92

I have been craving this tea for the past few days, but didn’t feel like making it in a gaiwan today, so I tried 2 heaping tsps for 1 min in boiling water. The result was a very nice Yunnan flavored black, lighter than other black teas, but I still prefer it in a gaiwan. This way it is not as complex tasting, just more of a tasty yunnan with olive oil and grape flavors at the forefront, although reading my last note on this tea, it looks like I got the same flavors haha. Oh well, whatever it is, it’s still delicious, and satisfied my craving for it. This one I might have to re-order, since it’s back with lots in stock, although the new description looks a bit different than the old one. I will probably have another cup later today, I have lots of teas I want to try and/or drink down today. See previous notes!

Preparation
Boiling 1 min, 0 sec
Bonnie

I’m with you…best in a gaiwan. You just can’t get to the soul of the tea otherwise. If a person doesn’t have a gaiwan use a teacup, a tsp of tea, 4 oz water and place a saucer over the cup during steeping then strain into another cup. Use filtered or spring water always and steep according to website directions. Nobody HAS TO OWN A GAIWAN to do gongfu brewing! (It’s easier though)

MissLena

Yes gongfu brewing is definitely the one to pick out a lot more notes in the tea! I also have a little glass gongfu pot from DavidsTea that was pretty inexpensive, around $15. It was a very nice intro to gongfu, and I still use it almost as much as my gaiwan. Before that, I just used a steeper in one of my small cups and just added in the tea and steeped for a few seconds, yielded very much the same result without anything other than a steeper really! I still enjoy making Laoshan Green that way :)

Bonnie

Exactly! Sometimes people overcomplicate everything when you really can do it all with simple tools that don’t cost much or with what you have already. Most of the world has served tea with a pot over coal or wood fire and clay pot and cups or tin pots. We would make those people laugh…

Terri HarpLady

Last time I made this one in my new 4oz lotus teapot, fairly filled with leaf like described in the Verdant description, with super short steepings. That’s they way I’ll probably drink it from now on! :)

MissLena

I would actually love to be able to make tea with just a pot of water over a fire, it sounds really carefree and relaxing to me, just enjoying the tea rather than fussing with the tools that we buy to make it with :) and yes Terri, this tea is awesome with short steepings, I probably skimp on the leaf to be able to save it haha but maybe it will end up on the reorder list too, I do love Yunnan teas a lot!

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Bonnie

I’m with you…best in a gaiwan. You just can’t get to the soul of the tea otherwise. If a person doesn’t have a gaiwan use a teacup, a tsp of tea, 4 oz water and place a saucer over the cup during steeping then strain into another cup. Use filtered or spring water always and steep according to website directions. Nobody HAS TO OWN A GAIWAN to do gongfu brewing! (It’s easier though)

MissLena

Yes gongfu brewing is definitely the one to pick out a lot more notes in the tea! I also have a little glass gongfu pot from DavidsTea that was pretty inexpensive, around $15. It was a very nice intro to gongfu, and I still use it almost as much as my gaiwan. Before that, I just used a steeper in one of my small cups and just added in the tea and steeped for a few seconds, yielded very much the same result without anything other than a steeper really! I still enjoy making Laoshan Green that way :)

Bonnie

Exactly! Sometimes people overcomplicate everything when you really can do it all with simple tools that don’t cost much or with what you have already. Most of the world has served tea with a pot over coal or wood fire and clay pot and cups or tin pots. We would make those people laugh…

Terri HarpLady

Last time I made this one in my new 4oz lotus teapot, fairly filled with leaf like described in the Verdant description, with super short steepings. That’s they way I’ll probably drink it from now on! :)

MissLena

I would actually love to be able to make tea with just a pot of water over a fire, it sounds really carefree and relaxing to me, just enjoying the tea rather than fussing with the tools that we buy to make it with :) and yes Terri, this tea is awesome with short steepings, I probably skimp on the leaf to be able to save it haha but maybe it will end up on the reorder list too, I do love Yunnan teas a lot!

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Bio

Hello all, I’m a newly graduated electrical engineer as of 2013 (read:NERD :D), who is a bit obsessed with tea! I discovered loose tea in 2011, DAVIDsTEA in 2012 and it took off from there. I really started drinking/enjoying tea because it’s excellent to take to class in the morning and because I can’t handle coffee! (unless it’s a really good cappuccino or latte haha)

I enjoy a variety of herbal, white, green, oolong and black teas. I have also tried a few pu’erhs and matcha I am a bit sensitive to caffeine, but I find that in moderation I can still indulge in black teas and matcha.

Oh, and I have a severe peanut allergy and try to avoid most other nuts, just to be safe. Limits my tea choices a bit, but that’s ok. However I recently tried almonds and found out I can eat them, so I have been trying a few teas with them in them.

MissLena’s rating system
(as of 04/19/13)

95+: Absolute favorite, will try to always have it in stock, and when I don’t I pine over it!
90-94: Awesome teas, will probably purchase again a few times
80-89: Very good tea, may restock at some point
70-79: happy to have tried and will gladly finish, but not restock
60-69: not horrible, but not the best, will finish if I have some though
50-59: not a favorite, probably will have a tough time finishing the bag
-50: yuck. I don’t want to have it ever again.

I am happy to say that my caffeine intolerance seems to be subsiding! This is allowing me to try a wider variety of teas :)

Location

Canada

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