Verdant Tea (Special)

Recent Tasting Notes

58

Here’s Hoping Traveling Teabox Round #3 – Tea #23
Another really odd blend from Verdant. I’m not even sure what these ingredients are… looks like some things I’ve never seen before. I wish Steepsterers who had the info for these blends (or Verdant) would update the Steepster page at least with the ingredients… it could become a potential allergy issue. Anyway, the dry leaf scent is not at all appealing. I decided to try it anyway… like the pear tea I had the other day I figured the dry scent could be entirely different from the flavor. Not here. The flavor seems kind of woody and kind of like BBQ. It definitely seems like something that would say ‘cask’ to me. And of course the natural woodiness of the rooibos helps. Sipped it while catching up on Supernatural… I’m going to be so sad when I’m done with season five but the new season will be epic, I hope. I can’t wait for the meta music episode!
Steep #1 // few min after boiling // 3 min

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65

Here we go, the last tea from this month’s Blends Club. I don’t have any experience with raspberry leaf, so I have no concept of what this might taste like. I will say that this is the most annoying tea ever to measure… It’s big fluffy raspberry leaf mixed with tiny pieces of citrus peel and rooibos, so you have to stir it ten times to give it anywhere near combined, and even then the rooibos immediately plummets to the bottom, taking most of the citrus peel with it. Ugh. I had to empty my pouch into a tin to be able to leaf this properly and make sure I got some of everything. Not off to a good start! The dry leaf smells vaguely sweet and musty, I guess from the raspberry leaf? I steeped about two teaspoons for 5 minutes in boiling water.

Once the tea is steeped, I can definitely smell the rooibos along with that odd musty somewhat raw herbal/grassy scent. The taste is pretty meh, I guess I’m not a fan of raspberry leaf. It’s very musty and dry in the mouth, but the aftertaste is nice enough. I guess I could draw some connections to chamomile…? But in a weird raw herb way. Not for me!

Flavors: Drying, Grass, Herbs, Musty, Rooibos

Preparation
Boiling 5 min, 0 sec 2 tsp 8 OZ / 236 ML
Dinosara

Yeah raspberry leaf is not something I drink for its flavor, purely for its medicinal qualities! But I can’t do rooibos so I won’t be trying this one anyway.

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So… this tea. This is definitely the one I’m least excited about. It’s a shame because I’ve tried the base tea plain and really enjoyed it, but when I open the pouch I can see (and smell) a ton of lavender… :( Now, lavender’s not as bad as a lot of other florals in my opinion (*cough*rose*cough*), in fact there’s something about it that reminds me of citrus. But lavender is all I can smell here, and that’s never good… Visually, this tea is a mix of wiry green tea leaves, lavender buds, coriander, juniper berries, and some other small chunks of herbal-y things. I brewed mine for 3 minutes at 175.

Hmm, yeah, I pretty much just smell lavender in the brewed tea as well, with a little bit of coriander mixed in. Ooh, and it tastes like almost pure lavender as well. I can’t even tell that there’s green tea in this blend, which is rather sad to me. Lavender tea! :(

Not rating as I feel somewhat biased… Although clearly this is a very heavy-handed blend, and that speaks to me of poor blending.

Flavors: Coriander, Lavender

Preparation
175 °F / 79 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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80

This tea is the start of what I have decided to be a day of trying several yet untried teas. I mostly want to do this because I’d like to get my list of rehoming teas up soon so they won’t be sitting on my counter, and I don’t have that many teas that I haven’t tried yet. But I have yet to break into any of the Blends Club teas, so away we go! This tea is the one that smells the best to me, so it’s going first. The oolong pellets here are very loosely rolled, and it gives the appearance that they’re not rolled at all, but are a bunch of very tiny leaves. I was very confused when I first opened the packet and saw them, lol… There are lots of little (and some big) chunks of random “herbal-y” things mixed in with the tea leaves (ingredients include tulsi, sarsaparilla, schisandra berry, and blue lotus). Dry scent is an interesting combination of savory herbal and licorice-like sarsaparilla. I let mine steep for 4 minutes at 190 degrees.

Wow, the brewed aroma is very different! It’s a lovely melange of creamy, nutty, slightly spicy, sweet, and a slight vegetal note. Taste-wise, there’s definitely a slight sharp spiciness from the sarsaparilla that presents itself mostly at the beginning of the sip. I do get flashes of licorice-like flavor throughout, but the tea itself is quite creamy and nutty in flavor, which is rather lovely. I have no concept of what schisandra berry and blue lotus taste like, so I can’t comment on what they contribute here, but I do get a light hint of something similar to pine. Overall, this is rather tasty and I can see it being an excellent latte. It’s almost chai-like in a sense. :)

Flavors: Creamy, Licorice, Nutty, Pine, Spices, Sweet

Preparation
190 °F / 87 °C 4 min, 0 sec 1 tsp 8 OZ / 236 ML
MissLena

Lol, my bag of this honestly smells like pickles. No idea how I will bring myself to try it hahaha

Cameron B.

HAH. I know the feeling, I’ve had pickle-smelling tea before. I definitely don’t get pickles from this one though! :P

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65

I am a gin drinker. I love the intense, outdoorsy, almost medicinal flavour and scent of a good gin.

This tea, while nice on its own, just isn’t that reminiscent of gin for me. Both the nose and flavour are dominated by fennel, and I’m only getting much in the way of juniper and coriander on the finish, when I really want the juniper in particular at the forefront. The fennel also gives this a warming sensation, when I really associate gin with cooling, so that aspect is not what I was wanting or expecting either. This leaves a slight tingling numbness on the tongue and roof of the mouth.

The tea base is pretty subtle. I can tell there’s a white tea in this blend, but I couldn’t tell you much more about it than that.

At 3 minutes there wasn’t much of anything to this, so I gave it an additional 2 minutes of steeping.

Flavors: Cedar, Coriander, Fennel

Preparation
175 °F / 79 °C 5 min, 0 sec 1 tsp 8 OZ / 236 ML

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78
drank Silk Road by Verdant Tea (Special)
1962 tasting notes

The Blends club package came while I was away over the weekend, but I don’t think I will count them just yet to my cupboard since I am at 101! And that will hit 100 later today. Plus I didn’t count my swap from Cameron B., so if I just don’t count any new teas I can be make believe that I hit 100, LOL.

Anyway, the blends club. It’s getting pretty repetative. The teas this month feel like things I have seen before. Jingshan green with lavender? Check. Let’s add some coriander, yes? And this one, an oolong with sarsaparilla… where have I had that before? Oh yes, Sarsaparilla Tieguanyin and Wuyi Whiskey Trail. And why not throw in some tulsi? All of the flavor profiles are really similar. I got sucked back into the blends club when they reblended some of my favorite lost blends, but I am reconsidering again. It wouldn’t be too bad if I wanted floral, herbal, tonic-ish blends all the time, but I don’t. I’m going to give it to the end of the year because I want to see what they do with the holiday blends, but probably not much more beyond that.

So this one specifically. Well, it’s kind of herbal, and tonic-y. It’s also a little bitter and I’m not totally sure why. Overall it’s not bad, but it’s kind of boring. To me, anyway; I just don’t crave those types of flavors in my tea. Oh well, if anyone is interested it will be posted in the sales thread and for trade (as soon as I can get to that thread, since the boards are hardcore broken).

Preparation
Boiling 3 min, 0 sec 2 tsp 12 OZ / 354 ML
Cameron B.

I thought this one smelled fairly good but I haven’t tried it yet! As for that Summer Cabin Blend, ehhhhh lavender… Lol.

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92

Sad Sipdown (123)!

First off, this is tasting note 1900! Woot! That means the next really big number is going to be 2000 – I think I need to start planning now for what tea I’ll celebrate that landmark with…

Thank you Cameron B. for sharing a cup worth of this awesome limited edition blend. I had no idea I wanted to try it until you wrote about it, and then after I did some looking in to it I felt like I had to try it even though I was hoping so much that I’d hate it. Why was I hoping I’d hate it? ‘Cause the only thing worse than hating a tea blend is falling in love with a limited edition blend. And of course, that’s what happened.

Aesthetically, the tea blend is beautiful! The deep green leaves make the yellow marigold really pop, and the juniper berries are super fun to look at. Smell wise, I don’t get a lot from the dry leaf, but steeping it smells like a high quality traditional Genmaicha; a little greener than roasty.

Taste wise; this is really smooth and silky. It weighs only slightly more on the green side than the roasty, but both are present and really well executed. I’m gonna have to agree with Cameron B. and say that the primary flavour I’m getting from the green base is butternut squash. Yummy! The roasty brown rice has a nice nutty quality to it as well that I’m also noticing. But most importantly, this has the most divine vanilla flavour. It’s gentle, but man is it present and very, very raw/natural. The vanilla really makes the tea, and honestly I haven’t tasted a vanilla flavour as amazing as this since Butiki’s Creamy Eggnog; which is pretty close to the perfect green vanilla tea. The green base here even shares the same buttery aspect alongside the very gentle vegetal taste.

I honestly don’t taste much of the Juniper berries (you’re right Cam, Junipers do have a sorta pine like quality to them) but I think I ever so faintly get a peek at the very, very end of the sip. If there’s one thing I’d want more of in this blend, it’s the Junipers…

But even so, I’m in love. I want more of this, like now. At least 2 oz. of it would make me a very, very happy tea drinker – ‘cause guys, I’m like 99% sure this is my Japon. It’s so smooth and silky and creamy, and rich in the most calming and pacifying way. And very subtly flavoured.

And dammit, ‘cause it’s limited edition! GAH!

VariaTEA

I just wrote tasting note 1900 yesterday. You caught up to me! Also, I like how “my Japon” is a thing :P

Cameron B.

I am now the proud owner of 4 ounces of this one. Muahaha!

TeaBrat

oooh I want some!

Cameron B.

TeaBrat, I suppose I could send you a sample…

Roswell Strange

@VariaTEA, I definitely noticed that last night ;) Wasn’t gonna point it out though because we both went really overboard the last time we were at the same amount of notes.

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75

Here’s Hoping Traveling Teabox Round #3 – Tea #7
Oh, happy to try this blend! It looks to be yabao which I don’t particularly love mixed with a black tea… I have no idea what else, but it seems like some spices. I used around two teaspoons, a few minutes after boiling for 3-4 minutes. The color of the cup is a very light brown. Really, I thought there would be more flavor than what there is. First, there is an odd flavor, I can’t tell from what… maybe the yabao. The black tea itself doesn’t give much flavor at all, certainly no smokiness. Otherwise, the flavor tastes faintly like a spice cake. I don’t hate the blend, but I wouldn’t care to keep it around. Maybe Verdant’s blends would get better reception if anyone actually knew what was in them. The blends are never on their website, the ingredients aren’t labeled on the bag, and really, the only hints are what Steepster accumulates on the tea pages for these Verdant blends.
Steep #1 // 2 tsps. // few min after boiling // 3-4 min
Steep #2 // just boiled // 5 min

Cameron B.

Last month was my first month trying the Blends Club, and there was a sheet included with the teas that told you about them and listed the ingredients. :)

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30

I’m not sure why they claim this is the “best black tea” Mr. He has produced because in every measurable way the regular version is better. The aroma is far too vegetal/raw for a Chinese black tea, the mouthfeel is thin even when I brewed it with extra leaf, even close to boiling hot water doesn’t extract much taste (observes the color difference… this one never gets the rich copper color of the other), and if you steep it longer the “citrus of amarena cherries” just gets overbearingly sour. The only thing that is on par to the later picked tea is the aroma of the dry leaf which still smells like dark chocolate.

Flavors: Sour

Preparation
200 °F / 93 °C 0 min, 30 sec 3 tsp 6 OZ / 177 ML

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76

Queued post, written June 25th 2014

Turns out we’ve actually got a reasonably good local clothes shop with women’s fashion. And it’s the sort of shop that carries clothes that matches my age group and taste fairly well. As in normal clothes without too many wild details, mysterious patterns or eye-bleeding colours on it and at a reasonable price. I needed to replenish my closet in the t-shirt department after I had a good thorough clean out earlier this month. Took a whole big sack of clothes to the charity shop, most of which were things that I never really wore anyway. So I didn’t actually lose very much that I was sometimes using. It just illustrated to me quite plainly how little I actually had to use. Most of what I threw out that I was actually using sometimes were things that I had worn holes in here and there.

So it was time for new things. This particular shop is right next to our grocery shop, so I’ve walked past it loads of times, but never been inside. Rather than bother with a train trip to the city and back, I thought I’d look there first. My luck was in, they were having a sale. Came home with five short sleeved t-shirts, one long sleeved top and one nice cardigan, and they even had a sale so I paid half price or less on half of them. Ha! This is definitely worth knowing!

On my way home in even started raining. Really great big drops of rain. This + succesful shopping = celebratory me, because the lawn is a bit yellow and the rainwater barrel is empty.

I remembered I had a genmaicha that MissB shared with me in the yet to try box and I thought something toasty and green sounded just like a good celebration beverage. So I took it and made a cup. By the time I discovered what it actually was, it was too late to change my mind.

This is not what I understand by genmaicha at all. It’s not a green tea, but an oolong. It has no puffed rice, but toasted rice. It has chai spices in it.

This is an oolong chai with toasted rice. The inclusion of some sort of rice doesn’t automatically make something a genmaicha in my book.

Hm.

Oh well. I will try to keep an open mind.

I can easily detect the carob and cinnamon in the aroma, and there is a toasted note as well, which I believe must be the rice. Underneath all that, and perhaps enhanced by it as well, I can smell the oolong base. Floral and a bit woody. Thankfully I can’t smell the coriander. I find coriander is far too sharp and strong a flavour for me in raw form. Husband grows it in the window sill for cooking use, and it stinks whenever he’s trimmed flower stalks and withered leaves off it.

The flavour is very cinnamon-y and sweet. I think it’s the carob in combination with the cinnamon that is making it sweet. I can taste the base tea when swallowing, but there is so much of the cinnamon and carob that I can only really tell that it’s there. I couldn’t say much about it. There might be a faint hint of coriander in the aftertaste, but it’s not so much that I’m certain I’m not imagining it there because I know it’s in here. There is an overall faint hint of toasted rice, but again it’s not very much.

It’s quite a pleasant tea, if a bit heavy on the spices. Not a genmaicha, though.

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Cameron – while i agree with your comment that this was the best of the three…this is yet another one that i’m underwhelmed with, and finding no vanilla just a baguely sort of orange like tea that’s an oolong. another not really a fan of sort of thing for me…especially this type. Terri….i hope you enjoy! lol

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19

barf. whatup non vanilla, gross jasmine tea. yeah….and that concludes my re-entry to the blends club. Give me back the first couple months please :( So disappointed by the “vanilla” themed month. I pretty much bought a month for my tea sister terri ‘cause she’s getting all of these lol

i don’t get vanilla…i get flowers and jasmine. my least favourite things…i’d rather have blergamot.

Cameron B.

AGREE. Dinosara took this one off my hands. :P

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First, the aroma. The leaves smell like lovely dark chocolate brownies. They are small, black, curly leaves that looked delightful.

Then, the taste. Like a light (watery) cocoa, with a fuller body of flavor. I definitely can taste the malt flavor people meant, as well as the roasted rice flavor. The tea is bright tasting, and smooth. It reminds me of cocoa puffs, or cocoa rice Krispy treats.

I never tasted any tea like it. I received it in the 5 for 5 from verdant and am so glad I did! I would love to order it and am now curious about original LB and the green tea version.

Flavors: Caramel, Chocolate, Malt, Toasted Rice

Preparation
3 g 24 OZ / 709 ML

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78

I sipped down this one as well, by cold brewing the last bits of it. It was a little intense as a cold brew, but drinkable. It didn’t make it any more whiskey-like, but I didn’t really expect it to. Overall a decent blend but kind of boring (like I am finding many oolong-sarsaparilla blends). Next!

Cameron B.

Ooh, ooh, try the lavender bomb! (Summer Cabin Blend)

Dinosara

LOL I’m sure I will soon. Not a huge lavender fan myself (it’s my least favorite herbal), so that should be fun.

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78

Whiskey in the morning? Sure, why not, as long as it is actually tea and not whiskey at all. Maybe this will help the horrible pain in my chest from coughing; whiskey does usually get that nickname “grandma’s cough syrup” (or some such old relative).

Of course, this tea doesn’t really taste all that much like whiskey, so tangential benefits are likely to be low. Still, it’s soothing and has that distinct herbal flavor that makes you think you might be drinking something good for you. :)

MissLena

I have had a pain in my chest from coughing too! Not fun :(

nwolf93

Best thing for coughing and chest pain is peppermint teas. My favorite for when I’m sick is DavidsTea´s cold 911

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78

A blends club blend that I haven’t tired, but it’s still on my list to sipdown! I love bourbon, but I’m not huge on wuyi oolong, and I’m not necessarily a fan of hot bourbon either, so I approach this blend with a bit of trepidation.

It smells a fair amount like the Sarsaparilla Tieguanyin blend, which isn’t too surprising since it also has sarsaparilla in it, but with roasty charcoal notes from the Wuyi. Flavor-wise, it is similar. The tea has a good texture, thick and creamy. I don’t know that this really reminds me of whiskey and/or bourbon, but there might be hints. At first I was lukewarm about the flavor combo, but it’s grown on me a bit. I’m still not a big fan of charcoal roasted oolongs like this one, but I don’t mind them too much. I’ll be able to drink this one up; maybe I will cold brew it too. :)

Preparation
205 °F / 96 °C 3 min, 0 sec 3 tsp 12 OZ / 354 ML

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Breaking into my sample of this, this afternoon. It’s gloomy and wet outside, and I’m fighting what is apparently my now-traditional late-summer head cold. Hurrah! To celebrate such a wonderful confirmation, I give myself this tea. I’m not usually one for the vegetal, grassy taste of green teas, but every now and then, something this bright and light finds its way to my cupboard, and I can’t help but like it.

Opening the bag, I’m hit with the memory of rice crackers. Specifically, the seasoned sesame-and-seaweed kinds we get at the Asian grocery stores. I grew up snacking on those, and here, the leaf is like finding those crackers in liquid form. Brewed up, it tastes most like creamy green beans, but the rice cracker taste holds strong at the finish. I imagine this would make an excellent iced tea?

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87

This tea is excellent. It is malty and slightly sweet. I vaguely detect some chocolate notes underneath the malt. There is very little bitterness. The overriding characteristic is the malt flavor, by this I do not mean chocolate malt flavor but that strong tea flavor often referred to as malt.

I brewed this western style with 2 tsp of leaf with 200 degree water in an 18 oz teapot for 3 min.

Preparation
200 °F / 93 °C 3 min, 0 sec 2 tsp 18 OZ / 532 ML

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10

So I’ll preface this with the good news. My Indian (as in from India) cube neighbour shares most of my workday teas these days and he liked this one a lot. He’ll probably be getting the balance of this once I finish this pot, if I can’t foist the rest of the pot off on him also.

For me, well, I haven’t even tasted it yet but it’s brewed too hot to drink and when I smell the tea liquor, it makes my too-spicy senses tingle without even touching my tongue. Like the back of my throat is on fire. So I don’t have high expectations of this myself.

I did add some sugar because I find that sometimes that makes the cinnamon a bit more palatable for me. I can occasionally eat cinnamon rolls after all. (Not sure anything makes ginger palatable for me).

This is…sweeter than I expected, even with the added sugar. And the licorice…well. I can never really tell with licorice because I don’t hate the flavour itself but every time I drink a tea with a strong licorice flavour, I can’t suppress the shudder that goes down my spine. I’m really not sure what causes it. The ginger and cinnamon aren’t too strong but they’re definitely there, making this tea experience one to be endured rather than enjoyed. If there’s vanilla in here, I can’t tell. I can’t even really taste the lemon. It’s spicy licorice all the way.

Bleh.

Flavors: Cinnamon, Ginger, Licorice

Preparation
Boiling 4 min, 0 sec 3 tsp 25 OZ / 750 ML

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8

…and another one bites the dust. I think i’m finally calling it quits permanently on the verdant blends club. I resubscribed at the promise of vanilla and the box has disappointed. I still have 2 to try, but neither one is peaking my interest and this one is awful. While i don’t mind licorice – there is too much of that in here and it makes for a sickeningly sweet lemon like brew that has a terrible after taste. I tried really hard to drink this but i just can’t.

Cameron B.

I was also disappointed. :( The tieguanyin is pretty good, though.

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Thanks Cameron B for the sample!

I actually quite like this. The TGY is of course, really delicious. The additions to it are subtle, but welcome and seem to pair very nicely. I would not have know there was orange just by the taste, but the subtle spices are very nice! Yummo.

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Another from the Marco Polo TTB, and another thanks for Verdant for the sample.

I tried this in tandem with the regular LB, and I think the regular version was a little more flavorful for me. I liked them both though. Again, I have a hard time identifying what exactly this tea tastes like (and that’s a failing in me, not the tea). But I liked it very much!

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55

Unlike the only other commenter here, I steeped this…closer to the directions. I steeped it for a minute rather than 30 seconds at 205 degrees and I have to say that I’m not getting much other than the tea itself. The additional ingredients aren’t making much of an impact with that short of a steeping time, though the tieguanyin itself is quite nice. A bit roasty and sweet. Next time (next steep?) I’ll try to remember to steep this for a bit longer. Right now it’s giving me a headache because I haven’t eaten anything yet today (darn you oolong effect!)

Second steep (the next day) – done at boiling (thanks Dinosara) and 4 minutes. I can taste more now, a tiny bit of citrus and what I think is the sarsaparilla. Which I apparently have been pronouncing wrong forever. The vanilla is very faint, if it’s there at all, it’s hard for me to tell. And I don’t know what birch is supposed to taste like.

Overall, I think I like the plain tieguanyin better.

Preparation
Boiling 4 min, 0 sec 4 tsp 750 OZ / 22180 ML
Sil

haha oh verdant and their short steepings for blends clubs..

Starfevre

Yeah, I don’t know why I pay attention to it. It might be enough time to get the ‘tea’ taste but not really enough for the rest of the ingredients. I assume that’s why it’s all ‘boiling’ too since that’s bad for the oolong but almost necessary for the orange peels, etc.

Dinosara

Boiling isn’t bad for oolong… That’s a common misconception. I used to always brew oolongs at 195F but now I usually brew them at boiling and they are fine, even western style. They are more robust than people give them credit for!

Starfevre

Good to know. Thanks Dinosara.

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