Verdant TeaEdit Company
Popular Teas from Verdant TeaSee All 510 Teas
Popular Teaware from Verdant TeaSee All
Recent Tasting Notes
(Gongfu, 100C) I’m new to the sheng pu game, so I’ll do my best here: this tea brews up a golden honey color once it gets going. Early steeps are like smooth caramel, sweet and easy to drink. The middle steeps is when this tea bites back, and I liked the way it bit! There was a great mouth drying quality that I’ve heard others describe for sheng puerhs, that eventually loosened back into a sweet experience—like eating an underripe stonefruit (my favorite level of ripeness!). I enjoyed what this tea had to offer and an excited about exploring the world of raw pu-erh!
Flavors: Astringent, Caramel, Hay, Stonefruits, Sweet, warm grass
(Autumn 2016 version)
Steep 1: 450 mL hot (not boiling water), half the 5g sample package used, brewed Grampa style
This has a nice roast on it, strong orchid fragrance, cream in the after taste
Steep 2: More orchid, slightly vegetal. For a tie guan yin, this is less oxidised and less roasted than most I have had, and I really like it. The floral notes are present in the scent of the liquor and while you drink it. I think a touch of brown sugar or other sweet flavour would have really pushed this to one of my favourite oolongs. It isn’t a bad cup by any means, but I do tend towards sweeter oolongs.
Flavors: Cream, Floral, Orchid, Roasted
Okay, here is the third and final review of the day. This was another of the oolong samples from Verdant Tea that I had been meaning to finish for some time. I finally got around to it a little earlier in the week. I tend to be a big fan of jade Anxi Tieguanyin, as I am much less inclined to display traditionalist leanings with Anxi oolongs for whatever reason. This one I found to be pretty good. I could not count it among the best Tieguanyins offered by Verdant Tea, but it was certainly worth trying.
I prepared this tea gongfu style. After a quick rinse, I steeped 5 grams of loose tea leaves in 4 ounces of 208 F water for 6 seconds. This infusion was chased by 14 additional infusions. Steep times for these infusions were as follows: 9 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, and 5 minutes.
Prior to the rinse, I detected aromas of orchid, lilac, violet, custard, and sweetgrass. After the rinse, I noted emerging aromas of cream, butter, and saffron. The first proper infusion then yielded hints of pastry and rose on the nose. In the mouth, the liquor offered delicate, subtle notes of butter, cream, custard, and pastry balanced by hints of sweetgrass, lilac, and orchid. Subsequent infusions brought out stronger sweetgrass, orchid, and lilac notes while the saffron and rose started to make themselves known in the mouth. New impressions of garden peas, minerals, green apple, and watercress also appeared. The later infusions offered lingering traces of minerals, sweetgrass, and butter as well as occasional touches of lilac, violet, and rose.
A very mild, smooth Tieguanyin, I enjoyed this tea’s accessibility and approachability. That being said, I also found it to be a bit boring. As oolongs go, it did not display a ton of depth and did not change much over the course of the session. At the end of the session, it was pretty much just a less aromatic, less flavorful version of the tea it was at the start. I could see it perhaps making a decent introduction to jade Tieguanyin, but for someone who has had a large number of such teas (like myself), this tea was only somewhat satisfying overall.
Flavors: Butter, Cream, Custard, Floral, Garden Peas, Grass, Green Apple, Mineral, Orchid, Pastries, Rose, Saffron, Vegetal, Violet
Another of the oolong samples I recently finished, I actually meant to get around to this tea much sooner than I did. I’m not sure that it would have been better for me had I gotten to it sooner, however, as Rou Gui is still not one of my things. I know others who enjoyed this tea, but I, on the other hand, found it to be a little lacking. Again, Rou Gui is not a cultivar I dig all that much.
I prepared this tea gongfu style. After a quick rinse, I steeped 5 grams of loose tea leaves in 4 ounces of 208 F water for 10 seconds. This infusion was chased by 14 subsequent infusions. Steep times for these infusions were as follows: 12 seconds, 14 seconds, 17 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, and 5 minutes.
Prior to the rinse, I could detect aromas of spice, cream, and custard coming from the dry tea leaves. After the rinse, I noted a clearly defined cinnamon scent. The first proper infusion then yielded an even stronger cinnamon aroma, but I did not find anything new. In the mouth, the tea liquor immediately offered notes of cream, custard, butter, and aloe. I was expecting more of a cinnamon presence up front, but it ended up hitting me on the swallow, leaving spicy tingling sensations in my mouth and throat. Subsequent infusions turned increasingly floral, as I began to note impressions of hyacinth, gardenia, narcissus, and violet. Notes of grass, minerals, watercress, pear, peach, vanilla, honey, and lychee emerged as well. The later infusions mostly offered cream, butter, and mineral notes balanced by touches of grass, narcissus, lychee, and honey.
Well, I was expecting a much spicier tea than I ended up getting. This tea surprised me greatly by how floral, savory, and vegetal it was. That, however, was a problem in my eyes; it was not all that unique compared to any number of contemporary Anxi oolongs. To be blunt, I think I’ll just go ahead and file this one under not terrible, but not all that appealing to me.
Flavors: Butter, Cinnamon, Cream, Custard, Floral, Gardenias, Grass, Honey, Lychee, Mineral, Peach, Pear, Vanilla, Vegetal, Violet
tea leaving an impression of velvet, persistent in the mouth. cha qi vibrating and drawing. Bitterness bitterness and pleasant, smell of honey and fruit yellow wall (liquor)
Flavor: fresh menthol, pine, fruit yellow wall, oaky, slightly mineral
Gongfu cha 25/35/45/60 95 ° c
Flavors: Fruity, Honey, Menthol, Pine, Wood
A very flowery tea on the first two infusions, on the other infusions the flowery turns into something creamy while subtle. Which makes it a very subtle and light tea
Flavors: Lilac, orchid, salty, creamy note and butter.
Gongfu cha 4 infu: 25/35 100 ° c – 35/60 seconds 95 ° c
Flavors: Butter, Creamy, Floral, Flowers, Orchid, Salty
This one had characteristics of a milk oolong and a TGY. Lots of cream, dairy, and orchid like flavors. Thick mouthfeel and a very milky texture. There was a slight staleness to it but that didn’t detract from the flavor.
I steeped 3.5g in a 80ml gaiwan for 10s and then added 2s to subsequent steeps per Verdant’s instructions. The dry leaf smelled like cream, with some floral aromas similar with TGY. I detected hints of orchid, iris, and what seemed like lavender. Wet leaf had more of a vegetal aroma.
The tea starts of TGY like and then shifts to buttercream with vegetal tones. Mouthfeel is thick and creamy. By the 3rd steep settles into a milk oolong like taste.
Despite being a little stale, this tea was able to show a lot of natural milkiness and had a nice creamy taste and texture. Personally I thought this tea was kinda boring. I got tired of it after a handful of steeps due to the lack of flavor evolution in taste.
Flavors: Cream, Flowers, Milk
This was one of those teas that I strongly suspected would be a bummer before I ever bothered to motivate myself to try it. Unfortunately for me, however, I promised Liquid Proust that I would review this tea back around December of 2016 and knew that I would have to follow through at some point. Today I finally got to a point where I could no longer stand seeing this sample every time I opened my big tea cabinet, and since I had the day off work due to illness, decided that I may as well get it over with. L.P., should you see this review, better late than never, right? Just so you know, I did not care for this one either.
I prepared this tea gongfu style. After a fairly standard rinse (about 10-15 seconds), I steeped my full 5 gram sample in 4 ounces of 205 F water for 5 seconds. This infusion was chased by 18 additional infusions. Steep times for these infusions were as follows: 7 seconds, 9 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, 5 minutes, 7 minutes, 10 minutes, and 15 minutes. I definitely did not stick to Verdant’s brewing guide here. I treated this more like the other teas I have been drinking lately, starting with very short steeps and steadily working my way up to extended infusions.
Prior to the rinse, the dry tea leaves emitted funky, herbal, vegetal aromas. It was like a mixture of camphor, menthol, and tulsi on the nose. I could just barely detect a vague hint of citrus too. After the rinse, the bouquet turned very vegetal. I could pick out aromas that reminded me of seaweed, spinach, and pickled cabbage. The first proper infusion introduced a slightly smoky element to the nose and more fruitiness, as a touch of smoke quickly gave way to a combination of bitter orange, tart cherry, and sour apricot. In the mouth, the tea liquor/soup was immediately tart and rather briny. Funky vegetal notes that reminded me of a combination of cooked spinach, collard greens, pickled cabbage, and tulsi were underscored by a hint of seaweed. The finish allowed for the brief emergence of sour apricot and tart citrus as well as unexpected hints of cream and butter. Subsequent infusions saw the nose turn fruitier, gentler, and more floral. I noted stronger cream and butter notes in the mouth to accompany new impressions of dill, damp grass, mustard greens, malt, minerals, sea salt, green wood, moss, cooked lettuce, wet stones, sour plum, and honey. I also began to note a definite note of smoke, more clearly defined bitter orange and apricot notes, and belatedly emerging flavors of tart cherry, camphor, and menthol. Floral notes of jasmine, osmanthus, and gardenia struck quickly and disappeared just as quickly. Verdant’s tasting note suggested that I should also have been noting sticky rice and candied pomelo impressions, but I never found either. The later infusions presented thin notes of minerals and brine underscored by fleeting impressions of citrus, apricot, tulsi, seaweed, and cooked leaf vegetables with perhaps barely perceptible hints of tart cherry and menthol here and there.
As always I was able to pick out a ton of aroma and flavor components, but I have to reiterate what I said earlier and opine that this tea was not worth it. First off, there is no way in Hell this was produced from a 1300 year old tree or whatever it was they were claiming. That just does not happen and we should all know that by now. Marketing b.s. aside, this tea had a lot going on in it, but none of what it offered was particularly unique or compelling. The tea started off super vegetal, offered a rush of new flavors that did not stand out much from the vegetal murk, and then faded quickly. By the end of my review session, everything the tea offered had been muddled together for so long that it was more a pain in the ass and less a delightful challenge to try to pick out individual sensations. To add insult to injury, the previously unmentioned thin, slight, watery body and near lifeless mouthfeel of the tea liquor made this tea seem even more drab and unappealing. After it was all said and done, I hastily concluded that I would never go near this tea again, and thankfully I do not ever have to. I wouldn’t recommend this one to anyone.
Flavors: Apricot, Butter, Camphor, Cherry, Cream, Dill, Gardenias, Grass, Green Wood, Honey, Jasmine, Lettuce, Malt, Menthol, Mineral, Moss, Orange, Osmanthus, Plums, Salt, Seaweed, Smoke, Spinach, Tulsi, Vegetal, Wet Rocks
The floral, jasmine flower aroma, presence of rose, feminine tea. mineral, on certain sip spades on the tongue like pepper (spicy), but a light tea which little pleasure to the women.
Gongfu cha: 4 infu 25/35/45/60 90 ° c 110ml
Flavors: Black Pepper, Cinnamon, Floral, Flowers, Jasmine, Mineral, Rose
I retrieved this from a teabox ages ago. It only had one serving, sealed in the original packaging. Possibly I was distracted but the only thing I noticed was that this is an okay ripe pu-erh. Nothing bad about it but nothing outstanding either. Probably not a dark and deep enough pu-erh for me. I didn’t want to go without writing a tasting note for it though, seeing as how long it took just to get around to drinking this.
Bought this back in June and finally got around to opening it now. I was a little worried that after nearly 8 months, it had lost freshness but my fears were unfounded. Like the regular laoshan black, this is a very chocolate focused tea. However the chocolate level here is much stronger. It’s like comparing hot cocoa to a luscious European dark chocolate bar. Not only is the flavor more robust, but it lasts through several more infusions than the regular grade and autumn laoshan gongfu black tea. The mouthfeel is smooth and well rounded. I gongfued this tea but I imagine it would be just as delicious grandpa steeped.
Flavors: Black Currant, Cocoa, Dark Chocolate, Smooth, Toasty
I’m dipping into the backlog yet again with this review. I finished the remainder of my pouch of this tea a couple days ago, but I’m only just now getting around to posting a review here on Steepster. When I’m not geeking out over black teas, Taiwanese high mountain oolongs, Dancong oolongs, Anxi oolongs, and assorted Chinese green teas, I have this ongoing project where I attempt to rate Si Da Ming Cong Wuyi oolongs offered by popular vendors. I have fallen behind on it in recent months, but over the course of the last year and a half, I have managed to review at least two oolongs made from each of the other three Si Da Ming Cong cultivars (Qi Dan [Da Hong Pao], Bai Ji Guan, and Shui Jin Gui) from several popular vendors. This is the first Tie Luohan I have gotten around to reviewing on Steepster, and I have to say that I greatly enjoyed it. The roast had settled by the time I got around to trying this tea and seemed to have been lighter than expected to begin with, allowing a number of appealing fruity and spicy notes ample opportunity to shine.
I prepared this tea gongfu style. After a quick rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 205 F water for 6 seconds. This infusion was followed by 15 additional infusions. Steep times for these infusions were as follows: 8 seconds, 10 seconds, 13 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, and 5 minutes.
Prior to the rinse, the dry tea leaves offered aromas of cinnamon, ginger, dark wood, sandalwood, char, rock sugar, and berries. The rinse brought out a hint of roasted peanut on the nose. The first proper infusion then added something of a cooked vegetable scent to the tea’s bouquet. In the mouth, I found impressions of roasted peanut, sandalwood, char, dark wood, and rock sugar balanced by hints of cooked greens, spices, and citrus. The subsequent infusions introduced definite notes of ginger, cinnamon, and orange in the mouth, while new notes of baked bread, cream, vanilla, pear, lychee, honey, smoke, and minerals began to make themselves known. Clear notes of elderberry and raspberry also appeared in the mouth on these infusions. The later infusions mostly offered notes of minerals, cream, and roasted peanut with lingering hints of rock sugar, honey, and dark wood. At times, I could also find some berry and/or stone fruit tartness.
I’m more accustomed to Tie Luohans with a heavier roast, but this seemingly lighter roasted version was extremely nice. I especially appreciated this tea’s unique fruity qualities and could see it making both a great daily drinker for Wuyi oolong aficionados and a wonderful introduction to the Tie Luohan cultivar for newcomers. If you are at all interested in the Si Da Ming Cong Wuyi oolongs, this would be one worth trying.
Flavors: Baked Bread, Char, Cinnamon, Cream, Dark Wood, Fruity, Ginger, Honey, Lychee, Mineral, Orange, Peanut, Pear, Raspberry, Smoke, Sugar, Vanilla, Vegetal