So yeah we went to a chinese buffet this evening, goodness I think its been over a year and I asked if they had oolong. The server said “Oolong? Uh hot tea?”, yes and I was brought out a cup and a metal pot. At first it was very non-descript, could have been a bland black tea. But then it got some personality, definitely oolong, a wuyi perhaps, it had some mineral notes. It grew assertive but never bitter, it got woody and then very aromatic with a nice honey sweetness and oh my goodness it was delicious. The pot never fully cooled, though I probably was drinking for an hour. I savored my last cup as the boys went up to pay. Sad that this chinese buffet tea had so much more character than any Teavana straight oolong. Unfortunately none of the servers seemed to speak English well and the anglo cashier girl probably wouldn’t have known. But it was nice to sit with a whole pot of tea.

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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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