Tea Discovery

Every block of Hangzhou has a teahouse specializing in Dragonwell tea, from the back alleys to the grand sweeping pavilions of West Lake. The teahouses are like shrines and altars to the presence felt throughout the city: the verdant green … Continue reading →

In every tea legend, the greatest discoveries are always accidental, or acts of nature. You do not set off with a goal and accomplish it. Instead, the myths involve gracious farmers intertwined with the pull of fate directing the advancement … Continue reading →

The most frequent question I’m asked is definitely where to find beautiful tea wares. I always wish that there were an easy answer. High quality tea wares, even in China, are hidden among sub-par counterfeits, or decked out to the … Continue reading →

Stepping off the airplane from frigid Minnesota into the warm humid air of Xiamen was a beautiful thing indeed. So many of our tea friends from Qingdao call Xiamen their home town, and have always described it as an oasis … Continue reading →

This spring is an incredibly exciting time here at Verdant Tea and for our tea friends across China. We consider ourselves especially lucky to be traveling to China right in the middle of some of the best tea harvests of … Continue reading →

This wonderful recipe is brought to you from the test kitchens of guest blogger DaisyChubb of Daisy Chubb’s Tea and Treats as last installment of her three part series.     Sweet, yummy, yeasty buns- great for the bread machine or by hand.  This … Continue reading →

An Introduction to Tea and Terroir Terroir in tea is the idea that flavor is something going far beyond the genetic makeup of the plant varietal, or even the processing techniques we introduce as humans. The concept has been explored … Continue reading →

Spiced chai lattes have become a mainstay at coffeeshops throughout the world, offering many people their first glimpse into the vast world of tea. A rich cup of chai can be just the way to get going, or a great … Continue reading →

I met Wang Huimin fortuitously back in 2007, and reconnected just as fortuitously in 2012. Wandering into a labyrinthine tea market in the heart of Qingdao and almost turing around to abandon the exploration, it was a welcoming gesture and … Continue reading →

Master Han sent along some pictures and a short introduction to his unique farmers’ cooperative in a national forest preserve. To mark the occasion of offering up our first tea from Master Han, the Wild Picked Yunnan Black, we have … Continue reading →

This wonderful recipe is brought to you from the test kitchens of guest blogger DaisyChubb of Daisy Chubb’s Tea and Treats as part two of a three part series. Stay tuned for more…   This recipe was part inspired by Bonnie … Continue reading →

This wonderful recipe is brought to you from the test kitchens of guest blogger DaisyChubb of Daisy Chubb’s Tea and Treats as part one of a three part series. Stay tuned for more…   Recipe Ingredients 3 1/2 cups Pumpkin Puree … Continue reading →

When I asked tea farmer Mr. He of Laoshan village his favorite thing about being a tea farmer, he didn’t hesitate for a moment. He said, “when the picking is done, nothing makes me happier than inviting people to my … Continue reading →

Laoshan Village has remained a clean and pure environment for tea growing largerly thanks to the reverence for the environment inspired by the Taoist temples on the mountain. Indeed, the Taoist monks were the first to grow Laoshan green tea. … Continue reading →

Today I was lucky enough to get to talk to Li Xiaoping (Mrs. Li) on the phone over a congee breakfast: “Hello, David? What are you doing still in Shandong? You make me wait two years, and you aren’t going … Continue reading →

We got up bright and early expecting to meet Wang Huimin at the bus station after her long trip from Xiamen, but got a call from her saying that the bus had been delayed until 5PM. Poor Wang Huimin spent … Continue reading →

Today was Lily and my anniversary. Weiwei got dragged back to her government post to give some motivational speeches at a big meeting so we were on our own. After our long and elaborate breakfast we thought we would take … Continue reading →

I had forgotten the elaborate extent of the Chinese hotel breakfast. We woke up very early and stumbled down to the lobby expecting a good old “continental” breakfast of dry pastry and cereal in those little boxes that can hold … Continue reading →

After our 40+ hour journey across the globe from the unmarked ‘hidden’ international terminal of LAX to the spacious lounges and futuristic amenities of Incheon airport, it was a wonderful thing to be met in Qingdao by our friend Weiwei. … Continue reading →

Tea is one of the most affordable luxuries in the world. Learning how to properly store your fine tea will help you get your full value out of each sip even months after buying. It is easy to forget, but … Continue reading →

On the simplest level, flavor can be considered sweet or savory. Much of what creates more nuanced definitions of taste is the interaction between texture, aroma and taste perception. Floral and fruity taste perception are squarely on the sweet side … Continue reading →

You are restless, anxious, nervous, distracted; it is late at night and you just can’t sleep. Have a cup of tea. You drank four cups of coffee before a big exam and now you can’t concentrate on anything because you … Continue reading →

The building blocks of flavor in tea can be broken into vegetal, savory, spicy, floral and fruity.  The magic of a moving tea taste experience is how these building blocks blend together at the ambiguous edges, and how they are … Continue reading →

The finest teas in the world inspire through their sheer sensory presence a sense of awe; they demand that the taster stops and contemplates. Sometimes they are startling; they upend our very conception of what food and drink can be. … Continue reading →

Laoshan is known all over China first as a Taoist holy site, and second as the source of some of the best water in the country. The water gained its fame when it was included as the master ingredient in … Continue reading →

In America, buying tea in a store is usually a pretty straightforward experience. There is a counter, with a wall of tea tins and a sales associate or two. You walk in, take a look at the menu, perhaps ask … Continue reading →

In this podcast guest star Eva Duckler interviews David, asking about the basics of tea.  How does tea grow?  What is in tea? How much caffeine does tea have? What is the difference between tea and herbal tea blends, etc. … Continue reading →

Many years ago, before Verdant Tea was even a whim, David sat along the ruins of an old classical garden overlooking the Hudson River, tracing Chinese characters over and over again. He had made a bet with an old friend … Continue reading →

Green tea might seem like a new trend, encouraged by medical professionals, news reports and journals for its health benefits, but in fact, green tea is older and more traditional for both China and the west than black tea. Only … Continue reading →

Guest star and high school investigative journalist Eva Duckler interviews her brother David, the founder of Verdant Tea. Topics of discusion include the ‘cool’ factor of tea, how to make tea on the go, and having tasting parties with friends. … Continue reading →

Start your evening off right with a cup of comforting, hearty Laoshan Summer Harvest Green. Let the fresh flavors and aromas transport you to the mist covered mountain of Laoshan, and put you in the mood for an incredible green … Continue reading →

Shui Xian the Taoist Immortal Shui Xian is often translated as water sprite, or as narcissus flower.  The interesting character to look at is “xian,” or 仙。  This character depicts a person on a mountain.  More sensationalist translations will read … Continue reading →

The golden light of Guanyin, the smoldering fires of a tea drying shed, callous invading armies in Fujian; they all share a common thread in Chinese tea folklore: chance.  Almost every version of every tea myth can place its catalyst … Continue reading →

Humility and hospitality are extremely important to tea culture in China.  Hear the stories of Verdant founder David Duckler’s first encounters with the He family growing green tea in Laoshan Village.  Mr. He explains the act of hospitality behind environmental … Continue reading →

Dear Spouse / Self / Significant Other that pays the bills, I know that the rent check is due, that the utilities have to be taken care of.  I know we are saving up to replace the junker car and … Continue reading →

While tea first gained popularity in China as a cure-all tonic, discovered by emperor Shen Nong, and as a meditation aid by Buddhist monks, it quickly became the ultimate symbol of humility and grace, forming the foundation for the relationship between guest and host.  We discuss … Continue reading →

It’s true- yixing addiction is real, and it is affecting tea lovers near you.  I am a confessed yixing addict, with no plans for rehabilitation in the near future.  Maybe it’s the yixing speaking, but not only has yixing addiction … Continue reading →

  Verdant Tea’s first podcast, started to honor the oral tradition of storytelling among tea farmers in China.  This episode examines three different origin myths of tea, from emperor Shen Nong’s clear stomach, to fire-breathing Taoist priests. View Verdant Tea … Continue reading →

The following article was written by guest author, Geoffrey Reiff, Business Development Manager at Verdant Tea. Yesterday, David and I spent six hours preparing a total of twenty offerings from the Verdant collection and Alchemy line as iced tea. That … Continue reading →

How to make a concentrated tea shot: Using a two to three ounce cup, add three teaspoons of tea, and fill with 175 degree water, steeping for 2-3 minutes.  For green teas, use 160 degree water and steep for 2-3 … Continue reading →

Have you ever made a cup of wonderful tea, had a sip and then forgotten about the cup until later?  When you come back and try it at room temperature, it tastes completely different than it did hot.  It seems … Continue reading →

Have you ever had one of those experiences where you take the first sip of a tea and it is so moving, so intriguing, that you are tempted to pick up the phone and call a friend to come over … Continue reading →

Think of your favorite piece of music in the whole world; one that drives you close to tears, inspires you to jump for joy. Now imagine that piece of music stripped down to a 1998 cell phone MIDI tone ringer. … Continue reading →

Ultimately, I have Qingdao University to thank for opening the doors to tea culture for me.  If not for my freshman year of college Chinese language intensive trip to China, and summer of study at Qingdao University, I would never … Continue reading →

In the world of high-end teas there is a definite bias towards “pure” unflavored tea, and for many good reasons. The complexity of fine tea evokes a whole spectrum of tastes on its own. Tasting them is a more quiet … Continue reading →

Practically every village in China has its own school of tea ceremony. Even within a village, everybody adds a bit of personal flair, reinventing the process to fit their style and their priorities in sharing tea. Yet, across China, there … Continue reading →

A tea leaf is an amazing thing- it is the realization of so many different factors. First, there is the environment: how clean is a growing region? How much rainfall did the tea receive? What season was it picked in? … Continue reading →

With spring in full force, and the excitement building for the new year’s harvest, you can really see the seasonal nature of tea.  Some are willing to pay thousands of dollars for the chance to taste that coveted first picking from famous … Continue reading →

My first exposure to tea in a serious way was under the training of Wang Huiming, a master Tieguanyin taster and gongfu ceremony practitioner from Xiamen. She taught me almost all I know about tea as hospitality, the act of … Continue reading →

Too often, I walk into a tea shop only to be confronted by hundreds of tins lining the walls.  I will ask for something I know and love like Tieguanyin and be presented with six different grades to try.  Of … Continue reading →

Verdant Tea Founder David Duckler has done more than tea research in China.  He got a research fellowship from the Freeman Foundation to go to Tibet and interview writers, attending literary salons, and even tracing the journey of Tibetan novelist … Continue reading →

Works Best With: Tieguanyin, Jasmine, Dancong, Big Red Robe, Black Tea Start with a gaiwan, a glass pitcher, strainer and small cups.  Bring your filtered water to a boil (Wang Huiming had water delivered every day fresh from the springs … Continue reading →

Tea names transliterated from the Chinese can be confusing, and lead to many different ideas on pronunciation. David Duckler, founder of Verdant Tea, is also a translator of Chinese fiction and poetry, and names teas according to the principles of … Continue reading →

Dragonwell village, praised by emperor Qianlong and even Mao Zedong, is considered by many to be the epicenter of Chinese tea culture.  You wouldn’t know it in the distant northern province of Shandong working with the tea farmers of Laoshan.  … Continue reading →

There is nothing more romantic than pu’er.  Forget roses, chocolates, and the like.  Nothing proclaims eternal love like a beautiful brick of wild arbor tea, pressed and aged.  Perhaps it seems strange, but when you examine the facts, it makes … Continue reading →

There are as many teas in China as there are mountain villages, but regardless of whether you are drinking the Golden needle of sub-tropical Yunnan, or the Laoshan green from rocky Shandong province in the North, every tea is cultivated … Continue reading →

Drinking Xingyang Pu’er to stave off the Minnesota winter, I am reminded of one of my dearest tea friends in China, Wang Shilin.  I first found Wang Shilin’s tasting room while scouting for fine Yixing clay teapots.  There was a … Continue reading →

Works best with: Big Red Robe, Dancong Start with two 4-8 oz yixing clay teapots.  Heat them with boiling water.  Pour out the water and add  leaves to 2/3 full when dry.  Pour boiling water over the leaves and immediately pour … Continue reading →

Works best with:  Any green tea, especially Jingshan, Songyang White Start with a tempered glass tumbler.  Fill with fresh boiled water, 6-8oz is ideal.  Allow the water to steam and cool for about 45 seconds to one minute.  add two generous pinches of … Continue reading →

Works Best With: Laoshan Green, Huangshan Maofeng, Jingshan Green Start with two glass picthers, and use 2 teaspoons (give and take) of tea per 4oz of water. Measure the tea into one pitcher, and fill the other with freshly boiled water. … Continue reading →

When I got back to America from a year of field study in China, I wondered where all the tea went.  All the small farmers I worked with in China were brewing up cups of tea that were life-changing and … Continue reading →

Big Red Robe has captivated generations not only for its flavor, but for the rich legends that surround it.  Like many of the origin stories of tea, Big Red Robe involves emperor, a dream, and a miraculous recovery.  While many … Continue reading →

We have seen them online, we see them in the malls- those humble clay teapots that look too small to use.  Where did they come from, and what are they for? The Yixing pot is not a toy, nor a … Continue reading →

I notice that the imitation Gucci purse-toting crowd of Qingdao has dissipated and now the bus is filled with mostly older women with big bags of vegetables, or 2 gallon jars of peanut oil. Some older men sit in the … Continue reading →

Yixing Teapots are extremely rewarding. Treat them well and they will give back the best tea possible, as well as grow in luster and depth of color. High quality hand-crafted teapots are investment objects, and increase greatly in value if … Continue reading →

Have you ever tried an incredible tea at a shop, paid out a significant chunk of your wallet, only to take the tea home and have it be completely uninteresting or flat out bad? As a person who stood behind … Continue reading →

In the tea business, Fair Trade and Organic certification get thrown around a lot. I won’t speak to India or Japan, but after working with Chinese tea farmers for over a year, I have some insights on these labels. First, … Continue reading →

I sit with a thimble-sized Yixing clay teacup in hand, looking into the second steeping of my Laoshan green tea, transported away by the smell of wet earth and soy beans swirling up in water-bead vapor trails towards the ceiling … Continue reading →

It seems sometimes that our taste buds trick us into eating and drinking things that are not healthy.  Candy and fried food taste really good, but in excess, are toxic to the body.  Fresh asparagus tastes really good too, but … Continue reading →

One day, a few thousand years ago, the emperor of China was out doing research for his great encyclopedia of medicine, eating every herb he encountered in the forest and recording the results. On this fateful day, he ate something … Continue reading →

The word “coffee table” is about as common as words like Kleenex and Band-aid. We say it, but we don’t think about it. Coffee tables are those short, long tables where you put big books of pictures that so-and-so gave … Continue reading →

In the last few years, I have seen the number of yixing clay teapots for sale in the United States go up quite a bit. Just this year, all the tea shops in Minneapolis/St. Paul have started to carry them. … Continue reading →

Dear Friends, After years of research, and months of tea tastings and long conversations with fellow tea-lovers, I have reached a high point of frustration with the quality of tea available in the West, and with the lack of emphasis … Continue reading →

As spring unfolds here in Minnesota, I think of my friends in Anxi, preparing for the busiest time of the year: the spring picking of Tieguanyin. This exquisite oolong tea, sometimes seen as Tikuanyin, or Iron Goddess of Mercy, is picked … Continue reading →

Pu’er is a culture within a culture. I spent eight months meeting with a pu’er master every week and I have only touched the surface of all there is to know. This is because no two bricks are alike. A … Continue reading →

There are not many teas out there with such a love-hate dichotomy. Very few people can find green tea offensive, even if they don’t prefer it. Pu’er is an exception to the rule. Pu’er is a unique kind of tea … Continue reading →

Works Best With: Pu’er, especially shu pu’er Take a 4-5g chunk of pu’er and place it in a gaiwan. Don’t worry about warming anything up. Pour boiling water over the tea. Take a pu’er pick and hack the chunk apart until … Continue reading →