Oh goodness, I feel so grateful to be sipping this tea this morning. The last two days I thought perhaps I had a sinus/ear infection and while I’m still a bit foggy this morning, my throat isn’t sore and my tongue feels primed and ready. The dried leaves smell decadent and that’s exactly the word I would use to describe the taste as well. It’s amazing that such a short steep can yield such a luxurious experience. There is sweetness yes and mild veg and nut, but more than anything it’s the mouthfeel on this that blows me away. Oh the creamyness it coats the roof of my mouth with, swoon. And I’m only on the first steep.

In searching for this page (Steepster was being slow to load) I came across I believe LiberTeas’s review of this Spring’s Laoshan Green, where she makes the comparison to fresh milk from grass fed cows on a small family dairy farm, and that really resonates with me on this one as well. I also definitely get the comparison to Gyokuro. I got six steeps out of this and I’m sure I could have done more if I hadn’t switched to pu’erh after dinner, very respectable for a green.

The first three were my favorite with the mouthfeel being the smoothest on the first and the second two being the most flavorful. The first sip of the second steep literally made me sip up straight and take notice, then mellowed itself out. The third started off mellow but built upon itself all the way to the bottom of the cup. Will have to try this grandpa style (leaving the leafs in the glass and sipping) can anyone recommend a temperature for that?

175 °F / 79 °C 0 min, 15 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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