Verdant Tea (Special)
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Recent Tasting Notes
I brewed this with 140°F water for about 10 minutes. So, I didn’t follow the guidelines this time, but I was curious. I think it came out much smoother and more minty this way.
I have discovered that I tend not to appreciate Puerh tea. So, I was hesitant to try this. However, the addition of the mint and tulsi is great. The taste is very earthy with a minty and juniper main body. Definitely a thicker feeling tea. This tea is so smooth and slightly anise sweet. The aftertaste is very short and pleasant.
This tea was definitely interesting and fun to try. I preferred the other two though. Northern Wilds was awesome!
I am on my 3rd steep of this and I really like it. The bergamot is more in the aftertaste, while up front it tastes like cloves and cinnamon. I’m always happy to have a blend with Laoshan Black as its base. It really makes a difference, especially in resteepability. This is my favorite blend of the month.
I used 2 tsp and steeped for 3 minutes, 5 minutes, 6 minutes and still going!
The morning is finally here! Because of the caffeine, I couldn’t try this last night, and had to wait until my commute to sample it. I wasn’t certain what to expect, but I love the Laoshan Black base so much that I knew I was probably going to be in for a treat.
Teaware: 16oz travel mug with ForLife infuser
Measured dry: 2 rounded teaspoons
Temperature: 212º F
Steeping Time: 3min
Additives: 4tsp raw sugar
Unlike last night, I’m a little more with it this morning. I followed the steeping directions regarding temperature and quantity, but extended the steep to match some Steepsterite suggestions. I think that was the right call, as this is still a little faint, and might benefit from an additional minute or even two.
Sipping this, there is no missing the Laoshan Black, but I am surprised with how subtle the spices and other notes are. It’s difficult for me to pick out the citrus notes, but I do get a little bit of the cinnamon and clove – primarily in the aftertaste. As the tea cools, they are becoming more pronounced, but I don’t think they’ve quite lived up to their potential yet. We’ll see if some additional steep time will buoy them.
This cup may need a little more fiddling with to absolutely dial it in, but for now it’s a wonderful way to ring in the morning.
I am so excited about this one – I’ve never had a tea subscription before, but the Verdant blends were just so tempting that I managed to talk my husband into a month or two… but time will tell if I can swing it longer! ;)
Today was our first day back at school after the storm this last weekend, and my students were absolutely crazy. I feel like I’ve been juggling all day, and being able to sink into something fascinating and new just sounds delightful. I’m itching to try the Jolly Earl blend, but it’s way past my caffeine cut-off. If I tried it now I wouldn’t do anything but bounce off the walls later!
Teaware: 16oz ForLife glass infuser mug
Measured dry: 2 rounded teaspoons
Temperature: 175º F
Steeping Time: 1-1/2min
Additives: 4tsp raw sugar
I’m so used to ignoring packing lists that I didn’t realize there were steeping notes included. It should go to show how messed up my mind is right now that the other teas I just looked up for re-packaging seem to have influenced my steeping. I love Verdant’s samples, but I really wish they would re-seal. I think that’s how I ended up at 175º F instead of the recommended 212º F. That’s the best I can figure.
I’m getting mostly the peppermint and spearmint right now, with only hints of the cinnamon and maybe the fennel. I’m not getting much of the cacao nibs at all. That may have to do with my mis-steep. I think next time I make this I will follow Bonnie’s suggestion about adding a pinch of Laoshan Black (to bring out the chocolate notes), cut the amount of raw sugar, and make sure to steep at the correct temperature!
For now, I’m going to go curl up under a down blanket, sip this, and enjoy cuddling with my kitty, Mei-Mei, who is feeling extremely affectionate tonight!
Yay getting to all of my Verdant blends in a timely fashion. I was excited about this one since I do love tieguanyin, and am really getting more into the traditional varieties lately. I’ve never been too big on genmaicha, but I can be persuaded.
MMmmm. Ok, to me, THIS tea is the one that really smells like a cookie. A snickerdoodle even! The cinnamon, the doughiness, the toastiness of a fresh baked cookie. Wow I really love this one. To me this is sweet, not savory. This blend speaks to me, haha. I want more!
I was intrigued by this one. I have enjoyed the yabao blends that I’ve tried before, and I am in love with a reserve yabao. The dry leaf of this, to me, smells powerfully like root beer. I mean, I guess it makes sense with birch root and sarsparilla in it.
Brewed up I definitely get more cookie-ish scents from this. I am surprised that there isn’t cinnamon added to this since I really associate cinnamon with snickerdoodles. The tea is smooth and creamy, and I get a kick of ginger. Otherwise all the flavors do some nice melding together. I did my first cup at Verdant’s parameters (1 minute) but left the infuser in the pot for two more minutes (for a total of 3 minutes) for the second cup. Mostly it made the ginger spicier, haha. I like the yabao, I like the spices, but I’m not in love with this blend. But I will happily drink up the rest of it.
Gah! I lost my tasting note. I was saying this was mild but yummy. I don’t feel like retyping the whole thing. I used 1 tablespoon, boiling water, 3 minute steep, 7 minute second steep.
sipdown! Working from home today because i don’t want to get my colleagues sick. Finished off the last of this that i had with a few steeps to just enjoy the flavours in this brew on this COLD morning! Sad to see this go, though i do prefer laoshan chai a bit better heh
This is the first of the three December teas I’m trying. They all sound and smell fantastic! I couldn’t help opening them all and smelling them. Looks like these blends have healthy doses of my favorite spice- cinnamon!
3 min first steep. Dry ‘leaf’ smells like mint and cinnamon, whereas wet it smells like mint and cacao. I wasn’t sure how much of this to use- I used 2 tsp, but perhaps I should have gone for a full tablespoon because first sip doesn’t taste like much. The flavor reveals itself in further sipping however. It really does remind me of peppermint bark- very minty, especially. It isn’t super chocolatey but the undertone of cacao is enough for me. I think sweetened this tea would be positively decadent. In any case I enjoyed this first steep.
7 minute 2nd steep. This steep has much more cinnamon, and just more flavor in general. Nom nom nummy. Both if these steeps were delicious, and I think next time I will go a full tablespoon. I think it would probably be really good with a tea like Laoshan black added as well.
It seems like everyone has a peppermint bark tea this season, right? Although peppermint bark isn’t my favorite confection, I am happy to try Verdant’s offer. The dry leaf smells minty and very cinnamony… So much so that it made me sneeze!
My first cup is at Verdant’s steeping parameters, but I left the basket in the tea pot for the second cup to steep for however long. The first cup is mostly minty, and I don’t get a lot of the other flavors, especially at first. More of the chocolate comes out as it cools, but the one minute steep seems undeveloped. The longer steep, unsurprisingly, has more of everything… More mint, more chocolate, more cinnamon, although I would hesitate to call it truly chocolatey. I added some sugar to make it even more dessert-like, which was pretty tasty.
Tea Review: This is a day of Memorial and Celebration for many people around the World. I was up early, before dawn.
It’s not odd to drink a wonderfully light and celebratory tea to toast a great Grandfather of us all. I wrote much about my own feelings on my blog and if you like, you can read it beginning below.
This blend takes the Yabao that many have tried already and adds Holiday magic to zing it up!
In classic (now after several years I can say ‘classic’) Verdant fashion, the ingredients are blended in such a manor that no one ingredient screams out ‘Ginger’ or ‘Coriander’ or Birch Bark’.
If anything, there is a softness that I amped up a little by steeping longer than the recommended 1 minute.
Yabao tastes like light nutmeg to me. (It tastes like cardamom to David Duckler but what does he know, he’s a young man!)
Yes this is very ‘snickerdoodle’. BEWARE… our tastebuds are on overkill with cinnamon, peppermint and strongish flavors this time of year (love the goodies).
Yabao Snickerdoodle is light on the palate. I HIGHLY suggest adding sugar or mild honey to your tea (as well as steeping longer, and please don’t underleaf…LISTEN to GRANDMA!).
I would say (am saying) that I sipped a grand white wine or two in my day that were in the same league with this tea. Nutmeg, vanilla and ginger… sparkling sweet and delicious. (Murphy’s California)
Cheers to Mandeba!
I woke long before dawn to watch the news feed from South Africa this morning.
It is the day of Memorial for Nelson Mandela.
What shall I say? Some of you are not going to like what I say…
I warn you…
Yesterday, I tried to explain to my granddaughter Schey what it was like during the days of Apartheid and Civil Rights.
It’s not easy for young people to understand what it was like in the 1960′s-1980′s but I’ll keep on telling my grandmother stories no matter what.
As an interracial couple with two young children in the 1960′s and 1970′s, life for my husband and I was often dangerous. I worked in Civil Rights for many years in local projects, then as a Vista Volunteer in Washington D.C. and Philadelpia.
I was living in the Nation’s Capitol when both Martin Luther King and Robert Kennedy were killed. Riots followed.
Shortly after the riots, my husband and most of the young Black men in the area were drafted. (This was during the Viet Nam War)
It was too dangerous, the Army said, for me to go ‘Down South’ with my husband because of the Klu Klux Klan, so I flew home to California until he was transfered a year later to Texas. (A Hard Place in 1970).
…the rest is on my blog…
Yayyy! This came in the mail today and I had to immediately try it. Holiday Earl Grey! With Laoshan Black (and Zhu Rong) base! I always love Verdant’s Earl variants, and I’m glad they finally had one for the blends club. The dry leaf smells really good, like a super Christmas-y Earl. Lots of bergamot, lots of cinnamon and clove.
The steeped tea smells amazing too, this time helped by the awesome chocolate of Laoshan Black. Mmmmm. The bergamot is less prominent but the spices scream Christmas in a cup. Yup, this one is a winner in my book. The chocolatey Laoshan Black, the sweet festive spices, the bright citrusy bergamot and orange. As with Verdant’s Bergamot Rose Laoshan Black the bergamot is not strong here, and as with that one that doesn’t bother me here. I’m not looking for a straight Earl, but there is enough bergamot flirting through the flavor to remind me that I am drinking a nontraditional Earl.
I’d love to use the tea cash I earned on Black Friday to buy more of this one (nudgenudge)!
I still love this tea. I brought my little packet of this to our local Chinese restaurant. (I wasn’t sure if this was a rude thing to do or not, if someone knows what the etiquette is, please comment.) Anyhow, I was with Casey and I dropped three of the little twisted bundles in each of our cups. The restaurant provided us with hot water, and we refilled our cups perhaps 5 times each. I think this tea had a calming effect on me, as I am more relaxed tonight than I have been in weeks.
Hmmm, looks like I’m going to be the lone dissenter on this one so far. So I’ve never actually had the base Yu Lu Yan Cha, and I believe that is wholly the reason for my lack of enthusiasm about this blend.
I brewed as instructed, knowing that I would probably want to add milk and honey, but I took a sip first. People say the base tea shines in this one, and I would have to concur. The spices were mild but nicely balanced, with no one spice coming over the top. I could smell the fennel (bleh) in the dry blend but it doesn’t stick out in the brewed tea.
However, the main flavor in this was the black tea. I did taste the chocolate notes, but there was a bitter harsh note that was almost like smoke but not quite. I thought maybe I was losing my mind (based on descriptions by others) until I read Terri’s note about how she gets a burnt note from it when western brewed, which is obviously how this blend was prepared. Yeah, that’s it… like something that has been burnt, but not the smoke itself. Which is definitely a major turn-off for me. Perhaps I should only brew Yu Lu Yan Cha gongfu, as Terri does.
So anyway I added milk and honey. At first I was still unsure whether I wanted to drink it but the milk smoothed over the burnt note and the honey brought out the chocolate. I will likely be able to drik the rest of this one, although it may go into a swap box for someone who loves it more.
sipdown! I may need to pick this one up again. I never did get around to trying to steep it in anything but water. I just have quite loved this blend as an overall nice tea to have in the evening before bed.
I was EXTREMELY lucky to have been gifted a bit of this tea. Thank you BrewTEAlly Sweet! You’re the best!
I was allowed to go home from work early today due to the winter storm, so I’ve been relaxing with a gongfu session this afternoon http://twitpic.com/dnt1nh
WOW. So smooth…so much honey flavor! Almost a floral honeysuckle but not quite. Also very rich and lightly malty. SO very very good! I’m so happy I got to try it :) :) :)
My final tea of the day was this one, from the Verdant Reserve TOMC from last December! I joined the Reserve club a year ago, & still have some of most of the offerings. I decided I’d drink each of the December ones this month, so this is a sipdown. I sat around sipping it in the late afternoon, while I was studying some music I’m working on (& rewriting the parts to simplify them a bit. I don’t have much time to learn this, & nobody in the choir or the audience will no the difference…shhhh).
So, the wet leaf had a salty & savory aroma. The early steepings were creamy & even had a cream-like taste. Very lovely & mild. Otherwise, it tasted like a Sheng! LOL.
blech. bah. I think i’m going to need to try this one again and then give the rest up for adoption if i don’t figure it out.
I’m breaking my caffeine hiatus tonight, today was just too much for me to continue it. Thank goodness for good tea tonight! This tea is also very appropriate for the weather this week, – 20C with wind chill making it like – 37…So cold! I made this western style in my giant mug with honey… Absolutely perfect. So happy I have 2 more oz of this on the way! This tea might get its rating bumped to 100 yet haha, definitely one of the best I’ve had. See previous notes on this amazing tea!
Tea #42 from HHTTB2
This tea, once steeped, manages to smell both sweet and savory simultaneously. It actually smells a lot like the Egyptian Licorice tea from Yogi, but slightly deeper and more full. I think it’s the ginger and orange in both blends coming through, but it’s kind of weird.
They taste nothing alike though. The taste here is spicy and vanillay with a little orange. Definitely a rich, sweet blend. There’s also a roasted brothiness here, too. Like the other two Verdant blends, there’s a lot going on in the cup and it’s not necessarily something I like.