87 Tasting Notes
hay and cedar. black licorice, black cardamom, shoe polish & honey aromas carry through to palate. Still quite tannic. nice mixture of young and old elements here. Very lively on the tongue (there’s probably a proper tea term for that??).
very pleasant
Preparation
I keep requesting this as my sample from Verdant, but have yet to actually purchase. still wondering why. Lovely tea. delicately creamy and pleasant aromas of white chocolate and mint in dry leaf, and radicchio, chestnut, s. sweet, bitter, round, delicious.
A hotter steep proved interesting: maybe i’ve been influenced by the season, but I kept smelling pumpkin and nutmeg, eventually giving way to a bitter finish.
Preparation
lovely stringy golden leaves
Medium-dark choclate and malt aroma with campfire notes, especially of wet leaf. touch of red fruit in there also
Smokiness much more prominent on tasting, especially the finish. quite lively. Round and polished, a textural treat.
Went really well with sausage and lentils — brought out its sweeter flavours
Preparation
Steeped in gaiwan.
Dry leaf reminds me of buttered cinnamon graham crackers. The butteriness carries through to the steeped liquor. Strong stone fruit and late autumn aromas with minerality.
It’s curious— I’ve had this tea a few times before, and had always felt somewhat underwhelmed with it. Now that I’m reviewing it ‘officially’, I’m paying more attention and it’s holding my attention a bit more than usual. But, unfortunately, the initial complexity disipates away rather quickly and later steepings are simpler.
Preparation
Steeped in gaiwan. A medium-amber tea with heady aromas of marzipan, peaches and celery along with roasted notes, wet branches and a very light dusting of cocoa. Even something floral in there, though don’t ask me what. Quite minerally and roasted on the palate with a lingering finish. and touch of lemongrass?.
Full bodied with very fine astringency.
A hearty, complex tea with plenty of flavour.
