Verdant TeaEdit Company
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Recent Tasting Notes
I love that Verdant is having free shipping right now-like it’s just so awesome! Wanted to try a sample of this one and it was only two bucks, so heyy that is helping save tea money xD
I love how soft and furry this tea is-love the look of white teas. For some reason I was expecting a bit more from this tea…so I was a bit disappointed to drink it and find that it was just like all the other white teas.
Very hay-y with a touch of sweetness.
Actually not bad. Won’t mind finishing the sample, but not my favorite either.
Flavors: Hay, Sweet
I glad to have finally tried this one in the gaiwan, since I think I didn’t properly appreciate it steeped western style. This is a really interesting and delicious tea! The flavour is really complex, but I got a lot of honey-roasted sweet potato, with some cinnamon in the aroma. The texture is very thick and creamy. I don’t think this is one that I’ll crave super-regularly, but I’m definitely glad to have it, and it seems like more of a special-occasion tea anyway. :)
Addendum: I took this through, oh, at least 8 steepings last night and decided to save the leaves and try to get a bit more out of them today. I was a bit skeptical today, when there wasn’t much aroma coming up out of the gaiwan and it was taking quite a while for the water to take on some colour. But I’ve done a few long-ish steeps and been pleasantly surprised! This still has flavour, and though it’s lighter than before, it’s also bringing out some floral, nectar-like notes that are a bit new. It’s still remarkably sweet in the latter part of the sip and the aftertaste, and it still has that mouth-coating quality. Wow.
I’m kind of at that point where I’ve had so much tea, and logged none of it, and now getting back into the swing of things feels overwhelming. So, I’m just going to go ahead and log the tea that’s sitting in my gaiwan right now. That’s not so hard, right? Right.
Oh hey, I picked up a cheap variable temp kettle from Superstore while I was in Winnipeg 3 weeks ago. And then I managed to locate an extension cord that allows me to keep the kettle on my kitchen table and still plug it in. Then I gathered my gaiwan, cha hai, steeping basket (I use it as a filter), and a little tiny cup. Put them all next to the kettle. Set myself up with my laptop at the table as usual for when I’m working from home. Ta da! Everything I need to make tea is right there. So basically what I’m trying to say is that I’ve been making All The Tea in my gaiwan for the past week. :) And so far I haven’t managed to dump any tea onto my laptop, so I’m definitely calling that a win.
I think I probably tried this one western style before, and couldn’t make up my mind about it. I’ll probably be making it in the gaiwan in the future, because it was pretty great this way! It’s definitely sweet all the way through many steepings. There was a prominent roasted-grain note early on, that gradually faded. I get the cocoa note, but I don’t find this tea to be overwhelmingly chocolatey, it’s more of a malty-grainy-cocoa blend, like Ovaltine (which I haven’t had in a million years, so I could be just imagining the comparison). Several times I smelled the empty cup just after sipping and got a really strong cinnamon note, which was interesting, because I didn’t get it nearly as strongly in the flavour. There definitely was a baked goods, desserty feel to this tea throughout. Tasty!
Flavors: Cocoa, Cookie, Grain, Pastries, Sweet, Toasted
I have quite a good bit of this one , I even have some that is still unopened somehow (Hell Yeah!) and tho I’ve had it for a while but it is still quite nice.
Woodsy, vegetal, slightly sweet and even floral at times with juicy fruity notes like a peach or apricot and a pleasant astringency with citrus notes on the end.
Many steps from this one also, very good tea :)
Flavors: Apricot, Astringent, Citrus, Peach, Wood
I guess I saved the best for last! Of the three Wuyi oolongs I ordered from Verdant, this is my favorite. It’s roasty, brown sugar sweet, and it has the complexity I’m looking for, in that it evolves as you steep it out into more fruity notes like grape or berries. It has a dry mouthfeel though, so it’s not perfect, but still the best of the three! ;)
Got a nice box full of new teas to try! This one was in it and I really wanted to try it. Steeping it gong fu style. The aria of the wet leaves is amazing. It’s sweet and spicy with pine and herb notes. The first steep kind of tastes like lightly sugared warm water. The second steep has a nice piney spice with a touch of sweetness. There is almost a soft ginger taste to it. The third steep lost a little of the spice and is turning a bit sweeter. I think I may have under leafed. Next time I will try adding a little more :)
I had an absolutely lovely gong fu session with Dinosara this afternoon- my first gong fu experience ever! We began with this tea, since she had been raving about it so much, and I found the normal spring picking so lackluster. We used our aroma cup sets from Tea Ave throughout.
She started with a short rinse, then a first steep of 5 seconds, adding 5 seconds to each subsequent steep.
First steep: I got the impression of flower pollen on this one, with a vague sweetness and creaminess.
Second steep: Sweeter, with the sweetness starting to stick on my tongue like a good oolong should. The flavor is more like the petals of fruit trees, but still diffuse.
Third steep: This is the first steep that the aroma cup really contributed to- lilacs! A full nose of lilacs! The flavor overall is much more of a fresh springy floral.
Fourth steep: The florals are still everlasting, but a buttery note to both the aroma and the flavor has crept in. I can feel the minerals on the way.
Fifth steep: A sweet steamed veggie flavor has arrived. Dinosara related that once the veggie flavors creep in, that is pretty much the end of the flavors for a tie gwan yin. But it was still delicious.
Compounded steeps: We each drank one small cup of each steep, but her gaiwan was big enough for two cups each, so we dumped the leftovers into a larger mug and finished it off later. This was the “steep” that was my favorite. All the flavors of the above steeps compounded lead to a much more complex cup. Sweet and buttery, with tons of floral notes and sweet minerals lingering on your tongue. Truly delicious. I will be pre-ordering some!
Flavors: Floral, Flowers, Sweet, Vegetal
My second wuyi from Verdant, this one reminds me of the first infusion of the Teaave dong ding, in that it tastes like brown sugar with some vegetal notes. The dong ding; however, transforms into a beautiful nectar flavor, whereas this one is pretty much the same throughout. A little boring, in my opinion, but not bad. Gee, I think I’m getting quite snobby! Ha!
From the Sheng and Shou TTB.
I picked this one because of the unique look of the leaf. Big wide flat leaves make up the dry leaf, like an autumn leaf pile pressed together.
It brews up with a nice amber color. It smells fruity sweet, with a bit of that fireplace smell you get when people in your neighborhood start using their fireplaces. The flavor is sugarcane sweet with a grilled smokiness, and it’s silky in texture. Later steepings were all honey butter. Quite nice. There were, however, some weird floaties in the liquor that I couldn’t identify and took away from how nice the tea was, but were probably just part of the stem or leaf. Despite that, this was a nice tea.
Brewed with a test tube steeper. No rinse as recommended. Steeping times: 40, 50, 60, 75, 90, 180.
Such a wonderful aroma. The dry leaf smells of malt and wood, and the wet leaf of sweet potatoes and a little hot fudge. I started craving sweet potatoes… The liquor is amber-colored, mostly clear (fuzzies from the leaves), creamy-textured, and full-bodied. Depending on my mood, the flavor profile switches back and forth between pine and dark chocolate. Always sweet, if on the woody/malty side, but never bitter or to woody. There is a sweet cinnamon aftertaste. Cozy feel, seems to be best for late autumn or a cold, rainy spring day.
Uhhhh I’m pretty sure I have written notes on this tea before, but perhaps it was under a different name…….. anyhow, drank this the other day. Nice and beany but I oversteeped so it was way too strong, bitter, and astringent. Whoops. And because I have no time during the week, I definitely did not manage to get another infusion out of the leaves, which is kind of sad :(
Wow, there are a lot of flavors listed for this tea, but when I tried it last night, I didn’t get much complexity. I’ve been interested in exploring yancha lately after trying and enjoying the DHP from Nannuoshan. I still think of the ones I’ve tried, I like that one best. This one and the one from Teavivre had a nice roast flavor and were sweet, but not much else. This one also has a nice medium viscosity. It was good, but didn’t seem special. I ordered two other yancha from Verdant with this one, so I’ll see if those are more interesting. Overall, not terrible, but not exciting.
I received this from the Verdant Blend Club for April, and this is also available on their website. There is a lot going on in this tea due to the many ingredients, but the sweetness from the Laoshan Black and licorice root are ever-present, with the herb flavors (from the rosemary, thyme, and oregano) coming through more toward the middle-end. The typical chocolaty notes from the Laoshan black tend to meld very well with everything, and there are some very subtle fruity notes here from the orange peel, grapefruit peel, and bergamont… but only a hint. Some sips are sweeter than others, especially as this tea cools. I’m really enjoying the licorice sweetness which tends to hit me in the back of the mouth/throat, while the other flavors are more ‘forward’ on the toungue/mouth.
I found this to be fairly complex and unique and I recommend you try it if you are a fan of licorice sweetness, herb flavors, or if you just can’t get enough of Verdant’s Laoshan Black variations.
Oh boy, this won’t be a fair review given the fact that I bought this over 1.5 years ago. It’s been sealed up until now, but still, I’m anticipating a stale cup.
Previous reviewers note chocolatey and fruity notes, however, I don’t detect any of those, so perhaps those notes have not survived after all this time. What I do detect, though, are dry, earthy notes, mostly woods and minerals. I’m not a fan of the mineral notes you typically get from Wuyi oolongs, and neither am I a fan of pu-erh, so I’m surprised I ever even picked this up. Maybe I thought combined with the LB and Bai Mu Dan, this would work out.
I definitely got aged fruity flavor but only the cusp I believe this tea will be a lot better in the near future and if I am not mistaken white2tea carried this cake recently which is always a good sign. There was a nice scent still slight yiwu with a mild aged fruity smell and it being middle aged still had some bitterness. My issue was this tea was terrible thin and not texture at all. My aged tea benchmark is White Whale and personally I prefer white whale, which is thicker better longevity and more energy. This tea gave me a relaxed tea drunk but didn’t knock me on my ass thankfully as I have work to do tonight still.
In conclusion I don’t think it was worth the price I paid for the sample but my aged tuition tea bill is a lot small than other categories.
Flavors: Fruity, Red Fruits
I sipped this grandpa-style from a travel mug while playing a new boardgame with a friend, so I wasn’t paying a whole lot of attention, but it’s very tasty. Sweet, toasty, floral, vegetal, yum. It stood up very well to the grandpa-style steeping; I’ll definitely be doing that again.
Also, I can definitely recommend the game! It’s called Deus and we quite enjoyed it.