Verdant Tea

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Recent Tasting Notes

90
drank Campfire Blend by Verdant Tea
63 tasting notes

it tastes like a colombian drink called Aguadepanela, people in bad weather drink this to fight the cold :) made me happy

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90

love the smoked grass ashy flavor

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67

I personally like my Genmaicha to have a distinct roasted rice taste. The tea does have the smell of roasted rice but the taste is a smooth vegetable with just a hint of roasted rice. I tried making it using different amounts, temperatures and steep times but I just couldn’t coax the stronger rice taste I want out of it.

Flavors: Green, Toasted Rice

Preparation
165 °F / 73 °C 2 min, 0 sec 2 tsp 8 OZ / 236 ML

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80
drank Laoshan Black by Verdant Tea
25 tasting notes

Huh. So I just got my 5 for $5 Verdant Tea sampler in the mail and decided to try this first. This is good, and maybe it’s because I’m not as sophisticated a tea drinker as most of you, but… I’m not really blown away by it the way I expected to be after reading your reviews. It’s nice, and definitely not at all bitter. I’m on the 3rd steep, and I do think it’s improving as I go. I followed the Verdant Tea directions for brewing, starting out at just 30 seconds. I’ve quickly shifted to 90 seconds, and it’s an improvement. I thought it was too weak after the first steep, but it’s much better now. I also added a small amount of rock sugar — it’s not crucial, but it rounds out the flavor a bit for me. I think I’d appreciate this more if I were eating it with spicy foods — it’s very, very much like the black tea we would be served at a Chinese restaurant my family frequented when I was a child, but I haven’t had anything like it since. Maybe that’s why I’m feeling like I need something savory and spicy with it rather than the sweet breakfast I’m eating. eat I’ve got 4 g. left, so I’ll try to leave a better note next time I try it.

Also… I’m using unfiltered water. Actually… I’m doing that in general because I have very good tap water. Maybe the flavors of this are subtle enough that unfiltered water really would make a significant difference. It’s definitely not as strong as most of the teas I like, but it’s… I can tell it’s very good quality as you all say. Just maybe not my favorite type of tea.

But after this tasting… The tea’s good, but I’m unlikely to pay a premium to try it again after this.

Flavors: Cocoa, Malt, Nutty

Preparation
205 °F / 96 °C 1 min, 30 sec 2 g 6 OZ / 177 ML

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I’m not sure what I’m doing wrong with oolongs; maybe I just haven’t developed the taste for them? I get the delicious floral and sweet flavors from some cheaper oolongs, but a nice one like this tastes like old leaves? It must be on my end. I will not rate until I figure it out. The good news is that I finally got myself a variable temp kettle coming in the mail- no more scalding for me!
Two steepings on this one, the second only slightly better than the first- maybe I’m off on the water-leaf ratio?

Preparation
205 °F / 96 °C 0 min, 45 sec 2 tsp 8 OZ / 236 ML

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84

Happy Valentine’s Day! What better tea to have than a rose, long lasting shu puerh to celebrate the day of love? :) I’m not going to write a detailed review tonight as I’ve been drinking this tea western brewed all day, but it’s a nice shu, pretty smooth, dark, tasty. Unfortunately not much rose, but on the third steep (first two of 30s, 3rd of 45s) the tuocha is still not broken apart, so maybe it will come? I recall when I had this gongfu that the rose was more present though. Still delicious, easy on the stomach, and has awesome staying power. Perfect for today!

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Backlog:

I love the aroma of this tea. Sweet and chocolate-y! Completely enticing!

A tea of chocolate-y bliss. This is lovely. Sweet, malty, and I love how the malt notes add a hint of caramel-esque flavor to the cup … the chocolate plus caramel-like flavors are heaven. I also taste notes of sweet potato and a hint of cream (almost buttery), and a touch of vanilla.

As the tea cools, I notice some citrus notes toward the tail.

A wonderful tea! Here’s my full-length article: http://sororiteasisters.com/2015/01/15/yu-lu-yan-cha-black-tea-from-verdant-tea/

Mikumofu

Did you mean to link to an article on your blog instead of the steepster page?

LiberTEAS

LOL – yep I did! Thanks!

LiberTEAS

That’s what happens when you’re not paying attention to what page you’re on when you copy/paste! ha!

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I think I underleafed this, but while it’s a pleasant enough tea, I’m not really getting any chocolatey notes. I’ll have to try again with more leaf and maybe some sweetener.

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100

Best Oolong I have EVER had! Would recommend, have recommended.

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87

I actually have the 2014 spring, there seems to be multiple entries for this tea on Steepster and I don’t want to add another one just to change the year. I’m guessing this tea is probably fairly consistent per harvest, and you can get spring, summer or autumn pickings of Laoshan green.

Probably should have started drinking this earlier but I lost my enthusiasm somewhat when shipment of this tea was delayed by two months, and getting this spring harvest required a pre-order. I can’t fault Verdant for delays in their tea shipment from China, but I do fault not updating customers until we complained individually. Enough of us complained individually that Verdant started doing weekly updates. By the time I got the tea I was just glad it was all over and I didn’t need to keep track of it any longer.

I opened this today after receiving a gift of a Zojirushi water boiler from a tea friend who had it and was using another system to boil water. What a great gift! I feel like I have a Kwik Trip next to the bed now. I’m still experimenting with the settings, and it will take time for the system to lose the off taste that most electric kettle systems have when fairly new. I’m thinking of adding one of my pieces of charcoal bamboo which would be sooo awesome if it works out to improve my water even more!

Anyway, the Laoshan green has a beautiful slightly rolled leaf. I used a heaping tbsp of tea in my 140 ml gaiwan. I’m not getting any of the oat cereal flavor the description mentions. To me it smells and tastes rather like sencha or gyokuro, like a raw spinach. I’m brewing a little hot at 208 F but I’ve learned to do that with spinachy teas or else they are just gaggingly sweet. I like it a bit bitter, more of a tea taste as opposed to wet salad.

My rating here reflects the quality of the leaf. I think these types of greens are a matter of acquired taste and not for people new to tea. What is to be appreciated are the early spring nutrients, fresh green flavor etc. The leaf quality is exquisite, since it is first flush it resembles other first flush pickings with delicate, small and fragrant leaves. My personal taste leans toward strongly fermented tea or highly oxidized blacks lately. This is after nearly 15 years of drinking a pot of green tea every day for health reasons. Wish I had this tea back then, but I’m glad now that I can get this tea and fermented teas even more to my taste.

Flavors: Spinach

Preparation
205 °F / 96 °C 0 min, 15 sec 3 tsp 4 OZ / 118 ML

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95

Incredible.
I just want to breathe air rarified by the scent this tea gives off in the cup. Amazingly sweet and delicate jasmine. Not big and sharp California jasmine, but the tiny fleshy white flowers on the great big waxy-leaved bushes that bloomed for the week I was in Paris. Sweet and lovely, I just want to smell like this all day… Fitting- I’m named after the flower, after all!
The white tea base is some of the best I’ve tried, smooth, without a hint of bitterness. It made my next sample of white tea (Wedding Tea- Harney & Sons) that much less appealing.
What a treat after my horrible presentation yesterday! I shared my cup with a couple ladies in the office, and we all enjoyed it, even the lab mate who’s no fan of tea! I was dreaming of the cup all night, especially once my SO lit our honeysuckle scented candle. The vague smell of the honeysuckle around the house made me pine for another cup of this tea! If that’s not the sign of a keeper, I don’t know what is!

Flavors: Floral, Jasmine, Sweet

Preparation
195 °F / 90 °C 2 min, 0 sec 1 tsp 8 OZ / 236 ML

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82

This tea has a nice floral jasmine aroma. It has a sweet jasmine flavor with a hint of melon. It is light, sweet, and enjoyable.

Flavors: Jasmine, Melon

Preparation
175 °F / 79 °C 4 tsp 5 OZ / 147 ML

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100

Oh my. My brother got me a large amount of this tea for my birthday, and I couldn’t wait to try it. Wow. This is amazing—definitely the best Tieguanyin I’ve ever had. It’s smooth, vegetal, floral, and it has a roasted edge. There are so many subtle flavors—and they’re slightly different with each steeping! I’m glad that I dedicated my Yixing teapot to Tieguanyin, since it’s led to my experiencing this amazing tea!

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100

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Nothing that I can recall other than generic shu, still have a little left from a sample so maybe I will increase steep time/leaf. I almost think shu are better western brewed personally, as I always seem to find shu super thin and light with 30 s steepings.

Preparation
5 g 3 OZ / 100 ML

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i haven’t reviewed a tea in what seems like ages. But I do have a backlog, including a few pu-erhs, my first pu-erh reviews! Life gets in the way. Children, school, work, plotting my tea-empire, learning german and then a lot of teas I’ve been drinking have been poor quality.

I’m starting to suffer from tea-paralysis; I don’t know what to drink the morning now. Too many teas to choose from. Yea, I know, first world tea-drinker problems eh?

This tea is delicious, not the best tieguanyin, that honour goes to a tieguanyin we got as a sample from one of our suppliers. This is up there though. Amazingly complex flavours, no bitterness, silky smooth mouth feel. There are floral orchid notes, but not over-powering. There is a lovely vegetal quality to this tea as well. If I had to sum this tea up it would be by saying that this is fantastic reference point for what this type of tea should taste like. There are better, and there are far, far worse. But it would be foolish for you to think that this tea is only an average teiguanyin, it is not.

Wonderful tea, would drink every day.

Preparation
200 °F / 93 °C 3 min, 0 sec 2 tsp 240 OZ / 7097 ML

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79

With it’s high quality and high ratings from the steepster community, I wanted to taste this a few times before I reviewed it. I got this and Laoshan Black as well as a sample of Big red robe in my order from Verdant yesterday. I think this one is a case of reading the excellent reviews and getting my hopes up, because it wasn’t quite what I expected. I love Earl greys so I thought this tea would be perfect for me. The bergamot is not very prominent – I get more of a floral taste before the bergamot which was a little disappointing. I’d prefer it the other way around but there is definitely a lot of rose in this tea.
I TOTALLY get the “natural” chocolate taste though – whenever somebody described that I never understood how that could be but I think it’s really nice and intriguing – perhaps I’ll prefer the regular Laoshan Black when I get the chance to try it.
So overall very nice and I’ll definitely have more, but when I get to order again I’ll probably try something different!
Yay for fancy tea though!

(sidenote: the instructions say steep for 2-5 seconds…..is that right?!)

Flavors: Bergamot, Chocolate, Rose

Red Fennekin

I’m guessing that the 2-5 seconds thing is off the back of the bag? For this tea, I’d ignore it – those instructions, I think, work best for their oolongs and puerh if you’re using a gaiwan or tiny tea pot (for gong fu cha etc). I think this tea is one of few Verdant offerings that works really well as a Western Brewed tea – I still normally use a generous amount of leaf, but steep (initially) for 30 – 60 seconds (depending on how much leaf, exactly, how much water, how hot the water is etc etc)!

Red Fennekin

*really works best

(They all work well however you drink them, ofc! But I prefer gong fu style brewing for most (except this one))

(Also (sorry for spamming) – I found my bag of this became increasingly bergamot heavy as I got through the bag – I mixed it up more and it balanced better! Maybe this would help for you, too! :-) )

EmilyGee

Ahh thank you! Yes that makes more sense – I ended up actually steeping it for about a minute because 5 seconds just did not seem right, haha.
And I’ll definitely give it a mix before I try it next – the bergamot seemed more like an after taste than anything with my first two steeps!
No worries on the spamming – the more information and advice re: tea I can get, the better!

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drank Campfire Blend by Verdant Tea
803 tasting notes

I drank a LOT of black tea at work today. When I finally got home I really was looking for something lighter. This was the one that got pulled out.
I’ve drank a few cups of it tonight – so it’s obviously something I can drink – but I don’t think this is really my style. I’ve read the description and looked at the ingredient list and I’m confused. I’m getting licorice or fennel or anise – not a lot but enough to be annoying me. None of those are in the ingredient list. I’m so confused. There is a little nutty, a little citrus acidic, quite a bit of spice , but also just a little medicinal. I can see some people really liking this, it’s an interesting caffeine free blend.

Sil

i only like this one when i brew it for like 10+ mins lol

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drank Laoshan Black by Verdant Tea
99 tasting notes

(Autmn Plucking)
This is a tea that I am quite familiar with so I felt comfortable brewing more casually. Feeling lazy so threw in a my hong cha yixing. It been a while so I almost forgot what this tea tasted like so after a little anticipation of rinsing the vessel I threw in the leaves. The warmed pot gave off a wonderful smell, started off burnt sugar to the next huff smelling bitter cacao to the final whiffs turning into fruity dark stewed fruits. With all autumn teas it was more bark than bite and I hate a tease.

{side note}I have been using spring water for about a week now and really started to notice it brought out a lot of fruity sweeter qualities in teas and less bitterness, I am starting to miss a pleasantly bitter taste.

This tea was no different every steeping rather than the caramel toasty chocolately tastes I remember and just smelled from the leaves all I got was fruitiness. Im still pretty confident my yixing having a low pitch will take a while to season properly and as a result is a flavor sucker. I only got 2-3 good brew out of it strangely enough and couldnt get much out of it body wise, although I am impressed with the quality of tea/processing I don’t think I had any tea scum(white bubbles during a rinse) on any steepings which is rare for chinese teas especially hong cha.

Almost done with my sample bag before I reach the bottom I will take my time to throw it in a gaiwan and test out my yixing flavor sucker theory.

Flavors: Burnt Sugar, Cacao, Dark Bittersweet, Stewed Fruits

Preparation
Boiling 0 min, 15 sec 9 g 6 OZ / 165 ML

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I wanted to love this tea. I so, SO wanted to love this tea. I love shus and I love rose, and I was hoping it would be the best of both.

I have tried this tea on three separate occasions with different steeping methods, twice with the gaiwan and once in a teapot.

I get almost no rose in this tea, and that’s what I was really excited about. It is a decent shu – it’s just the tiniest bit brisk (that might be the little bit of rose coming through.) Just not what I’d hoped for. sigh Oh well.

Stephanie

I’ve never actually tasted rose in a rose puerh before. Common problem apparently!

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95

I had some more of this tea yesterday and today – it’s just so delicious :D

Those lovely sweet, stone fruit notes at the beginning, with that gentle methol/camphor/eucalyptus hint, transforming into woody, fruity flavours with later infusions. This tea is a real pleasure to drink – it’s just fantastic. I’m definitely glad I took the risk and ordered a full cake. It’s exceptional.

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95

Ah, this is a tea that’s right up my street. When I saw Verdant had a reduced price stock of these cakes (due to slightly damaged wrappers), and I had a little tea cash left over, I couldn’t resist! Along with the full cake, I also ordered a little “sample” bag (25 g, mind).

This is my third sheng puerh, now, and I think I’d developing a greater understanding of these teas. This one was really wonderful – it had it all! It had that unusual, savoury, vegetal, brothy flavour, but it also had a real sweetness and a genuine creaminess. I started drinking this in the afternoon and easily got through four or five steeps before I had to stop for dinner.

I used the leaves from the little bag today – the bag contained a number of lovely “flakes” of puerh cake that looked mostly intact. The leaves in my Gaiwan certainly looked full, anyway. It smelled kinda strong and musty, when dry, but not in an overly unpleasant way.

The way leaves were certainly very woody – I can see why someone else has listed that as a flavour note. I did get a mild woody note (kinda like old, dry timber) from the liquor itself, too, which was very pleasant (and unusual).

I used 4 g in ~100 ml. I started with a 10 s rinse (the leaves were very compact) and then left it to sit in the hot, steamy Gaiwan for a minute or two. I then did infusions of: 5", 5", 10", 15" (and maybe 20" – I can’t remember if I did that last one or not XD). The first infusion was pale, but sweet and creamy. Subsequent ones saw the flavours intensify, with those woody notes coming through in the final two steeps. I’ll carry on with these leaves tomorrow :D

(I’m still not gonna “score” this tea, just yet, but I’m getting much closer to the point when I’ll start to score puerh tea. This is certainly my favourite of the three I’ve tried so far, though the 2011 Yi Wu from Canton is coming a close second. I think they’ll be another candidate for comparative steeping at some point in the future :D)

Flavors: Creamy, Sweet, Wood

Preparation
200 °F / 93 °C 0 min, 15 sec 4 g 3 OZ / 100 ML
DeliriumsFrogs

This sounds super yummy!

mrmopar

I try not to numerical rate puerh any more. I have found we all have different experiences with this type of tea. But you are on the path.

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Had this tea after lunch today. I really enjoy mint tea, and that is mostly what I got from this blend. When the tea was freshly brewed the fennel stood out quite a bit at the end of the sip. As the tea cooled a little the flavors, mint, fennel and ginger, definitely blended together well. This is a very enjoyable herbal.

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drank Chai Spice by Verdant Tea
467 tasting notes

I ordered some of this back in October, but I haven’t busted it out until now. I came home early today to work from home b/c of the cute little winter storm we are having in KC. What goes better with a winter storm than a huge glass of stove top chai. Oh yeah!

I love chai, but most pre-made chais I buy from tea companies just don’t seem to cut it. They are weak in one area or another or the base isn’t grand. Having the chai spice to mix with the base of my choice or not mix seemed like a great idea particular for a gal who was looking to avoid caffeine at night. Today I made this with honeybush. It was good. There was a lingering flavor there that I am not sure was the honeybush or the spice. My next try with the spice combo will be just a plain batch of spice to really learn the flavor of the spice. I also thought a plain batch with a dash of cocoa would be fun to try as well. Oh the possibilities.

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