeps here.

Seventh steep. The honeyed sweet-potatoe is back! longer steeps gave a slightly stronger flavour than fifth steep, and definitely stronger than sixth.

Eight steep. Forgot I was steeping so this one went 5 mins or so. But for a final, long steep, no bitterness just sweetness. Can’t complain.

Overall a really delicoius and surprisingly sweet black tea. I think this tea will average around 5 or so steeps til the flavour starts the dwindle, but those five steeps are excellent.

Flavors: Fruity, Honey, Pear, Rice Pudding, Sweet Potatoes

Preparation
205 °F / 96 °C 0 min, 15 sec 3 g 3 OZ / 90 ML

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90
drank Laoshan Black by Verdant Tea
9 tasting notes

I got this as a part of Verdant’s sample pack. I brewed it for two minutes in near boiling water.

It turned out to be surprisingly light in color despite the fact that I brewed the entire 5g sample in a smallish (400ml) amount of water. Despite that it still had lots of flavor.

The leaves, when brewed smelled like raw potato that has just started frying.

The taste was distinctly malty, almost like a malty bread, and had elements of black pepper as well.

Overall, a delicious tea!

Flavors: Baked Bread, Black Pepper, Malt

Preparation
205 °F / 96 °C 2 min, 0 sec 5 g 14 OZ / 400 ML

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70

New tea with an attractive description, lets try it!

It does indeed come pressed in a sort of ’hershey’s bar’ look like in the image, which is a first for me.

I started off with no wash, but also using less amount of tea that most people would do (around 3g instead of 5g). Using around 110 ml at around 205 F.

Steeps were 10s, 12s, 17s, 24s, 30s, 45s, 1min, 1min30s, 2 min, 3min

First steep was faint, probably due to low time and low leaves. It has a flavour very similiar to whispering pine’s Huron Gold Needle Shou Pu-ers, with Cacao, Coffee, Creamy being present. However, it is much smoother and has a very flowery feel to it. Steep was a relatively light color

The smell of the tea (after first steep, no wash) was like freshly turned over dirty with floral hints. Quite nice.

Second steep has a very rich red-brown look to it and smells very sweet. Flavours are more pronounced and contains an underlying floral layer to it. More ‘earthy’ and ‘fresh dirt’ taste to it.

Third steep has a primary earthy and flowery taste to it. Also by now the tea has fully ‘disassembled’ in the gaiwan, making it pretty easy to see what’s pue-erh and what’s honeysuckle. Quite a nice little thing.

Fourth steep is primary a mineral/earth taste with floral hint. A little bit of a honey taste but not much.

Fifth steep is the same as fourth, but no more honey!

And all the rest of the steeps keep the earthy + floral taste to it. The last few steeps started getting lower on flavour, but much sweeter instead.

This tea is pretty interesting considering you can see the honeysuckle flowers in it, and I mean literally. You do see the stems but you can actually see the entire flowers as well, which is really neat considering it was incredibly compressed in the first place!

Overall I think this is just an average earthy puer-erh that has a novelty regarding the honeysuckle. I’ll try this again with 5g and see if there’s any major difference that occurs.

Edit: Still on the 3g but I’m steeping for very long times (about 5 minutes). It now has a super sweet, vanilla taste. I will definitely have to revisit this with 5g and see what’s up

Edit 2: Did another session with 5g. Consistant with the earth-dirt taste throughout, and because of the increase amount of tea, it’s harder to get to the ‘end stage’ steep. Overall, an amazing tea if you like drinking dirt, mediocre one otherwise.

Flavors: Cacao, Dirt, Earth, Floral, Honey, Honeysuckle, Mineral, Smooth, Vanilla

Preparation
205 °F / 96 °C 0 min, 15 sec 3 g 4 OZ / 110 ML

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Comparative Tasting (Verdant Original Tieguanyin vs. Autumn Tieguanyin):

I’ve recently been trying to taste similar teas together, to help me better appreciate their subtelties. Tonight, I brew two tieguanyin oolongs by Master Zhang. Both teas are brewed gongfu style in small quantities (2g each).

Steeping 1 (original tieguanyin) — Liquor has a nice fresh smell. Sip opens with savory base note, chestnut feels very plausible. After a moment, I notice a slight tingling on the tip of my tounge and a subtle liquorish flavor further back, especially when I exhale. Creamy texture. There’s a some floral/vegetal smell, but it isn’t really coming through when I actually taste the tea.

Steeping 1 (autumn tieguanyin) — I think I didn’t steep this long enough. It has a kind of generic light oolong taste: creamy texture and some floral notes. It’s quite nice, but not very special. Leaves have barely unfurled. None of the tangerine Verdant mentions. :/ Hopefully I’ll get some better luck on the next steeping.

Steeping 2 (original tieguanyin) — Floral and vegetal notes have come out more. I can just barely make out a liquorish flavor. Still a slight tingling at the tip of the tongue.

Steeping 2 (autumn tieguanyin) — Nice creamy flavor. Didn’t leave a very strong impression otherwise.

Steeping 3 (original tieguanyin) — Mostly generic light oolong. Slight spicy note, liquorish. I can’t taste the chestnut at all anymore.

Steeping 3 (autumn tieguanyin) — Mostly generic light oolong. I can kind of taste a citrusy note, but it’s a bit of a stretch.

Conclusion — Both teas are very nice light oolongs, with original slightly darker than autumn. Original had some very unique notes on the first steep, but they seemed to fade pretty quickly. Autumn was more generic, but the characteristic creamy notes of light oolong were particularly emphasized.

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85

starting off with a quick 5s wash. The smell is an absolutely wonderful mixture of honey, steamed buns, walnut, vanilla, and cocoa. The color looks of a ‘deep honey’.

I put about 4g of leaves in around 200 F water.

Infusion times were as follows: 7s, 9s, 12s, 20s, 30s, 45s, 1min30s, 3min

The first couple steeps keep a fulfilling steam bun, vanilla, and honey taste. The third steep had a slight ‘darker’, cocoa like hint to it. Later steeps headed towards being more mild in nature while keeping the steam bun, vanilla, honey trinity taste stable and upfront. Latest steeps get quite smooth and a little malty, but that depends on steep time.

Quite a pleasant tea whose flavour tastes the same as the tea smells. It is consistent throughout the session and is one of my go-to teas at the moment.

Flavors: Cocoa, Honey, Roasted, Vanilla

Preparation
205 °F / 96 °C 0 min, 15 sec 4 g 4 OZ / 125 ML

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75

Typing this review while drinking the tea at the same time.

I started this tea off with a flash infusion / wash of 5s. The flavour from the tea scent smelled quite like mesquite wood, which was very pleasant.

I recommend brewing this tea slightly under boiling. This removes the bitter taste present at higher temperatures and makes the tea more mellow overall.

On the first cup, after letting the temperature cool down more, the flavour changes and actually gets stronger despite no changes being done to it. A strong ‘wet wood’ flavour comes out. It surprisingly adopts a slightly sweet taste, not unlike raw sugarcane.

Second steep initially tastes like wet wood, dry grass, and sugarcane mixed together. Not bitter and not overpowering, just mellow and soothing. So far, brewing this tea at a lower temperature really makes it taste much better (did some steeping at around boiling, was not sweet and generally bitter, not recommended). The after taste, tastes strongly like a ‘sweet mesquite’. Rather pleasant.

Letting the temperature drop, the flavour becomes less powerful, but sweeter instead. It’s almost like this tea can’t make up its mind.

Using around 140mL for the third steep, so letting it sit for about a minute. Tastes like the previous steep, just a bit stronger and a very very slight apricot hint in the back. Steep 3 is actually the ‘sweetest’ of them all; it is still a subtle sweetness but it still is there. A slight bitterness starts emerging as the tea cools, but that might be due to the 1 min steep time.

Overall not a bad young sheng. Not a huge fan for grass-like pu-erhs, but this one was quite relaxing with no real bitterness.

Flavors: Camphor, Earth, Grass, Sugarcane, Sweet, Vegetal, Wet Wood

Preparation
190 °F / 87 °C 0 min, 15 sec 5 g 4 OZ / 125 ML

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90
drank Yunnan White Jasmine by Verdant Tea
22 tasting notes

My new favorite tea, I always had a soft spot for white tea, especially bai mu dan. This is now my new favorite white. After doing a very short steep about 30 seconds in a 110 ml gaiwan. I got an almost clear liquor, but the aroma coming from it was absolutely divine. And as soon as I sipped it, I got this intense, floral, jasmine sweetness, without even a hint of any astringency, it was so smooth and easy to drink.

Im… stunned.. this is my new favorite tea.. its mellow, but at the same time its got intense flavor and aroma but its never overpowering. Im getting more and more impressed with Verdant tea as I have not been disappointed with anything ive gotten from them including the samples.

In subsequent resteeps it keeps it’s aroma and flavor very impressively. I still get the intensity even after third and fourth steep. I know silver needle always holds up well, but still im again pleasantly surprised, if you ever order from them, do yourself a favor and get a sample of this, as the price is incredibly reasonable too.

Flavors: Floral, Jasmine, Sweet, Vegetal

Preparation
175 °F / 79 °C 0 min, 30 sec 4 g 4 OZ / 110 ML
LuckyMe

I love this tea! Of all the jasmine teas I’ve tried, this has the freshest and most clean flavor.

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88

3.5g leaf
10 seconds hot water; rinse

Steep 1: 175 mL, 10 seconds
Flavour strongly reminds me of green or white tea, but emphasis on the TEA. For a herbal, this really does taste like tea, probably because this plant is related. Slightly vegetal, spicy like chili peppers

Steep 2: 175mL, 10 seconds
Smell/taste is more strongly resembling puerh or aged white tea.
The leaves have unfurled and are really beautiful and colourful. Some of the leaves are dark spinach green, others are light grass green, tan, or dark brown.

Steep 3: 200mL, 15 seconds
Smells slightly of fermentation. Tastes a bit like pu’erh, but at the beginning of the sip is sweetness, followed by the taste of something spicy, honey, and ending in tea flavour.

Flavors: Drying, Fruity, Green, Honey, Sweet, Tea, Vegetable Broth

Preparation
200 °F / 93 °C 3 g 6 OZ / 175 ML

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76

600 mL of 96 deg water with 1 tsp leaf

Steep 1: 2 minutes
Light flavour of toasty, hay, dried grass, and root vegetables.

Steep 2: 4 minutes
The flavour strongly resembles unseasoned potato chips. Slightly sweet, no salt, flavours of vegetable broth, canned peas, dried lichen, toasted chickpeas, and toasted green tea. This is an extremely interesting herbal. It is quite savoury, but since it is also sweet, toasty (not roasted/smokey), and woody, it is enjoyable as a beverage.

Steep 3: 3 minutes
A lot of woody flavours, but not pine/sap. More like dried wood shavings. Liquor is much darker in colour (previously light tan, now moderate amber) and more flavourful. It tastes like fries or those potato rings (Hula Hoops Potato Crisps). It is really interesting. I have mixed feelings about this tea. Will post another tasting note when I’ve brewed a few more pots. I might be caught up on the main flavours and missing a lot of subtitles. I tend to find new flavours in teas once I’m familiar with them.

Flavors: Brown Toast, Cherry Wood, Hot hay, Peas, Potato, Sweet, Sweet Potatoes, Toasted, Toasty, Vegetable Broth

Preparation
205 °F / 96 °C 1 tsp 20 OZ / 600 ML

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