408 Tasting Notes


That’s the last of this :( I really hope Verdant comes out with a new breakfast blend soon. I love the flavor and the philosophy here: “The sensation of drinking the tea should make you want to start the day.” I am decidedly not a morning person, but this tea always makes them easier.

205 °F / 96 °C 1 min, 30 sec

I hate mornings!

Terri HarpLady

I still have several cups worth of this that I’ve been hoarding. I kept thinking there would be an imperial winter blend, but I guess not…sigh…


Ooh, jealous that you have some left! Maybe we’ll get a spring breakfast blend?

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I got a sample of this awhile back and the second half has been waiting around for me to drink and review it. This tastes just like what it is – a tea that is typically turned into a rich, fruity oolong processed instead into a black tea. All of the fruit and floral notes carry over, but now there is chocolate as well, and a hint of smoke. This may not resteep as many times as an oolong, but I would still prepare and drink it similarly – high leaf-to-water ratio, short time, drunk straight.

This is incredibly light and complex for a black tea, definitely one to make you stop. Take a breath. Take a sip. Relax and enjoy, for a few minutes.

I have the Autumn 2011 picking here, with flavors of honey, jasmine, chocolate, and juicy fruit.

Boiling 0 min, 45 sec

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I made this over a very rushed lunch today and it bowled me over with its character – somehow I got the prep conditions just right to make it juicy, rich, and flavorful. I took a deep breath, and relaxed, and it was perfect.

180 °F / 82 °C 8 min or more

Nice…usually that doesn’t happen when rushed. You have a nice weekend!


I felt very lucky :) Thanks, and you have a good weekend too!

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I was dubious about this when I first smelled the dry leaf, but the taste is actually rather amazing. Verdant’s pu’er blends are really bringing me around. The smell is mostly spice (edit: no elderberries, just juniper, coriander, and holy basil); a bit strange on it’s own, but the flavor of the brewed pu’er really brings it together. That earthy sweetness unites everything. It tastes like coming in from the cold – sweet air from outside, with woodsmoke and spice and warmth inside. This will be lovely to have on hand as the weather gets colder.

I’ve steeped 4 times so far and expect several more.

3g leaf, 4oz water

Boiling 1 min, 0 sec

Interesting! I tried a chrysanthemum tea once and it just tasted like stale, dead flowers.


Fortunately, the chrysanthemum was not a prominent flavor in this one! At least not to me, and I usually notice it because it tastes like chamomile and I strongly dislike chamomile. I found this much more spicy/earthy than floral, so if the rest of the blend sounds intriguing I’d still recommend it.

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drank Earl of Anxi by Verdant Tea
408 tasting notes

I ended up unexpectedly out in the cold today (free outdoor Aerosmith concert less than a mile from my apartment, on a day I took off from work? Ok!) so needed a real warm-up tea by the time I got back. Fortunately my Verdant winter order has been patiently waiting for me to have time for it.

This is delicious. Quite fruity, from the goji and bergamot, but also very creamy in taste and texture, and the Tieguanyin really ties it all together. I wouldn’t present it to anyone as an earl grey; the bergamot is there, but it’s one note among many. I don’t know exactly what frankincense tastes like, but this blend definitely achieves it’s goal:a bright tea with bergamot that it also uplifting, comforting, and warming.

190 °F / 87 °C 0 min, 15 sec

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Getting lots of lime citrus and floral notes with this today. I need to use cooler water (or maybe less leaf) if I’m brewing jingshan style though – by the time this was cool enough for me to drink it was quite thick and verging on oversteeped!

I’ve been drinking a lot of Laoshan and Dragonwell green lately, and this has a much fruitier, brighter taste in comparison. I will probably buy more once it’s available again in the spring!

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I’ve been racing through tea today, because the power could go out anytime and it makes me greedy for hot things :P This one has been easy, sweet, and calming to just keep refilling through the day.

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I got a sample of this with my last Verdant order, and had trouble describing it. Very different from an un-aged Tieguanyin! If I were tasting this blind, I probably would have thought it was a roasted oolong, but a very rocky/mineral tasting one. It did give me a little bit of the happy energy that pu’erh often does though. A very interesting experience, certainly :)

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Some notes on ratings:

I’d have separate rating scales for tea types if that were possible (probably Black, Flavored Black, Darjeeling/Dark Oolong, White/Green/Light Oolong, and Herbal) because the flavors and quality markers are just too different. A flavored black rated 100 isn’t better than every oolong I’ve ever drunk, just delicious for a flavored black.

Ratings are a combination of my enjoyment and the perceived quality – I do often demote teas a few points for artificial flavorings, small quantity of steeps supported, or weakness of flavor (requiring extra leaf).

I pay less attention to the number than the order of my ratings; I don’t necessarily keep a stock of everything rated 80+, but if two breakfast blends are rated 82 and 84 I consistently enjoy the 84 more.

And in case it’s not obvious? I am not an expert. I don’t even know what I like until I taste it sometimes, but I’m ok with that :) I like learning to like new teas, as well as enjoying the comfort of familiar ones.


Boston, MA



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