Thank you to Zen Tea for this sample! This and the Monkey Picked I drank last night are like night and day! This is a green, floral oolong like I’m used to, nice and smooth (though not quite creamy) and very spring like. None of the dark cloying charcoal. In fact if it was up to me I would switch the names, the dark roast has more “iron” conotations to me. And yet, this one still created a slight buzzing sensation on my tongue like I’ve been experiencing with the medium roasts… hmm perhaps it’s just something I’m starting to tune into. Personally I would prefer something in between the two and will continue to seek the light and medium roasted traditional style tieguanyins.

Edit: Enjoying the second half of the sample today, following the company’s brewing parameters rather than gongfu style. I didn’t care for the first infusion so I tossed it but the second was very nice, I actually got the vanilla and gardenia notes. The third starts off with a bit of umami then turns… fruity. That’s interesting.

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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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