I don’t believe I have tried this on its own since the first time I went through the tea wall at work. Normally I either pair this with Spice of Life or Black Dragon Pearls, though I also have an “oops blend” of Taj Masala. Anywho I am trying this today by itself with no additives, because I want to make room in my tins and I feel like reviewing something but brewing without ceremony (which rules out everything in my new Verdant order that arrived this morning and am omgs dying to get into but feel like I need people to share with!).

So three teaspoons in the perfect tea maker with 16 oz of water at 195F for three minutes yields a surprisingly rich, complex and sweet cup. I normally take my chai with honey or rock sugar but my gods this is really good on its own. I don’t necessarily taste the oolong here but the cinnamon, nutmeg and clove balance each other really well. I get the pepper and a hint of cardamom (but I think I scooped quite a few pods out of the top of the tin when I was making a custom blend). So yes very pleased, wish I had drank more of this on its own over the winter, but oh well. Edit: I got three very flavorful infusions out of this, did not attempt a fourth but I imagine quite a bit of flavor would still translate if not as strongly.

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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