Oooo no wonder I’m loving this!!! I didn’t realize this was a) from Teavirve or b) from Taiwan. My taste associations make much more sense now, though I’m kinda glad it just said the name on it and I didn’t look it up prior to drinking, kinda like a blind taste test! This sample is courtesy of Michelle thank you so much!

This is bringing up all sorts of tea memories for me, Verdant’s Taiwanese Orchid Oolong, Twig Tea, Bancha, and the fabulous roasted Tung Ting I had at my first tea house. I love the cool sweet bakey roastedness of this. It’s a bit woodsy and also reminds me of ginseng, though I haven’t had a ginseng oolong yet, something that will change very soon thanks to Michelle’s magic box which is suited so well to my tastes and teas I need to experience!

Started off with short steeps and have increased it to a min and still going strong. My stomach hurts a bit, but I’m attributing that to food and not tea. It is a type of tea I would seek out again in the future, win!


Nom nom! I bought this one!

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Nom nom! I bought this one!

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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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