Verdant Tea November 2015 Subscription Box (spoiler alert!)

Oh my, this box sounds good! From the November email:

Welcome to November’s CSA-style Tea of the Month Subscription Club!

We just got back from visiting Li Xiangxi in Wuyishan days before packing this special Tea of the Month box. Li Xiangxi was truly excited to share that she has finally saved enough to buy a space all of her own to set up her tea school. We met up with her brother Mr. Li at their family farm and oolong workshop near the Longchuan Gorge and worked with him to pick out five new teas that we have never offered before to share for November’s club box. All five teas are famous in their own right, but much harder to track down, as they are produced in such small quantities. The Li Family grows small amounts of each varietal on their beautiful mountainside plot in the Wuyishan protected area.

What’s in the box? (Spoiler Alert!)

Bai Ji Guan: The most unique offering of the month is perhaps the most famous: the Li Family’s Bai Ji Guan, made from its own varietal of leaf and roasted to bring out the light and uniquely green flavor. The leaves are green and yellow unlike any other tea the Li Family produces. The flavor is buttery, malty and green like Taiwanese Oolong, and full of deep florals. We’ve never tasted anything like it. Li Xiangxi recommends using about 4 grams of tea per infusion and steeping with cooler water like a green tea.

Bai Rui Xiang: This deeply aromatic oolong has an intense Lily aroma and deep, sweet honeyed notes. It is a truly luscious tea that feels related in flavor to Qi Lan, but takes florals in a more pure and concentrated direction. Steep with boiling water and 5 grams of tea in a gaiwan or yixing teapot using short infusions and tall porcelain cups to appreciate the aroma.

Huang Mei Gui: The Li Family’s Huang Mei Gui is deep and rich. The aroma is full of juicy nectarine and cacao nibs. The flavor is strong and fruity with a rose candy aftertaste. As the tea continues to steep, notes of chocolate and barley come through with hibiscus accents. Li Xiangxi recommends using 4 grams of tea to steep this particularly strong Wuyi Oolong. Steep using boiling water and very short infusions. Sip in porcelain cups to appreciate the aroma.

Mei Zhan: Li Xiangxi really wanted to share this Mei Zhan. The aroma is full of barley and cream with a hint of clove studded orange simmering on teh stovetop. The flavor is full of almond and cream, with juicy sweet plum aftertaste and lingering amaretto notes. Steep with boiling water and 5 g. of tea in a gaiwan or yixing pot using short infusions and tall porcelain cups to appreciate the aroma.

Fo Shou: Li Xiangxi’s Fo Shou is spiced and exotic, full of pine and sandalwood notes and a fruity aftertaste. Lingering vanilla and a creamy texture bolster the spiced overtones and give this a classic elegance. Steep with boiling water and 5 grams of tea in a gaiwan or yixing teapot using short infusions and tall porcelain cups to appreciate the aroma.

2 Replies

This makes me want to join this one.

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There are also coupons for box subscribers. Just saying. ;)

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