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“My first tea on this overcast January morning. With the weather as it is, I fully expect to have more than one cup today. This tea came to me as part of Verdant’s January blends box. There is...” Read full tasting note
The sub zero January chills demand a cozy, thick and warming tea. Vanilla and mint are a classic pairing that we wanted to blend with Master Han’s incredible looseleaf shu pu’er. Take the complexity of tea from the wild tea forests of Mt Ailao National Forest Preserve in Yunnan, and you can’t go wrong. For a little extra intrigue we have added a touch of sarsaparilla root and tulsi.
INGREDIENTS: Master Han’s Looseleaf Pu’er, Spearmint, Peppermint, Tulsi, Fennel, Sarsaparilla, Vanilla
STEEPING TIPS: Use 5g in an 8oz cup or teapot. Steep with boiling water for thirty seconds. Or use a quarter ounce of tea for a one quart mason jar, fill with room temperature water and refrigerate overnight for cold brew.
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My first tea on this overcast January morning. With the weather as it is, I fully expect to have more than one cup today.
This tea came to me as part of Verdant’s January blends box. There is plenty of fennel in the mix as well as a little mint and some rooibos. The scent is mostly mint, but I’m also catching a glimpse of the sarsaparilla.
It amazes me that after only thirty seconds of steeping this tea has such a rich color. I guess I’m used to steeping dark teas for several minutes to achieve that kind of richness and flavor. Perhaps this is due to the high quality of the tea? Whatever it is, I’m impressed. The flavor is mint, though I wouldn’t call this a mint tea. It’s barely there, kind of hanging out on the edge of the cup. I’m also not tasting any of the fennel or the sarsaparilla here. It actually feels a bit one-dimensional. This is a very straightforward and uncomplicated tea, light-bodied but certainly not lacking in flavor.
Flavors: Mint, Sarsaparilla
