Verdant TeaEdit Company
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Recent Tasting Notes
tea festival coordinating. a swap to be made, new tea friends to meet and A DAY OFF DAMNIT! that’s right, 12 hours today = grumpy Sil.
however, i have finally gotten to a point where i’m not watching TV on the way to/from work and i can relax enough to read again. So that is good news, since i have always loved reading but was just too mentally fried. Thank you Anne Bishop for getting me back there woot woot!
Final tea from today – having a slacktacular tea drinking day after “binge-ing” on tea all weekend. So there’s wine now…and that’s delicious. This tea is growing on me the more i have it, so maybe there’s a particular time of year for me to get behind jin jun mei’s…. still working on figuring that out. heh
so apparently this works really well in a travel mug for work as well, so YAY for that! picked this one today because i needed a good solid tea to get my through the day – something warm and comforting as i’m fighting sick but needed to last today because it was date night today! The abominable bride in theatres because ian is awesome and bought tickets early so we wouldn’t miss out. this was a fantastic malty, delicious start to my day.
noms. Figured i’d pull this one out of my cupboard since i have a jin jun mei from Dexter to try as well. I like comparing jin jun mei’s since i tend to have weird experiences with them lol. I am a fan of this particular one. It’s got that malty, cocoa, sweet potato taste. yep. I’m a fan of this year’s version of this tea.
From the Pu TTB
This was a nice and very mild sheng. Pretty nice thick mouthfeel in the early steeps. White grape, fresh camphor, grainy, and peppery notes. Starts to thin out pretty early in the later steeps. Despite what I think about Verdant’s marketing I’m yet to have anything that wasn’t good from them.
Flavors: Camphor, Grain, Pepper, Peppercorn, White Grapes
The December TotM samples have arrived and they are all teas Verdant has never offered before, so there isn’t even info on their website yet about these teas. This is distinct from the “Wuyi Gongfu Black” on their website which they have been offering for some time, just to be clear.
This is not a smoked tea. But it is almost as “smoky” in characteristics as the Zheng Shan Xiao Zhong which the same family produces EXCEPT that this one isn’t actually smoked. You really can pick up the fact that the leaves (from different trees) are growing in the same soil, sunlight, rainfall &c. The taste of the place is really present. Something I’m enjoying more and more about having so many teas from just a handful of farms is discovering how the leaf itself shines through all that various processing and manipulating.
I have described Zheng Shan Xiao Zhong as “petting zoo” and there’s a teensy bit of that here, but not nearly as powerfully. A bright, amber tang cuts through almost as if this were a blend with assam.
The biggest notes however come right out of the write-up in the TotM box “mossy” and perhaps even a bit musty, like a humid shou pu-erh.
This is a great addition to Verdant’s rapidly growing selection of exceptional and unusual teas.
Flavors: Marzipan, Moss, Smoke, Wet Wood
No notes yet. Add one?
Flavors: Cream, Sweet, Vegetal
More hybrid steeping of TotM wuyi oolongs.
But I’m back in Houston now, so this is the last of these, and in fact, I actually drank this tea over the weekend.
The write-up is right-on. Big roast, big floral.
I’m looking forward to deciding which of these new wuyi to work into my standard rotation of daily drinkers.
Flavors: Floral, Mineral, Roasted
Backlogged; probably the tea I was most excited about for this particular box. Sadly, that doesn’t mean I wrote anything down for it, either. I see that other people wrote about florals in this tea, which I wouldn’t have overly enjoyed, but it’s hard to say – sniffing the dry tea, I’m not really getting anything floral, mostly a plain black tea with a bit of minerally/rock oolong aroma.
This tea brews up with an amazingly pale cup for how powerful the aroma of both the wet leaf and liqueur are. I am enjoying my mug immensely even though it looks almost like it is just full of hot water.
This tea has a strong, grassy base, but there’s no bitterness at all. There’s a kind of soy milk smooth, nutty sweetness as well.
(again, I’m brewing this hybrid style in a large pot, lots of leaf and very short steep times – I’m looking forward to my more typical [and recommended] grandpa style when I get back home from the holidays)
Flavors: Grass, Milk, Peas, Soybean
Although I’ve loved most of the teas I’ve tried from Verdant, this one just wasn’t up my alley. I’m not a fan of floral tea, so finding floral notes in a straight black tea was unsettling! Plus, I found it to be slightly bitter. (Which, admittedly, may be user error…there were no steeping instructions on the sample, so I just did my standard 3 minutes at 205 degrees.) I think I’ll be sticking with my beloved Laoshan black the next time I order from Verdant!
Flavors: Bitter, Floral
Yet another November TotM sample from the new wuyi offerings from Verdant.
This pot is very floral and yet is still clearly a wuyi with strong roast notes.
Very unusual, I’m brewing this in a hybrid between gongfu and western, with a large English style tea pot but using a lot of leaf and pulling the basket very quickly after pouring the water. I hope to get back to this leaf with a more orthodox set up sometime soon.
Flavors: Floral, Mineral, Roasted Barley
I have had this sample approximately forever. So with wanting to try my new tea cup, but not wanting a puerh, I decided to try this tea. Finally.
Dry, it smells sweet. Honey-sweet-potato, almost. I did a quick pour-through rinse of the leaves. They’re still carby, but there’s a bit of a spice, or pepper note.
Steeped ~ 20 seconds, it smells really floral. But it’s bitter as heck.
Ok, let’s try 5 seconds. (My new cup is the perfect size, BTW. Loving it!) That’s a bit better. Still, it smells quite sweet and floral, with lots of carby notes, but it isn’t really. It’s still bitter, but not undrinkably so. I am using hot water on this, as I’m doing shorter steeps. I would have expected the tea to hold up better for this (my options are 208F or 140F…).
This tea is a miss for me. There is some potential in the carby floral sweet notes, but it doesn’t come through. Oh well.
Still working my way through November’s TotM leaves (they come near the end of the month now, rather than mid-month, so it “feels” behind at the moment until I get used to this schedule).
I remember when this was one of the “reserve” release teas about half a year ago and I’m excited to see this is now part of Verdant’s day to day offerings.
This is a delightfully light and complex wuyi. There’s very little roast here and yet it doesn’t drift all the way into tieguanyin-like floweriness. There’s some bright floral notes, but it is the wet stone which still dominates.
There is a beautiful smooth thickness and a long finish which ends in a kind of almond spiciness rather than the flowers which is very pleasant.
The wet leaf and cup aroma are very powerful for an oolong tea.
Flavors: Almond, Floral, Mineral