Xingyang Chrysanthemum Pu'er

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Flowering Herbal Pu'erh Blend
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Edit tea info Last updated by Terri HarpLady
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Boiling 1 min, 15 sec 8 oz / 236 ml

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16 Tasting Notes View all

  • “100th tasting note! Apparently we suppose to get a reprieve from the frigid temperatures over the next several days. It’s predicted to warm up this afternoon to a balmy -6C (21F) from the breath...” Read full tasting note
  • “A few weeks ago there was a discussion board talking about Tea of the Month Groups. I had looked into a few at the time, & am continuing to look into them. Some sound more interesting than...” Read full tasting note
  • “I enjoy this as a relaxing brew, but lately we have no groceries, out of seasoning salt and soya sauce – all we have is rice! So I made up some rice with this tea, it’s amazing. I added a pinch of...” Read full tasting note
  • “I got this in the mail today with other teas I ordered, some new and some replenishing favorites. I opened all my tea packets and sniffed each in turn trying to figure out which one I wanted to...” Read full tasting note

From Verdant Tea

Our creative cold-weather take on a classic pu’er chrysanthemum pairing, enhanced with juniper, burdock, coriander and holy basil. . . .

Chrysanthemum and pu’er are one of the most classic pairings at teahouses, and dim sum shops across China. Chrysanthemum is a perfectly bright, crisp and sweet balance to the earthy notes of pu’er. We thought it would be fun to take this classic and make it into a subtle, comforting and complex cold weather companion. This is the result of our blending experiments.

We start with the perfectly smooth, thick sweet Xingyang 2007 Shu, and bring out its natural clean sparkle with chrysanthemum. Then we work to bind teh chrysanthemum more solidly with juniper berries playing off the warming / cooling sensation of the pu’er. Coriander, burdock and holy basil strengthen the natural depth of the tea without overwhelming the blend.

Taken as a whole, this makes for great brewing in a gaiwan or in a big comforting mug. The sweet spice of coriander and burdock hit the tip of the tongue, then, the floral notes of chrysanthemum and holy basil linger in the back of the throat, making this a good soothing choice when you are under the weather.

We hope that you enjoy the first winner of our direct sourcing vote as much as we have. Thanks for giving us your feedback to make this tea a reality.

Ingredients: Xingyang 2007 Shu Pu’er, Burdock, Juniper Berries, Coriander, Holy Basil, Chrysanthemum

About Verdant Tea View company

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16 Tasting Notes

125 tasting notes

100th tasting note!

Apparently we suppose to get a reprieve from the frigid temperatures over the next several days. It’s predicted to warm up this afternoon to a balmy -6C (21F) from the breath freezing -23C (-9F) registered on my dashboard this morning. By Friday, get this, -2C (28F). Yay! Heat wave! Pull out your bathing suits everyone!!

This tea definitely deserves to have my 100th tasting note. I still love it very much and I’m almost done with the 1st ounce I bought. Every time I drink it I enjoy it so much I want to write about it, lol. It’s aromatic, smooth and rich in flavour. It has a wonderful mild, earthy taste of good shou with fragrant notes of chrysanthemum flowers. It’s mild and spicy at the same time with notes of coriander and juniper berries definitely coming through. And then there is burdock. I really don’t know what it suppose to taste like but I definitely detect something else in this tea that might very well be burdock, I don’t know.

Yes, this blend is simply lovely. :)

Boiling 1 min, 0 sec 2 tsp 8 OZ / 236 ML

Yay for 100!




Woohoo! :D


Congrats :-)




Thank you all :)

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3294 tasting notes

A few weeks ago there was a discussion board talking about Tea of the Month Groups. I had looked into a few at the time, & am continuing to look into them. Some sound more interesting than others to me, & I tend to be a little leery of joining a group that is going to send me some ‘surprise’ that I might not want (even though it might make good tea trade currency). I don’t usually drink a lot of flavored teas, for instance (although I’ve really pushed the edge on that a little lately), so I wouldn’t really want to receive a lot of teas of that nature. I did join the Verdant Tea of the Month, however, as I know that his blends are real things, not a bunch of supposedly natural flavorings.

This is the 3rd selection from the Verdant Tea of the Month offerings for October. I’ve reviewed the other 2 selections already. For those who don’t read the discussion boards, David gave us the opportunity to vote between this brew & another. This is the one I wanted! I’ve always enjoyed chrysanthemum flowers as a tisane, especially in the late afternoon while I prepare dinner. It has a bright & refreshing, slightly floral & mineral taste, & it’s also great for sore throats & fever. I’ll usually drink it plain, but sometimes I’ll add a little stevia, & I like it that way too. Chrysanthemum is considered one of the 4 Gentlemen of Chinese art: The orchid for spring, Bamboo for summer, Chrysanthemum for Fall, & the Plum Blossom for Winter. These are used to illustrate the unfolding of the seasons throughout the year. In my mind that makes it even more significant that David chose Chrysanthemum for this Fall blend.

The Xingyang 2007 Shu is a wonderful base for this tea: earthy, sweet, mildly ‘shroomy, with the warmth of fresh baked muffins. The Chrysanthemum brightens it up & adds a cooling factor, but then the coriander brings in a little more warmth. There’s a little burdock in there, which I love, with it’s tendency to bring us back down to earth, and a little Holy Basil adding a little more brightness & optimism.

I brewed this several different ways over the weekend. First, with my Gaiwan, going through several steepings, in tandem with the other 2 tea of the months, so I could compare them side by side & get the full impact of the pairings. Today I just made 2 cups: the first was 2 tsp of tea in 8oz water, steeped 2 minutes, unsweetened. The 2nd was a re-steeping, 3 minutes, plus stevia. I thoroughly enjoyed both! I love this combo! I feel warm & cozy!

To me, this tea is saying, “Winter is coming, prepare to go within.” This is the time of year when I want to turn my focus inward, re-connect with my roots, & get ready to hibernate. This is a tea for regaining balance, for looking within, for healing.

Thank you, David, & the Verdant team! Have a great trip to China!

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516 tasting notes

I enjoy this as a relaxing brew,

but lately we have no groceries, out of seasoning salt and soya sauce – all we have is rice! So I made up some rice with this tea, it’s amazing. I added a pinch of salt and a pat of butter. It’s creamy, nutty and full of flavour. Win!

The DJBooth

Awesome…glad there are more people who cook with tea. Try mashed potatoes with Lapsang :)


Great idea. We’re having as part of our dinner tonight, and I’m going to try this.

Daisy Chubb

I’ve baked with my tea a lot, but rarely just straight up rice. I wish I had some lapsang, I have nooo smoky teas anymore as I gave them all away. oops!

Nice Veronica, enjoy your amazing dinner!


My fav is genmaicha tea with butter melted in it. I pour this sauce on spaghetti squash, but I bet it’s good on rice too.

Daisy Chubb

Ohhh I’ve been meaning to pick up a spaghetti squash once we have money for real food! My body is craving nutrition <3

Rob Rauschenberg

Mashed Potatoes with Lapsang sounds really good. I need to try that for sure.

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174 tasting notes

I got this in the mail today with other teas I ordered, some new and some replenishing favorites. I opened all my tea packets and sniffed each in turn trying to figure out which one I wanted to drink this evening. I ended up picking this one out of the bunch.

It smells like winter. There is no other way to really explain it other than winter. Maybe it’s the juniper berries? But it’s been cold out and rained a little and I think there was some sleet in the mix too, but it was cold and this called out to me.

Western-style this brews a rich, dark almost murky reddish brown color. I can smell mostly the juniper berries, but there’s also the underlying musky earthy richness of the puerh. This tastes good, the flavors blend seamlessly. The coriander brings out the natural sweet cinnamon of the puerh. The tulsi and juniper add to the earthy muskiness. The chrysanthemum brings out the hint of floral and add depth to the earthiness of the tea. I can still taste sweet caramel and raisin from the puerh through all the added notes.

It sounds like a lot but it all does well together, they play nice together. No one note overrides the others. Even though I brewed this western style I’m still getting a lot of steepings out of this. Granted it’s not 10 or more, but I’m at 7 and the flavor is starting to fade and get weaker, so, I’ll probably stop after this one. But it still holds up well western-style.

I have noticed that in the 6-7 steepings that the coriander starts to stand out more and it reminds me of Old Bay spice for seafood. I found that odd and interesting. Even with that weird anomaly, I like this tea. If there are teas that just seems like they’re great for winter, this is definitely one of them.

Boiling 2 min, 0 sec

Gosh, I misread that as Old Spice for seafood and couldn’t work out why lobsters needed that sort of thing… O.o

Invader Zim

Lol, I do that a lot myself. When I was writing this I even asked my husband to make sure that Old Bay was the spice and Old Spice was the men’s cologne!

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676 tasting notes

This is the first time I’ve had a tea with Chrysanthemum flowers.
We the people (customers) voted on what blend we wanted and this was the winner. I think that process was fun.
I only know of a couple of tea companies that actively consult their customers when making such a choice and I would like to see more companies follow suit.

Today, I’m helping an instructor in Washington State demo Google+ video chat for some business people. It’s amazing what I can get myself involved in without leaving my condo. First, I need my anti-headache remedy! Pu’er!

I brewed a pot of this Alchemy Blend,with Pu’er in it,(I’m not going to spell the name out every time) Western Style.

The first impression was that it’s spicy. I like Coriander and think of it as sweet but I didn’t think it as so spicy. I’m sure there must have been some spice coming from the Pu’er also. The heat and bite of cinnamon was too much for Coriander alone.

There was a pop of tanginess from the Juniper Berries that tweaked my tastebuds then smoothed out when the Burdock and Chrysanthemum stepped in as mellowing agents. The Chrysanthemum added some sweetness as did the Holy Basil.

The Holy Basil was something I didn’t taste at all until the tea cooled. Then, I could taste it as a sweet mellow herbal mint, not as mint with a strong bite to it.

I’m not fond of the smell of the tea liquor. It smells a bit odd.
Adding sweetening improved the taste for me too.

I’m usually very pleased with all the Verdant Pu’er Blends, but this one wasn’t one that I enjoyed as much as others. (Personal taste not the fault of any ingredient.) The Pu’er did seem to be overshadowed though.

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15131 tasting notes

i had this a long time ago in a galaxy far far away. It is a period of civil war. Rebel spaceships, striking from a hidden base, have won their first victory against…wait a minute sorry… um.. as i was saying..

i had this a while ago today. I remember enjoying this a lot more the first time i had it, so i suspect that the blend that i had this time around is a variation on a theme with slightly different puerh or something. On the whole this version was a lot less yummy and tasty. But it IS darn pretty. :)

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412 tasting notes

I was dubious about this when I first smelled the dry leaf, but the taste is actually rather amazing. Verdant’s pu’er blends are really bringing me around. The smell is mostly spice (edit: no elderberries, just juniper, coriander, and holy basil); a bit strange on it’s own, but the flavor of the brewed pu’er really brings it together. That earthy sweetness unites everything. It tastes like coming in from the cold – sweet air from outside, with woodsmoke and spice and warmth inside. This will be lovely to have on hand as the weather gets colder.

I’ve steeped 4 times so far and expect several more.

3g leaf, 4oz water

Boiling 1 min, 0 sec

Interesting! I tried a chrysanthemum tea once and it just tasted like stale, dead flowers.


Fortunately, the chrysanthemum was not a prominent flavor in this one! At least not to me, and I usually notice it because it tastes like chamomile and I strongly dislike chamomile. I found this much more spicy/earthy than floral, so if the rest of the blend sounds intriguing I’d still recommend it.

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76 tasting notes

Wow, this is an interesting one.

The most challenging part of this tea was trying to get an even distribution of the various elements into a single serving size. While all the heavy pu’er settled into the bottom of the pouch, the flowers, herbs, and spices sat on the top, so I think about a third of the chrysanthemum flowers in the pouch ended up into this serving, and not a whole lot of the actual tea, hah. I guess each serving of this tea will be a little different, just due to slightly different proportions of the ingredients.

I’ll have to give more detail on this when I’ve had more time to mull it over— it’s really a very intriguing and unique blend; my first impressions are that of… an herb-crusted steak, or a fragrant beef broth. Definite comfort brew, almost like a savory chai.

Terri HarpLady

Looks like you & I drank & posted our tea about the same time!

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39 tasting notes

This is the least pu’er-tasting pu’er blend that I’ve tried (granted I haven’t had very many). I suppose I should start at the beginning! Trying to get all of the elements of this tea into my infuser was a bit of a challenge. The dried chrysanthemum kept tumbling in, followed by some stick like things and juniper berries, leaving behind the poor crumbly pu’er. Finally I just poured the contents of the sample packet into a bowl and picked each individual ingredient with a spoon. Not the easiest tea to brew, but I didn’t really mind. There is kind of an earthy scent to the dry tea, that blooms more as it brews. The chrysanthemum floral and juniper berries really are the star here, both in the scent of the brewed tea and in the taste. I can smell a hint of the earthy pu’er from the cup, and I definitely taste the undertones, but it’s not overpowering at all. In fact, I think the tea is quite balanced between all the elements. Second steeping was just as good as the first, and as I continued to re-steep it the chrysanthemum flavor was the first to dissipate but everything else remained for several steepings.

Boiling 1 min, 0 sec

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