70

This is an interesting blend, and for once I decided to jot down my impressions of the tea as I was drinking it and not after. So here goes:

-smells like a spice mix
-aroma more complex after brewing
-almost reminds me of orange spice and pepper – at which point I’m sure I’m imagining things
-very vegetal green oolong, a little too heady
-tastes like: the broth I use to make tea eggs, I’m not even kidding
-or Numi’s savory teas
-also reminds me of Verdant’s Holy Basil Spa Blend (both have tulsi)

Overall it’s very unique, if a bit of an adventure where I wasn’t sure what I was getting into. Thanks beelicious for the sample, it’s surprising how much Verdant has experimented with blends as my impression of them leans toward straight teas (and a few well-known blends like Chocolate Genmaicha).

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Bio

Science writer and a cat that learned to type.

I grew up in a tea-loving family, and tea has always been a part of daily life. I’m still astounded by the amount of tea and teaware back home every time I visit! While I’m most familiar with straight Chinese teas, I’m growing to explore and appreciate other types of tea, including blended and flavored ones. A good blend can reflect the thought and creativity that was put into making it, instead of being too sweet or busy in a way that gives the “genre” a bad rap.

Likes:
-most black teas (even lapsang)
-most oolongs, especially Fujian teas, baozhong and dancong
-houjicha
-straight white teas
-citrus
-almond/amaretto
-coconut
-vanilla

Variable (some are great, some not so):
-most green teas
-tie guan yin
-flavored white teas
-assam
-rooibos
-melon
-mint
-grape

Ratings:
90-100: definite repurchase if possible, recommended
80-90: enjoyed, possible repurchase
70-80: fair to good
60-70: fair with some shortcomings
50-60: there’s still a chance I’d take this if it were free
under 50: absolutely not

Location

Southern California

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