Verdant Tea

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Recent Tasting Notes

97

The leaves are forest green colored, tiny and curly just like the picture Verdant Tea displays. This is my new favorite green tea! The flavor is smooth and creamy with a hint of vegetal flavor at first but finishes with butter.

I use two teaspoons, water shy of boiling, and steeped for three minutes.

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95
drank Laoshan Black by Verdant Tea
8 tasting notes

I am very impressed with this tea. The appearance of the leaves is very curious-thin, curly, like they were extruded to make pasta instead of plucked. The dry aroma is a of dark chocolate, the steeped aroma is spicier. The cup is unusually light for a black tea- everything about it is new and fascinating.

The flavor tops off the impression- I pick up dark chocolate, a little mace and it finishes with the buckwheat flavor note mentioned in other tasting notes.

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87

I brewed this up perhaps a bit weaker than others might advise – the wet leaves about half filled my yixing pot, or 4.5g leaf to 120ml. However, the resulting tea is just right for me – not overwhelming like I’m used to from pu-erh. The shiny silver coated dried leaves are actually quite gorgeous, and the rinsed scent is sort of mushroomy. There is a slight greenish astringency to it, but I love the sweetness that takes over the sides of my tongue a moment after I’ve sipped it. The actual tea has more of a vague woodsy feeling to it, but not smokey or offensive. Really a nice every day tea, actually – good price, easy to brew, goes a long way and has a lot of flavour profiles hidden away in it.

Preparation
Boiling 0 min, 15 sec

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97

Finishing the last of my Verdant Yunnan White Jasmine tea that I had squirreled away for a day when I needed a real treat. My last few grams reminded me why I love this tea so much. Creamy, floral, and rich without being heavy. A perfect light cup to start this humid, warm morning. Every steep a revelation of flavors.

Preparation
180 °F / 82 °C 1 min, 0 sec
CHAroma

Long time no see. Welcome back!

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97

Another wonderful tea full of flavor and complexity. I can’t add anything to what so many have already said, except that this truly is an exceptional Jasmine White!

Preparation
180 °F / 82 °C 2 min, 15 sec

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62

Tastes like good Silver Needle, but the Jasmine is too strong for me.

Spoonvonstup

Too bad- if this one didn’t show you a good Jasmine, then I’m afraid you might not find it anywhere else. Out of curiosity, how did you steep this, and how much leaf did you use? I’d like to try your method to see how jasmine-y it is compared to what I’ve been doing.

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91

I received a generous-sized sample of this in my first order from Verdant. About a month ago, I was able to do my first tasting (gaiwan brewing) and again got to have a cup via gaiwan brewing a couple of days ago. And I still have about 3g left, which I will try the western method.

The description of this tea, as with other teas from Verdant, is very accurate. What is really neat about Verdant’s descriptions of their own teas is that the flavors/aromas they describe are specific, but usually flavors or aromas that aren’t too out-there. Meaning, most people are familiar with those things and could actually imagine how they taste.
So when I’ve tasted their teas, I feel like I’ve been able to identify with their description… which is nice! Either they take good notes and their teas are just that good/distinct!

Anyway, this tea does start off sweet… not like the sweetness from fruit or vegetables, but more sugary-sweet. Rock candy isn’t too far off. It’s not an intense sweetness like gyokuro, but it is quite good. There is a floral aroma too… I would have guessed it’s like orchids, and that too, matches their description.

From steeps 3 and on, and especially later ones, it becomes very juicy, and the initial taste that hits your mouth is very much like lime. I think it is this lime-like flavor, which is just a bit astringent, that makes the tea feel juicy, or mouth-watering.

Somewhere out in steep 5 I felt like I was drinking apple juice. It came out for just one cup and was gone by the next, but it was a delicious surprise.

On the brewing I had a month ago, I distinctly remember somewhere later (maybe steep 7) the cup tasted just like smooth, sweet cream. It only lasted for one cup, but it was really nice!

I think I’ve gone about 10-12 steeps each time..maybe more. It could probably keep going, but for me at least, it had lost interest. I don’t feel compelled to buy more of this tea for myself, but I’m really glad to have tried it.

Preparation
Boiling

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90
drank Laoshan Black by Verdant Tea
171 tasting notes

Experience buying from Verdant Tea http://steepster.com/places/2886-verdant-tea-online-minneapolis-minnesota

Age of leaf: Stated as harvested in autumn 2011; I received this sample of tea in late autumn and brewed it up not long after.

Appearance and aroma of dry leaf: Tiny, tightly-curled, wiry, dark-brown (almost black) leaves and buds, very similar in shape to the early summer Laoshan green. It smelled incredible: it reminded me of a few Wuyi Oolong teas I have had—which I guess I would characterize as roasted—but somehow better (possibly sweeter).

Brewing guidelines ~4 tsp = 4 cups water. Glass Bodum pot used with with leaves floating freely (I acknowledge that this particular thin glass pot is probably not the best to use for a black tea, due to it not holding the heat very well from more than a couple of minutes, but I wanted to watch the leaves brew and be able to see the color—which I really enjoy doing, especially the first time I brew up the tea). Stevia added.
……….1st: boiling, and slightly warmed pot, 2’ (I ended up only using 2.5 cups for the first steeping)
……….2nd: boiling, and warmed pot, 3.5’
……….3rd: boiling, and very warmed pot, 5’
……….4th: boiling, and if possible, even more warmed pot, 7’

Color and aroma of tea liquor: dark brown; < later on the aroma >

Flavor of tea liquor: Oh … my … goodness; when I first tried it, the taste—as with the aroma of the leaves—reminded me vaguely of a Wuyi oolong, but once I really started to savor this tea I realized that it tasted like nothing I have had before. I admit that I still feel like a child when it comes to discerning the various flavors and aromas in a tea, but amongst all the other flavors in here, I think there is some caramel (I really enjoy any kind of caramel flavor in my black tea). The leaves held up very well through four steepings with great flavor, and no astringency—even after having been steeped over 7 minutes. Based on my notes below, I think this could have yielded flavor for up to at least five steepings; alas, I stopped at four and composted the leaves before I really took the time to taste the tea liquor.

Appearance and aroma of wet leaf: Very high quality: very few broken pieces, and very consistent color throughout; about the same aroma as the dry leaf, but possibly not as sweet smelling.

Value: expensive for me, based on my current budget, but still worth having on occasion; and great to give as a gift.

Overall: For various reasons, I generally enjoy drinking green teas, and I brew up a black tea on occasion. So far I have been VERY impressed with all of Verdant’s green teas, and I had an opportunity to try a sample of this black tea from Laoshan, the same village where most of Verdant’s green teas are harvested. Once I opened the package, and smelled, looked over, and tasted the liquor that I coaxed from the leaves it didn’t take long for me to be impressed with everything about this tea. It is the most unusual tasting black tea I have ever had (I don’t just value good flavor, I also value uniqueness). And yet, I was not certain whether or not to buy any (especially after dropping some $$$ on Teavana’s sale teas). But something finally tipped the balance. stay with me, if you can On the evening of the day I brewed up this glorious tea I remember absentmindedly (that’s kind of an oxymoron, isn’t it?) reaching for my cup, sitting half-forgotten on the kitchen table (do any of the rest of you have various cups just sitting around with different kinds of tea in them, ones you didn’t get a chance to finish, and then simply pick one of them up later and sip at it to see what’s in there?). And then, whilst sitting at my computer, I took a sip and, WOW! I was amazed at the flavor! It was the forth steeping, and tepid to boot! So I thought, “If it still tastes good like that, this is a tea worth having around!” Then I found myself thinking, “You already have enough tea, you dope.” And then my next thought was, “Shame on you for even thinking of denying yourself something this incredible (and for calling yourself a dope)!” That is what tipped the balance, and why I decided to finally dip into my not-so-deep coffers and buy this tea (I think my better part won out, don’t you?); the fact that buying from David, and knowing where the tea comes from, is more more rewarding for me than buying from some-big-chain-tea-retailer-that-largely-makes-it’s-home-in-malls helped make the decision even easier. Hurray! For small farms, small online tea retailers, the He family, Verdant Tea, and great tasting tea!

Preparation
205 °F / 96 °C 2 min, 0 sec
teataku

I love the mental dialogue with yourself. xD Sounds familiar.

SimpliciTEA

teataku: I’m glad you liked it.

I like your avatar. It looks like a well-done anime style rendering of a girl drinking tea!

teataku

It is from an anime series, actually, called Revolutionary Girl Utena. _ The student council of the school where it takes place always serves a fancy high tea at their meetings, so I knew it wouldn’t be hard to find a picture of one of them drinking tea. Glad you like it!

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100
drank Silver Buds Yabao by Verdant Tea
138 tasting notes

So this was the tea I wanted to try the most. Mainly because I still have some of the Sun-Dried Winter Yabao still left. I wanted to put them side by side and to taste them both. Yabao is a tea that I have been trying to find out more about. I have been to the Verdant website and read everything, but there is really nothing else that I can find on the internet about the tea. Different types? Health benefits?

I put the Winter in my gaiwan and the Silver in a tasting cup. Let it begin…

The dry leaf:
Winter- cedar with some spice
Silver Buds- sweet mustard

Wet leaf:
Winter- cedar
Silver buds-floral sweetness, marshmallow,baked peach.

Color:
Winter-dark yellow
Silver buds-Clear

1st steep:5mins, 2nd steep:10min, 3rd steep:20mins

Winter: woody and light, became sweet through the steeps.
Silver buds: marshmallow sweetness, became more floral after each steep.

I like them both, but the Silver Buds was the one that I would give to someone that is not a tea drinker and I wanted to show them something new and complex. I loved it! I ordered 2oz of the silver buds and Im glad that I did.

To bad I can’t add a picture of my tasting…:)

Preparation
Boiling
TeaBrat

I am scared of this one for some reason!

ScottTeaMan

I can’t wait to try it.

ScottTeaMan

I read something of pine needles in the description Amy! Don’t be scared of the pine neeedles…….EMBRACE the pine needles.:))

BTVSGal

yeah..I though it was strange that I smelled mustard, but thats what I got…:)

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88

Experience buying from Verdant Tea http://steepster.com/places/2886-verdant-tea-online-minneapolis-minnesota

Age of leaf: Stated as harvested in autumn 2011; I received the tea in early winter and brewed it up not long after (I also included notes about their spring harvested Dragon Well style tea in this review). I slightly updated this on 6/5/2012.

Appearance and aroma of dry leaf: Looks beautiful! Light and dark green bud sets (or sparrow’s tongues), with some yellow color mixed in here and there. Very mild, but fresh, aroma.

Brewing guidelines About 5 tsp = 5 cups water. Glass Bodum pot used with with leaves floating freely. Stevia added.
……….1st: 175, 1’
……….2nd: 180, 1.5’
……….3rd: 182, 2’
……….4th: 183, 3’

Color and aroma of tea liquor: light amber color; good, fresh aroma.

Flavor of tea liquor Fresh, sweet, chocolate-y, tasty; it has what I think is called a full mouth/full bodied feel. It had great flavor up through and including the forth steeping.

Appearance and aroma of wet leaf: smells fresh and very aromatic; all whole beautiful looking leaves, buds and bud-sets; no broken pieces.

Value: expensive for any tea by my standards: (as of 6/4-2012) it is roughly $10 / OZ when you buy four ounces of it; but it’s worth having some around for special occasions, and great to give as a gift!

Overall: Although, as LiberTeas pointed out in her review of this tea, it is not technically ‘DragonWell’, it is by far the best ‘Dragon Well style’ tea I have ever tasted (it tastes as good as the Laoshan spring harvested DragonWell); and with one or two exceptions, I think it is the best green tea I have ever tasted. I couldn’t put my finger on it, but there was something different about the aroma and the taste of this tea than any other green tea I’ve had. The leaves remained on top of my Bodum for every steeping, which seems to be a good indicator that this is indeed a quality tea. I really like the contrast of the light and dark green colors of the dry leaf; it is clearly one the the highest quality teas I have ever seen. I love the complexity, the sweetness, and the unique flavor of this tea! You go, He family and Verdant tea!

Preparation
175 °F / 79 °C 1 min, 0 sec
K S

I noticed the leaves on a few of the Teavivre teas also floated through all the steepings. I wasn’t sure if this was a good thing or not – I couldn’t argue with the taste though.

SimpliciTEA

KS: I am not certain if the leaves remaining on top during steeping is an indicator of quality, but for some reason I get the impression it is; that is in part because I have brewed up LOTS of different green teas (at least over 20 different green loose leaf varieties), and it seems that the lower quality stuff sits on the bottom (and most of the teas that start off on top in the initial steepings seem to settle on the bottom on the later steepings). This is actually a good question to put to the community (but I don’t have the time or energy to do it properly just now).

I have also tried some of Teavivre’s teas. They do seem to be good quality for the price. I think I like her White Peony the most, though. And her DragonWell is good too (but not as good as Davids).

It was good to hear from you. Happy New Year !

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95

When this arrived in my December box o’ teas from Verdant, I was really smiling. I love ginger, I love Thai food, and the blend of ingredients sounded just fantastic. I didn’t have a chance to try it right away, but after a day of sniffles and sore throat thought this would be the “cat’s whiskers.” And it certainly was! Energizing, warm and cozy — and I haven’t even had a chance to try it blended with tea.

A quick side note. Growing up in Miami, we had lots of ginger growing all around. It was brought from Asia to the Caribbean and is a mainstay in the cuisine and drinks. My friends from Jamaica and Trinidad always had homemade ginger beer and ginger ale. Galangal, which makes up a large portion of this blend, tastes similar to ginger, but has a more pronounced peppery flavor, and less of the ginger “heat” or “bite.”

The fennel, saffron and burdock were ingredients I had never tried with ginger or galangal, and they add so much to the brew. In fact, they add an aroma that is not unlike Thai Pandan tea…hmmm, could this have influenced the naming of this blend?

This week I have had this blend hot, cold, and room temperature — mostly without sweetener, but once with just a little honey (yum). I have not found a way in which I did not enjoy it! In fact, I used a bit of the leftover tea to flavor some steamed rice and callaloo stew. I am sure it is going to pair nicely with black tea or pu’er too.

Preparation
Boiling 5 min, 0 sec

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92

Every time I make a pot of this tea, I find something else I like about it. Sweet, spicy, soothing and interesting. Loving the notes of graham cracker and saffron which jump above the slight berry nutty goodness. Finishing yet another bag of this, and still have not tried it with any milk or sweetener… just too good all on it’s own. Next time you order from Verdant tea, try some of this as a nice comforting treat to sip when the world is getting you down.

Preparation
200 °F / 93 °C 3 min, 15 sec

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92

Every year I get a special gift around the holidays, passed on to me by a friend or family member, and best known as the common cold. Ugh! It messes with my ability to appreciate the taste and aroma of my beloved teas, and makes me quite grumpy. This year, I have found two teas that not only make me feel better, but woke up my taste buds again and make me feel alive again… Verdant teas Thai Ginger Fire, and this wonderful Laoshan Village Chai.

The base to this brew is a great tea in it’s own right, and the pairing with these spices is truly artful. I have never heard of saffron or burdock in chai, and it gives extra special layers of flavor and aroma. I have been brewing this using an infuser in a glass tea mug, and didn’t add anything the first time around. I kept inhaling the steam, and sipping the tea, and could feel the good energy seeping into my body. By the second steep, breathing easier and sore throat soothed, I added a touch of really dark local honey. Nice! :)

I will eventually try this with some soy or almond milk, but for now I am just absorbing the flavors and aroma — enjoying this fabulous blend.

Preparation
205 °F / 96 °C 3 min, 15 sec
TeaBrat

This sounds good. I might need to get some!

E Alexander Gerster

I think you will love it! You might try the Verdant Thai Ginger Fire to mix with some of your pu’er and black teas… :)

TeaBrat

Maybe so… I really like ginger. :)

LiberTEAS

I am thinking that I MUST try this Chai.

JacquelineM

This sounds so good. I had it in my mind that someone should make an Earl Grey and a Chai with really good Chinese tea, and Verdant has done both! As soon as I get two pennies to rub together… :)

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52

I tried cold brewing this last night and at first I liked it better but I still can’t quite dig the aftertaste. If anyone wants to swap please let me know. I’ll probably end up blending it with something else to mellow it out.

Preparation
190 °F / 87 °C 1 min, 30 sec
Charles Thomas Draper

You know I do not care for flavored teas but I love this one….

TeaBrat

It’s so strange the way people’s tastebuds are different…

Charles Thomas Draper

It is a great dessert tea.

TeaBrat

If you want mine you can have it…

ScottTeaMan

I tend to like just about everything, ’cept Rooibos…….well, I can drink it, but my tea time is better spent on another tea.

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52

Hmm this is very interesting. From the look of the leaves it reminds me of the Blue People Oolong I’ve seen recently from the Aroma Tea Shop which was fermented with licorice and mint. I am getting way more licorice than orchid here.

First infusion: steeped in the xi ying teapot for 2 minutes after a quick rinse. Although the leaves smell incredible, this is really way too sweet for me.

Second steep: I only went for 60 seconds this time. It is much more subdued and the floral notes are coming through but still pretty sweet and I can’t quite get the overwhelming taste of licorice out of my mouth.

This is ok but really not my favorite thing from Verdant by far…

Preparation
190 °F / 87 °C 0 min, 45 sec

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89

First smell after brewing this tea, it’s a very pale yellow/ green color and it smells very earthy like grass and artichokes. The taste is very smooth, the mouth feel is very nice. Tastes sweet and just like artichokes to me with a bit of an acidic aftertaste.

Preparation
175 °F / 79 °C 3 min, 0 sec

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100

A truly delicious tea! I used about 4 teaspoons with 1.5 cups of water for a medium-strong flavor, and resteeped 4 times before I had enough. There is a LOT of theanine in this tea, the sweetness of the theanine is apparent in the first few brews. The taste was slightly fruity, floral, earthy, and complex. It was not “toasty” tasting like I’ve come to expect from anything below black/puerh in the tea oxidation spectrum. This tea was very relaxing and I didn’t feel much caffeine. I’m glad to be an early adopter of this amazing tea variety.

Preparation
Boiling 5 min, 0 sec

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78

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85

Well, wow! I am not very experienced in oolongs, so please comment with any tips or advice to really get the most out of them. I found that this had strong cocoa notes, and a bean-like aspect. I noted that it reminds me of Golden Snail, and in general seemed similar to a number of high quality black teas that I’ve enjoyed. Done in my gaiwan and wee little double walled teacups. Excess tea used to “season” my tea feet (also from Verdant, love them!)

Steep 1 – Water cooled for 2 minutes after boiling, 30 second steep. Rich and robust, lightly sweet without any bitterness. I got chocolate in the aftertaste. Very enjoyable.

Steep 2 – Water cooled for 2 minutes after boiling, 45 second steep. Leaves are still very closed, liquor is light amber. This steep has less cocoa and is less complex. Still beany, very nice. The beau says it is “earthy green.”

Steep 3 – Boiling water, 1 minute steep. Leaves still tightly rolled, the aroma and flavour are slightly weaker yet again. This is nearly astringent, with a slightly dry mouthfeel. Cocoa flavour is back with a vengeance, the beau says this is his favourite steep.

Steep 4 – Boiling water, 1.5 minute steep. I found this still enjoyable but weaker than I’d like. This will be the last for now.

Very enjoyable experience, a wonderful tea to help break my way into oolongs. Thank you Verdant for including this as a generous sample in my order!

Daddyselephant

I got my wife the tea toad from Verdant, she loves him! Heck, I think it’s pretty safe to say we’re big Verdant Tea fangirls over here. Lots of love for their amazing teas.

Uniquity

Agreed! I feel very indulgent when I drink their teas, I don’t think I have any other teas comparable in quality (which actually makes me quite sad). It’s been a wonderful tea journey with them so far!

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94

I knew this was still on my desk staring at me for a reason! I had a cup a while back but didn’t have time to give it a proper first review. I remember REALLY liking it – so – I am jumping into this one again! Here we go!

Dry aroma is airy and pleasant. I LOVE the flat spear shaped leaves :)

Once infused it’s a very warm garden type smell…not flowers, per say, but greens! It’s lovely! There is a bit of sweetness and a little nuttiness to it and I think it’s wonderful!

The flavor of this is remarkable. It’s clean and sweet but not too sweet. It’s slightly nutty. I didn’t really pick up on the banana notes until I re-read the description…and as a BANANA HATER I would say it’s more of a Plantain comparison than Banana for me…maybe because it’s just a hint of banana and not an actual flavoring…not sure…but this is a terrific green tea! (AND NO – I know there isn’t actual banana in this tea! I had someone ask me what I meant by that…it’s just a taste on the tongue I could pick up!!) It also has a lovely aftertaste that lingers and almost seems to freshen my breath!

lovely!

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88

This is an excellent chai!
Obviously, as others have said, the base makes a huge difference.

At first, the dry leaf smelled quite strongly of ginger…while I like it a lot, my wife and I were a little concerned it would be overpowering.

The aroma of the leaves after the first steep (when I focused away from the spices) was just like chocolate, and also some kind of grain… I think barley or buckwheat.
But with the whole combination, it really smelled just like Lebkuchen. If you haven’t had Lebkuchen, you are missing out. My wife is from Germany, and she thought of this too… she thought it smelled like some kind of Christmas candy she would eat every year.

Contrary to our concern about the ginger being overpowering, this was not the case at all. It was a very delicious, balanced chai, and remained strong for 2-3 steepings.

The leaves were beautifully long, dark, and continued to look nice after every steep… they invited me to just keep steeping (all western style brewing) several cups after the tea started being weak. (We probably steeped it 5-6 times, even though the last three weren’t as good, I just couldn’t bring myself to dump the leaves out, which is unusual for me).

Preparation
Boiling 4 min, 0 sec
E Alexander Gerster

Great review… Lebkuchen for Christmas is a family tradition, and you nailed the aroma of this wonderful tea! I received some that had bits of candied ginger in them, and were coated with chocolate, and they smelled just like this. :)

Shinobi_cha

Thanks! It was certainly fun to discover this aroma from a tea.

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96

Verdant Tea rocks my socks, not only for their amazing teas, but also for their out of this world customer service. I feel like David Duckler is a personal friend of mine, and that’s an awesome feeling to get from a company.

Like my wife said, we both got six months subscriptions to Verdant Tea’s tea-of-the-month service for each other, and David has wonderfully agreed to combine them so we get ten months of glorious tea. I see this being a subscription we definitely keep up with, we’re already so impressed!

Included in the package were two straight teas and an herbal to mix with the other two, a very detailed and incredibly interesting letter explaining a bit about the tea and helpful hints on how to combine them, and tasting notecards for each tea. Just lovely.

We tried this tea on its own last night and it is delicious. Spicy with a touch of sweetness, I was sad when I found my cup empty. I look forward to resteeping this over and over and being continually surprised by the full flavor coming from a tea that gives such a clear liquid.

Preparation
195 °F / 90 °C 2 min, 30 sec
David Duckler

Aww, thank you. Tea has a way to bring people together. I couldn’t help feeling like I was good friends with every tea vendor I sat down with in China. There really isn’t any other way to go about things. I am glad that you are digging the Yabao. I hope that you have a great time trying the Yunnan Golden Buds and playing around with mixing teas together.

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94
drank Silver Buds Yabao by Verdant Tea
570 tasting notes

I have yet to be disappointed in a Verdant Tea offering.

In a Gift-of-the-Magi-esque situation, my wife and I both got the other a six-month subscription to Verdant Tea’s Tea of the Month club. Because David is awesome, he’s making them consecutive instead of concurrent, so we can look forward to a whole year of amazing tea.

Anyway. This yabao is incredible, I’ve never tasted anything quite like it. It’s a white tea, but there is a depth of flavour to it that’s quite incredible, especially since it brews up practically clear. From the colour, I was expecting a faint delicate flavour, but I was pleasantly surprised by the party that happened in my mouth. Very heavy and spicy, as promised. Definitely a tea to be savoured.

Preparation
195 °F / 90 °C 2 min, 30 sec

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75

Although my lips have yet to have experienced the unique Sun Dried flavors from Jing Shan Green village, the meer thought overwhelms my mind with pleasure. This tea holds the potential to eliminate any stress or discomfort one is feeling on a given day. I may not have had the privilege to taste this tea yet, and it already exceeds my expectations.

mKleiner

ahhh yes, my body has not had the privilege of drinking this tea, but my senses tell me that because the leaves are from Jing Shan Green Village

Spoonvonstup

Just out of curiosity.. why rate something you haven’t tried yet?

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