Verdant TeaEdit Company
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Recent Tasting Notes
I need to try this one gonfu style. I was lazy today and just brewed it up western and the result is something, not very exciting. It’s not a bad cup of tea.. but it’s boring or maybe it has unrealised potential lol. not fair of my to rate this until i’ve had a chance to drink this the way i think it probably ought to be. :)
Amazon delivered my new kettle today… surprised me :)
Anyways, everything on it is in celsius so now I have to remember new numbers :P
This one I brewed at 85c which was might have been too much, but it still ‘turnt out’
For whatever reason, I’m getting more of a TGY texture than a taste from this one. The smooth cream/butter like texture sticks in my mouth for a good few seconds after each sip.What this lacks, which I actually kind of enjoy, is the strong floral accents that many TGY have. For me this allows me to get the green oolong vegetables notes more directly unlike when floral notes overwhelm one’s mouth when drinking a potent TGY. This is great news for me because I like my floral teas to be drank outside and others to be enjoyed inside; this one was being drank inside too :)
work has exploded this week…i swear it was less busy before the wedding! So i’m trying to do my damndest to make sure i bring tea in to work every day so that at least there’s that. Still working through this most recent harvest of this and while it’s not the same tea…i still like it more than last year.
First note! I can’t believe no one has written about this tea before. Does that mean I’m the only one to have purchased it so far? I highly recommend you trot on over to Verdant’s new website and check out this tea’s story. There’s a very interesting video about how they cultivate the wild tea trees and how they prefer to process the tea by hand and lay it out to dry in the sun because it creates a better flavor.
I used my gaiwan to brew this gongfu style. I started with a 6 second steep and added 3 seconds to each subsequent infusion. Towards the end I lost count and ended up steeping this for a couple minutes. The early infusions have a light yellow liquor that deepens with each subsequent steep into a dark golden amber.
This may be a Yunnan Black, but it tastes like Puer to me. The primary note is aged leather, which is definitely a puer flavor note in my experience. There’s a minor underlying note of spice in the later infusions, which I’m really enjoying. It’s a dark woodsy tea. The description says it’s farmed in the oldest tea forest in the world and I feel like you can taste that in the tea. It has a strong presence and evokes the kind of reverence owed to a wise elder.
I can’t say I understand or agree with Verdant’s other flavor notes on this one though. It’s described as “very vegetal” akin to “tulsi” and “floral” like “orange blossom honey.” I’ve never had tulsi so I don’t know what that tastes like. But I have had plenty of vegetal teas and I wouldn’t use that word to describe this. Similarly, I have had lots of floral teas and I wouldn’t necessarily use that word to describe this either. There is something honey-esque in the cup but nothing overtly flowery. I’m interested to find out what others detect in this tea. Get some and see for yourself! For me, I will enjoy this sample but won’t be buying more. It’s not a flavor profile that I particularly desire.
Flavors: Dark Wood, Leather, Spices
Best breakfast tea ever, and now I’ve finished it for the last time. :( Even though it was very nice of Verdant to share their recipe to make this, I just don’t realistically see myself blending this tea myself. Sigh…maybe one day when I get desperate enough.
Scent of dry leaf is very sweet and brown sugary. After steeping, taking the lid off the gaiwan and inhaling I get an overlay of smoke on top of an underlying sweet rock smell. Tasting at 30 seconds and this has a mild bit of smoke but not unpleasant, somewhat woody and sweet but at the same time highly mineral/rocky and a little dry and dusty. At 60 seconds, while inhaling the aroma from the gaiwan is sweeter and more malty, the flavor is more dusty and the campfire smoke is more pronounced along with a barnyard note.
A pleasant and good quality jin jun mei but not one I personally need to keep on hand. Luckily I still have a good stash of my ultimate jin jun mei so I have time to find a replacement. :)
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!
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.
1.5 tsp for 300mL water @95C, Western style, steeped four minutes, drunk bare.
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.
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.
I picked out the whole leaves for the photo…
Flavors: Burnt Sugar, Fruity, Oak wood, Rum, Smoke
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
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!
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
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