121 Tasting Notes
A sip-down! Like, an actual sip-down of something I had a whole bag of! This is totally unheard of :O
But I really couldn’t stop drinking this tea! It was an ideal one for afternoons at work, particularly when the weather picked up. I think I really got the hang of brewing it “well”, too – I always produced a lovely, pale-green first infusion, absolutely bursting with flavour and the most incredible, mouth-watering aroma. I even understood and appreciated the “texture” of this tea – I genuinely got that light, almost-sparkling, effervescent like mouthfeel, which just made it all the more special.
I’m really glad I took a punt on an ounce of this tea – it was truly exceptional. I can’t wait for my bag of the 2015 Spring Harvest to arrive now :D
This is without doubt one of the loveliest green teas I have ever tasted.
Using the outside part of one of Verdant’s testtube brewers, I poured out some water, and then decanted into another, this one containing a fairly generous mound of these lovely leaves. Dry, they have this lovely, sweet, grassy scent.
Within a couple of seconds, the water had become a genuine pale-green/yellow colour and smelled absolutely wonderful – so fresh, sweet and vegetal.
I decanted into a pitcher and poured some into one of those lovely Jingdezhen cups I have. The smell was really mouthwatering – vegetal, but still so sweet. On the palette, it really is like the description – so sweet and fresh, with those notes of peas and fresh greens.
This really is a lovely green tea, and its left a really delicious sweet taste in my mouth. After three brewers’ full, I’ve taken a break, but I’ll probably give these leaves another couple of infusions after my dinner. I imagine it would clear the palette perfectly!
Flavors: Grass, Peas, Sweet
As with all of Verdant’s Shu puerh, this one had a surprisingly clean scent that reassured me of its quality. Obviously it still had a certain mustiness, but it is a generally pleasant smelling brick. Nothing fishy, nothing dirty, nothing nasty. Just a reassuring, “old” smell.
I had this down in London and wasn’t really using optimal water, so I won’t review in too much detail for now, but it was definitely a flavoursome puerh with a lovely, deep coloured liquor (what else was I expecting? hahaha). I’ll bring it back home with me when I go down next weekend and do a proper tasting session in the near-future :D
Hey Steepster friends! It’s been a while!
Works been hectic, and I’ve had very little computer time, but I’m gonna try to reappear a little more from now :D
I got a lovely little tin of this in my last Verdant order (and my goodness do they pack those tins full :D) – I opened it and the smell was just intoxicating. Really, really lovely.
I brewed it up in a lovely little 100ml teapot that I have and made it plenty strong. It produced the most fabulous smelling liquor – dark, roasty, and chocolatey! The flavour of it was much the same, with a definite caramel/burned sugar note that just added even more deliciousness to each sip!
I’ll deffo be enjoying my tin of this tea!
Flavors: Burnt Sugar, Caramel, Chocolate, Dark Chocolate
I also got this sample from Lulu a couple of weeks ago – apologies for the delay in this write-up and in my completion of the survey! I didn’t want to have it after work and not really appreciate it, so I’ve kept the sample safe until I had a good opportunity to actually enjoy it – today was that day! :D
After breakfast, my brother and I sat down to enjoy this tea – and it really was very lovely! :D The dry leaves smelled wonderful; pastries, flowers, brown sugar… Lovely! :D
I brought down my beloved Verdant gaiwan and set about this tea – as the sample came in to around 6g, I opted to use the whole sample and just do really short, fairly hot steeps. And I think it worked fantastically.
The resultant tea was smooth, creamy, and delicious – it had a wonderfully thick mouthfeel and really intense flavours of orchids and pastries, the flavours I most enjoy in Taiwanese High-Mountain oolongs. Five steeps later, and around ten seconds per infusion was enough; each cup was intense and flavoursome, without any bitterness and very, very low astringency. We’ll keep drinking this throughout the day, that’s for sure.
This oolong really was very, very delicious. I have only positive things to say about it! :D Perhaps, when my stash runs down, I shall turn to Sanne Tea for some more.
I should also comment on the packaging: it came in a lovely sealed foil bag, within a beautifully labelled little green envelope-thing. The information card, too, that the tea came with was wonderful – lots of information about the growing/cultivation of the tea, about the location of origin, about the farmer, and about the tea itself (in terms of harvest date, oxidation, roasting etc.).
Wonderful! :D Thanks so much for this Lulu; I’m really grateful for the opportunity to try this sample of your delicious tea :D
Flavors: Brown Sugar, Floral, Orchids, Pastries
Drank this tea, throughout today, with my brother – once again, I was really impressed! I probably used quite a lot of leaf (by the time it all unfurled fully, my gaiwan was pretty full), but the short infusions were all so delicious and floral, with those lovely, subtle, vegetal notes. And it really does have a lovely butteriness to it.
So yeah, great stuff once again from this lovely tea :D Probably got around 10 infusions from it today, and the last one wasn’t too weak/brewed for ages, so it may yet go a little way into tomorrow.
I took this to work with me, again, the other day and brewed it up in that semi-Western, semi-Gong Fu style that seems to have worked so well with this tea (i.e. do multiple infusions, with a decent amount of leaf, in a largish tumbler and then pour off into a cup to drink). It produced, once more, such a deliciously fragrant, warming session of tea, with all of those roasty, creamy flavours. I’m definitely going to treasure my remaining supply of this wonderful tea :D
After a few weeks away from green oolongs, my brother came home so I thought I’d treat us both to a pot of this. He hadn’t tried it before so, after obviously being impressed by the lovely little tin it came in, he was really impressed by the lovely flavours of this tea – pastries and flowers were still the major notes for me, with those little hints of butteriness. Delicious :D
We’ve been drinking this a lot, recently – I think I finally fully converted my Dad, who keeps asking me to make him some more :D Plus, with it being Norouz recently, we had another Iranian family over to celebrate, and this was the tea he chose to serve to them all :D
It’s still just as deliciously fragrant and citrussy as ever. A perfect compliment to some gaz or sohan, or maybe even with the delicious little cream cakes and buns that are traditional to serve at this time of year.
I’ve been working my way through my little cake of this, too, recently and it’s another tea that I’m just really enjoying. It’s sweet, slightly creamy and very moreish. I broke off some little pieces to use in my Gaiwan this morning, with a lovely fresh hot-cross bun, for breakfast! They made for a pretty good combination too, actually.
(I enjoyed all of this whilst watching Fortitude, too – any of you guys been watching?? What a bizarre program :O It’s darn compelling though, that’s for sure!)
As I’ve not really ever owned or broken up many sheng puerh cakes before, I don’t know how this compares, but it’s definitely a little more loosely packed than the other two that I’ve opened. As such, when I went at it with my pick, I was basically removing little fragments of two or three leaves at a time. It wasn’t really an issue, as they remained pretty intact so the brewing didn’t get bitter, but it is a very different experiences, say, to the stone-pressed 2004 or the big-leaf 2006 shengs I have from Verdant.