406 Tasting Notes
Steeped this western-style at work today – an indulgence,as I usually try to do my “good” teas at home, where I can gong fu, but I needed the boost. I also added a pinch of the schisandra blend, which really turns up the volume on the flavor. This is not my usual morning tea at all, but I’m finding it very vibrant and quenching today. Flavor notes are sour, sweet/floral like a green oolong, and a little umami; there’s a very full and creamy mouth-feel. I find myself enjoying the flavor for several breaths after sipping. On to my second steep already!
2tsp oolong, 1/4tsp schisandra, 8oz water
I held off on drinking this one for awhile because it sounded so strange, and smelled mostly like juniper when I opened the bag. Then, a couple weeks ago, I got a cold :( and couldn’t probably taste anything because my nose was stuffed up. This was still sitting out on the counter, and I decided to see if that “five-flavor” bit would make up for having no sense of smell. Much to my surprise, it did! The sour flavors were most prominent, but I also got sweet, savory, and bitter. This tasted more interesting than anything else I drank while my nose wasn’t working, so for that alone I like it. It tasted pretty good later too (when I no longer had the cold), and added an interesting dimension to the dong ding oolong that also came this month, but the taste without smell was what really impressed me :D
sigh… drinking the very last of this today. I dragged it out for a long time, saving this one for special days and adding some extra laoshan black to make it go farther! Hopefully David will decide to offer it again later this summer (hint hint!) :)
Clearly I should start logging some of the treats I’ve been getting through the tea club instead of just bemoaning the loss of my favorites ;)
I have so much updating to do! But I just moved house, and everything is very hectic, so I haven’t been taking the time with my tea that I’d like to. I joined the Verdant Reserve Club for February and haven’t touched the teas yet, because I’ve had no time to do it propery :(
So, today at least I had some Tiger Assam at the office – strong, but not fussy. I kept the first steep to 4 minutes, with milk and sugar. The second I just let sit for awhile, and it’s perfect for drinking straight. Strong rounded flavor, slightly sweet but also astringent enough to make you sit up and take notice.
After tomorrow I should have internet at the new place :P and can log all the tea I drink during this snowstorm we’re supposed to get…
Drinking this more western-style today, with one 5g pack used for an 8oz mug, brewed in a glass teapot until it looked and smelled strong enough to drink! It doesn’t really taste like the Imperial Breakfast Blend, but the experience of drinking it is similar – strong but not harsh, sweet and rich… coaxing you to get up and face the day. I might even try the next steep with milk!
New verdant monthly order! I’ve gotten pretty bad about logging my teas lately, but it’s been a lot of laoshan green at the office, mostly. This is a lovely experimental black tea, more robustly flavored than the Yu Lu Yan Cha (my only complaint there is its subtlety), but a similar flavor profile to both than and Laoshan black – chocolate, caramel, cream, but also a roasty flavor like dark ooolong to give it strength where those others fade away.
Anyone who likely Wuyi oolong and black teas should give this a try, or if you like Laoshan black but just wish it had more staying power.
My gaiwan is tiny (I was gifted with a pair for Christmas, both hold about 3oz)so I only used half a 5g packed on this, and plan to mix the other shortly with the chai spice mix that was this month’s 3rd tea. This is a lovely warming, hearty trio for the cold winter!
This has really come to be one of my favorite blends, so I’m bumping the rating a little. I love how the bergamot flavor melds with the buttery oolong and sweet jasmine and goji. The frankincense and saffron add a background complexity. It’s just a really pleasing tea, and I like how the flavors change on re-steeping as well – more citrus and fruit.
I got my first Tea of the Month box from Verdant today! I already have some of the other two (Silver Buds Yabao and Golden Fleece), but am happy to have more, and this one was entirely new. And entirely unique! The dry leave is very pretty, large flakes off of what was clearly a cake, silvery white and green and some almost black.
The early steeps were more like a normal, if strong and complex, white tea – floral, smooth, mouth-filling. I’ve steeped about a dozen times now though, and it’s getting quite dark and caramelly as I let it steep longer. It’s like a cross between white tea and roasted oolong, or yunnan buds. I can see why this was paired with the Golden Fleece, the later steeps are quite similar. But this is more vegetal – I’m definitelygetting the winter squash flavors.