Verdant TeaEdit Company
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Recent Tasting Notes
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
TotM describes this as orchid, lotus, burdock, honey & barley. Also, “intriguingly floral” and I’ll give them that. I am consistently amazed that tea which is not actually scented with flowers can be this flowery.
The mineral terroir, the barley, the ganmaicha… these things I don’t get so much. Even up against a very sweet, home made, wild grape jelly this tea doesn’t present as anything but light and floral to my palate.
In the fourth steep a darker, more vegetal note does begin to emerge, but nothing mineral or roasted.
Got this tea as a sample from LiquidProust. Brewed the whole 8.7g in my 100mL gaiwan. First couple steeps were pleasantly sweet a slightly grassy or vegetal flavor. Then some bitterness kicked in, and lasted about 3-4 steeps. Flavor became more like hay or straw and it still retained a sweetness in the aftertaste. Also got a few kind of spicy notes, perhaps like pepper. The remaining steeps tasted of sweet hay, like the last few but sans bitterness. The flavor dropped suddenly off a cliff after around 11 steeps, but I was able to coax another couple straw-like steeps out of this one, though they were significantly mouth-drying. Despite the fact I used over 8g of this one, the body was not particularly thick.
Since I used more tea than I normally use, I kept steep time down for a while before increasing slowly: 10s rinse, 10s, 12s, 15s, 15s, 20s, 25s, 30s, 35s, 40s, 45s – All had strong flavor with a nice yellowish (just a slight orange tint) liquor. 50s – Flavor dropped off, tea was noticeably lighter in color. 60s, 90s, 2m, 4m, 10m. Last 3 steeps were pretty much squeezing some bitter (but not altogether unpleasant) flavor out of these leaves.
Flavors: Drying, Hay, Pepper, Straw, Sweet
Slightly under boiling water, brief rinse (already lots of color in rinse => due to fines?),
1st steeping- roasty, a little fermented/old sock flavor, drying
2nd steeping- rich sweetness, earthy, weird sock aftertaste but less defined
3rd steeping- color mellower, nice thickness body, sweet note similar to golden raisin
4th steeping- lot longer steep time 10-15s, distinct oolong scent, gorgeous taste, starting to hit its stride: nice, syrupy and smooth, wonderful aftertaste
5th steeping- 25-30s, lots of stirring with lid, similar to last one but a bit weaker and watery, roasted barley flavor, very smooth and tasty, great mouthfeel
6th steeping- took 1hr break; 45-50s steep, leaves on bottom brought to top, weaker but syrupy, roasted nutty, spices finish
7th steeping- less water, longer steep time 1:20, very syrupy sweet and nutty
8th steeping- 2:15 min, enjoyed it while it lasted, watery and muted, still syrupy tho
Flavors: Honey, Raisins, Roasted Barley
I think I need to air this out and give it another shot, perhaps with less leaf. I had just found it still-sealed in the back of my tea cupboard (!). I did 4.9g in a 60mL gaiwan, one rinse, then short (1-5sec) steeps. The inside of the gaiwan lid smells interesting and good! The tea itself just tastes fresh-woody and is pretty astringent. Maybe with some air it’ll be better.
Flavors: Astringent, Oak wood
The aroma of this tea reminds me of eating a traditional American breakfast. Pancakes, maple syrup, sausage links. The taste also has the sweet, savory, salty going on. The liquid is round and rolls appealingly across the tongue. Really a pleasure to drink.
Flavors: Maple Syrup, Pastries, Salt, Spicy, Wet Rocks
Blessed feast of Annunciation to everyone, and to those on Western calendars, a slightly premature Happy Easter (we have five weeks to go for ours this year).
Finally one of these oolong where I can taste something other than flowers!
The citrus notes here are VERY strong, creating something more like an orange blossom profile rather than jasmine or osmanthus. Big, tart, drying tones followed by back of the throat sweetness.
I see lots of golden fuzz on the inside of the bag, but I don’t see golden tips in the tea. Dry leaf smells of yeast, malt, pollen? Wet leaf smells of yeast. Dough before baking. Taste very similar to wet leaf. As the steeps get to 3 min, I get some brown sugar. The taste is too sharp to be malt. Some malty sweetness once the steep time reached 9 min.
I steeped in a gaiwan, but I’ll probably steep the rest of this tea westren style.
Flavors: Brown Sugar, Yeast