Adagio TeasEdit Company
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Recent Tasting Notes
I didn’t really care for this blend. It seemed very unbalanced, which could happen in a smaller sample size. I found the ginger overpowering and the green tea flavor had a strange and almost bitter-y aftertaste. It wasn’t terrible, but I definitely won’t be purchasing.
Monthly TTB club.
After a rocky start, I’ve actually started developing a fondness for earl grey’s, so I decided to give this a shot even though I tend not to like rooibos. It has a really unusual taste. The bergamot does seem to temper the medicinal flavor of rooibos, but it almost clashes with it at the same time. It ends up with a sharpness I tend to associate with menthol and a floral aftertaste. This tea tastes dissonant to me, but I sort of like it anyway? I don’t know exactly what to think. I’ll definitely finish this cup, which is better than I expected with the rooibos, and I may even have a second at some point to try and make up my mind about it. If you’re an adventurous taster, or a fan of rooibos or earl gray, you might want to give this a try. It’ so different.
Flavors: Floral, Menthol
Vigorously trying to finish my army, that is how I am spending my evening! I have basing to do, and my Intruder Alphas and the Ravagers that Ben surprised me with to finish. I have until tomorrow evening, and considering my afternoon will be taken up by allergy testing, I highly doubt I will finish, alas, my fear of bringing an unfinished army might come to pass. Just between you and me, I am not looking forward to my allergy test tomorrow, though trying to play Dropzone Commander afterwards could be an adventure!
We are finishing off Oolong week with Adagio Tea’s Pouchong (or Baozhong, depending on dialect) a very lightly oxidized (think 8-10%) Oolong with lovely curly green leaves. Pouchong is one of those teas that I tragically forget exists unless it is right in my face, which is tragic because it is one of those Oolongs that taste and smell like springtime. So, let me remind myself why I like this Taiwanese Oolong so much! The aroma is intensely floral, hello notes of hyacinth, orchids, and a mellow finish of chestnuts. It is like flower nectar and mild, sweet, nuts, the aroma overall is fairly mild while also being heady.
Since I do not (yet) have a dedicated Pouchong yixing, into the gaiwan the curly leaves go, and of course it is the dragon gaiwan because it is an oolong, love matching tea utensils to appropriate teas. Brewing the tea brings out the tea’s strength, the now wet leaves smell like a spring bouquet with notes of hyacinth, orchid, lilac, honeysuckle, and butter. Ok that last note is not so much part of a spring bouquet, but hey, it takes all types. The liquid is mellow sweet butter and lots of floral notes, it is very much a pile of flower nectar.
First steep starts out pretty mild, and finishes pretty mild, it is a super mellow tea without much of a presence. It has a wonderfully smooth mouthfeel, but the floral notes and sweet nectar are mild, there is a slight mineral note at the finish as well.
Second steeping time, the aroma is still pretty potent floral nectar with a distinct buttery tone as well as a finish of chestnuts. This steep has a little more body, still pretty mild and mellow, I am not much impressed. The taste is flowery and sweet, but it lacks a real presence, it is like watered down tea. I am wondering if I got an old sample, the bag I got from Adagio was different than any other bag I have gotten from them, so maybe they are changing their packaging, or maybe they package Pouchong differently. It does not taste state, it just does not have much of a taste. Sadly not every tea is a winner.
Another chai sample form Zach S.
I didn’t prepare it on the stove because this recipe has white tea base. Something different!
Other than the white tea, the recipe has unusual ingredients – pineapple and coconut…
I drank without milk first. The only spice I could taste was the peppercorn, which was still rather weak. What also stood out was the pineapple, especially when I added a splash of milk to see how the taste would change. The pepper and pineapple combo strangely works…
It’s alright. Disappointingly, not terribly spicy, but I did the like pineapple aspect. Dad thought it was good, interesting even. With that and the white tea, this recipe is light on the tongue. Seems like it’s good to have on a cool summer’s eve.
From the Overboard TTB. Thanks to Beelicious for sticking this one in!
I was expecting more nuts from the name honestly. It’s a smokey roasted coffee chocolate tea. Good as a breakfast type I would assume. I would totally be loving this tea if not for the smokiness of it, but because of that I only finished half the cup.
I’m finding there is definitely a “first taste” bias, among tea tastings. It’s probably the case for everyone: most teas taste best when you tried it the first time. This applies to food as well.
From the look of the leaves, I expected it to taste like Lapsang Souchong, but it was nothing like. I was surprised how similar this one was to Tie Guan Yin. Hard to say how it is similar/different. Seems more nuanced and complex flavors than TGY. Less “refreshing” than TGY. Isn’t as overpowering with the caffeine as TGY. Definitely an Oolong. More on the green side than black in terms of taste and color of liquid.
Flavors: Grapes, Grass