Verdant TeaEdit Company
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Recent Tasting Notes
I am decidedly a green oolong person but I do enjoy a good roasted oolong every now and then, especially iced. This tea from Verdant is an interesting offering. It feels like a hybrid between a Dan Cong, Shui Xian, and Laoshan black tea. It has the sweetness of a Dan Cong, the deep mineral notes of Verdant’s Shui Xian tea, and a hint of chocolate/cocoa as it goes down reminiscent of Laoshan. I had to dial back the leaf quantity because the cocoa and mineral notes become too heavy for me.
It’s not as floral as I was expecting – which was a little disappointing – and less floral than other roasted TGY teas. I tried this side by side with Adagio’s TGY and thought Adagio’s was more balanced though not as full-bodied as this one.
This is a solid but unspectacular TGY with a slightly unusual flavor profile. I’ll probably cold steep the rest of my stash because it tastes a lot better cold.
Flavors: Cocoa, Mineral, Wood
This is one of the better Pu-Erh’s I’ve had, and honestly, it reminds me more of a green tea with the same grassy, bittersweet tang. I definitely get sour notes, and it is also fairly sweet like a pineapple skin. Tropical might be a way to describe it. I am glad that I sampled this and I think it deserves a fairly high rating, but I am not a huge fan of it merely put of preference. This tea might be a better introduction to Pu-Erh- it’s more grassy or even broth like than musty.
Flavors: Broth, Grass, Sour, Tropical
Tasting #1 – Steep Time 2 Minutes
Beautiful amber color, aroma resembling creamy caramel. The flavor is primarily burnt with a hint of sour tartness, like that of a plum.
Tasting #2 – Steep Time 4 Minutes
Flavor is reminiscent of whiskey. There are layers of flavor, first a burn followed by a unique blend of tartness that makes you pucker your mouth slightly.
Tasting #3 – Steep Time 6 Minutes
First its like a Lapsang Souchong, then its like Milk Oolong. I love it. A uniquely wonderful tea to indulge in, I’m drinking this like its whiskey
When I cold brewed this tea I found that I tasted sweetness before the burn. It was incredible, so smooth like caramel but no hint of the sour tartness. And I love teas that taste like campfire, which seems really strange when its cold but incredibly refreshing.
Flavors: Brown Sugar, Burnt, Campfire, Caramel, Creamy, Fruity, Honey, Milk, Plums, Sweet, Umami, Wet Earth, Whiskey, Wood
Another new tea today to warm me up and settle my stomach on this cold rainy night. The dry smell of this one was pleasantly musty and rich, reminding me of old books. Speaking of which, I would have been 8 when this tea was picked! So cool!
So I did a 30s rinse with boiling water and then a 25-30s steeping in a brew basket for a mug. The steeped tea is pretty light smelling so far, but pleasant again, no strong fermentation.
As for the flavor, this is a pretty darn good puerh. Quite smooth, some cocoa, dark fruit notes (maybe a plum of some sort), a nice mustiness, not fermented just rich and mellow. Deep. I feel calm and cozy. There is a mild tang surfacing as it cools, like a slight mushroomy savory note with ever so light astringency, unexpected but it works here.
Overall, a very nice complex puerh that has a lot of depth and is warming and delicious. I look forward to more cups of this tonight!
I’ve been dating SBY for a while now and am now committed to a permanent relationship. It has taken me a while to write a review, as this charmer is quite the chameleon. The flavor profile changes dramatically over the successive steepings, as well as through the temperature changes during each steeping. Early steeps are quite spicy, becoming more fresh, sweet and subtle over time. I orders 2 packages and am aging one and drinking the other. I’ve also ordered these intriguing buds from another company for comparison. I love this enigmatic generous tea.
Flavors: Bamboo, Cardamon, Cedar, Cinnamon, Fennel, Melon
A random Verdant sample! (I have amassed quite a little collection of Verdant samples due to my multiple purchases over the past year). Put the whole 6g sample in the 100ml gaiwan, boiling water, two 10 second rinses, and so far a few steeps of about 10 seconds.
This is a nice sheng, with good balance of savoury, sweet, and bitter. The wet leaves are very aromatic, with a bit of smokiness that doesn’t translate too much to the liquor. Quite a bit of sweetness already building up in the back of my throat. Clean, fresh, zingy, with a bit of a mouth-coating quality and a bit drying in the cheeks. Lots of flavour, even with quite short steeps. I like it!
Wow, this one is really working for me tonight! Sweet and delicious. I put 4g in the 100ish ml gaiwan, started out with 95deg water and let it slowly cool with successive steeps. Quite quick steeps: 5, 8, 12, 15, 18, 22, 25 (ish) seconds. First steep was sweet with a vanilla creaminess. Then the next several were chocolatey, but with the same sweet creaminess, so like milk chocolate rather than the dark cacoa flavour you get with some teas. Then some toasted grain mixed in with the chocolate. Now I’m starting to get some fruity notes, but that cane sugar sweetness is still there as well. Yummmmmm. :)
Flavors: Brown Sugar, Chocolate, Plums, Toasted, Vanilla
I think I’ve tried this one before, but apparently didn’t log it. Anyway, 4g of tea in the 100ml gaiwan, 90 deg water. I did a quick… well, it was supposed to be a rinse, but I drank it. :) Very light, slightly sweet and mineral flavour, and then a surprising amount of chocolate in the aftertaste. First proper steep was about 10 seconds. Sweet, very smooth, no bitterness or astringency whatsoever. Kind of an airy, expansive mouthfeel. Cocoa and caramel in the aftertaste. The wet leaves smell earthy and sweet. Subsequent steepings continue to be sweet and smooth, with a slight minerality that evokes fresh mountain spring water. I tried a longer infusion just to see what happens if you push the leaves a little, and ended up with a darker amber-coloured liquor, and some more intensity of flavour (especially the mineral), but it remains a light and smooth tea with most of the action in the aftertaste. If you’re looking for a rich and malty black, this is not the tea for you, but for what it is, it’s lovely.
Flavors: Caramel, Chocolate, Cocoa, Mineral, Sweet
Tasting #1 – Steep Time 1 Minute
Heavy in aroma but light in taste at this point. The flavor is like a dark sobacha and has an amazing mouth feel. The tea is a beautiful amber color.
Tasting #2 – Steep Time 4 Minutes
There is a hint of sweetness in the aroma now, but the overall aroma is still of ripe meat. The flavor, its not roasted garlic but the satisfying flavor roasted garlic leaves that makes you want more. Just to clarify, the tea tastes nothing like roasted garlic.
I find no changes in aroma or flavor after this point. This tea is delicious. Not many teas have exceptional mouth feel, and beside from the aroma, I love this tea. And its perfectly good for unknowable resteepings!
Flavors: Burnt, Burnt Sugar, Meat, Wood
This sheng pu’er is fruity and light on the palate. I do not have the actual brick, instead I am using pieces sent in the 5 teas for $5 pack (excellent buy). The leaves are still in compacted pieces. I used about 5g of leaf to 6oz boiling water in a gaiwan. I gave the leaves a quick rinse then infused for 6s increasing by 3s each time. The aroma of the infused leaf is very fruity and reminiscent of berries and grapes. The liquor has the color of champagne and is clear (not bubbly I’m afraid). In the first infusion the flavor is very fruity. In successive infusions a more woody flavor comes out. Great young sheng pu’er sampler and comes in an excellent value pack from Verdant Tea.
Flavors: Berries, Fruity, Grapes, Wood
Another excellent tea from Verdant Tea. The Qilan Wuyi Oolong has a wonderful mix of floral and savoury notes. The leaves are large and consistent in size and color. When infused the tea releases rich aromas of flowers, wood, and caramel. I infused using a gaiwan with 7g of leaf. The temperature of the water was just below boiling at about 95°C. For the first infusion I only allowed 5s for the steep, increasing this by 3s for each successive infusion. The color of the liquor was a golden orange and the liquid was clear. The taste was rich but not overpowering, with predominantly floral and woody flavours. This is an excellent tea and is great for the autumn.
Flavors: Caramel, Floral, Flowers, Wood
An excellent tieguanyin that really showcases the floral notes that are available to the varietal. I prepared the tea to the gongfu specifications on the Verdant Tea website using a gaiwan, 7g of leaf, and 10s for first infusion increasing by 2 seconds each time. I reduced the temperature to just below boiling. Aroma is very fresh and floral. Color is light green and clear. The taste is light, slightly sweet, and floral like lilacs. Overall this tea provides a great experience for a good price.
Flavors: Floral, Flowers
The dry leaves have virtually no aroma. That’s interesting for a roasted tea. I’d expect there to be a nice roasty toasty aroma dry or wet. Wow, the brewed tea aroma is so unexpected! Again, I expected something roasted like houjicha. But instead I was greeted by a baked squash aroma! It really smells like freshly roasted vegetables. It smells like food! Not tea! Pumpkin. Yes, this tastes like baked pumpkin. There’s a tiny bit of saltiness too that reminds me of toasted pumpkin seeds.
The flavor deepens in the next infusions. It’s rich and malty, full-bodied with a round mouthfeel. I’m definitely getting the chocolate notes now and they’re only getting stronger. I brewed this in my gaiwan and didn’t strain the leaves with a strainer. I just used the gaiwan lid to keep the majority of the leaves out of the cups. I read somewhere on Verdant’s blog that not using an additional strainer can change the mouthfeel of the tea. So I decided to give it a try. Little bits of leaves do end up in each cup, but it’s not bothering me. I wonder if the sediment and leaf bits are steeping the tea longer or if they’re too small to make much of a difference.
This tea definitely benefits from lots of quick steeps. Infusing these leaves for even a few seconds too long can result in a bitter cup. I’m not very familiar with roasted oolongs, but this strikes me as more of a black tea than an oolong. Drinking this when it’s piping hot results in a very nice mouthfeel. It’s like that prickly sensation you feel when you first get into a hot car that’s been sitting in the sun for a few hours and the warmth of the air prickles as it rushes over your skin. I like the sensation and it lingers after the sip.
I think this is the first time I’ve detected a cherry note in a tea. This is really good! It reminds me of Laoshan Black. They’re quite similar teas. In fact, I wish I had some so I could do a side-by-side comparison. I think I like this more than Laoshan Black actually. This is truly chocolaty in a way that many unflavored teas claim to be but aren’t. I love this! Thank goodness I have one more sample. I’d be sad if this was my first and last cup. And let me say that these leaves go for a long, long time! I’m getting many more infusions than I usually do with any tea and they’re staying flavorful. After approximately 15+ infusions, I’ve lost count. These later cups are chocolate and caramel with a silky finish. I think the sandalwood is peaking out a bit more now too. Oooh, yes! This is my kind of tea!
Flavors: Butternut Squash, Caramel, Cherry, Chocolate, Malt, Pumpkin, Vegetables, Wood