Now this is my comfort tea of the evening. So pure, so silky, so hydrating. The leaves are stunning silver and silky to the touch, they glisten and darken when brewed. The liquor is silky on the tongue and so just enlivening. The word nectar keeps coming back to me, flower nectar not fruit, yet some how I think that would be too sweet, or sticky or even astringent, this is just divine but I’d so honeysuckle is fairly accurate. Ooo and there is peach in the bottom of this cooled cup. Brewed three short steeps in a row in my 10oz glass infuser mug only a third of the way full, all of them heavenly and I’m going back for more.

Fourth steep is more familiar white tea territory, herbaceous, rosemary, bit of pine and hay. Fifth has some creamy green tea qualities and the sixth I’m sipping on? Smells like honey, tastes like honeydew and several of these infusions have left the sensation of cocoa powder on the tongue. I know I’ve tasted several of these things before, but not all from one tea and not all so pure. Oh how I wish I could buy I cake of this to age.

185 °F / 85 °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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