Verdant TeaEdit Company
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Recent Tasting Notes
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
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.
FYI, on a separate side note
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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
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.
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
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).