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Daylon R Thomas drank Master Han’s Qianjiazhai Yunnan Green by Verdant Tea

1736 tasting notes

I was really curious about this one, and since it was on sale, I decided to get an ounce. Starting off, the dry leaves are long and spindle like, scented very similar to a Yunnan White Moonlight but grassier. I added about a tablespoon of it, but not a full one because the leaves were so long.

I did pour 195 F hot water in for fifteen seconds, and drank it. It definitely taste like a green version of a Yunnan Moonlight. It has the weird, hay and creamy notes of one, but then it has a very grassy seaweed taste. I did the second steep for about 30 seconds and it was the same as the first.

I am glad that I tried it, but it’s not my favorite. I think that this is an amazing quality tea with a very unique, almost Pu-Erh type taste, though not one that I would drink often. I personally did not enjoy this one as much as I thought I would.

…now for the back note. I had to try it again. I used considerably less leaves this time, at around four grams with water at 180. First infusion after 30 seconds it was still the sea weed fishy grass I didn’t like. But I steeped it again at 50 seconds by accident, and it tasted like a green tea with a recognizable apricot note. It was way better. Third time at around three minutes, it kinda resembled a Sencha with more sea mist than weed, yet not quite as grassy or sweet. It still resembles a Yunnan Moonlight and really isn’t close to a Sencha, but again, there’s that maritime quality to it. The rating remains as a personal seventy for me, but I liked it more in the later infusions.

Flavors: Apricot, Astringent, Cream, Grass, Hay, Seaweed, Umami

Preparation

195 °F / 90 °C 0 min, 15 sec 3 tsp 8 OZ / 236 ML

10 years ago

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First Off, Current Targets:

Whispering Pines Alice
Good Luxurious Work Teas
Wang Family’s Jasmine Shanlinxi
Spring, Winter Taiwan High Mountain Oolongs

Dislikes: Heavy Tannin, Astringency, Bitterness, or Fake Flavor, Overly herby herbal or aged teas

Picky with: Higher Oxidation Oolongs, Red Oolongs (Some I love, others give me headaches or are almost too sweet), Mint Teas

Currently, my stash is overflowing. Among my favorites are What-Cha’s Lishan Black, Amber Gaba Oolong, Lishan Oolong, Qilan Oolong, White Rhino, Kenya Silver Needle, Tong Mu Lapsang Black (Unsmoked); Whispering Pines Alice, Taiwanese Assam, Wang’s Shanlinxi, Cuifeng, Dayuling, Jasmine Shan Lin Xi; Beautiful Taiwan Tea Co.“Old Style” Dong Ding, Mandala Milk Oolong; Paru’s Milk Oolong

Me:

I am an MSU graduate, and current alternative ed. high school social studies and history teacher. I formerly minored in anthropology, and I love Egyptian and classical history. I love to read, write, draw, paint, sculpt, fence(with a sword), practice calisthenics on rings, lift weights, workout, relax, and drink a cuppa tea…or twenty.

I’ve been drinking green and black teas ever since I was little living in Hawaii. Eastern Asian influence was prominent with my friends and where I grew up, so I’ve been exposed to some tea culture at a young age. I’ve come a long way since I began on steepster and now drink most teas gong fu, especially oolong. Any tea that is naturally creamy, fruity, or sweet without a lot of added flavoring ranks as a must have for me. I also love black teas and dark oolongs with the elusive “cocoa” note. My favorites are lighter Earl Greys, some white teas like What-Cha’s Kenyan offerings, most Hong-Cha’s, darker Darjeelings, almost anything from Nepal, Green Shan Lin Xi’s, and Greener Dong Dings. I’m in the process of trying Alishan’s. I also tend to really enjoy Yunnan Black or Red teas and white teas. I’m pickier with other teas like chamomile, green teas, and Masalas among several.

I used to give ratings, but now I only rate teas that have a strong impression on me. If I really like it, I’ll write it down.

I’ll enjoy a tea almost no matter what, even if the purpose is more medicinal, for it is my truest vice and addiction.