676 Tasting Notes

96
drank Imperial Breakfast by Verdant Tea
676 tasting notes

Thanks to Verdant for this sample!

I’m beginning to invision the Alchemist at Verdant like the Sorcerer’s Apprentice, fitted with a pointed hat and waving a rather long wand (or spoon in this case) while thunderous rounds of Mussorgskys Night on Bald Mountain play in the background. (Naturally there has to be thundering and lightening outside the windows too!) Right?

I’ve enjoyed 4 or 5 Verdant blends thus far and what strikes me is the amount of subtilty and restraint that other alchemists (blenders) can’t do. Most go too far. Do they assume that WE the public demand gaudy, overly flavored in-your-face tea as though we’re so used to tea as a Mcdonalds Menu Item, that we can’t taste the difference! Well hey buddy no! There are tea companies out there (Verdant being one I know of and there are others I’m sure) that has respect for restraint and finesse! WE DO have some tea sense! Thank you! Preach on!

Ok I like this blend…good bye.
(Just kidding)

I’m used to big malty or yammy tea in the morning. Assam, Laoshan Black. A great Pu-erh!
When I read that this was more mellow with good caffeine and low acid, I could see that this would be a great tea for those with tummy issues. But, would the taste still be rich enough?
The liquor at 3.5 minute steeping is a nice medium dark brown with a great brown sugar molasses scent. I fully expected the tea to taste like the smell wafting up. Instead,it was much more mellow. This was nice and juicy, fresh and sparkling from the puerh rich underbelly. Where you would expect acid there is a hint of malt…a bit of spice that is not distincty cinnamon.
This is my morning cuppa. La Dolce Vita! Add creme it whispered! So I did this, being Continental and all that (remembering Rome) coaching out of my cup the creamy caramel smooth flavor of my tea with the added discovery of a hint of saltiness and Scots shortbread. A bonnie tea!

I must confess that without sweetening, this is mighty fine. You could pair this with any breakfast because the blend is hearty.

Kittenna

I think David said that with the blends they’re trying to enhance natural notes that already come out in some of the teas. I think they also may not use ‘flavouring’, which makes everything subtler (which I think is a good thing, because the tea bases are so fabulous already!)

Bonnie

I agree!

Kittenna

Also, lovely picture, Bonnie!! Just noticed it now :D

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Note that I moved this to 2012 from 2011Tieguanyin because I had all my notes under the wrong vintage! Oh yes! All the nice comments from Steepsters are therefore lost but not forgotten! Alas…old age strikes again!

If it were not for the awesome Verdant website (as I have said before) I would be LOST! The information on how best to brew each tea is invaluable to a rookie like me. I know how to cook, but I don’t know how to fix all these varieties of tea! Fortunately I have been acquireing several brewing pots…Gaiwan, Gongfu, PIAO, regular pots made of porcelain and glass and stainless infusers. AND an electric kettle which is essential since here at high altitude water takes longer to boil. AND (wait for it) a PUER KNIFE! Ok, it’s really pretty! Trays and cozys etc. Ya’ll know what I mean. It’s like I put on roller skates with jet packs and am fast tracking through the World of Tea’s over bumps and through bushes.
Now and then someone lends a hand so that I don’t fall and hurt myself. Thanks to you all for that!

I used my PIAO 1 pot for each steep and 1tsp leaves to 4oz water.

1.The instructions for steeping are to flush first to begin opening the tight green leaves.
Then, gently introduce the water to the leaves for a 1minute steep. OK. This done, the liquor became medium light gold with a tinge of green. A light lilac floral scent introduced the tea to my nose before my first sip. The flavor was creamy and salty sweet again with soft lilac and an aftertaste of buttered yukon potatoes. This is juicy tea. I noticed a mineral taste on the finish and hint of vanilla on subsiquent sips. The creaminess is outstanding and expansive with the juiciness of the tea…it goes on and on.

2. My steeping timer got away from me. I overdid it! Oh did the leaves chuckle at my ignorance! In fact I need to mention that you just can’t use a teaball for these leaves. No way would I use a regular tea basket either. My 1 teaspoon of dry tight leaves turned into at least 1/2 cup or more of large green wet leaves! AND they pointed their tea fingers at me and laughed! ROOKIE!”
But the last laugh is mine. The tea was darker, but not bitter and I drank it all up! Still tasting buttery and good but not as great as it could have been.

3. Giving greater attention to the timing and fearing that I had stripped the tea of all deliciousness, I went with 1minute and 10 seconds. That and no more. What happened next was surprizing! The tea came back to life! Great color, wonderful flavor, sweetness and elegant floral bouquet! This time the tea is not as sweet as at first, a little nutty and less salty. The juice is there with cream and butter. I fell into my memory fantasy (you know what I mean if you have read my reviews before)…and had a tea/food moment. Grandma is in the kitchen making vanilla custard pie and the flavor of a steaming bowl of mashed potatoes with melting butter sits on a big oak table next to a window on a warm Spring evening. A gentle breeze has picked up the scent of lilacs growing in the yard and it is wafting in past lace curtains, mixing with the scent of the potatoes, butter and vanilla. That’s this tea. (I must be hungry)

I was thinking about how or when I would drink this tea. Most Oolongs I prefer by themselves. Naked! If you must, noodles and lemon with olive oil and salt would be ok I suppose, with some chicken, or a light spinach salad. But, no garlic or heavy herbs or strong cheese. This is just too delicate. Grilled mozzerella on toast…nice.

Kittenna

It was purely by chance that I discovered the right page when making my note for the 2012 harvest. When I put the tea in my cupboard, I put the 2011 version in, but just happened to click on the 2012 when I posted.

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88
drank Grape Oolong by Butiki Teas
676 tasting notes

Thank you Butiki Teas for this sample!

Bonnie is getting brave, coming out of her shell and trying new tea’s. Gyokuro on ice, and two Oolongs all in one day. Who would have thunk it! You can teach old folks new things! (I also had a lovely black tea from Teavivre today also but I’ve logged it twice already). The luxury of tea and discovery of new flavors and brewing methods appeals to me. I am so greatful for today and all my days!

At first when I read the steep time of 4 minutes I was surprised because my earlier Oolong this morning was only a 1 minute steep. However, I leave all this to the tea companies and obey their instructions (at least for the first time I brew the tea!). Like all Oolongs, please don’t use a teaball. The leaves need room to expand. Even if you pour water over the leaves in a bowl it’s better and let them expand then strain into your cup or a pot.

1. Gold shimmering liquor! Then, a grape/lilac-orchid aroma. The flavor is not overly orchid and there is a little tannin along with big, bold creaminess. I don’t find the grape overdone. This is, after all, a grape oolong so there should be grape flavor. It is sweet with rock sugar and slightly mineral.

2. Second steeping I kept with the same 4 minute time. The liquor is still the color of spun gold.
The mouth-feel is juicy, mineral, floral but less creamy with more tannin on the tongue. My addition of sweetening kills the tannin and enhances the floral note and slight grape flavor. I recommend doing this. It is true that the more this tea cools, the more the grape flavor increases which is pleasant.

3. I’m having fun now! Still steeping 4 minutes. The liquor is a great color and fragrant.
Not expecting much flavor, I am very surprised at how juicy the tea has become, and that the tannin is gone. There is rock sugar, mineral flavor with a faint floral orchid taste. It is sweet enough to drink straight up and a bit salty, pecan nutty. Of course as the tea becomes cooler…more grape flavor pops up!

During the last tasting I was thinking about the grape flavor…and how I would like to purchase this tea to Pair with Hard, Salty Greek Goat Cheese like a Kesseri (which is good flamed) or Cypriot Halloumi Cheese (which can be fried)!

I finished my tasting this way…some cheese…some grape oolong tea…some cheese….

Kittenna

Mmmm, I’m pairing cheese curds and a ripened goat cheese with my teas right now. Not that any of mine go together though!!

Bonnie

You need to pair with opposites like a salty cheese with a fruity or floral tea but not if the tea is delicate. Can’t overpower the tea! Love goat cheese!

Azzrian

Goat cheese Strawberry Salad with caramelized pecans and a strawberry vinaigrette dressing!

Bonnie

Yes! Exactly! Oolong and garlic fries ick however!

Ian

I somehow always walk away from reading your tasting notes a lot hungrier than thirstier…

Bonnie

I laughed…Ian, when is a teenager NOT hungry?!

Kittenna

Hahaha, and Bonnie, I laughed at your comment :P

@Azzrian – Sounds delicious!

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90
drank Gyokuro by Happy Lucky's Tea House
676 tasting notes

Clouds are gathering…black and bulging with rain…waiting for the right moment to let loose and expload with a clap of thunder boom and clap of lightening!
Steepster is acting like it took a vacation. I strolled over to Facebook and noticed that my local tea shop (Happy Lucky’s) offered a free pot of tea to anyone who could guess the mystery tea of the day by figuring out a clue. Hum…“What tea is smoked over a fire…blah blah blah?” Lightbulb…“Lapsang Souchong”, I answered in my head.
Time passed. By 1 PM noone had guessed correctly, and Steepster was still on vacation.
I couldn’t take it anymore, so I picked out some tea samples for the nice employees who are so kind to me at the shop and off I went for tea.
When I arrived, and they saw me they knew I would guess right the mystery tea so I earned my free pot. BUT, what a marvelously wonderful pot it turned out to be!

I’ve never had Gyokuro tea before so this was special indeed.
A cast iron pot was prepared with 2 teaspoons of Gyokuro tea (high quality). Then, ice cubes were laid on top and allowed to melt slowly…providing small tablespoon sized tastings over and over again of the most delicious rich liquor.
This was beyond tea! The flavor was salty and rich like venison or the finest roasted lamb without any gaminess. The amount of coating on the tongue was unreal…more than any tea I’ve ever had. Aftertaste…beyond belief…lingering on and on. Each cup remained as good as the last. I can’t say enough about how good this tea was. It hit every taste bud, broke all the rules and stopped just short of what your pleasure center can tolerate.
Amazing tea! Amazing brewing method for this tea! I am going to repeat this method and enjoy, enjoy, enjoy! What a treat! Thank you to Happy Lucky’s!

Shinobi cha video…how to prepare: http://youtu.be/4UEZcq1qVtw

Azzrian

Congrats!! :)

TeaBrat

Gyokuro is awesome. It’s definitely one of my favorite teas!

Kittenna

That sounds like such an interesting brewing method! Is it common?

Kittenna

Oh, also – Steepster has been painfully slow for me today. Took literally minutes to load earlier, so I gave up.

Azzrian

Yeah steepster is slow as a snail for me too – actually I think a snail would be faster but it seems to be getting a little better now.

Bonnie

I was told you can do this with sencha’s but gyokuro is stronger and boy the flavor really gets concentrated!

chadao

You make this tea sound like heaven. I’ll have to go and try it out!

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95

Thank you to Invader Zim for the huge sample of friendship tea!

I cower before green tea! If it were not for the instructions and videos on the Verdant website (THANK YOU!) I would not try brewing green tea at all. I am intimidated by the shape-shifting nature of some of them (or so I am led to believe). Reading through recent Verdant lessons about pouring this tea back and forth between two pitchers, straining the tea and keeping the steep time short, I thought my PIAO glass pot would work fine doing the same thing which it did! Pour, release, pour back through, release and drink it.
Sounds vulger my way, but then I’m alone at home. If I were to entertain, I think the flourish of 2 glass pitchers swishing tea back and forth would look tres’ smart!

My steepings here are 4 oz. pot each time. 2tsp. tea. PIAO teapot.
First steep
The liquor is blush yellow-green. The vegital flavor is fleeting…a tease and gone. Poof! Up front there is a mineral rock sugar sweetness I’ve read about but never tasted altogether in one tea-bite. Here it is. The elusive oneness…the tea without tannin, not bitter, or sour, no acid-rotten vegital ruination that we all dread…and the sigh of relief ah….! Juicy!

I have to do another steeping…off I go…
Second steep is a bit darker and there is some tannin. I noticed that the wet leaves don’t smell as vegital as I expected. They are beautiful dark green unbroken leaves, long spears like broad grass. The tea is juicy…very juicy…but not as sweet as the first steeping. I might like this steeped a shorter time. Usually you add a little time but here maybe not. Something went wrong. I did it. Steeped 20 seconds too long.

Third Steep…
I reduced the steep time which is much better. The mineral has returned and the tannin is gone. No vegital flavor anymore. The perfume of the liquor is floral reminding me of the Springtime blooming trees here in the Rockies, not flowers. Rock sugar which has that subtle aire of Cane Molasses is creeping up from the bottom of my little cup. When you live in the countryside in the Caribbean, you know that Cane Sugar and Molasses are the beginnings of RUM. People went out to the fields and made all three right on the spot, stills and iron pots in the cane fields. (Maybe not now…but when I lived in Puerto Rico they did 25 years ago). Add a little sweetening to this tea and the full sweet buttery rum appears….along with a steel drum and some good looking guys on the beach at Isla Verde! Uh…I got carried away!
(Sorry Verdant!)

So, I like this green tea! You won me over! I know how to brew this tea, drink it which is wonderful! Makes me giddy! This is not a dinner tea I think. This is a tea to enjoy talking with friends or with a light bit of rice or toast. A before dinner appetite stimulant.

Invader Zim

I’m glad you enjoyed it! It is definitely a good one!

Azzrian

I enjoyed reading this! :)

Bonnie

Thanks I-Zim! Thanks Azz!

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96

Second Review. I’m beginning to feel better today but still sticking to drinking black tea. I remembered how good this tea was first round and wanted to revisit that memory.

There is such a warm, light, floral nose to this golden tea liquor. Not malty but slightly yammy. When you take a sip your mouth fills with sweet juice and that yam taste at the back of the palate. The tip of the tongue tickles of tannin…just to let you know that your tongue has been coated with tea. Since I was drinking this cup for my morning tea, I added sweetening and that changed the yam. It became a lighter version with a bit of sweet, dried apricot fruitiness. When I added cream, the flavor of airy puff pastry arrived with a ta- da! Um, what a superb cuppa from a black tea so full of wonders!

This would be good with a mild breakfast ham and egg crepe but not too salty with a mild cheese, or just some plain buttered rolls.

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83
drank Exotic Pear by Butiki Teas
676 tasting notes

First Review. What a pretty tea! I must comment that of all the tea that comes into my kitchen tea cupboard, so far Butiki has probably the loveliest looking tea! This tea has very large golden flowers! If you have a glass pot or gaiwan, it is worth it to watch this brew and give the leaves some steeping room.

I steeped 3.5 min. and noticed there wasn’t a huge burst of fragrance. No big Pear smell announcing a gaudy artificial shout to drink a cup of tea. This is one of those tea’s you have to settle down and think about.
My first sip proved a bit flat. Like a Pear that had not fully ripened. A Bosc Pear with a hint of cinnamon from the skin.
Not fooling around with tasting a whole cup of flat tea, I added sweetening which immediately elevated the taste to ripeness and more delicious Bosc Pear.
I think that the addition of star anise is so subtle in this tea that instead of a licorice taste (which some may find here) the anise is exactly that spicy, dry and just short of bitter skin taste that you get from a Bosc Pear! (One reason I love to eat these pears is the spiciness and they are exceptional with smoked blue cheese! )
The floral note in the tea is faintly reminiscent of wildflower honey.
This is a smooth white tea, nice fruit and spice without being too bold. I would think that this is a good tea for afternoon sipping on a sunny day.

Indigobloom

I had a pear tea today to!! but not a Bosc tea :P

Bonnie

See, PEAR followed by pear-is!

Indigobloom

LOL why does that remind me of a hybrid quite of Forest Gump’s- chocolate is as chocolate does :P

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87

First Review. I’m a bit under the weather today. Being careful of what I eat and drink with a nausea migraine, I thought this caffeine free Blood-Orange Smoothie might be a refreshing departure from my usual puerh’s and malty black tea choices. Thank’s again to a gift of tea from my son Aaron.

Even dry this smells good. All my life, until moving to Colorado, I’ve been around oranges, lemons, tangerines and all sorts of citrus growing in neighborhood yards. I love the bright and sunny orange in this tea which is so fragrant and scrumptious!

I let the steep go 6 minutes. The flavor is like those orange-slice jell candies with a vanilla smoothness that reminds you of orangesicle ice cream. Intense! I can’t imagine drinking this without sweetening and cream. It would not do justice to the intention of the blend which makes a splendid smoothie. I don’t like to sound like everyone else chattering “It tastes like orangesicle ice cream” but if it does it does..OK!

As far as the other ingredients: There is an aftertaste of uh…apple slice. Look for that. Odd but true. My take on the rose and hibiscus is that while you can’t taste them on their own, they are the hidden slight sourness in the blood orange…the ‘tang’. Clever addition.

This would be a nice tea to pair with a cheese danish…um…or bagel and cream cheese.

TeaBrat

hope you feel better soon! :)

Missy

Migraines suck! I’m prone to them as well. Hope you feel better soon.

Bonnie

Thanks!

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89

First Review. I Love Dark Chocolate! I buy a certain brand of dark chocolate that has sea salt on it… and I put the candy bar in the freezer…so that every night I can break off a square and eat it slowly all by myself…umm. I love this salty, creamy dark chocolate!

My tea cupboard was lacking a chocolate tea. I ran into a review by IndigoBloom some time ago about STE Black Chocolate…and my son Aaron was bringing me some tea from their store in San Francisco…so ah ha…I decided to put this on the “get me this one too” list.

I am fussy about my chocolate. I still was skeptical about a tea that could deliver the kind of REAL dark chocolate flavor rich enough and authentic enough not to make me gag! I was NOT looking for cocoa. NO milk chocolate. DARK CHOCOLATE ONLY PLEASE! I want a chocolate to play with… ( to add some chili, some maple bacon, some lapsang souchong, salt etc….mad scientist at work!).

Excited for tasting this morning, I brewed a nice big 24oz pot. The pour was dark and promising. First gulp…CHOCOLATE! Not malt or mocha…DARK CHOCOLATE! Yippie (sorry)…but I’m so glad that this measures up to what I desired. Rich, dark chocolate that is deep enough to add sweetening and cream to (which I did of course). There is a little malt but it is natural and very subtle, a chocolate maltiness… not the sort that resembles yam or graham crackers. Thankfully, there is no bitterness, tannin or acid. The finish is smooth vanilla. I went back later after the pot was empty (didn’t take me long to swig down 24oz of this black velvet!) to taste the cold drippings under the brew basket. The rich liquid was still not bitter.
I’m going to have to order more of this tea! 1oz will not last long!

If you notice the new picture by my name, that’s Rocky Mt. Bighorn Sheep…a little picture I took on Wed.

Indigobloom

isn’t it yummy?!? my fave choco tea, to be sure :P
Next time I’m in Florida, I am going with tins that can be stocked UP!!!

Bonnie

Yep real chocolate not fake at all!!! Silly girl, they have a store not that far from you…north of Detroit. Ha!

Indigobloom

ah that they do! but… I don’t drive these days. So when the ‘rents head down south, I’ll have to tag along just for the tea :)

Bonnie

Ah…get it!

ashmanra

Bonnie, I could raid your freezer! My daughter got me hooked on that dark chocolate with sea salt bar, and I got my friend hooked on them. I usually keep my chocolate in the refrigerator or freezer so it snaps off just so when I break off a piece. Perfection.

Bonnie

Isn’t it fantastic?! I like applewood bacon chocolate bars but thet cost a lot!

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58

First Review. I’m back. I’ve been staying at my daughters house for a few days with her brood of 6 permanent children and 2 foster babes while my son et al were at my condo. He brought me tea from The Spice and Tea Exchange at Pier 39 in San Francisco. (Well trained!).
A highlight of this week was our venture to Rocky Mountain National Park about 1 hour from my house. We saw 8 Big Horn Sheep close up for the first time and several herd of Elk (50-100) which are very common and often run around town (Estes Park). We went up to about 11,000 ft to the snow line where the panoramic view of the valley below was spectacular! I wish that I could show you a photo…me drinking tea 50 feet from a huge grazing Elk with a meadow spread out wide and golden…then jutting, windswept mountain peaks topped with snow blowing high above and far beyond me.

Today…family is off flying home again. I spent 4 hours driving to and from the Denver Airport. I am home. Time for tea!

Green Tropical is a low caffeine tea and the packet says that it is great iced. I Am Not an Iced Tea Fan. “I may try it some time,” I said, “but not tonight.” I do like pineapple which this has in it, so I’m hoping for goodness. Green tea is not what I choose to drink as a rule. This is light and mild. I can taste some pineapple, a tad of strawberry but no other fruit. I’m not really liking this hot all that much erh. I have to take action!!! So, change of mind will mean a change of preference.
Dashing…to the freezer for ice, I have given in to chilling the tea! Also, it needs sweetening otherwise, it is bland. The iced taste is much better, still weak, but refreshing enough to enjoy on a hot day. I get it. This isn’t my favorite tea but not the worst and better than average.

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Bio

Colorado Grandma 73 3/4 as of January 2022

Grandmother to 10. (we all drink tea!)
I began teatime in the Summer when my children were little. We took a break from play for tea and snacks every day. My children loved tea time.
There are several tea houses close to my home and a Tea Festival in Boulder. Fort Collins/Loveland is a bit of a foodie area. We are famous for breweries (Fat Tire is one brand).
Rocky Mountain National Park is 40 minutes away.
Our climate is semi-arid with LOTS OF SUN AT 5000 feet. (Heavy Winter snows start in higher elevations). Lived my until 2010 in Northern California.
I am very involved in my local Greek Orthodox Church. Recently I ignited a group for racial reconciliation.
I suffer from Migraines and Light sensitivity.
My family is Bi-racial (African-American, Scots) and Bi-cultural.
I’ve worked at a Winery, was a computer tech, been Athlete and Coach, Vista Volunteer. Love healthy food! Love travel and have been to Scotland, Italy, Greece, Turkey, Malta, Peru, Croatia, Canada, Mexico, Hawaii, Alaska.

Location

Loveland, Colorado

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