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drank Hazelnut by Adagio Teas
300 tasting notes

Not a fan. The Ceylon gets bitter (I was warned and I was careful but then I got next to no hazelnut flavor). I prefer the caramel but will have to find another breakfast tea this morning, David’s toucha bon bons? Oh hey I have the new Laoshan Black to try! drops everything

Tawny Kira

I can’t drink the Hazelnut from Adagio on its own. It really does get bitter so easily. I’ve found it’s delicious when mixed with other teas though. I’ve been drinking their Earl Grey Bravo with just a pinch of hazelnut thrown in & it’s so good!

Michelle

I’m okay with this one at around 190, 1.5ts/12oz, steeped 2 mins with some milk & sugar. Not a big fan of the caramel – too sweet for me.

David’s tuocha bonbons are okay. But the Laoshan Black… yum :)

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Comments

Tawny Kira

I can’t drink the Hazelnut from Adagio on its own. It really does get bitter so easily. I’ve found it’s delicious when mixed with other teas though. I’ve been drinking their Earl Grey Bravo with just a pinch of hazelnut thrown in & it’s so good!

Michelle

I’m okay with this one at around 190, 1.5ts/12oz, steeped 2 mins with some milk & sugar. Not a big fan of the caramel – too sweet for me.

David’s tuocha bonbons are okay. But the Laoshan Black… yum :)

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Bio

Druid, artist, poet, mum, lover of tea, ritual and myth. I grew up on Celestial Seasons herbals but fell in love with straight loose leaf tea working at my local Teavana for a year. I am grateful for the introduction and the experience, but have moved on.

I see tea as an experience for the senses, I like to imagine tasting the land and the weather as well as the effect of sun, air, fire and the human hand. I have a soft spot for shu pu’er, yabao, scented oolongs, wuyi oolongs, taiwanese tea as well as smooth naturally sweet blacks, creamy greens and surprisingly complex whites.

I began ordering lots of samples from Upton to educate myself on different varieties of tea we didn’t have at work and have fallen head over heels for the unique offerings from Verdant Tea. I am learning things I like: buttery mouthfeel, surprising sweet or spice notes, woodiness, mineral notes, depth and complexity and things I don’t: astringency, dry and sour notes.

I collect tea tins and am in danger of collecting pots, though I am trying to restrain the urge due to current lack of space. I brew mostly in a glass infuser mug or a tea maker, only using cast-iron for company now (still need to get a gaiwan) and tend not to sweeten my teas unless they are British or fruity and iced, which is not often.

As far as ratings, I lack a definite system and haven’t been assigning numbers lately, wanting to spend multiple sessions with a tea first. I usually only log a tea once, unless it is a new harvest or I have significantly different observations, but will go back and edit or comment if I find something interesting or new.

Location

Baker Street, Berea, Ohio

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