Verdant Tea (Special)

Really nice. I already love Yue Guang Bai but the type I am used to is a bit rough. As in – quite nice but not exactly perfect as you always feel that the taste is slightly over the top and just a little less of whatever that is will only make it better.

Which is exactly the case with this pressing – sweet and refined but not overly strong. I love it. I hope David finds enough of this to sell on the site normally.

And, oh, does it resteep… >_< I went up to maybe 10th or more

HAPPY NEW YEAR!
Thank you Invader Zim for this wonderful tea gift sample!

I saved this ‘Experimental Pressing Sample’ that Invader Zim shared with me from her Tea Club offering for tonight, New Year’s Eve!
(If I saved every tea to drink on special occasions that I’ve received from friends here on Steepster, each day would have to be a Holiday!)

Steepster people are the BEST!

The little cube of pressed Pu’er is beautiful. It looks like a jewel. You really can’t tell from the picture, but there’s a sheen…a brilliance that I’ve never seen before as though delicate silk threads are woven into the leaves.

My instructions were to use half the small square jewel, boiling water…1 rinse and then steep 6-8 seconds in 4 oz. water multiple times.

The aroma after the rinse was different than any Pu’er I’ve had before. It smelled like a light black tea with honey and malt and no aroma of typical earthy Pu’er. This was altogether peculiar.

The liquor was pure bright gold, which sparkled in my glass mug. (It’s worth it to have clear glass to see the color on this tea!)

My first sip was sweet and juicy, more like a light Nepalese Black Tea with a hint of Darjeeling than Pu’er. Brisk and clean, not astringent or dry.
How could this be a Pu-er? I’d never tasted anything like this before. No earthiness! No barn or stable, no mushrooms, cedar, bread or cake. What was this all about?

The second steep revealed raw sugar crystals…the kind I sometimes don’t put into my tea but just pop into my mouth like little candies with their faint taste of molasses. Smooth, clean and lovely tasting.

For the third pour I added a few seconds on the steep time and thought there was a fruity flavor, very faint but there. I couldn’t figure out what it was because every time I went… “That’s the one!”, it was too strong. Not peach, apricot or any other flavor, so…I changed my mind. I concluded that the taste was honey/agave. Mixed together agave reduces the honey taste which is what I imagined tasting this delicate tea.

As I was pouring the 4th steep into my glass, I was mumbling to myself…“What’s the fruit flavor in this tea, something is in there, I know it from somewhere?”

I was turning to sit at the table where I was making my notes…and the answer came to my mind.

“Ripe…yellow Golden Delicious Apple Pulp!” Just like that.

That was it! These sweet apples grew outside my bedroom window in California from age 7-20. A dwarf golden tree that spread out branches horizontally and had to be propped up on stakes because there were so many apples. I had eaten my share of sweet, warm fleshed goodness and this Pu-er tasted remarkably like them.
Other apples are tart and may have tart skins but not these apples. Everything is sweet like candy and juicy. The sunshine comes inside to such an extent that you can almost hand-squeeze the apple juice out of them. Nothing in the stores can compare with these lovelies.

(If you’re not familiar with this taste, it’s a bit like the flesh of a sweet Bosc Pear).

To be more certain, I added a few grains of sugar and the tea flavor didn’t turn into caramel. It stayed apple.

This is a unique and absolutely outstanding Pu’er!

Personal Note
The Best Thing to happen to me in many years has been finding the people here on Steepster!
I am amazed at how generous and caring everyone is!
If I were able to do it, I’d rent a resort and fly everyone in for
a vacation where we could all share tea and good food. You are the
best and I couldn’t be more proud or humbled to be a part of such
a place as this.

Thank you to the creators of Steepster!

With Great Affection for All of You, Happy New Year!

http://youtu.be/STqDowSbSTQ Auld Lang Syne on Bagpipes (What can I say, I’m a Scot)

Thank you to David and Verdant Tea! This sample came with the David’s Choice sampler.

This tea is fantastic. I’m really having trouble criticizing anything about it. Yet, oddly enough, I’m also having trouble finding anything “new” in this tea. It’s a tieguanyin for sure and it gives you everything you’ve ever wanted in a tieguanyin. So why is this one amazing? Because it does every little thing it’s supposed to do perfectly and nothing more. Every tieguanyin aspect is empowered and bursts forth. You really get a feel for the leaves’ essence, which is brought out beautifully. It’s a masterpiece.

The dry leaves are in excellent condition and were stored very well. It was like trying to break into Fort Knox to get at these leaves. First David Duckler’s silver sample pouch, then another small vacuum-sealed purple gift pouch which I assume is from Wei Wei, and finally another folded over plastic pouch with the leaves. They smelled fantastic! Sweet, floral, green and fresh, with just a touch of lilac. They were very hard, rolled extremely tightly, and were quite large. Almost every single one had a touch of brown stem protruding from the dense light green to army green ball. The colors were quite consistent and had great, shining coloration.

When wet, the leaves expanded wonderfully. I always love checking on them right after the wash, when the creases of the leaves are glowing with a brilliant light green, juxtaposed to the now dark forest green of the curled leaf faces. Normally when I check the leaves, I tend to count or pick out the leaves that are completely whole. This time, I was counting the leaves that were incomplete. The smallest leaf chunk was about the size of a dime, and there were only 3 loose stems. Considering this contained the bottom of the sample, I’d say that’s quite impressive. Most leaves were 2.5 to 3 inches, a smaller pile was between 1 and 2 inches. Most leaf edges were intact and the veins were clear against the leaf face. Bruising was minimal, mostly around the edges, but about 3 leaves out of about 40 were very bruised. Otherwise, every leaf looked pretty much the same.

The wet leaf aroma was like candied soy beans (is this a thing?) and snap peas. They smelled extremely fresh and bright, with some darker undertones like over-boiled broccoli and stone. At some points, they became yeasty-smelling and biscuity. Much later on, they took on aromas of freshly cut grass, melon, and tiny hints of fresh mushrooms.

Steeping parameters: 100mL gaiwan, ~3.5g leaf, water temperature increased with steep number from 178-190 F.

Steep 1 (5"): Buttery sweet, classic tieguanyin, grassy, boiled greens, parsley, undertones of honeydew. Mouthfeel is light and creamy. Very light green, silvery liquor.

Steep 2 (12"): Increased parsley spice, biting vegetal flavors, increased boiled greens. Aftertaste is cool, refreshing, with a slight pinch of herbal spice. Liquor is slightly more green, still crystal clear, very minimal tea dust.

Steep 3 (16"): Tastes like tieguanyin in its essence. It’s very vegetal, rich, and tongue-tinglingly cool. The mouthfeel is even more spicy, especially on the tongue, while the rest sports a very minimal astringency and a returning vegetal aspect. After a sip, nearly the entire flavor profile returns on the exhale quite strongly. This steep has exceptional character and mouthwatering depth. Liquor has added yellow tints to the above coloration.

Steep 4 (25"): A perfect mesh between Jin Xuan and Tieguanyin. The mouthfeel fights between vegetal and milky smooth while the flavor exhibits both the grassy and savory spectrum. The aftertaste is more like very sweet zucchini and that lingering bubblegum taste after you chew all the flavor out of it. Normally not the most delicious thing, but it seems to work in this. There is also many more floral notes in this steep, mimicking the delicate lilac notes of the dry leaves’ aroma.

Steep 5 (30"): In line with the heavier notes in the wet leaves, and a deeper liquor color, the flavor becomes a bit darker and earthier here. Notes of moss and stone are quite apparent and give base to the lighter, greener notes of before. The body and aftertaste become more oolong-y compared to the flighty aromatics of green and white teas that had been present prior. After I finished drinking this steep, there were some nuances of fresh strawberries in the aftertaste.

Steep 6 (45"): Very sweet and honey-like. Small hints of tapioca in the undertones. Earthier flavors are slightly more noticeable, but mostly because the greener flavors have faded somewhat. This steep is much like the last, but just less potent. However, the strawberry flavor in the aftertaste is more pronounced.

This is where I deviated from my first tasting. Originally I did 2.5 grams of dry leaf in my gaiwan, but this time, I finished off the sample with my gaiwan, so it was something like 3-3.5 grams. Ummmm, these leaves are monstrous and thick. They pretty much revert back to what they were when they were picked right off the plant, so needless to say by this steep the lid of my gaiwan was resting on leaves, not porcelain. However, I must say I was happier with this ratio of leaves to water than the first time I tasted this tea. Much more impressive complexity and far more powerful flavors. Anyway, I plopped the leaves in my Yixing teapot (~12 oz) and poured just enough water to cover the leaves completely for the next few steeps. Besides, I wanted an excuse to give my Yixing pot a little treat. :)

Steep 7 (2’): This steep was one of my favorites both times I tasted this tea. In order of least to most apparent: “tieguanyin,” honey, buttered bread, grass, cream of spinach, parsley, tapioca. This time around, I got a sauteed mushroom flavor that showed up in the aftertaste as well that I really like, actually, even though I certainly was not expecting it.

Steep 8 (3’): More earthy than the last, with a similar taste, but with less complexity. Ahhh but it certainly is gooood.

Steep 9 (>5’): Just filled up the Yixing and let it sit. Came out pretty weak, but still very tasty.

For sure, an all time favorite tea of mine. I’m curious if anyone else had this in their David’s Choice samples. The picture is one I took with my phone for my own uses, so forgive the quality. :) Feel free to replace it with something better if anyone else has a sample of this.

12-12-12 Whoopie! My youngest turned 40 today! Good Grief!

None of you have gotten to that place in your own lives, (you’re still young) but let me tell you…it’s odd, sitting in a French Restaurant, having a Birthday lunch of Crepes Breton with a woman you gave birth to long ago who’s 40 years old! Yikes! Kinda Strange!

So, I’m supposed to say all kinds of wonderful things about that, and about her. (I do that all the time, say wonderful things I mean here on Steepster!) It’s true.! 8 kids, she’s written 2 books that have been published, bakes bread…blah blah blah. Good stuff!

What I want to say is, that when I write about my great and caring daughter (and my son Aaron too), I’m the one who’s been on the receiving end of a miracle. They aren’t great people because of me.

I wasn’t always the best mother.

Sure I fed, clothed, housed my children and loved them…but I had a lack of self esteem and depression. I was a single mom and dated some guys that I should have stayed clear of. I was an emotionally needy, confused young mom. Not the person you think of here on Steepster.

I never did drugs, alcohol or beat my children, but sometimes they parented me, sad to say.

Do they blame me now? No.

My daughter has always said, “Mom…your mother had low self esteem so you caught it from her.”
Always, compassion. Always, an open heart. Annalisa- 12-12-12.

The Tea
I received this tea packet from David Duckler around my Birthday last May and saved it for a special occasion. He said this is the favorite tea of Wei Wei!

I prepared the tea in my Gaiwan.
Rinsed the emerald green Tie Guan Yin leaves quickly two times.

The perfume from the wet leaves was one of those rare experiences.
Powdery, sweet, very floral…carnation and orchid with honeysuckle
but not funeral flowers…not nauseating floral overload.

This was the best floral scent in the World! Love and life smells like this! It was breathtaking! If you were walking on the outskirts of heaven barefoot, the scent that would rise up would be this scent…I’m certain.

I took a sip of tea and the aroma was so wrapped up in the flavor that they were the same. Floral, incense, sweet and smooth with a little buttery mouth-feel.

No astringency, no dryness. No acidity or vegital flavor.
Pure ‘Garden of the Gods’!

Incredible Tea! Hot, warm, cold…the same. Gorgeous.

Oh Mr. Duckler…if you could get more of this tea for Verdant?!

Thank you David for this tea which has made this 40th Birthday celebration of my daughter Annalisa even more memorable.

Here’s a picture I took on the way home today of some Snow Geese on the frozen part of a small lake in Central Park. THOUSANDS come through here every year!!!
http://flic.kr/p/dAyPdB

Pre-release Review

Inside my last Verdant order, I received this pre-release Pu’er. That’s all that was on the packet. I shot an e-mail off to David Duckler asking “How do I brew this Sheng Pu’er?”
The answer came:
Gaiwan for 4-6oz water and 1tsp leaf
1 second rinse
3 second steep
add 1 second for each additional steep

I could do that. (Gulp)

Dry:
This is a dark brown compact bark with a bit of sheen.

Color
The color of the liquor remained light golden honey except for the first steeping which was yellow.

Wet Leaf
The wet leaves are the longest, beautiful olive brown leaves I’ve seen… some almost 5 inches long. Their scent began as ocean seaweed and progressed to salty raisin tobacco then a meaty light tobacco. Smoky at all stages.

I was going to begin talking about each steeping 1,2,3 and tell what I tasted. I was having difficulty.

“There shouldn’t be any problem reviewing this tea”, I told myself.
I walked over to the couch, put my feet up and reclined…waiting.

I waited for some time…and trying to be still…waited some more.

I sat thinking about Pu-er’s in general. Why are so many people fearful about them. Yes, it’s true there’s a bit of preparation with Pu-er and you can think too hard about it so that the pleasure’s gone and it becomes a chore. “Do I rinse it?” “How long do I steep this thing?”
“What is Shu, Sheng, raw and cooked, sounds like a menu item?” “What am I supposed to be tasting? Dirt, apples, mushrooms,or honey?” “What makes it awesome or gross in the first place?” I’ve been asked these questions.

No wonder so many people just throw in the towel (or toucha)!

Maybe I was thinking too hard about this particular Pu-er myself.
Pu-er shouldn’t be that difficult it should be pleasurable.

I went back to the kitchen counter more relaxed, took a deep breath and poured boiling water to wash the Pu-er for 1 second, steeped it 3 seconds and poured some to drink.
It smelled smoky and tasted like light corn and moist sweet rice at the front and finish. This was a tea full of juice and body. The flavor was smooth for a young tea. (This wasn’t an earthy flavor so for those who like green tea or white tea this would appeal most to you. Smooth and light.)

When I poured again…this lightly smoke scented tea produced prickly nettles on my tongue tip for a few seconds. Then, the tea became smooth with a more mature mouthfeel than young tea would normally possess. That fact sets this tea apart as a stunner. It doesn’t have the roughness and harsh feel of a young tea. There was a faint gyokuro taste, a richer cup than the first steep.
On the finish the tea began to nag me with a taste memory of something I used to grill but I couldn’t remember what it was.
I began to obsess…standing in my kitchen and looking through my spice cabinet for clues. “I know this flavor…I have it somewhere in my kitchen and it goes with plank grilling salmon,” I said.

I have a container filled with flavored salts (hickory, expresso, ginger, applewood, lavendar, balsamac, hawaiian, and so on)…and I looked through the bin until I found one of them that said Alderwood Salt. I took a tiny taste. Ah! That was the one I was looking for.

I tasted ALDER in this tea. Alder is a sweet wood…close to corn and sticky rice in scent.
I found the sweet wood flavor in the tea delicate, sweet and mild.
There was again some hint of corn on the finish lingering.

I knew there was more for the tea to say. I had a little sample and discovered that I am limited with one or two tastings. This is a Pu’er that is like a good book. I would have to take time and read it over many steepings and many encounters to begin to know what it has to say.

I had relaxed enough to really enjoy this Pu-er, the flavor had became unrestrained and full of life. I am always learning from tea about that need to be present with it.

There are so many different kinds of Pu-er, light and dark ones, earthy and mild. A little rinse and off you go. They are fun to try and share with friends. Good for the body (and you know the rest)…good for the soul. Nothing really to be fearful of trying because as with any tea, they are all different and you will find ones that you love.

This tea will age well. It is already mature beyond it’s years. A young Pu-er with a bright future. Fresh and flirty. A Pu-er inviting me to take my time and not rush the relationship. Light and delicious now, but just wait….