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Recent Tasting Notes
On the savory side of the spectrum. The rinse smelled like baked macaroni with cheese, bacon, and bread crumbs. The taste is pleasantly sour and smokey, with a dash of oregano and some sweet syrup. I can’t shrug off the bacon. It’s there. I’m not crazy. I’m not.
Flavors: Maple Syrup, Meat, Muscatel, Smoke, Wood
From my giant order of Verdant puerh with OMGsrsly. Rinsed, with short 15 second steeps.
I’m normally not a puerh (shu or sheng) person so when I actually come across one I enjoy it’s amazing. Kind of like expecting rabbit poop but finding 24 carat adorned chocolate amazing.
This shu is on the simple side of awesome, which is cool because awesome comes in many different varieties. Smooth and creamy, it tastes of all things rice, and has that dark tangy-malt aspect that I associate with stouts and ports. Delicious.
Flavors: Butter, Cream, Malt, Rice
Having a cup of this while I rewatch Doctor Who. I finally cleaned out enough room to open my boxes of Verdant Tea. Now of course I have no room again but that’s okay as at least I have plenty of tea to drink!!
As for the tea itself it was really quite yummy!
One day I’ll go exploring and learn to appreciate the darker varieties of oolong. For now it just tastes like a green oolong except it’s also tangy sour and the malt of roasted grains (also think the non-waffle ice cream cones). It’s simply not my thing right now.
Flavors: Floral, Malt, Stonefruits, Vegetal
This was a wonderful black tea. Overall it was very mellow, mild, and smooth.
I steeped this near boiling, around 200 degrees, in my gaiwan with 5g of tea. The first infusion brought forth a light orange liquor with a light black tea taste and hints of chocolate. It is almost sweet with no astringency. The aroma is sweet and fruity, almost like cherries.
The second and third infusions darkened the liquor to a golden orange color. Still light for black tea, but very beautiful. The taste was smooth and creamy, with increasing notes of chocolate and a slight astringency reminiscent of a Golden Monkey. The flavor becomes much more well balanced with equal notes of savoriness and sweetness.
Flavors: Cherry, Chocolate, Sweet
The scent of the steeped leaves is a curious combination of leather, cinnamon, and smoke. The actual tea tastes warm and toasty, a good bit mineraly, and slightly bitter. I drink it every now and again, but it’s nothing I’d purchase more of in the future.
Flavors: Mineral, Roasted
Came as free sample with my order, and was confused and excited, Yancha my favorite but in black tea form? The tea is superb, all the right notes of a black with the malt caramel and some attributes of Yancha on the oolong side with orange flower. Well done
March TotM is again pu’er, this time from Qianjiazhai, rather than Xingyang — as was perhaps already obvious by yesterday’s tasting note about shu. The sheng offerings start with this 2015 and work back to a 2010, and I’m going to do them in reverse age order so that I can experience the maturity growing as I go.
The first steep here is extremely soft & subtle. I’m afraid that lingering toothpaste may be convincing me there is more camphor here than there really is, so I’ll hold off until steep the second before getting too serious.
Now the sharpness of young sheng comes out in steep two.
Steep three actually has an emerging sweetness.
aaaaaand then the phone rang and I over steeped it.
Thankfully I have more leaf and will pick this up in a few days.
One of the first oolongs I’ve tried outside of a Chinese restaurant, so my palate is not well developed. I steeped this in my gaiwan with 5g of tea and 180-200 degree water.
The first and second steeps were reminiscent of fields and meadows. The aroma was sweet and smelled of hay and honey. The initial taste was very strong and bold, with notes of butter, fall leaves, foliage, and a dominant honeysuckle taste.
The third steep lost some of the initial sweetness and fruitiness, moving more towards the hay and fall flavors. It tasted almost like brown (dry) grass and honey.
The fourth steep brought an increase in savoriness. The sweetness yet again was lower, while a slight astringency creeped in.
The fifth and final steep brought a loss of much flavor and the realization that it was time to say goodbye to these leaves. It was very much full of hay, honey, and butter, but much more mild than before. Everything was subdued.
Overall I really enjoyed this tea and would recommend it!
Flavors: Butter, Hay, Honey, Honeysuckle
Dark twisted oolong- faint smell
Rinse- marijuana smell
1st steep: 10s, amber color, spicy astringency, bittering not sweet nor particularly pleasant
2nd steep: 15-20s, orangeish, spices, vegetal undertones, bit watery
3rd steep: 45s, meh I think it’s gone
I cannot argue with the write-up, this is a sweet shu. It is also, at least in the early steepings, very subtle and soft. It is early morning and so my mouth may not be 100% awake yet, but I don’t think that’s out and out blunting anything that is going on here.
The steeps are rich and dark, the mouth feel is thick and actually a bit drying/astringent which is very unusual for a sweet shu (in my experience).
Some very interesting herbal and spice notes are coming out in the fourth steep.
Quite a nice and calming tea. The jasmine is present but not overpowering, but instead supplementing the creamy melon taste that permeates throughout each sip. Extremely relaxing and enjoyable white tea, I highly recommend it.
Flavors: Creamy, Jasmine, Melon, Smooth
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Flavors: Creamy, Floral, Flowers, Hay, Honeysuckle, Jasmine, Pine, Sweet
Completely unlike Verdant’s / Master Zhang’s young Tieguanyins. The best adjectives I can put to it are warm and coconuty. Not that it tastes just like coconut, but there’s a flavor element that’s very reminiscent of a Mounds bar, so perhaps there is a bit of a chocolate note in there, too. Whatever the flavor is, I love it, despite the fact that I usually prefer much lighter and floral flavors.
Flavors: Cocoa, Coconut
For how Verdant described the flavor profile, it really misses the mark. Produced by Master Zhang, it tastes almost exactly like his Tieguanyin offerings. If it were a Tieguanyin, I’d give it high marks, but as something that is supposed to have strong notes of mandarin and pineapple (which it doesn’t), I’m let down. Perhaps my perception is thrown by the amount of 1st flush Darjeeling I’ve been downing recently, but I really feel there is little, if any, citrus to this. It’s much more vegetal.
This is my first sample from Verdant Tea and I’m truly impressed. A wonderful green tea that is well balanced. It has a nice vegetal taste while also having a fair amount of sweetness reminiscent of a Bi Luo Chun. Overall a wonderful choice. I’m definitely going to be looking for more green teas from them.
Flavors: Sweet, Vegetal
Wow I can’t believe I get to be the one to start the steepster page for this enchanting oolong from Verdant Tea! I’ve waited months to try this tea. I was so excited to try a new offering from Master Zhang. I fell in love with his tieguanyin but this tea is giving it a run for its money! Jin guan yin is everything I loved about tieguanyin and more. I knew I was going to love it when I opened the bag. Pow! Talk about aromatic! The smell is Floral and sweet. The first steep is so creamy and almost fruity followed by the signature tieguanyin aftertaste that consumes my taste buds. I cannot wait to experiment more with this tea! Thank you Master Zheng for provided us with your latest masterpiece! Time to crack open the other 5 new anxi oolongs I ordered. My latest tea binge is really putting a dent in my wallet haha.
Flavors: Cream, Floral, Fruity