Verdant Tea

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Recent Tasting Notes

75

Definitely a fall/winter cup, this tea was best with very abbreviated early steeps. The mandarin flavor is muted at first and not overwhelmingly citrusy, but still present. Smelled amazing while brewing. Vanilla appeared in later steeps.

Flavors: Cinnamon, Citrus Zest, Clove, Fruity, Orange, Vanilla

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76

This is a tad too vegetal for me but still quite good. This was a sample included in a recent order. I really enjoy Verdant Tea offerings.
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Flavors: Vegetal

Preparation
2 tsp 16 OZ / 473 ML

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82

An interesting experimental batch from Verdant. This is their laoshan roasted oolong blended with osmanthus flowers. I’ve loved the osmanthus scented Taiwanese oolongs I’ve tried so far, but those were green oolongs. This blend is quite different from those floral-focused teas. It’s darker, more savory and the osmanthus plays a supporting role rather than a leading one.

I brewed this grandpa style. The tea appearance is black curled leaves interspersed with orange flecks of osmanthus. Upon sniffing, all sorts of interesting aromas pop out. I detect incense, eucalyptus, spice, and dark soy sauce. The taste is more akin to a laoshan black. There’s the signature chocolate note along with malt, osmanthus, and a hint of orange zest in the finish. As it continues steeping, the flavors begin to round out. The sweetness and osmanthus flavor grow stronger. Mouthfeel becomes soft and a tad oily. A hint of cinnamon spice dances in the background.

Though I enjoyed this tea, it wasn’t a favorite. The roasted notes of the laoshan oolong didn’t really play well with the osmanthus. I think a green or light roasted oolong would complement osmanthus flowers better.

Flavors: Chocolate, Mineral, Osmanthus, Spices

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84

Wow. This was my first experience brewing gongfu style, so I’m not sure how much of this experience to attribute to the brewing method vs. the tea itself. I liked it a lot, but I can’t say I would want to drink it regularly .. does that make any sense?

Anyway, here are my summary notes:

Liquor: Deep amber-gold.
Aroma: Leaves have a very strong smell of (polished?) wood.

Tasting summary: Flavor begins light and very weakly floral, followed by (especially on the later steeps) spicy peppercorns and a bit of a numbing feeling — as if I were drinking Sichuan peppercorn oil! The wood which I smelled the aroma then enters the flavor, but is quickly succeeded by a strong, very dry cinnamon, with a somewhat chalky texture. The dryness abates, and we finish with a warm burn in the throat, like a good scotch.

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Complete notes:

Warm+dry smell: Extremely strong smell of polished wood. Very earthy. Dry dirt. Weak summer flowers.

1st steep: Liquor is a dark amber-gold. Very dark wood notes. Coffee. Finish is a bit plastic-y in the mouth, and a very dry cinnamon.

2nd steep: Wood aroma gets stronger. Much stronger finish: cinnamon taste and dryness is now accompanied by a strange chalky texture. Very little brightness in this cup, except perhaps on very first taste.

3rd steep: I smell butter in the aroma now. Not much change otherwise.

4th steep (~45 sec by now): So dry! Makes my tongue stick to the top of my mouth. And a spicy, numb feeling, like a Sichuan peppercorn. Warm, burny, dry finish — like a scotch.

5th steep (~1 min): Not much change — looks like we’re done.

Flavors: Butter, Cinnamon, Flowers, Peppercorn, Scotch, Wood

Preparation
205 °F / 96 °C

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84

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87

This tea has a tiny bit of a sweet flavor, but in later steepings, the sweetness gets stronger

Flavors: Sweet

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70
drank Ben Shan by Verdant Tea
37 tasting notes

Quick note

Really tastes like honeysuckle, a little creamy, but not too overpowering floral.

Flavors: Cream, Floral, Honeysuckle, Vegetal

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 5 OZ / 150 ML

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90

This tea tasted like buttered popcorn for the first steeping. In the second steeping, there is an earthy and floral taste. For the third steeping there is a mineral taste

Flavors: Butter, Earth, Mineral

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88

This tea has a taste of vegetables with a little bit of bitterness. In later steepings there is a broth and vegetable taste

Flavors: Bitter, Broth, Vegetables

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82

this tea has a bitter taste for the first two steepings, but then has a sweeter taste for the third steeping

Flavors: Bitter, Dark Chocolate, Sweet

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81

Good tea with hints of caramel and nuts

Flavors: Caramel, Nuts, Nutty

Preparation
185 °F / 85 °C 3 min, 45 sec 2 g 3 OZ / 100 ML

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90
drank Shui Xian by Verdant Tea
3327 tasting notes

Not entirely sure I’m reviewing this in the right place, but “Shui Xian” is all that’s on the bag, as well as “Li Xiangxi Collection”. This tea is from a few years ago, but it’s quite delicious – a wonderfully toasty oolong, one of my favourites. The flavour is holding up quite well (I believe the bag was sealed up until a few months ago, when I found what was basically a treasure trove of unopened Verdant teas).

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80

has a perfume taste and smell but then savory for second steeping

Flavors: Perfume

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80

Smells like perfume, flowers and jasmine. Less honeysuckle scent, more honeysucle flavor. A little bitter and savory. After taste is not the best. Delicate flavor

Flavors: Bitter, Flowers, Honeysuckle, Jasmine

Preparation
5 g 5 OZ / 150 ML

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99

No notes yet. Add one?

Flavors: Musty

Preparation
5 g 5 OZ / 150 ML

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94

smell like more sweet. perfume like. smell really good, honeysuckle.

Preparation
Iced 0 min, 15 sec 5 g 5 OZ / 150 ML

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Has a savory taste, like tomatos. The smell of this tea reminds me of thanksgiving dinner or harvest

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Bitter after taste. Raisin scent. Strong, savory taste. Old, distinct flavor, I can’t put my tongue on it.

Flavors: Bitter, Raisins

Preparation
5 g 5 OZ / 150 ML

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