drank Golden Fleece by Verdant Tea
38 tasting notes

Now that I have tasted Golden Fleece, I can die happy…honestly, that is about what I expected after reading the reviews. Ummmm, for real, it’s…good? I mean it is a nice tea, really. For the price and hype? Nah, not so much. Jing Tea Shop used to sell one remarkably like for almost nothing under the category of everyday teas. (Which they no longer have, after they sold out and remained that way for a long, long time). Yes, Golden Fleece has bigger leaves. But, the smell and the taste are much the same. Upton’s Yunnan Rare Grade also has the same wonderful candy/ sugar cookie smell and, to me, the same taste. Maybe better. I guess that marks me as a tea peasant.

Really, I’ve made this tea three times now and I end up trying to remind myself that this is a great tea and to appreciate it. Because, when I’m drinking it, it doesn’t hit me and I end up just slurping it down. Some teas really make me quite happy, time after time (Yunnan Rare Grade) and when I find myself drinking it in a distracted manner, the taste reminds me and I remember and think “Dang, that’s good!” It is kind of the opposite with Golden Fleece. I guess I can save a lot of money, at least on this one…

205 °F / 96 °C 2 min, 0 sec

You are no peasant if you appreciate Upton’s Yunnan Rare Grade! That is deeply good stuff. :)

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You are no peasant if you appreciate Upton’s Yunnan Rare Grade! That is deeply good stuff. :)

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I live in Kansas City Mo and am currently obsessed with black tea. I’ve been going through phases. I liked keemun and now I don’t. I’m trying to use them up by adding some golden Yunnan needle to cut the smoke quality. I quit drinking coffee because it affected my blood sugar too much and I’m finding that the really stout teas do too. So Assams and some of the blends are tricky. Right now the Chinese red (black) teas are my current passion. After worrying over the perfect timing for each tea, I have found that I love black tea added generously, brewed at boiling for three minutes for the first infusion and five for the second. Life is so much simpler now and I am enjoying the resulting tea much more than when I was brewing it longer. I do add sweetener, usually Teavana’s German rock crystals, sometimes palm sugar or other experimental alternatives. For my black tea in the morning, I use an infuser basket and an iron teapot. It may not be ideal to basket the leaves, but morning is not the time to be fussy and labor intensive.

Oolong is pretty wonderful too. Especially in the evening. I have some Yixing pots for my evenings, that I really enjoy. One for greener oolongs, one for darker oolongs and one for black teas. Teapots are another obsession, can one have too many? I have a paper porcelain that is perfect for green teas and just got a wabi sabi teapot for flavored teas. I have some larger teapots that I’m finding I just don’t use because I’m the only one in the house that drinks it, so I’m concentrating on smaller ones now. Especially for evening, I like to brew a serving at a time and I prefer a small teapot that with a strainer spot. Then, if I don’t reinfuse, I haven’t wasted as much.

Some of this background helps understand the reviews, I think.


Kansas City MO

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