Last tea of the morning and I’m just not impressed. While this is certainly different from English and Irish, possibly more pungent, but still not malty, I’m not really getting the honey notes from the Yunnan and it lacks smoothness. I feel like this needs a rebrew but I’ve had too much caffeine for the morning. Sugar only intensifies the sharpness while cream does smooth it over, I don’t care for it as much as the two Irish blends. Will withhold rating for now.

Edit 2/15/12: really this is just intolerable for me but will not rate due to the fact I haven’t had another Scottish blend and I don’t care much for breakfast teas but I’d take River Shannon or even Bond Street over this any day. So much tannin, bleh! It stands up well to milk but not even that makes me want to drink it. Best thing about this tea is the gorgeous red hue of the straight liquor.

195 °F / 90 °C 3 min, 0 sec

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Druid, artist, poet, mum, lover of tea, ritual and myth. I grew up on Celestial Seasons herbals but fell in love with straight loose leaf tea working at my local Teavana for a year. I am grateful for the introduction and the experience, but have moved on.

I see tea as an experience for the senses, I like to imagine tasting the land and the weather as well as the effect of sun, air, fire and the human hand. I have a soft spot for shu pu’er, yabao, scented oolongs, wuyi oolongs, taiwanese tea as well as smooth naturally sweet blacks, creamy greens and surprisingly complex whites.

I began ordering lots of samples from Upton to educate myself on different varieties of tea we didn’t have at work and have fallen head over heels for the unique offerings from Verdant Tea. I am learning things I like: buttery mouthfeel, surprising sweet or spice notes, woodiness, mineral notes, depth and complexity and things I don’t: astringency, dry and sour notes.

I collect tea tins and am in danger of collecting pots, though I am trying to restrain the urge due to current lack of space. I brew mostly in a glass infuser mug or a tea maker, only using cast-iron for company now (still need to get a gaiwan) and tend not to sweeten my teas unless they are British or fruity and iced, which is not often.

As far as ratings, I lack a definite system and haven’t been assigning numbers lately, wanting to spend multiple sessions with a tea first. I usually only log a tea once, unless it is a new harvest or I have significantly different observations, but will go back and edit or comment if I find something interesting or new.


Baker Street, Berea, Ohio

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