This is the only tea in the Tea Prosperity Collection that is currently available on Teavana’s wall and I have drank it at work countless times over the summer, though Gyokuro has become my go to green in the last six months.  It’s lovely curly little leaves smell super sweet and a mix between veg and floral candy.  

The first sip of this disappoints me, I feel it’s a tea that needs to sit to develop its sweetness and in subsequent steeps there is some slight smoke, otherwise it’s a tad astringent.  Second cup smells more fragrant, floral, but I can’t pin point it.  There’s something chalky here and now I know why I preferred this iced with Taracco Ruby Orange over the summer or hot with Silver Needle.  After the third steep I think I’ll move on to the Yunnan Emerald Buds.

Update 5/5/2012: this tea really surprised me today with a wonderful fruity aroma in the brewed leaves and the first cup that I have decided reminds me of POM (pomegranate juice). Quite nice, sweet and vegetal with just a hint of fruit. Three steeps at 15-30 sec each.

170 °F / 76 °C 0 min, 45 sec

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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

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