Verdant Tea

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Recent Tasting Notes

70

This tea just kept getting better with each steep! I’m not a huge fan of oolong/tieguanyin teas, but I actually enjoyed this! :)

Preparation
Boiling 0 min, 30 sec 4 g 8 OZ / 236 ML

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100

I’m a sucker for jasmine tea, and for white tea, so put them together and I had to buy this right after I tried the sample. Absolutely delicious! The jasmine was strong but not totally overpowering. The white tea is smooth and flavorful enough not to be lost in the background. My collection of jasmine teas is now complete!

Preparation
180 °F / 82 °C 4 min, 0 sec 4 g 8 OZ / 236 ML

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75

This is a really good oolong (and I’m not a huge fan of oolong). By third steep, I was in love! It went from strong and even a bit bitter, to very floral and happiness and sunshine by the third and final steep (one minute, three minutes, five minutes). Next time I’ll try even shorter steeps to see just what the flavor does.

Preparation
Boiling 2 min, 0 sec 4 g 8 OZ / 236 ML

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92

By Yavanna, this smells good. There is a malty chocolate scent at first, then I get more yams. The flavour is pastry flavour, along with more sweet cocoa notes. Goes great with my fantasy novels, and my Japanese historical fiction.

Flavors: Chocolate, Cocoa, Pastries, Yams

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100

1.5 tsp for 300mL water @95C, Western style, steeped four minutes, drunk bare.

Happy sigh.

Dry leaves are tiny, curled, and very smooth, alms silly, to the touch. I know about the smoothness because I had way too much on my spoon and pinched some tea back into the bag.

Dry leaves give a strong cocoa scent, with some sweet malt.

Wet leaves are long, and some are still twisted, mostly brown with some dark green. Wet leaves smell of cocoa, malt, and, i the distance, vanilla. (This is not, of course, a flavoured dessert tea.)

Liquor is dark copper. Liquor smells of — you guessed it — cocoa and malt, also soybeans and deciduous trees.

Taste: cocoa and malt, of course, and a bit of soybean, with sweetness and some vanilla notes in the finish. I haven’t tried this year’s batch labelled just ‘Laoshan Black,’ so I can’t comment on any differences between that and this, the Spring Harvest Laoshan Black. I can say this tea gives everything I remember falling for in Laoshan Black.

The finish is very soft.

Sil

This makes me excited….

Michelle Butler Hallett

It’s delightful.

Sil

I miss my original lb. here’s hoping this is closer to that, than last year.

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76

This was disappointing. I’ve been waiting to try this for awhile, so I finally picked it out. I opened the package and took in the sweet tang and heavy wood aroma. So far so good right? I poured out the tea and then I became saddened. It was just short of a full gongfu session (so I reduced water) and the “leaves” were mostly dusting. I washed the bits once and watched as most of them poured away. I was mostly turned off at this point. A big thing for me is presentation and quality. I wasn’t really feeling the gongfu session to much, but I preceded thinking “don’t judge a book by its cover” sort of thing. The leaves gave off a roasted oak and burnt sugar scent. The liquor was dirty. There were tons of little bits everywhere, hahah. It was quite a mess. The flavor was good. This wasn’t a phenomenal Wuyi, but it was still fairly decent. The initial sip started with a sharp tang and smoothed with dark fruit tones. The session proceeded into a deep caramel and rum flavor. I was able to get about five steeps out this small package, which inst that bad. Altogether, I’m glad I was able to try it, but I wont be jumping to get anymore of this.

https://instagram.com/p/6plWPlTGXr/?taken-by=haveteawilltravel

I picked out the whole leaves for the photo…

Flavors: Burnt Sugar, Fruity, Oak wood, Rum, Smoke

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 100 ML
boychik

It wasn’t my favorite. I think it’s not roasted enough (for me) and it has more flowery profile that I feel comfortable with

teatortoise

Attractive tea set by the way!

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72

This is the 3rd dragonwell I’ve had this week, the other two being Teavivre and Yunnan Sourcing. All 3 had very different flavor profiles:

Verdant – sweet with a hint of fruitiness
Teavivre – fresh and grassy
Yunnan: – vegetal with more astringency

This was definitely the sweetest dragonwell of the bunch and had an interesting fruitiness that tasted weirdly enough like banana. After the 2nd infusion, the fruity notes begin to fade as the tea takes on a smooth, more vegetal flavor.

Of the three dragonwell I sampled, I preferred Teavivre as it brewed the cleanest and most balanced cup.

Thank you to Equusfell for sending me a bit of this to try!

Flavors: banana, Vegetal

Preparation
175 °F / 79 °C 0 min, 30 sec 2 g 4 OZ / 118 ML
Equusfell

I’m a sucker for naturally sweet teas! No wonder I feel like I’ve been spoiled by the Verdant dragonwell.

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87
drank Earl Grey by Verdant Tea
1071 tasting notes

This is a great EG! Sad I waited until the last minute to try it, because it really is pretty good in terms of the EGs I have tried so far. It is a much more chocolatey version due to the LB base (yum) and there is a definite vanilla note after pouring it from my travel mug. Nice and caffeinated on this cold morning in the office again haha. This is a different take on earl grey, be forewarned – not overly strong bergamot if that is your thing. For me, it is more of a dessert like EG, Andrew & Dunhams EG is still my long reigning favorite. But I am happy to have picked up a sample of this to try while it was available, and I will also try to write a more detailed note later when I’m not at work lol.

Tasty and warming this morning!

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89

Why do the Star Trek writers call the 19th century ancient? Anyway, having coffee for a week only made me want more tea. The dry leaves have a scent of cocoa and sweet potatoes, but I get some smoke in the brew. There is a bit of a raisin and caramel flavour, with grain and nut notes. Overall, it tastes like I kinda want pie.

Flavors: Cocoa, Grain, Nuts, Sweet Potatoes

Liquid Proust

Do you like Star Trek?

Liquid Proust

Start saving :)
http://startrekthecruise.com/

I’ll be there and I’ll have tea!

Lariel of Lórien

So, now I have to get to Florida too?

Liquid Proust

How can one say no…?

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85

I got this as a 5 for 5 sample, and it was definitely what I wanted. I actually had this one before the Roasted Laoshan Oolong. They are approximately the same tea in terms of taste, especially to someone who is a little bit new to tea, but to me, this tea is considerably rosier while the oolong is like a sweeter chocolate version.

Another thing about this sample, really the verdant teas I’ve had in general is that the tea tastes slightly different from when I first opened the bag to when I’ve had it for a few days. I brewed the near 3-4 grams of this tea both times within the same gongfu parameters. This going to be full of compare and contrast, as you may or may not notice in the beginning.

Test steep-15 seconds with water just under boiling. First time with the newly opened bag reminded me distinctly of rose water which I deeply enjoyed, but for whatever reason, reminded my mother of soap. The other time I drank this, the rose was still there but had more of the cocoa notes that typically describe it.

Steep two at 45 seconds in the original sampling, it was a very light fusion between rose and cocoa. I could see why it tasted like soap-it reminded me of a feminine luxury bath salt with chocolates on the side. The other time the cocoa was more prominent and the rose not as present, a little bit more malty, but with a weird wine, grape, or currant quality. I couldn’t quite place it, but there was a berry note hidden in there.

Steep 3 I tried at 35, but too light, upped to a minute and half. Rose and cocoa there yet lighter both times that I had it, though the later sampling had more of the weird grape or berry-ness. Steep 4 at 3 minutes, it tasted like rose water both times.

I liked this one, but I’m preferential with it. I personally preferred the oolong because it was sweeter. I should note that my expectations were pretty high with this one with the reviews on steepster, and my experience with the Ailaoshan Black from Whispering Pines. I might have to try this one again. Still something that I would recommend to almost anyone. This appeals more to black tea drinkers for sure, or ones who like sweeter and more robust flavor without astringency. A newer drinker might be opened up to a new world or underwhelmed.

Flavors: Cocoa, Malt, Rose, Sweet, White Grapes

Preparation
205 °F / 96 °C 0 min, 15 sec 4 g 6 OZ / 177 ML

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92

I had been curious about this offering from Verdant for a while now and thanks to a swap with Equusfell, I finally got my hands on some and it sure didn’t disappoint! This tea reminds me of why I love green tea. It has a crisp, clean taste to it with notes of vibrant spring vegetables and no hint of bitterness or astringency at all.

Having tried this side by side with Verdant’s other signature green tea Dragon Well – an excellent tea in its own right – I enjoyed the Laoshan more. Although both are similar, this had a mellow sweetness and refreshing finish that I really liked. Just a all-around lovely green tea.

Flavors: Asparagus, Sweet, Vegetal

Preparation
165 °F / 73 °C 1 min, 0 sec 1 tsp 4 OZ / 118 ML

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drank Restore #6 by Verdant Tea
406 tasting notes

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White Comparison 8/17/15 Tea #5
https://instagram.com/p/6gCir2RYB6/

Why is banana listed as the first flavor of this tea on here?

This tea is fun for this reason: Upon each time that the liquid I brewed out of this goes down, there is a line of silky sweetness that I not only feel but taste.
It’s kind of like Turbo just shot down my throat… wait, no it’s not because that would be slimy…

Anyways, this tea is great because it has the taste, the aroma, and the ‘feels’.

Daylon R Thomas

I thought that the banana description was weird too until I tried it. There was a banana-ISH sweetness to it for me, but it was more of a feeling than flavor. I still don’t get the “cocoa” notes that are occasionally on Bai Hong Pao oolongs entirely. They are KINDA like dark chocolate (I typically eat in the 70-90% range anyway), but not really that chocolaty. Sorry for the rant….anyways, that’s one of my favorite White Jasmine’s I’ve had!

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90

Au jasmin. Sweet, creamy, and pure jasmine. There is a banana sweetness, and a hidden white peppercorn spiciness. Even dry leaf, it has a lovely perfume that is so natural.

I used the full seven gram sample in eight ounces. First was purely jasmine perfume, again, au jasmin. Second thirty seconds was sweeter, more of the banana. Third, simple jasmine again.

I love this one. It was a nice reminder of simplicity after all the oolongs that I’ve been trying. Heartwarming, and grounding. My mom would have loved it. Wish I kept some for her. Lovely. Just lovely.

Flavors: banana, Jasmine, Perfume, Smooth, Sweet

Preparation
190 °F / 87 °C 0 min, 15 sec 7 g 7 OZ / 207 ML

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84

This is a young sheng at this point (8/2015), and has fairly typical flavors, and although light, it is complex at the same time. It has a touch of bitterness which coexists with a hint of sweetness, and has an astringent mouthfeel that I think will mellow with time. I like this tea and will be interested in tracking it over time.

Flavors: Grass, Hay, Olive Oil, Tobacco

Preparation
205 °F / 96 °C 0 min, 15 sec 8 g 6 OZ / 165 ML

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This is one of the two Master Han teas I ordered from Verdant before the move. This one is just ok. It’s really, really light. Less sweet/fruity, more spicy/smoke/tobacco. Not bitter, but just not super flavorful. I definitely prefer the Qianjiazhai, and I will be getting some of the 2015 sheng brick when I place another Verdant order at some point (but probably not the entire 500 gram brick!)

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I had the Laoshan green tea before so this excited me. The pieces look like little green snails in a way. I like this tea as it is light, but it doesn’t pack enough flavor to distinguish itself outside of a green tea. I’d rather drink the Laoshan green than this, but that is my preference.

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Here’s Hoping TTB (round 5)

I will call this tea: Ran Over Snails, A Green Oolong

So, I’ve had the Laoshan green tea but saw this in the box and had to try it. This was nice, but I have drank much black/puerh that this tea was quite light; thus, this became an outdoor drink :)
MMMMM how pleasant a green tea or oolong tea makes being outdoors :)

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85

Backlog, and the next few I do for a while are going to be backlogs.

So, I liked this one, and it made me realize that I’m kind picky when it comes to Wu Yi dark oolongs. I maybe should have rinsed this one to get more flavors, but what I got is a slightly fruitier rock oolong.

Water at 195 degrees F.

#1. 30 second first infusion.
What I get- woodsy, smooth, a little nutty, roasted, and bits of cocoa. It’s so close to being a black tea to me. It’s also like a less astringent version of the Irie Wu Yi Oolong.

#2. 20 seconds. Cherry, but still woodsy. Not bad. Not Great.

#3. 45 seconds. Still cherry, some wood-which is skewed because I had chocolate. Way better.

#4. 1 minute. Much better. More cherry, with a hint of cocoa-very smooth and better lighter. It’s like cooked cherry really. The wood is not as strong and it’s sweeter. Really, this is more like cherry wood vs. Irie’s bamboo like oolong overall.

#5. Stored some in the same Teavana container (glass one) overnight in the fridge, and it was a refreshing iced version of steep four that was surprisingly sweeter.

Consensus-I really have to be in the mood for a dark oolong to really like it. The woodsy notes are welcomed, but get overwhelming at times. I have to be especially choosy when I get them from now on.

Flavors: Cherry, Cherry Wood, Cocoa, Dried Fruit, Nuts, Smooth

Preparation
200 °F / 93 °C 0 min, 30 sec 7 g 16 OZ / 473 ML

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84

I was very intrigued by this tea because I had never seen it before. According to Verdant Tea’s website it states that this tea is unlike others in the sense that it does not come from the plant camellia sinensis which all tea comes from and then goes through an oxidation process but rather are buds picked from ancient tree’s in the winter in China. Sounds dreamy and romantic, right? So of course I bought some from their moving away sale. Opened the bag and instantly got the smell of fresh cucumbers. So far, I’m still tring to figure out the right ratio. I’ve only brewed it in a gaiwan. The first time I did 5 grams of tea with boiling water. I don’t have a tea kettle that controls water temp just yet so I’m not sure if that matters for this brewing. The flavor was incredibly light. Once the tea cooled their was a faint taste honeydew. I then changed the ration to 10 grams of tea and got a lot more flavor out of it once it cooled down! The honeydew was there with a nice hint of honey that sticked to the tongue a little. I can see in other reviews people said to cold brew it-I will try that soon because the flavor enhanced the more it cooled. Would also be curious to age this myself and see where that goes. Besides being tasty and unique it also is a gorgeous looking tea!

Flavors: Cucumber, Honey, Honeydew

Preparation
200 °F / 93 °C 0 min, 30 sec 10 g 3 OZ / 103 ML

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I’m taking a tea break while packing up the eldest and getting ready to send her off to college. So I’m not up for an in depth review and anyway, Haveteawilltravel has already provided an excellent review that is spot on. So, in short: this tea is wonderful. It’s smooth, sweet, smoky, light, with hardly any bitterness. I fell in love with Master Han’s Bamboo-wrapped sheng, and when I couldn’t get any more of that I ordered whatever of M. Han’s sheng was still available from Verdant. This was one of them. I’m officially a Master Han Fan!

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80

This was better than the previously aged Tie Guan Yin I’ve had, but I didn’t enjoy it as much as I thought I would. It has that stained wood quality that I’m not a huge fan of, but that note is made up for by its sweet, cedary character. I really understand why sandalwood would be the comparison for it’s spiciness. I made it gongfu, steaped for 30 seconds after five second rinse, and it is sweet and very similar to coffee, but not in a way that you would expect. It has the roasted, sweet berry acidity of coffee, but it tastes more like a coffee berry than anything else. So, surprisingly fruity. I would probably drink this more often in the winter, but not something that I would buy again. I honestly wanted just a sample, but got the full ounce on sale. I’m not sure if I want to steep it a third time though, because the woodsiness is still holding me back.

I think that this tea deserves a higher rating in quality between a 80-95, but in terms of taste, it’s closer to a 65-70 for me because of preference. It might be good western with cream and sugar, though that may be blasphemy. Maybe there are better ways of brewing it that I haven’t figured out yet.

Flavors: Berry, Coffee, Dark Wood, Earth, Sweet, Tar

Preparation
200 °F / 93 °C 0 min, 30 sec 5 g 6 OZ / 177 ML

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98

I wish I bought this one instead as a full ounce instead of the green tea. Man, I really, really love this tea. It smells EXACTLY like chocolate. It’s a lot like the Laoshan Black, but this one is considerably smoother and the chocolate note is the most dominant. Laoshan’s have a rosier quality to me, but this one is sweeter and less astringent. So sweet.

Okay, how I did this one: 3-4 grams (about a tea spoon and a a third of one is what I actually measured-forgive me for my approximations) in seven ounces of water 200-190 degrees F.

Steep one, 5 seconds…choCOLATe…

Steep two at ten seconds, still chocolate but smooth with a weird fruitiness coming in. The sandalwood is there, but it is hard to describe its unusual presence. It’s not something that you obviously taste or immediately get, but it has a smooth, smokey quality that isn’t really smoky or burned in the least bit-roasted, yes, and smoother. It’s almost like a chocolate covered almond to me.

Steep three, 45 seconds, too faint, then upped it to a full minute. Chocolate is still there and oh so sweet, but more almond with a very approximate cherry aftertaste.

Steep four at three minutes. Faded, which is to be expected, but still very sweet and smooth. Not quite sure how to describe it, but it makes me feel so good.

Steep five at around five to six minutes. There’s still chocolate hanging around, but now it’s like a Dian Hong in its later infusions. It has predominantly sweet potato taste, and some caramel notes to it now that are a little bit more noticeable. My love is reaching interesting depths now.

Steep six boiling water at three minutes. Chocolate and toffee….
I should have realized that I would deeply enjoy this tea because I like Laoshan Blacks. Unlike the black, it’s smoother and doesn’t have the same astringency or malt. I think that the chocolate like taste is much easier to get and smell because it doesn’t have the fermentation to overwhelm it. I would recommend this to a newer to intermediate drinker, but it has to be brewed right or the notes would be lost. I would introduce Gongfu to a newer drinker with this one because it’s so sweet, and this one really allows one to enjoy pure tea. I think that a more experienced drinker would like it, and it’s more for someone who likes roasted oolongs or Laoshans. It does not have the same dehydrating effect for me whatsoever.

This is just my bias, and I hope that this tea gets a higher rating on here over time because I think that it really deserves it.

Flavors: Almond, Caramel, Cherry, Chocolate, Roasted, Sweet, Sweet Potatoes

Preparation
195 °F / 90 °C 0 min, 15 sec 3 g 7 OZ / 207 ML

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86

I got this as a sample from my last order and boy, was it a generous sample. Thank you, David!

Anyway, this was another one that I was really curious to try. The notes on Verdant sold me, while the contradictory ones on here made me want to know more.

Dry leaf, I couldn’t really smell it, but the leaves looked like a greener version of a Wu Yi rock oolong. I steeped half a tablespoon of the fairly medium leaves for twenty seconds in eight ounces. The steam that rose was very floral to me like a forest, and very nutty. It was extremely similar to a Gui Fei. Then I sipped it down, and it had the same nutty, oddly sweet taste of a Gui Fei, but a bamboo woodsiness of a rock oolong. It was almost vegetal, but more so roasted and nutty. I can see why vanilla was noted because it has the creamy, cooling and sweet mouthfeel of vanilla, but doesn’t quite have the taste.

Steep two, 45 seconds, and a little too light. Steeped the rest of it for another fifty seconds. Much fainter this time, but had a toast, muffin quality to it. Some more of the vanilla mouthfeel.

Steep three, three minutes. There is a definite vanilla like smell, kinda creamy like jasmine. Sipped, and a little too light again. Another full minute. Still light, but floral that’s kinda close to the smell.

I had to stop there. I really enjoyed this one. It was sweet and had a fairly unique profile to it that again was between a rock oolong and a Gui Fei. Perhaps I should use more leaves and a little bit less water next time, but I still enjoyed it. Would recommend as something to try, but it would be up to mood, preference, and season like Fall or Summer to own.

Flavors: Floral, Nuts, Roasted, Smooth, Sweet, Toast, Vegetal

Preparation
190 °F / 87 °C 0 min, 15 sec 2 g 7 OZ / 207 ML

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