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I was so happy to receive this Rwandan tea last week because a former coworker is from Rwanda, and told of life there and the coffee farm they came from. The dry loose-leaf tea leaf consisted of 1-cm threads, as in the photo, and had a mild aroma. I steeped as directed, and obtained a translucent brown liquor. Nothing really stood out in the flavor or fragrance. Inoffensive but unimpressive, and the initial infusion tasted more like the 3rd infusion of generic grocery store black tea. Similar to Lipton tea bags, but less brisk, less aromatic, less malty, less enjoyable. The tea is now listed as being discontinued on Tealyra’s website and I doubt it will be missed as much as I’ll miss the $5 I spent on it. Not recommended, and I’ll rate it at 50.

First of all, this tea is badly named. It is NOT a post-fermented heicha dark tea such as Liubao (as distinct from Pu’erh) bearing tiny “golden flowers” of the fermentation microbe (Aspergillus cristatus, formerly Eurotium cristatum) that many might expect, especially if exploring probiotic teas. Adagio should re-name it. That said, I did read reviews here and knew to expect an oolong before ordering.
Sadly, I must concur with reviewer amandastory516’s evaluation. My sample pack (received a few days ago) tasted of old, stale green tea that had lost 95% of its character. There was some promising aroma during the steep (per Adagio’s directions) and a nice green color, but the taste from the first infusion was okay, if weak and devoid of the many flavors promised. The second infusion had a slight bitterness and cardboard flavor that would have been terrible except for being so washed out. I did not attempt further infusions, would not recommend, and will not buy again this product. I’ll rate it a 40, not even as satisfying as the generic Té negro teabags I bought at a supermarket in Mexico.

Newly received from Tealyra, I brewed a teaspoon of the green tea jasmine-scented pearls grandpa style in 8 oz boiling water. I began sipping after a minute or so of steeping. As the pearls unfurled, beautiful large leaves and buds swirled in my cup, amidst a clear golden-green liquor, and the powerful jasmine scent filled my nose. I loved the authentic jasmine fragrance, and it took me back to my childhood play amongst the jasmine hedge we had in California. I relaxed and took my time sipping the tea, allowing the floral notes to waft in my face and fill my sinuses. The base green tea was enjoyable too, but very mild and I found it difficult to call out any specific flavor notes, so distracting was the jasmine as to render the infusion pretty one-dimensional. Only in the finish could I appreciate the sweet vegetal tea notes. Not sure at all what type of green tea was used as base, but it wasn’t a small-leaf variety, nor long jing. I suppose the nuances of specialized leaf would have been overwhelmed by the jasmine, or potentially overpowered the jasmine! I recommend for jasmine lovers, and give a rating of 75.

Jammy, malty, sweet and aromatic, my experience with Adagios Irish Breakfast blend was delightful! I brewed the full sample pouch just as directed, in 10 oz boiling water for 2 min. Because the leaf was pretty finely chopped (2-3 mm bits), it brewed up fast, but surprisingly free of tannin or astringency! Adagio hit a home run with this one, which I’ll rate as 90 and definitely recommend and buy again.

Just received this sampler pouch. Brewed as directed, in 10 oz boiling water for 2-1/2 min. Loved the orange and bergamot aroma of the dry leaf, which was pretty finely chopped (2-3 mm) except for a 1 cm square chunk of orange peel. While brewing (only one steeping) the pungency of the aroma was pronounced, and the resulting liquor was a bit on the strong side, both with regard to the tea component (good) and the bergamot flavoring (too strong). Overall I felt the tea could have used more— and fresher— orange, and less bergamot, which had a harsh chemical note to it. I detected astringency, too, which is expected, but I was surprised by the numbing sensation on my tongue! The Ceylon tea component was either overwhelmed by bergamot flavoring, or nondescript to my buds. If I try this again, I would reduce the leaf amount and reduce the steep to 60-90 sec. I can’t recommend nor condemn this product. Will rate it as 65.

I’ve enjoyed this tea now and then over the years, and this particular pouch is of the 2016 harvest, so it’s long in the tooth, so to speak. But its flavor and aroma have been stable over the years, and I do like it. the leaves are large, twisted threads that expand in the cup gradually with each successive re-steep. Western style with a stainless infusion basket, I used about 3 g leaf in 8 oz boiling spring water for 30 sec on 1st, 90 sec on 2nd, and 3 min on 3rd infusion. Plenty of Assamica character (very smooth and non-astringent, with a woody stonefruit scent and taste and notes of minerality. Just slightly malty, no hints of cinnamon or camphor, but a great mouth-coating feel and nice lingering aftertaste. Pretty straightforward, Got two solid, tasty infusions, with notes of cardboard appearing in the third steeping, as the leaf petered out. I found it interesting to compare this Taiwan-grown tea to similar Assamicas and Ruby 18’s from Taiwan, and to teas actually grown in Assam, India. This product falls somewhere in between. I’ll rate it 86, and am sipping down my supply in earnest.

I’m sipping this tea again today and enjoying its sweet floral and malty flavors immensely. Again western style, as before. But I cannot justify the 95 rating when it deserves a 99. So there it is, an excellent brew! Thank you @Song Tea & Ceramics!

Revisiting this Qimen, the same mylar pouch I bought during pandemic, from the back of my cupboard. Looking at my previous review, the score of 54 seems a bit harsh (since I’ve assigned regular Lipton “pekoe cut black” teabags a rating of 65). The tea has good flavor of fruit and malt, and nicely aromatic, but is indeed smooth and delicate as compared to plain Keemun which I still prefer. But there is a time for smooth and delicate flavors, and this delivers on that promise! Raising my rating to 70, with the caveat that it is on the expensive side of 70. The second steep was watery and with the previously mentioned notes of cardboard, so I won’t advise multiple infusions.

Brewed 2.5g dry Indonesian leaf in 7oz boiling water for 2 min. Neither leaf nor liquor were purple. Aroma of toasted wheat. Flavors of toasted grains, blackened potato skin, nuttiness, charcoal, and metallic. No floral notes, no cinnamon, no butter, no dill, no vinegar. A re-steep was the same, after which the rolled leaf had loosened somewhat, but never expanded. Frankly, just tastes like an infusion of vegetable ashes. No desire to drink any more of this. Rating 25 and not recommended.