Verdant Tea

I have been chewing through a lot of this lately, and am nearing a sipdown of one packet! Yay! This one’s great in a travel mug if brewed a bit strong and consumed within a couple hours, otherwise it does that green tea thing and starts tasting off. This is so tasty though.

Should have steeped this a bit less time, but… sooooo tasty. I really want to try this as a cold-brew/iced tea. Good thing I have tons left!

Idk which harvest I drank…. but it was tasty. Two delicious cups of this while having supper/playing board games with my boy and his mom (and brother).

Don’t have a clue whether this is a spring or autumn picking anymore…. but it’s tasty.

Anyways, farewell for a while, most likely… life is too busy for this stuff right now! This is all the tea I’ve had in the last two days (oh yeah, a Tropicalia cold brew as well, better log that). If I have internet in Mexico, I’ll snoop around a bit… On that note… anyone know if I should be able to get tea through customs? Teabags, if nothing else? I’m dreading the thought of no tea/cheap Orange Pekoe. Or whatever they give you on Mexican resorts.

Ok… this is (I think) the 2012 Spring Harvest. I know there’s a page for it now, but I last reviewed it under this heading, so oh well. I suspect the quality is always going to be quite similar between all the spring harvests, so the only thing that may change for people using these reviews to make purchase decisions is the specific notes that are present in the tea. But… everyone gets it different with the same tea, so I don’t really think it matters! Off my soapbox now…

Anyways! I have been quite absent from Steepster lately; I miss it here! I have loads of things to catch up on… holidays are never as relaxing as they sounds like they should be. At least I’m done my conference now, so have 5 days of whatever I feel like doing left. Hopefully I can catch up a bit here before getting back to the grind :)

So yes. Managed to brew this one up well tonight, although my palate must have been a bit off initially because I wasn’t tasting the sweetness, although it showed up later. Gave a sample of this one to my mom, and she thought it was sweet and different.

Really love this tea, though it’s definitely best savoured on its own.

Was absolutely craving a sweet vegetal green tonight on top of my delicious milk oolong, so chose this one (at least I think I chose this one. It was a Verdant dragonwell, anyhow). Infusions at ~175F for 1:00, 1:15, 1:45. All smooth, vegetal, and amazing. I definitely prefer the infusions in order, i.e. the first is best, probably because the rock sugar note is most prominent in earlier infusions. But, they are all delicious. :D

This review is for the 2012 Spring Harvest version of this tea, for which I don’t think there is a page. David Duckler generously sent me this tea and a couple others due to some issues I had with a previous order, and I’m thrilled to have the chance to try this tea far sooner than I would have otherwise, since I’m trying to avoid too many more orders until I’ve drank my way through a bit more tea. Although I haven’t yet compared this to the Autumn 2011 harvest, I get the impression that the flavour will be a fair bit stronger, just based on the stronger aroma from the bag. Whether that’s related to freshness or not, I’m not sure. I used probably about 3g of leaves in my tiny glass teapot, which is more than I have used in the past, so I can get a bit more flavour out.

First infusion (175F/1:30):
Smells strongly of cooked green beans/boiled veggies. Strongly enough that I’m concerned I may have overleafed/oversteeped. However, there’s not even a touch of astringency. This is seriously delicious. Sweet and vegetal. I think I probably tried this at a stupid time as I have killed my tastebuds temporarily by eating a lime teriyaki sauce with copious raw ginger/garlic, so I’m not catching flavour nuances at all. This same sauce ruined my second day of cheese panel tasting, because I couldn’t tell the bitter samples apart the next day due to the tastebud-killing action of the raw garlic – so I think the same is perhaps occurring now. Anyhow, I can tell this is delicious, and has exactly the sort of primary flavours I want in an excellent green tea.

Second infusion (2min/175F):
Similar aroma, but lighter. Moving into a more mineral taste here, with veggies as more of a supporting flavour. Again, I’m having some trouble – it’s like my sense of taste is foggy. I can tell it’s good though, and I think there’s more lingering green tea aftertaste here. There’s maybe a hint of astringency, but perhaps keeping the infusion at 1:30 would have helped with that.

Must say that the first infusion of green teas is most often by far my favourite, so the more reliably I can get a delicious first infusion, the more highly I think of a tea. Verdant’s greens have yet to disappoint in that respect! Mmmm…

ETA: A third infusion, at I think 175F for 2 minutes, was actually quite good! Still no bitterness, and lost the intense vegetal flavour, but nutty and quite tasty. Likely a consequence of using more leaf. I’m impressed :D

Cold brewed this again with some brown sugar. I absolutely love this tea, this is quickly becoming my favorite.

Cold brewed this time. I had to, after brewing both traditional and western styles I had to give cold brewing a try. It even says in the description that it’s great iced. So, here we are. Last log of this one for a while since I have very little left of the 1 oz already. I really want to buy more but I’m trying to reign in my spending habits for a little until I get money flowing back in sometime in July. Unfortunately I don’t think I’m going to last another week before I buy more tea, specifically this one! Perhaps 4 oz next time.

So, to the actual review. After such a change in taste brewing it western style yesterday I was very curious as to what todays cold brew would bring. Let me just say it is once again wonderful. The floral notes are there and not overpowering at all, I’m mostly getting rose. The pine notes are more pronounced than the cedar notes but both are taking a bit of a backseat, not that it’s a bad thing. It has a nice creamy texture and I can taste and feel the sparkling qualities again as well. I can taste the grapefruit notes, there is definitely a little bit of tartness, it’s well paired with the sweetness of the tea.

After drinking half of the mug I added a little bit of brown sugar (my go-to sweetener for iced tea) and it tempered the tartness and brought out the sweet notes even more. I can taste the individual notes of rose and jasmine. Hints of the pine and cedar. I can still taste the grapefruit, but it is more pleasant, less tart. The sparkling qualities I can feel on the tip of my tongue at the beginning of the sip and feel it going the whole way to the back of my tongue.

In the aftertaste I get the some grapefruit with some pine and a little bit of cedar. The creaminess, more a texture than a taste, coating my tongue with a little of the sparkling quality hanging onto the sides of my tongue.

Definitely better than yesterdays brewing. I really love this tea, and I don’t see myself waiting too much longer to order more of it!

After having this gaiwanish style yesterday I brewed it up western style today thanks to a comment from Bonnie. Which means I should also cold brew this up later as well. Anyway, western style 2 tsp per 8 oz, 205F at 2 minutes steeping time. This tea tastes relatively the same yet not quite. It’s still wonderfully delicious but it lacks the minute nuances that I had tasted from yesterday.

The floral notes seem stronger in the first few steepings than yesterday. The floral notes yesterday I could taste both the rose and the jasmine, today I can taste the rose but not jasmine. The sparkling qualities are barely discernible in the sip and I didn’t feel it on my tongue, just the taste. The creaminess isn’t quite as nice and smooth, it was there but kind of bland and the nice texture was missing as well. The cedar and pine notes aren’t nearly as strong as they were yesterday either, they were definitely in the background compared to sharing the spotlight yesterday.

I couldn’t really pinpoint any flavors or textures. The aftertaste was practically absent. The texture and feelings on the tongue and mouthfeel were MIA. It’s like the flavors are still there but muddled together and blanched.

While this is ok brewed western style, it just seems like an ordinary floral tea. It is definitely lackluster compared to yesterdays tasting when I steeped it gaiwanish style, so gaiwanish style I shall keep brewing this.

Good golly Miss Molly, this is delicious! That was my first thought upon the initial sip, and it hasn’t changed much.

The appearance of this tea is very pleasing to the eye. There are the big silvery, fuzzy buds mixed with dried goji berries, green tea leaves, marigold petals, rose petals, citrus peels, and dried elder berries.

The dry smell of this tea is wonderful. It’s fresh and crisp yet creamy, with cedar and pine notes and floral notes. It’s like a forest on the edge of a wonderful flower garden. Wet the leaves smell mostly of cedar, pine and floral; while the infusion smells of cedar, rose and jasmine.

Taste is wonderful. Cedar and pine notes with rose and jasmine floral notes. It’s creamy yet is light. It’s sweet and sparkling. There is a sparkling feeling on the tip of the tongue at the beginning of the sip and moves to the back of the tongue and touches the throat at the end of the sip and lingers for the aftertaste. I get the goji berry and citrus notes mostly in the aftertaste.

In further steepings the tea takes on mostly cedar and pine notes with the sparkling quality and still retains some creaminess. It loses the floral notes by the third steep, being predominant in the first steep. It gains some spiciness in further steepings mostly in the aftertaste.

I steeped this gaiwanish-style. I don’t have a gaiwan, which is why I say gaiwanish. I used a 5 oz cup with a infuser basket with 205F water. The first steep was only about 5 seconds and now I’m up to about a minute.

I can’t recall what steeping I’m currently on, somewhere around 8 I believe, and I don’t intend on stopping. This is one tea that I will definitely be reordering. It is absolutely wonderful and I suggest everyone to try it if it is geared toward their tastes, but don’t ask me for any, I am not sharing this treasure!!

OH. MY. GOD. O_O

Never had TGY that was anything like this. Full note later – just jad to post immediately after first sip :)

First of all, yes, I’m alive. I’ve been amazingly busy recently, with professors really ;piling on the work as the semester draws to a close. But today I have a bit of time, so I’m doing a review as quickly as possible. I’m still multitasking, doing my Abstract Algebra homework while writing the beginning of this review.

I was really generous with the ammount of leaf I used today becasue I caved and bought a lot of stuff from the Verdant Tea Cyber Monday sale and I need to do some stash busting. Anyway, I let the first cup steep for a bit more than 20 seconds, which resultedin tea that was a nice amber color, and which had a pleasant earthy aroma. Unlike some shu, where the aroma can be overpowering, this tea is just the right ammount to enhance the experience. The teaste is earthy, yet still surprisingly sweet. Also, lets not forget the thirst-quenching and the cooling sensations that this tea has to offer, which give it that extra uniqueness to make this tea really stand out.

Second cup, steeped for 15 seconds. I usually only let the second cup steep for 10 seconds, but I felt a bit adventurous today. The result is much earthier than the first cup, but still delightfully clear and juicy. The mineral sensation that David mentions in the tea’s description is also more obvious during this steep, rounding off the expereince with a pleasant smooth aftertaste that migrates to the hard palate. Once again, this tea delivers an amazing experience.

Third cup, also 15 seconds. This was a very complex cup of tea, as I seem to have caught it during the middle of the big transition from the bolder flavors of the early steepings to the smooth, cool, sparkling sensations that coem atthe end. The spakling feeling is starting to assert itself, and the mineralish aftertaste has faded significantly. Also, the flavor is clearer, like the musty old flavors have been washed away. It’s very interesting, and I’m savoring it as much as I can.

Alright, actually taking some time to properly review this tea. Unfortunately, my allergies are still acting up a bit, so I can’t really smell it (that, and the grass outside was just cut, which certainly doesn’t help). Anyway, the taste is interesting in that it’s both warming and cooling, and it’s actually very “clear.” The other shu that I had was very murky and tasted a bit like lake water. It’s very complex and flavors are all muddled together, but still enjoyable

My first impression of this tea is that it’s really, really good. My first experience with shu went pretty bad, but this is so much better. Unfortunately, I don’t have time for a full review, I have a double-header of exams tomorrow, and I need to review. I’ll reserve judgement until I have some time to really reflect on this tea.

After hours of studying and several (I lost count) cups of tea, I have to say that I do not in any way regret buying this tea. In all honesty, it’s actually a nice break from the Yunnan blacks that I’ve been favoring recently. I’ll try to post a more substantive review later this week, probably Thursday or Friday.

AMAZINGLY good. So incredibly good. OH my!

The dry leaf is incredibly aromatic, with strong “green” notes – green as in fresh grass clippings and dark, leafy green vegetables. Sweet and fresh and vibrantly green. The brewed tea maintains that strong green scent, although it is softer than that of the dry leaf.

The flavor is sweet. It has a thick (think velvety thick … and soft!) mouthfeel, with a delicious creamy note that melds beautifully with the sweetness. Easily one of the creamiest, sweetest “pure” (aka unflavored) green teas I’ve ever tasted. Smooth and rich and silky, with a mild vegetal tone. There is some astringency to this, but I find that most of it is softened by the creaminess, making the sip from start to finish remarkably smooth and well-rounded.

This may sound weird, but, this reminds me of fresh milk. Not fresh from the grocery store milk, but fresh from the farm milk … not a dairy farm, but, a small, family farm that allows its cows to graze on meadows of grass. Milk that hasn’t been processed or pasteurized or homogenized or any other such thing – just pure, fresh, unadulterated milk where you can still taste hints of the grass. I haven’t had milk like that in many more years than I care to admit to, but, the flavor of this tea brought those delicious memories of visiting my childhood friend’s farm back to me.

Backlogging:

At first I thought I had picked the worst day to review this tea. When I woke up I felt fine, made a cup, enjoyed it, steeped again, fell asleep. I will bring this back up later in the review but for now – on to the tea!

This tea in dry and steeped from smelled the same. Malt was the very first flavor I could smell. A wonderful slightly chocolatey sweet malt. If you have ever had Carnation Instant Milk in Malt flavor that is what it reminded me of! The leaf was stunning to look at and had this powdered substance all over it – when I first opened the bag it sort of poofed up as I was smelling it and I almost got a big snort of tea powder. The tea itself is not powder of course but rather they are delightful twisted brown and golden leaves.

The first sip made me smile really big. I am sure I looked like the Cheshire cat! This was bliss in a cup! A soothing melody of earthy sensations!

In case no one has noticed I am fine with metaphors!

The day before I had this horrible day of tea samplings, almost everything had this watered down “where’s Waldo” seeking for the flavor experience! Today – to begin my day with THIS tea was a gift! So refreshing to have a tea that is so full of flavor, complex, and unfolding like a story book that makes you want to keep turning from page to page, chapter to chapter! That is how I felt with each steep! This is a tea I could gulp down far too quickly, I had to keep reminding myself to sit back, relax, breathe, be peaceful, and enjoy! I was just so excited with this cup!

There were deep tones such as woods, spices, malt, and chocolate, but yet this tea had such amazing juiciness as well, with a slight peach undertone. The aroma is roasty and toasty and went perfectly this morning with my scone, clotted cream, and cherry brandy preserves! Later in the first cup I noticed almost a sweet potato flavor although it was subtle.

When the cup was empty I immediately went for steep two! At this point I noticed something strange. My teacup was heavily stained. Not only did it have this light stain all over the inside of the cup but also a spotted leopard like pattern of darker stains within it! I have never seen this before so I decided to soak my cup in some water with lemon juice and baking soda. Grabbing another cup I thought I had better brush my teeth with the same mixture when I was done with my multiple steeps of this tea.

On the second steep I increased the steep time by 30 seconds. I am not even sure this was necessary as this cup was darker and richer than the first! I was throughly enjoying this cup of tea lazing on the sofa when I realized that I did not get nearly as much sleep as I had needed the night before. I had only awoken as early as I did because my mailman made my dogs go crazy as he brought a package to my door! I am however pleased that I was woken up because this tea was in that package! I decided to allow myself to drift, leaving my tea on the table. About an hour later I awoke again, to cold tea. The smell of the now cold tea was robust and chocolaty so I decided what the heck and took a gulp. So good! The chocolate notes did come out more when cooled! This was an enjoyable steep similar to the first with more chocolate notes.

Steep three offered a choco-nutty aroma – milk chocolate. Yum! The malty notes were laying nicely in the background and the honey notes were more noticeable to me now, or maybe the grain notes were evolving into a more honey flavor. This steep was amazing as I realized there were sparkling dancing bubble like notes bouncing around on my tongue! Love it! There was a very light peppery flavor present but it did not remind me so much of peppercorn as it did that dusty loose pepper you can get in the tin can in any regular grocery store. Still it offers a lovely, light, non-confrontational pepper zing.

I also found that this tea is very refreshing for a tea with so many deep, earth, flavor notes! It is thirst quenching and I will definitely be taking this tea with me when I go out and about. I will even ice this tea and take it on the go when doing sporting activities! I find it unusual for me to think this of a tea with so many “heavy” type notes!

I sat my delightful brewer aside to reconnect with my lovely Jin Jun Mei later in the day but so far three of three steeps have been wonderful and I know for sure I will get at least three more! Not one of these steeps had any astringency, bitterness, or any flavor that was anything other than perfection! This is one of my favorite teas of all time, of all types, straight, or with additives, “flavored” or not, thus far on my tea journey!

I am working on a review of this tea but its slow going as I am not feeling well today. I am wondering however if anyone else has noticed how badly this tea stains your tea cup and teeth! LOL it is an absolutely wonderful tea – one of my favorites now, but dang it stains!

It’s been a while since I had this tea, so I figured that I could do a quick not about it. Today is actually a day for work, since I have several midterms this coming week, and I need to manage my remaining time this weekend carefully.

Anyway, the first cup was prepared with boiled water (I read an interesting guide on how to make tea the Russian way recently, and they made a great distinction between water that had at some point been boiled and “raw” water. It was really interesting, see link at the bottom.), and was let to steep for 15 seconds. The result was very pleasant, with that amazing juicy quality that I love so much. I don’t really “taste” sandalwood, but it’s certainly an importnat part of the aroma of the tea and one of its unique characterisics. Also, I just love how naturally sweet the tea is! I didn’t realize how much I missed this tea until I tried it, so I’ll probably try to drink it more often.

Right, I got really busy with the studying (there was a lot of material to review for Abstract Algebra…), so I didn’t actually take nots on the other steeps, other than I messed up a lot and oversteeped every single one of them. I’m actually impressed, that is extremely unusual for me. Regardless, it was very delicious, and remained sweet the entire time, and I actually remember tasting the snadlewood after one of the steeps. Sure, I’ve never licked sandalwood, but that was the best description of the taste that was present. All in all, it was a sucessful session, alveit high;y unusual.

Music of the Day – Rhapsody in Blue by Gershwin, conducted by Bernstein while playing the piano!

Link – http://www.youtube.com/playlist?list=PL0DD4766829A4B9A8

This is actually a playlist, since the piece was broken up into two videos. Regardless, Bernstein does a great job, and the piece really comes alive under his expert guidance.

Russian Tea – http://home.fazekas.hu/~nagydani/rth/Russian-tea-HOWTO-v2.html

An interesting guide to tea made in the traditinoal Russian manner. I’m going to have to experiment with this at some point…

Alright, after surviving my last two exams and helping a friend move out, I finally have time to actually post a note. This is actually my second cup of tea, as I was really nervous this morning and made myself a cup of fukamushi sencha to calm down. Anyway, I went into this tea with kinda low expectations, as I really didn’t like the last dancong I had, but I was pleasantly surprised by this tea. This one is also juicy, but the flavors present seem better to me. This first cup displays evidence of something woody/spicy, and is a bit sweeter than I expected. I can’t wait to see how it develops.

To clarify, the previous cup was a bit rushed, and was interrupted frequently as my suite mate was moving out. That’s why I was a bit vague. Anyway, the second cup was really, really good. I actually got a chance to check out the aroma while it was still nice and hot, and it was simply astounding. The sandalwood seems to envelop me, making everything seem more peaceful and relaxing (which is amazing, considering I’m in my dorm room in the middle of packing, and there is stuff thrown everywhere). There are some other aromas present, but my allergies are acting up a bit, so they’re hard to catch for me right now. Anyway, the tea’s taste is also wonderful, with a bit more fruitiness than last time, but still retaining the juiciness of the previous cup. There is also a nice spice flavor developing, but it’s still a bit muddled.

Mmm, the third cup displays delightful development for the spice flavors. It tingles on my tongue after each sip. It’s also warming, which is nice since the weather took a turn for the worse and it’s raining right now. Anyway, back to the tea, it’s remarkable that it’s such a “warm” tea, yet is still tastes so juicy. It’s a very pleasant combination.

The forth and final cup was really nice, much like the third but more mellow. The spicy tingling has been reduced to a much weaker sensation. It’s kind of hard to describe, but it’s less and a tingle, but there is still a sensation involved. Anyway, it’s very pleasant, and I’m glad that I had a few hours to really do justice to this tea.

This was my birthday tea on Friday. It was the tea I woke up with, and it seemed to be the theme of the day. My husband called tieguanyin my “birth tea” (like a birth stone, only tea!), and I find it’s more and more appropriate as time goes by. He’s certainly right, if only for the fact that the time of year lines up perfectly: the past couple of days, the big lilac bush has bloomed and it literally hits on in the head with that delicious smell every time we walk in the kitchen door, leaving us craving Guanyin’s nectar..

I woke up with this tea. My husband woke up before me (to decorate the living room with streamers! and also herding our cats so they didn’t /eat/ the streamers) and he brought up our raku tea bowls filled with this beautiful spring tieguanyin. Drinking it was like coming alive. At first, I could only smell. Opening sips were warmth soothing my throat and, gradually (as my sense continued to adjust to the waking world), that gorgeous creamy texture. Aahhh.. spring. Finally, around sips ten or so, my tongue came fully online and started sending me information about all of the lovely tastes. Definitely a great way to wake up to your birthday day off in the spring time: coming alive again with this tea, sense by sense.

Breakfast continued on the theme with perfectly ripe cantelope melon, apples dipped in local MN honey..so floral and wonderful.. and a selection of light cheeses from the Seward Coop. Yummm. We didn’t eat these with the tea, but the textures and particularly the melon/honey/apple flavors synergized extremely well with what the tea has already laid out. Home-made (did I luck out or what??) lunch included an incredible piece of salmon, marinated in soysauce-wasabi, cooked up just so with cilantro and ginger.. the texture- it just fell apart in your mouth! So sweet and mouthwatering, with a real feeling of nectar.. you wouldn’t think it would be so, but it still fell very in line with my tieguanyin day.

We continued drinking tieguanyin throughout the afternoon, and we could do so freely, because my birthday present included 8oz of this spring picking!! It makes me feel free to indulge and have the good stuff more often. Instead of saving it for a special night, we will have it and make the night special as a result. Open the windows, let the lilac pour in, drink it up from the thimble cups.

This tea makes me think of many things. With the fan running on low, it makes me want to play hooky all day and lay out in the freshly cut sweet grasses. It makes me feel like I’m in a spa, and I want to light candles and run a lilac bubble bath with intense moisturizers. It is so fine fine fine.. a classy lady that’s just gorgeous /and/ sweet. Dessert. The creamy flavors, the smooth and lovely textures that feel like you’re being wrapped up and taken care of… It could only taste better if I were drinking it in Hawaii.. on the rainy side of Kawaii, looking out over ocean cliffs, plumeria in the air.

It’s decadant nd fine, but it’s not blowing loud and brassy horns in your ear. Instead, the flavors are all soft (yet strong and impossible to ignore), full and bouyant: melons, creamy whipped florals, exotic melon-berry nectars (juice is too thin and tangy a word). It’s downright sensual. Be careful- you might have to resist the urge to kiss whoever’s drinking with you.

Spring spring spring. How lovely. How do these TGY’s keep being so good? It’s ridiculous. As chadao wrote a little while ago, these tieguanyin’s feels scandalous- like you’ve been slipped a sample of something that should have cost a fortune and is instead just under the price of Rishi’s Citron Oolong (in a tea shop… $10). I think I’ll always prefer autumn TGY’s secretly, just because they feel a little more complex, but not in this particular situation. It has all the oomph and depth I would want from Autumn, but wrapped in the lovely honey-soft touch of spring. Ridiculous. I am so lucky to be able to drink this whenever I want, plus I still have several ounces of Autumn left.

Fascinating tea. Again Verdant continues to amaze me with their complex and different teas. Upon opening the bag I didn’t really smell anything at all, I smelled a little bit of cardboard but I was trying so hard to smell something that I could have been smelling the cardboard for recycling behind me. The buds are fat and short and fuzzy, they kind of remind me of a Beech trees buds in the way the scales overlap but shorter.

The wet leaves smell was like walking through a wet mixed forest in fall after the leaves have fallen. It was a very wet woody scent. The infusion was more or less clear and had that same woodsy scent with stronger pine notes and a slight floral note.

Taste was clear and bright at first sip followed by pine and cedar notes with the wet woods. There was a spiciness I picked up, like black pepper and a sweet minty like aftertaste. In later steepings the pine/cedar notes take dominance with some sweetness, the floral notes fade, the minty aftertaste kind of hangs around but you have to look for it and the black pepper note disappeared around the third steeping. I’m interested in seeing how this ages.

I steeped this so far about 5-6 times and am about to make another cup. Steeping method is a 5 oz cup with an infuser basket with short steep times with 205F water. The first infusion was about 10 seconds and now I’m steeping about 20 seconds for the 6 or 7 steep.

This is really nice! Definition of SPRING for sure! It’s creamy, green and springy, hints of berry and gentle floral notes, but incredible clean and pure! I’m LOVING this the more i drink it and will do multiple infusions. Thanks David! This is a treat!

Currently pairing this infusion with All Along The Watchtower ~ Jimi Hendrix