1.25 tsp in 250mL water @95C, steeped four minutes.

I’ve been really slack with my tea notes. The past spring and summer got wicked busy, and I had a few health issues. Throughout the summer, however, I’ve been thrilled with the Verdant Tea of the Month boxes. The different oolongs are an especial treat for me, and I’ve learned a TON about strip style versus rolled style … and I’m developing a new appreciation for toasty oolongs. I still prefer the lighter, floral ones, but hey, please Verdant, educate me.

That said, I’m reviewing the Wuyi Gongfu Black because it’s the one I drank most recently. I did not expect to enjoy such strong mineral notes with a cocoa-bike back tea, but I did. The mineral notes are almost sweet. I’ve enjoyed this tea while working; its not so arresting that I just sit and think only of the tea. My loss, I expect. Still, a delightful Chinese black tea, gentle yet nuanced.

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Writer and tea fiend. Author of THIS MARLOWE, DELUDED YOUR SAILORS, SKY WAVES, DOUBLE-BLIND, and THE SHADOW SIDE OF GRACE.

I prefer straight teas but will try almost anything … so long as it’s not tainted with hibiscus. I loathe hibiscus.

Floral oolong and complex black teas are my favourites.

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St John’s, Newfoundland, Canada

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