Verdant Tea

Recent Tasting Notes

The first time I saw this tea was in a TTB and though I usually avoid pu’erh I meant to try this as per Cavocorax’s suggestion. However, I ended up forgetting and passed it along. Luckily, my tea twin Roswell Strange has me covered as she sent along a teaspoon for me to taste. Thank you!

Sipping on this cup, I am grateful that the pu’erh flavor is essentially non-existent. Nonetheless, this is still not a tea for me. It is mostly a hot cup of cinnamon water with some ginger and herb flavors to round it out. All not flavors in a tea I care enough to reach for so although I am happy for the chance to try something new, I am also glad it was just the one serving.

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This tea was included in the last tea-of-the-month set (along with the roasted oolong and the bilochan as points of comparison).

I have to say I’m a bit confused with this tea being described as an oolong. The appearance both dry and wet, the aroma both dry and wet and the resultant cup all seem to me to be very much a green tea.

I enjoyed it very much, but I found nothing oolong about it at all.

Preparation
180 °F / 82 °C 0 min, 15 sec 5 g 4 OZ / 125 ML

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90

The best steeping of Laoshan Roasted oolong was the last steepings – it was like drinking a s’more – so sweet, vanilla flavored and roasty!

Before that with the first 12 infusions (out of 14), the tea had roasty, nutty, bark woodsy, chocolate malt, yam, and marshmallow with a light to moderate dryness.

I can’t compare to Laoshan black – i’ve had that tea in blends and once on it’s own, but I do like this oolong. Only if I can have infusion 13 and 14 over and over again.

Full review on my blog, The Oolong Owl http://oolongowl.com/laoshan-roasted-oolong-verdant-tea/

Preparation
Boiling
Zack S.

15 infusions? Thats nuts o_O

Tealizzy

Your blog really made me want to get some of this just to gong fu it! Sounds amazing!!

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85

From the Lewis and Clark TTB.

Brewed gongfu-style with gaiwan. Steeping times: 3, 3, 3, 3, 6, 6, 6, 6.

I haven’t had many Tieguanyin’s, so picking out the complexities was difficult for me. Trying to go beyond “floral” here.

The leaf has a flora aroma, an early spring air filled with the delicate fragrances of purple, light blue, dark blue, pink, and yellow flowers. I imagine bumblebees and honeybees, dusted with pollen, flitting from flowerbed to flowerbed. The liquor is pale yellow, clear, and bright. Full-bodied yet light. The texture becomes creamier and more buttery with every infusion, and the taste changes to candy sweet, evocative of candied flowers.

The tightly rolled light green leaves quickly unfurl. Each one is surprisingly small and thin for a lightly oxidized oolong.

Preparation
Boiling 1 tsp 4 OZ / 118 ML

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92

This tea is good. The first note I noticed was the roasted barley, it was prominent. I could also taste the notes of cocoa, scotch, and toast. It was a very smooth tea with just a little bitterness, however the bitterness was pleasant. I did not notice much qi but there was a little.

I steeped this six times in a 180ml teapot with 190 degree water and 6g leaf. I steeped it for 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, and 35 sec. There was a beautiful golden color to the first infusion and a golden brown color afterwards.

Flavors: Cocoa, Roasted Barley, Scotch, Toasty

Preparation
190 °F / 87 °C 0 min, 15 sec 6 g 180 OZ / 5323 ML

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92

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drank Golden Earl by Verdant Tea
221 tasting notes

Marco Polo TTB

What I remember is the smell of the lemongrass, breadiness from the yunnan and bergamot in the background oh and that it is not available at the moment to order.
My computer died yesterday, I had a few notes on a few teas lost forever but other than that I will not be missing much.

Cheri

I didn’t realize this had lemongrass in it. I might have tried it. I’m not a huge EG fan, but I do like lemongrass a lot.

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94
drank Earl of Anxi by Verdant Tea
280 tasting notes

Resteeping my leaves from Wednesday. I enjoy this so much. It’s a bit buttery, with lots of jasmine, bergamot. Earthy, floral, hints of goji. So well balanced. The finish is floral and slightly perfumey.

I think this needs to be a staple in my cupboard. It’s so unique and wonderful. <3

Flavors: Bergamot, Butter, Earth, Floral, Goji, Jasmine

Preparation
195 °F / 90 °C 3 min, 0 sec

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94
drank Earl of Anxi by Verdant Tea
280 tasting notes

I underleafed this, but it was still magnificent. I need to drink it again and really pay attention, since I put this in a travel mug and drank it while driving and being in a meeting. But oh my, awesome.

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Lewis & Clarke TTB

Another sample that I pulled out of the TTB to try later before sending it on. Looks similar to other green oolongs I’ve seen – tightly rolled and yellow/green in color. Dry scent is sweet with strong peachy notes and a bit of cream. I steeped mine for 3 minutes at 190 degrees.

This tastes similar to other green oolongs – slightly vegetal with a creamy texture and nice peach notes. However, it’s pretty strong on the floral taste, which does not make my mouth happy. It’s almost perfumey in the aftertaste. :(

Flavors: Cream, Floral, Peach, Vegetal

Preparation
190 °F / 87 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML
Cheri

I forget how much you dislike the floral, because I love the floral.

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87
drank Yu Lu Yan Cha Black by Verdant Tea
232 tasting notes

Got this tea as a sample in the Verdant order I placed a while ago.
Was hit by a wave of chocolate when I opened the bag. That must be a good sign, right? :P

Well definitely is! Cocoa and chocolate all the way with this tea! Another enjoyable cup tonight. Mann I’ve been on a black tea kick all day it feels like. Good tea day! :D

Flavors: Chocolate, Cocoa

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95
drank Zhu Rong Yunnan Black by Verdant Tea
232 tasting notes

Had this one again yesterday. Oversteeped it a few minutes on accident. xD So wasn’t the best cup, but still could taste the graham cracker and bready-ness.
Next time hopefully I won’t drink it as bitter-haha!

The Cookie Lady

Ooooo graham cracker? That sounds exciting!

Ost

I ordered more of this one…well pre-ordered. If it’s a good batch I’ll send ya some (:

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95
drank Zhu Rong Yunnan Black by Verdant Tea
232 tasting notes

This is the last of the samples that kimquat sent me. Oh my goodness.
This was is the best. I’ve tried quite a few good teas from that swap…But this one. Wow. This one is amazing.
Cocoa. Honey. Graham Crackers. Raisins. Chocolate.
Ugh.
This tea is just incredible.
Might actually by my favorite from Verdant so far.
I think I over steeped it by a minute or two, but it’s not bitter at all!
Wow. You just have to try this tea. So good!
I am definitely gonna buy it if It ever becomes available again!
Thank you so much, kimquat, for broadening my tea horizons! :D That was a fun swap. ^^

Flavors: Chocolate, Cocoa, Graham Cracker, Honey, Raisins, Sweet

MzPriss

I LOVE this tea!!!!!

Ost

It’s just so good!! Do you have any idea when it might be available again? :O

Blodeuyn

This sounds so yummy!

The Cookie Lady

Everything about this one sounds amazing! Verdant is definitely on my radar now and sounds deserving of an order!

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86

Wonderfully fresh with mild sweet notes.

Flavors: Flowers

Preparation
175 °F / 79 °C 0 min, 45 sec

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78

Lewis & Clarke TTB

Another jasmine tea! I figured this would be nice to start winding down for sleep soon. And I’ve really enjoyed Verdant’s teas so far! Visually, this one is basically a silver needle, I don’t see any jasmine flowers in it. Dry scent is very jasmine and very sweet.

Once brewed, this tea smells like jasmine candy. Seriously, it’s that sweet-smelling! I’m a bit saddened by this tea… The jasmine flavor is actually very good, it’s quite sweet which I like. However, I can’t taste the silver needle underneath at all. It adds a creamy texture, but that’s about it. So while the jasmine is nice here, I’m missing the base tea! :(

Flavors: Creamy, Jasmine, Sweet

Preparation
185 °F / 85 °C 2 min, 0 sec 2 tsp 8 OZ / 236 ML
Cheri

I think TeaVivre does a great job with their silver needle jasmine. I could send you some, if you want.

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83

Gave the dry leaf a 1 second rinse before infusion.

Slight milkiness. Soft sweetness. Hint of fruity tone.

Preparation
190 °F / 87 °C 2 min, 45 sec 3 tsp 13 OZ / 375 ML

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I started steeping these leaves a few days ago, got through the rinse and one steep and then realized I was too distracted. I let these leaves dry and I’m trying again with them now.

Second steep, 10 seconds. The leaves are very roasty and umami smelling, but the liquor is all lilac on the nose. Lilac on the palette too, though this steep tastes a bit weak.

Third steep, 10 seconds. Again, intensely lilac, but with roasty, almost burnt notes on the tongue now. Fades out to a more rose like floral on the finish, with a bit of toasted rice and umami.

4th, 6 sec. Lilac, sandalwood, a bit astringent, roasty.

5th, 5 seconds. Sweet & perfumey.

I’m not going to rate this yet. I know I like it but it deserves more focus.

Flavors: Floral, Perfume, Roasted, Rose, Sweet, Toasted Rice, Toasty, Umami

Preparation
205 °F / 96 °C 3 OZ / 88 ML

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I got one steep into a gongfu session with this and then realized I was far too busy and distracted.

Rinse and then a 6 second steep.

So far, very, very lovely. Intensely floral, very light, with notes of fruit and hay.

I’m going to set these leaves aside to dry and steep them more another day.

Flavors: Floral, Fruity, Hay

Preparation
205 °F / 96 °C 2 tsp 3 OZ / 88 ML
mj

I just got this one! Can’t wait to try it :)

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Woke up with my spouse, and started studying, We’ll haveways some of teh late-winter budset yebao, she tells me she doesn’t care, but I make it for several steeps just to fill her cup highest with the lightly camphor and pines woody pitch taste that I have been saving since 2012 when David sent this one to me, I ALSo say what’s up verdant!! If y’all reading this, and you’re still in business you must have done something right, cheers

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