Thanks to Tunes&Tea for sending this along in a huge box of wide variety of tea that arrived Christmas Eve morning! I’m super excited to try the Asian grocery finds and the pu’erh! Plum sounded good to me this morning (err just before noon) I associate it with the holidays despite the fact the husband could find absolutely no fresh plums to make pie.

So this tea is very pretty, in not sure what the petals are, they looked like saffron at first but when I saw a cluster of them I doubted that, their more pink than orange. The dried leaf has very little scent but the wet leaves smell like dark fruit. I actually spent quite awhile sitting with te cup under my nose, just contemplating the tea. The taste is sweet, fruity, tart and has a cool chalky feel. I’m not totally sold on the plum, but its close. Not sure when this was discontinued, I don’t know anything about the shop it came from, but I enjoyed it.

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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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