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Feels like I haven’t logged a tea in forever, I really haven’t been trying much new, being on a buying hiatus. But I have been drinking, drinking the seasons of Verdant’s non-roasted Tieguanyins and Laoshan Greens. Drinking them simply to drink them and for this reason: http://verdanttea.com/how-to-store-tea/ not for any special occasion, person, comparison or log, simply because they need to be enjoyed. And you know what? That is so much more fulfilling right now than trying to cram in three different kinds of tea to review.

I also probably won’t be posting as frequently here for awhile, our basement flooded last night/this morning, we’ve got guys taking care of it as I type this, nothing majorly damaged as far as I can tell, except the carpet which we wanted to replace anyway, so will probably spending some time outside the house as well as sorting things out to throw away, give away or donate. Gosh I started that note like six hours ago, before everyone descended upon the house, was much more relaxed then, guess I need to make another cup.

Kittenna

Yikes, good luck dealing with the flooded basement! That’s never fun…

Terri HarpLady

Bummer about your basement, Autumn. Good luck with the cleanup, & hang in there!

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Comments

Kittenna

Yikes, good luck dealing with the flooded basement! That’s never fun…

Terri HarpLady

Bummer about your basement, Autumn. Good luck with the cleanup, & hang in there!

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Profile

Bio

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.

Location

Baker Street, Berea, Ohio

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