129 Tasting Notes


Yesterday afternoon I had a really pleasant time exploring the nuances of this Osmanthus Oolong from Mandala Tea. I know that I have professed my love of all things Osmanthus in other postings, and was looking forward to trying this version from Mandala. It certainly did not disappoint, and I look forward to brewing this in different fashions over the next few weeks.

I brewed using the parameters recommended, gong fu style but in my little 100ml glass oolong pot, so that I could observe the leaves and concentrate the flavors. The dry aroma gives only a faint hint of floral scent, both of oolong and osmanthus. The pale infusion brings out a stronger aroma, and the flavor is quite distinctive. Complex, yet subtle and light. The sweetness of Anxi oolong tempered by the dry champagne tones of osmanthus in the background.

In subsequent steepings, my little pot becomes quite full of the expanded leaves, which are quite beautiful to see. The full leaves show the light oxidation, which release their flavor quickly and show the care with which they were grown, harvested and processed. It truly is an interesting journey reminiscent of walks in a sunny garden. Does the subtle osmanthus flavor come from just the tea leaves alone, or do they somehow infuse the flavor? A very interesting and enjoyable tea!

195 °F / 90 °C 1 min, 0 sec

Hello, my friend!! The scent of the flower is imparted on to the leaf before drying, usually overnight, and then the leaves removed. Much like the jasmine pearls in which the pearls are smothered in fresh jasmine petals and then once dry, the petals are removed leaving their intoxicating scent with the tea. I am so happy that you are enjoying it! Dang, I love tea!

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I was a little fuzzy headed this morning after a night of tossing and turning, so instead of having my morning green tea I thought I would start the day with a kick. Breakfast Tea sounded like what I needed, but my tin of Scottish Blend was empty. Hmm, good opportunity to try the Verdant Tea Imperial Breakfast for the first time.

The aroma of the dry leaves, fresh from the bag, are truly intoxicating. Mostly Laoshan Northern Black, with a touch of the big leaves of Yunnan and a bare hint of oolong. After 4 minutes of steeping, the color of the tea is not very dark, but the aroma is amazing and I can’t wait any longer.

The first taste is the wonderful fruity cocoa flavor of the Northern Black and an aftertaste of the golden Yunnan. Smooooth! The pu’erh and oolong are playing a game of tag on the back of my tongue bringing a full body and woodsy roundness. My mind is searching for some kind of jolt that usually comes with Breakfast Blends, but instead there is just the slow, steady unfolding of warm flavors. Very nice! It is like awakening from a deep slumber from the sounds of the forest or pleasant music instead of the jarring sound of an alarm clock.

I did my meditation, prepared for the day, and now am enjoying another cup of this beautiful tea. The second steeping brings forth new adventures from the blend of teas. I think this is so much more than just for breakfast… I can drink this all day long. :)

205 °F / 96 °C 4 min, 15 sec

This sounds really interesting!


I think I remember trying a prototype version of this blend some time ago. I’ll have to revisit it. Sounds lovely.


Tried this one with some soymilk the other day (I never do that!), just for fun. It was actually very good- tasted like an organic oreo cookie! It’s something I’ll have to do again.


Oh, it is, very very lovely.

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This morning I treated myself to a small pot of the Autumn 2011 Laoshan Northern Black, and it truly is such a beautiful tea. It is even smoother than the first batch I tried, with a bit less of the cocoa aroma, and more of a fruitiness that resembles a really good Darjeeling, or possibly dried dates. I love that I can always count on Verdant Tea to give me an adventure in my tea pot… Many thanks!

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What a fascinating tea!

Over the Thanksgiving weekend, I placed my first order with Mandala Tea, and all arrived quickly, nicely packaged and with extra sample tea as well. I had heard good things about Mandala, and Garret (the owner) and myself had exchanged a few emails through discussions here on Steepster. I am just amazed at the friendly, courteous and interesting people that make up the tea community in MN, and am glad that they have sellers like Mandala and Verdant Tea to introduce them to fine Chinese tea!

The White Night tea is like nothing I have ever tried before. It has the familiar earthiness that you find in Yunnan green and pu’erh teas, but is so light and sweet with an ethereal aroma. In German they say “Himmel und Erde,” or “Heaven and Earth,” which is truly what this tea brings to mind. And each time I thought my gaiwan of leaves could yield no more, another steep proved me wrong. The first 5 steepings were amazing, the next three still were very good, before I decided to retire the leaves to the compost bin.

Thank you for showing me how a white tea can have as much complexity and full bodied flavor, and need not be simply subtle and light.

165 °F / 73 °C 1 min, 0 sec

If you’re ever passing through MN / Twin Cities in the future, send me a PM. I’d be happy to invite you over for some gongfu cha. I think you’d be great company to drink with. The number of people working to develop a really nice tea culture here is growing. Cheers!

E Alexander Gerster

I have to give a special thank you to you Geoffrey, since it was your great posts that intrigued me and made me want to go outside my comfort zone… I would love to visit MN sometime. It is one of those places that I have never had the opportunity to visit, and I would love to see how the tea culture is growing!


Thanks! I’m glad to know that the stuff I write about my tea experiences is appreciated and opened up something for you. MN can be a wonderful place to visit for a variety of reasons, so I would say, by all means, consider doing so sometime.

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I’ve been drinking a lot of the 2011 Shincha version of this Bancha Suruga and have to say I am very impressed. It has a hearty herbaceous flavor that stands up well to drinking alone, or pairing with food. The brisk and lightly astringent character sets it apart from the more delicate Senchas, and it has a pleasant umami flavor that remains even when cooled. Inexpensive, high quality and medium complexity. Highly recommended.

185 °F / 85 °C 0 min, 30 sec

Love this stuff — it’s even better cold-brewed in a pitcher overnight! It can get super-sweet if you brew it with cooler water, but it’s a great deal for the price!

E Alexander Gerster

Thanks for this great suggestion! I tried this last night after seeing your post, and it really is wonderful. Amazing how the sweetness comes out through the cold brewing! :)

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A few months back, China Cha Dao was kind enough to send samples of a variety of their Oolong teas. Of those I tried, this one had the right balance of sweetness, baked flavor and complexity to keep me interested. So I ordered a 125 gr bag, along with two other unrelated teas, and have been happily enjoying it for the past few weeks.

This morning I brewed it western style in a glass pot so that I could watch the dark leaves unfurl and dance, releasing their goodness to make a copper colored infusion. Since Oolong leaves are only partially oxidized, they don’t impart the dark color of their black tea brethren, but they certainly create a highly fragrant tea with lots of complex flavor notes. Multiple steeps takes you on a journey through ancient forests, smells of campfire, and a brush by an apple orchard. Each time I brew it there are new things to notice, and it is a forgiving tea, brews well every time. A nice find by Jerry Ma at China Cha Dao.

205 °F / 96 °C 3 min, 30 sec

sounds delicious…

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I have been saving this tea for a sunny day where I could sit quietly and enjoy this beautiful tea. I am glad I waited, and this morning brewed up a small pot to start my day. What a joy it was to sip and savor the complex, yet very subtle flavors. If you enjoy delicate white teas, or gentle greens, then this is one you have to try. I actually used a kyusu (Japanese tea pot) that holds about 6 ounces with about 1.5 teaspoons of dried tea leaves.

1st infusion: 2.5 minutes, at about 180F gives a very pale yellow green brew that smells and tastes of sunshine, sweet grass and maybe a touch of shiso ( a knid of Japanese basil/mint).
2nd infusion: 2 minutes, at about 180F yields a slightly more green brew with even more of the same flavors, just a bit more intense.
3rd infusion: 3 minutes, at about 195F brings out more vegetal tones, with maybe a bit of fresh hay smell in the aroma.

Yet another wonderful tea from Verdant Teas. A Yunnan green worth note! :)

180 °F / 82 °C 2 min, 30 sec

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I love watching these hand rolled leaves slowly unfurl and infuse the water with a golden brown color. The aroma is seductively laced with tones of honey and dried fruit amongst the woodsy base. Adagio has a winner with this tea that is both complex and consistently very good. Similar to Adagio “Yunnan Jig,” but with a touch more sweetness.

205 °F / 96 °C 4 min, 0 sec

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Such an interesting tea… silky smooth, beautiful color, and an aroma that is complex and like no other black tea I have ever tried. The unique flavor definitely takes you on a trip with notes of chocolate, caramel and honey. A warm fuzzy feeling that leaves you wanting another cup. Good thing it holds up to multiple steeps…

There is something of the Wonder (with a capital W) that I had when first watching Charlie and the Chocolate Factory as a youngster. I can hear Gene Wilder and those darn lyrics:

Come with me
And you’ll be
In a world of
Pure imagination
Take a look
And you’ll see
Into your imagination…

Sorry about my sappy review, but this tea brings out some long forgotten child-like joy!

200 °F / 93 °C 3 min, 0 sec

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I haven’t had many herbal blends that included honeybush and/or rooibos, so was not sure what to expect. I was actually rather pleased, and think this was the favorite I have of the samples I received from Tea Forte. It made a really nice light brew with aroma and taste of both apricot and amaretto. A hint of flowery character, probably from the marigold flowers. Not too sweet, and a nice accompaniment to a piece of buttery shortbread.

200 °F / 93 °C 4 min, 15 sec

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I have been drinking tea for most of my life, and enjoy learning about Tea Culture from all around the world. I learned early about Russian and British traditions first, since my parents came from Europe, followed by the teas and culture of Ceylon/Sri Lanka and India. Since I have been a practicing Buddhist for the better part of 25 years, I have strong ties to Asia, and have slowly been learning about the teas from each part of the world I encounter. It is a wonderful and interesting journey.


Raleigh, North Carolina, United States

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