Laoshan Black

Tea type
Black Tea
Black Tea Leaves
Brown Sugar, Burnt Sugar, Cocoa, Dark Bittersweet, Dark Chocolate, Dark Wood, Honey, Molasses, Roasted, Roasted Barley, Tannic, Cotton Candy, Graham Cracker, Green Beans, Sweet, Toasty, Umami, Wet Wood, Graham, Wood, Chocolate, Cream, Caramel, Honeysuckle, Toffee, Baked Bread, Black Pepper, Malt, Nutty, Smoked, Smooth, Marshmallow, Flowers, Roast nuts, Cherry, Creamy, Fig, Fruity, Grain, Raisins, Sweet Potatoes, Vanilla, Apricot, Nuts, Oats, Peach, Broth, Tea, Brown Toast, Roasted nuts, Earth, Licorice, Peat, Plums, Butter, Toast, Wheat, Dried Fruit, Stonefruits, Rose, White Grapes, Coffee, Rum, Salt, Smoke, Oak wood, Cacao, Stewed Fruits, Black Currant, Toasted, Cinnamon, Dill, Chestnut, Burnt, Cannabis, Hops, Coconut, Toasted Rice, Soybean, Butterscotch, Custard, Walnut
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Loose Leaf
Not available
Fair Trade, Organic
Edit tea info Last updated by Patrick Berkeley
Average preparation
205 °F / 96 °C 2 min, 30 sec 5 g 11 oz / 323 ml

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884 Tasting Notes View all

  • “SIPDOWN! gasp Alright…i have a bunch of backlogs to do but first i needed to pay attention to this tea. You see kittylovestea really wanted to try this, so i opened my bag up and realised i had...” Read full tasting note
  • “Yes, I’m drinking this again! It’s my birthday, so I can drink anything I want! Of course, I can drink anything I want any day of the year, but this seemed like a perfect start today, & it...” Read full tasting note
  • “Brewed up a bunch of this quite strong for icing – I’ll see how that fares in the morning! In the meanwhile, I’m enjoying a second infusion, which, possibly because it’s more than double strength,...” Read full tasting note
  • “I snagged 4 oz of the autumn version of this tea after feeling a bit anxious about the last of my spring tea getting sipped down. Now I’m pretty much at peace, enjoying the strong chocolate/barley...” Read full tasting note

From Verdant Tea

This is one of the pioneer black teas from Laoshan. The village only started experimenting with making black tea out of their uniquely bean-like green tea a year or two ago.

Early steepings are remarkably smooth and creamy, reminiscent of a floral Big Red Robe in their creamy and luscious texture and heady orchid floral notes. The signature chocolate and barley flavor is more muted to balance with the subtleties of the texture. The best way to describe the sensation of drinking this tea is that of handmade butter caramels melting on your tongue.

Later steepings see a shift towards fruity raw cacao flavor, and strong Madagascar vanilla bean. The barley notes remind us of our time in a Tibetan village on a high plateau watching the barley harvest and breathing in the smell of the roasting grains over a wood fire. The aftertaste remains extraordinarily thick, like homemade whipped cream. Mr. and Mrs. He, who cultivate this incredible tea on their small farm in Laoshan Village have outdone themselves with this precious spring harvest.

Region: He family farm, Laoshan Village, Shandong

About Verdant Tea View company

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884 Tasting Notes

15 tasting notes

2016 autumn. Carob. I agree with the reviews pointing out the complexity of the flavors, the various layers and dimensions, it is hard to unravel. I also got the milk-malty-chocolate, toasted rice, walnut, some fruit note and even some kind of liquor flavor, and I can see Verdant’s toasted marshmallow descriptor as valid for me, too. But if I had to sum all of this up: carob. A fascinating experience.

New to tea tasting, started with pu’er, and this is my first tasting with black tea. Seems like I am starting with a really good one.

Long aftertaste that grabs the tongue.

5 g 3 OZ / 75 ML

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9 tasting notes

Wonderful tea by Verdant.
Produced 4 rich a flavorful steeps (200’f 20 sec, 200f 40s, 212f 1 min, 212f 5 min.
Immediately upon opening the bag my nostrils were filled with the delicate and sweet aroma of toffee. This aroma lingered in my room after I steeped my first pot. The scent did not mislead, delicious sweetness in every cup. One of the finest black teas I have had the pleasure of enjoying up to this date. Following the above steeping regiment did not result in any astringency or dryness. The tea was moist, sweet, full bodied but delicate through and through.

Flavors: Caramel, Honey, Honeysuckle, Toffee

200 °F / 93 °C 0 min, 15 sec 5 g 8 OZ / 236 ML

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13 tasting notes

I got this as a part of Verdant’s sample pack. I brewed it for two minutes in near boiling water.

It turned out to be surprisingly light in color despite the fact that I brewed the entire 5g sample in a smallish (400ml) amount of water. Despite that it still had lots of flavor.

The leaves, when brewed smelled like raw potato that has just started frying.

The taste was distinctly malty, almost like a malty bread, and had elements of black pepper as well.

Overall, a delicious tea!

Flavors: Baked Bread, Black Pepper, Malt

205 °F / 96 °C 2 min, 0 sec 5 g 14 OZ / 400 ML

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106 tasting notes

Second tasting of the day, laoshan black from verdant tea, I got this as part of their sample pack for 5$. Now I usually dont like black teas all that much, well other than chai. But I was incredibly impressed with this one.

The first thing that struck me as I poured the water into my gaiwan is nutty smokey scents. Very strong and very nice after letting it swirl on my pallet a little, I got a bit more smooth sweetness. I didnt pick up the cream or butter flavors that are often reported for this tea.

I brewed this in a 100ml gaiwan for 30 seconds, tasted the first steeping and then the second. The second was slightly darker and sweeter. A third infusion was closer to the first. Im guessing the leaves needed to open up a little with the first infusion with the short steeps I was doing.

Im very pleased with this tea and wont hesitate to place an order for a full package on my next order. Give it a try if you like nutty, sweet black teas without a hint of bitterness.

fourth and fifth steepings, I got a bit of astringency and moderate burnt/toasted sugar or caramel from it.

Flavors: Burnt Sugar, Nutty, Smoked, Smooth, Sweet

Boiling 0 min, 30 sec 4 g 3 OZ / 100 ML

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233 tasting notes

I drank this tea last night and really enjoyed the malty goodness. It is interesting. While this tea does have a very heavy malt flavor to it, it is also kind of unassuming if you aren’t paying attention to it. It is smooth and drinkable but nothing so bold as to make you sit up.

But it IS good and I found myself drinking it at an impressive rate while reading. And I think that is a pretty good compliment.

Flavors: Malt

205 °F / 96 °C 2 min, 45 sec 7 g 16 OZ / 473 ML

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252 tasting notes

If chocolate existed in tea form, I imagine this is what it would taste like. The aroma and taste of this tea is of pure chocolate. The first steep was warm, sweet hot cocoa goodness. There’s a soft toasted marshmallow going on too. Almost no tannins to speak of. As the tea progresses, the chocolate moves to the background and faint notes of toffee and caramel appear.

This tea really deserves the hype its received on Steepster. It’s very delicious and comforting. I’ve already set aside a permanent tin for it because it’s going to be a perennial buy for sure.

Flavors: Dark Chocolate, Malt, Marshmallow

205 °F / 96 °C 3 min, 0 sec 1 g 4 OZ / 110 ML
Evol Ving Ness

Erm, I see that you are now moving into black teas.


Yep, just dipped my toe into black teas recently. Greens still remain my favorite.

Evol Ving Ness

I ordered the black one from YS that began to sway you. I figured that if it had brought you back from the green side, well then.

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8 tasting notes

Lovely flavor – definitely has hints of chocolate, which I loved. Very smooth, fragrant, full. Followed the directions and steeped 5g at 20 sec., with increases in 10 sec. per steep. Extremely satisfied and content with this tea! Absolutely lovely.

Flavors: Chocolate, Dark Chocolate, Flowers

195 °F / 90 °C 0 min, 30 sec 5 g 6 OZ / 177 ML

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109 tasting notes

A nice tea.

This is beloved among Steepsterites but I have to say it tastes a bit thin to me. Used the whole 6g sample in my little teapot and went by the Western brewing guide.

Maybe it’s the harvest (it doesn’t say which) or maybe it’s a bit old or maybe it’s travelled too far and too long to where I am in Australia. Some other Verdant teas have blown me away though.. so it’s probably just an old sample.

Cocoa, chocolate, grains, sweet cracker. It’s still nice.

Was deciding between ordering some more Chinese blacks from either Verdant or Teavivre. I think I’ll go with Teavivre this time since I had the Yunnan Dian Hong Gold Tips around three years ago and still think about that sweet potato note to this very day.

Add this one to your Verdant order if you like chocolatey teas.

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2268 tasting notes

I had an elderly sample of this, and my attempt to drink up all the older teas continues so I served this at tea time on Tuesday as well as Wednesday after lunch.

Both times we served Swedish Pastry Ring that my youngest made and it was SOOOO GOOD. She asked which I preferred – the Kringle or the Pastry Ring, but it was really apples and oranges. The Kringle was so light and fluffy and soft, it really me so much of a Krispy Kreme glazed doughnut but with nuts, butter, and brown sugar in the middle. The Swedish Pastry Ring had an entirely different texture but was equally heavenly. The pastry had more body and was like a truly delectable sweet pie crust. The browned butter glaze sent me right over the moon.

The tea – this was surprisingly light for a black tea. The friend who had it with me the second day used to love black tea most of all, then found her taste switch to Puerh, then white or green. She enjoyed this, and I think it helped that it is a very light and mild black tea, not drying, and with a lot of oolong characteristics going on, including that signature mineral aftertaste. Sweet stuff!

Evol Ving Ness

When you say elderly, what does that mean in this case?


Probably just a sample that’s been sitting around for quite a while and is getting old/stale?


It was a sample. I can’t remember where it came from – a swap or the five for $5 offer, but I think the very “youngest” it can be is a year, and it had been opened. It was still very tasty, though!

Evol Ving Ness

Hmm, so a year or more is elderly. Thanks for clarifying.


If it had been in a good tin I would keep it for three years with no problem, but it was a sample in a brown envelope with the top folded and a clothespin on it! I feel like that ages faster than a double lidded tin would allow. Thus my designation! I am trying to drink oldest samples first, and samples that I failed to store well. They are good, so I won’t chuck them out, but they do need to be used ASAP, especially to reduce clutter as we renovate our kitchen since my “tea center” is being moved.

Evol Ving Ness

Yes, got it! Now I totally get it. And kitchen reno, how exciting! But the tea centre being moved, now that’s got to be traumatic!


It’s exciting actually! The rest of the reno is traumatic, tho! LOL Hubby is doing it all himself. Raising the cabinets, painting them, changing the doors, tearing out a soffit, pulling up two underlayments and three layers of vinyl…But I get my own cabinet top and bottom with countertop for the kettle and storage for all the tea and teaware!! Squeeee! And I don’t have any loss of use (for tea) the way he is doing it. Might not be able to cook for a few days, but who cares? We have tea!

Evol Ving Ness

Yes, that’s the most important. :)

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20 tasting notes

This was a really pleasant tea, and this means something coming from a person who doesn’t often enjoy straight black tea! I prepared this gong fu style, and it performed very well! A lot of chocolate, but there are some lower notes of nuts and baked goods

Flavors: Baked Bread, Chocolate, Cocoa, Roast nuts

205 °F / 96 °C 0 min, 30 sec 4 g 3 OZ / 100 ML

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