Sigh I’m a week behind in posting, but I keep my notes on my phone: Okay lets get back to these samples shall we?  Finally the white Ceylon!  The leaves (buds) are slender, short and silvery with darker tips.  Leaves smell like tea, black tea, like a golden needle or golden monkey with a strong, wait what? artichoke? after note?  Yeah, artichoke shrug.  None of that is in the brewed leaves that come out all shimmering silver,  it’s all steamy and spa like (I do hope I’m not smelling chlorine in my water because I’ve gotten this pool scent on my whites before).  

Regardless, I rinsed and did a quick steep and the liquor is very very clear but tasty!  It’s sweet for sure but not in that vague light white tea way.  It reminds me of the Kenyan white, maybe not as chocolatey but there is definitely some cocoa and honey and while I’ve never had agave it comes to mind as there is something kind of nectary about this without being fruity, no there’s dry cocoa again, figs maybe and currents?  This is also quite similar to Golden Jade only you know white.  Hmm I was skeptical about this being special but it is certainly very good and very sweet.  Oh gosh I need to stop comparing and searching for something distinct about this and just enjoy, it’s delicious!

Second infusion is pretty meh and scratchy, not sweet, not vegetal, maybe a bit like the white Assam.

Third and fourth infusions bring forth that odd artichoke note I was smelling.  It has a sour winey muscatel note, this feels very Darjeeling in all the good ways (it’s not dry or astringent).  There are also some piney rosemary notes at the end. I did try this for seven infusions but didn’t take notes, sixth was bland as the leaves needed awakening, seventh was tasty.

Will probably try this with a longer second steep next time, but I love the first short steep to much to extend that to recommended western brewing times.

175 °F / 79 °C 0 min, 30 sec

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.



Druid, artist, poet, mum, lover of tea, ritual and myth. I grew up on Celestial Seasons herbals but fell in love with straight loose leaf tea working at my local Teavana for a year. I am grateful for the introduction and the experience, but have moved on.

I see tea as an experience for the senses, I like to imagine tasting the land and the weather as well as the effect of sun, air, fire and the human hand. I have a soft spot for shu pu’er, yabao, scented oolongs, wuyi oolongs, taiwanese tea as well as smooth naturally sweet blacks, creamy greens and surprisingly complex whites.

I began ordering lots of samples from Upton to educate myself on different varieties of tea we didn’t have at work and have fallen head over heels for the unique offerings from Verdant Tea. I am learning things I like: buttery mouthfeel, surprising sweet or spice notes, woodiness, mineral notes, depth and complexity and things I don’t: astringency, dry and sour notes.

I collect tea tins and am in danger of collecting pots, though I am trying to restrain the urge due to current lack of space. I brew mostly in a glass infuser mug or a tea maker, only using cast-iron for company now (still need to get a gaiwan) and tend not to sweeten my teas unless they are British or fruity and iced, which is not often.

As far as ratings, I lack a definite system and haven’t been assigning numbers lately, wanting to spend multiple sessions with a tea first. I usually only log a tea once, unless it is a new harvest or I have significantly different observations, but will go back and edit or comment if I find something interesting or new.


Baker Street, Berea, Ohio

Following These People

Moderator Tools

Mark as Spammer