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derk drank 2017 Lily Flower Pressed Shu Pu'er by Verdant Tea

1634 tasting notes

At this point, I’ve given away most of the brick, leaving myself with only 3 pieces.

Dropped a 9g chunk into my shou stein and am sipping before I join my first class in a few years — Mandarin 1.

Before, when this shou was utterly too fresh to be drinking, it was a thick, soily emulsion. Now it’s thinner in body and taste with a lot of leather and a combination flavor of petrichor, baked bread and fake-buttered popcorn. Peppery undertone and an underlying thin brown sugar sweetness. Spicy, catching tannins in the throat later reveal a menthol sensation. A little tangy metallic in the aftertaste (iron?).

Not upset I gave most of this away but I’m kinda digging it. No longer worthy of the 60 rating, probably a 70 these days.

How this tea and myself have both mellowed in 3 years.

Flavors: Biting, Bread, Brown Sugar, Butter, Leather, Menthol, Metallic, Pepper, Petrichor, Popcorn, Spicy, Tangy, Tannin

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2 comments

Martin Bednář
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Ah, one of the first teas you sent me! I may have different point of view of it nowadays as well. But back then, I liked it for 65… and probably won’t have chance to retry.

tea-sipper
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Yep, I was one of the lucky recipients as well. :D

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Martin Bednář
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Ah, one of the first teas you sent me! I may have different point of view of it nowadays as well. But back then, I liked it for 65… and probably won’t have chance to retry.

tea-sipper
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Yep, I was one of the lucky recipients as well. :D

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This place, like the rest of the internet, is dead and overrun with bots. Yet I persist.

Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Teabags have their place. Some of my favorite teas have a profound effect on mind and body rather than having a specific flavor profile.

Favorite teas generally come from China (all provinces), Taiwan, India (Nilgiri and Manipur). Frequently enjoyed though less sipped are teas from Georgia, Japan, and Nepal. While I’m not actively on the hunt, a goal of mine is to try tea from every country that makes it available to the North American market. This is to gain a vague understanding of how Camellia sinensis performs in different climates. I realize that borders are arbitrary and some countries are huge with many climates and tea-growing regions.

I’m convinced European countries make the best herbal teas.

Personal Rating Scale:

100-90: A tea I can lose myself into. Something about it makes me slow down and appreciate not only the tea but all of life or a moment in time. If it’s a bagged or herbal tea, it’s of standout quality in comparison to similar items.

89-80: Fits my profile well enough to buy again.

79-70: Not a preferred tea. I might buy more or try a different harvest. Would gladly have a cup if offered.

69-60: Not necessarily a bad tea but one that I won’t buy again. Would have a cup if offered.

59-1: Lacking several elements, strangely clunky, possesses off flavor/aroma/texture or something about it makes me not want to finish.

Unrated: Haven’t made up my mind or some other reason. If it’s puerh, I likely think it needs more age.

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