Adagio Teas

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Recent Tasting Notes

70
drank Xue Ya Ballad by Adagio Teas
911 tasting notes

Sweet and nutty and a little salty. I’m really enjoying this tea. It’s got a lot of depth to the flavor. Lots of things going on in a sip, but not so much that I feel bludgeoned with contrasting tastes. It goes from an initial sweet grass/seaweed taste into a sweet/tart nutty then into a slight salty for the finish.

Last time DH only smelled the tea. This time, I made him his own cup. He gives it 4 out of 5 stars, which is pretty good for him… he usually gives everything a 3.

Preparation
175 °F / 79 °C 2 min, 45 sec

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70
drank Xue Ya Ballad by Adagio Teas
911 tasting notes

3g/6oz – This one really hits the spot tonight for some reason.

The husband said the smell reminded him of scotch… after discussion we determined maybe that was the chestnut notes Adagio describes? Honestly, I have no clue what a chestnut tastes like. Pecan, yes. Peanut, yes. Walnut, sorta. Anything other nut? Not so much.

Anyway, slightly sweet with a fairly heavy/dark flavor (for a green) and with a slight undertone of seaweed (a bit like the dehydrated wakame I use when making miso soup), a tiny bit of the briny taste I seem to always taste in Chinese greens (but not much) and a hint of dryness after a sip.

I’m going to have to try a chestnut to see if that’s the dark flavor that dominates this tea or if it is something else.

Preparation
175 °F / 79 °C 3 min, 0 sec
Angrboda

Roasted chestnuts have a sort of sweet and burned taste to me. And the texture of a potato. So you’re right that might have been the notes you were picking up.

Auggy

Hmm, I can see that. Because it was sweet and the darkness of the taste (can’t think of a better way to put that) could be the burned taste to you. If that’s true, then this tea is very chestnut-y!

kat

I think u described this green to the T! I like it!

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70
drank Xue Ya Ballad by Adagio Teas
911 tasting notes

Thanks to Lena for the ‘krab’ tea!

3g/6oz/175/2:30 – Smelling this and thinking of sea food, I can totally see the crab comparison. Or maybe lobster tank – that sort of salt + crustacean smell? Something like that. The initial taste has that same flavor, too, but while I can see it, it’s probably not my first thought. My first thought is “oh, Chinese green”.

My description for a lot of the Chinese greens I’ve tried includes briny. This one gets it a tiny bit but as it cools but what really surprises me about this is that as it cools, instead of the brine taste getting stronger, there’s a delicate sweetness to it, especially in the tail, that shows up more. And that pretty much makes me love it because I don’t think I’ve ever seen that in a Chinese green. So woo hoo!

And thanks Lena!!!

LENA

You’re welcome!!! I’m glad you are enjoying it! Thanks for the swap.

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85
drank Dongshan Dolce by Adagio Teas
224 tasting notes

I really like this one. It has a sweet, buttery, floral scent. The taste is a very light buttery, nutty, with a very slight vegetal. It reminds me more of a white tea than a green tea in its light taste. The color is a pale, cornsilk yellow that is very appealing. I may steep it for a little longer than 3 minutes next time to see what it does.

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83
drank Ali Shan by Adagio Teas
27 tasting notes

It’s about a 823 out of 1000 I suppose. I wish I had a little bit hotter water to brew it. Seems like whatever temp the insta-boil device on the alhambra thing is just slightly under what it needs to be (probly 190) for this tea. I’ll try it again for a full review another day.

Preparation
205 °F / 96 °C 0 min, 30 sec
Jillian

I heard somewhere that you shouldn’t always use boiling water for oolongs, especially the ‘greener’ ones.

chemakil

That is usually true and I tend to use around 190-200 for oolongs, but this tea is telling me to use a little bit hotter. I did try it with just under boiling water today and my theory was correct. It only needs about a 25 second steep for a smoother flavor with less tannins.

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48

Surprisingly mellow flavor for how dark the color is and how strong the aroma is.

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100

Ah, it’s a morning that demands balls. Either that or sliding back under the covers and sleeping in. As always the dragon balls are lovely and strong with a strong cocoa undertone. I ordered ten ounces from Adagio and I am in awe of the giant can they are in. I’m glad I did. This is shaping up to be one of my favorite teas.

Preparation
Boiling 4 min, 0 sec

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100

A headache is pressing in on my brain after a night spent up with a server on-call issue. Dragon balls are just the thing! Their strong, full-bodied sassiness is willing to hold my head with gentle soothing motions while the caffeine kicks butt, drives out the pain and gives me energy to spare.

The tea brews up into a copper brown liquor that smells sweet. The balls release themselves from the tight black pearls and expand into full chocolate brown leaves, a process that never fails to amuse. There are notes of cocoa, caramel, and a touch of earthiness in the taste.

The only bad thing? I’m now out of dragon balls. I guess you could say that I have no balls.

Preparation
Boiling 4 min, 15 sec

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100

When I need something strong to get me through a difficult morning, I call for balls. (God I love saying that!)

LENA

HA! Yay balls!

Auggy

Ah, Carolyn’s Black Balls of Death! Yay!

Jillian

Balls make everything better!
XDDD

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100

So what does one say to one’s tea collection after certain members of it have given one a splitting headache? Balls! Balls! Bring them on!

It really is a great tea. Sharp like good chocolate without being bitter and with a full ration of caffeine to chase away the most troublesome headache. Bring on the Balls!

takgoti

Actually, I like to say “Balls! Balls!” as a general rule in varying social situations and almost always in public.

But I will give you that the onset of a headache gives the saying more of an emotional drive.

Carolyn

It is deeply amusing to me to be able to say Balls! and mean tea.

LENA

I actually use the word “balls” in my daily swearing. “Holy BALLS!” or during my drive time…“Dude!!! pause BALLS, man!”

Good times.

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100

These are really big pearls. In fact, they are much too big to be called pearls. Let’s just go with takgoti and call them balls. It’s a good name for these. They expand into beautiful brown leaves and brew up into a red-black liquor.

The fragrance is slightly fruity with a slight smoky note. It’s a strong tea with a slight astringency and a very slight bitter chocolate taste (I may have oversteeped it slightly). The smoky notes exist within the taste as well. It’s a good strong tea and better than I expected. Not as good as my favorite blacks but I wouldn’t toss these balls out of the room. They have a lot to offer.

Angrboda

Dragon balls… snicker

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75

I love this blend! I never expected such an odd combination to be so delicious. The mango and chocolate go perfect together and the bled of black and rooibos is brilliant. A yummy dessert tea, but great any time.

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63

When I opened my sample tin, there were a lot of big chunks of stuff on top, and the rooibos had filtered to the bottom of the tin. I stirred the tea up to distribute the ingredients better before brewing. I made this with frothed milk and honey.
Rich, strong and soothing, with a nice balance of spice. This was great after coming home from a late choir rehearsal.

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75
drank Green Anji by Adagio Teas
162 tasting notes

Simple green tea. Not a strong green taste but is still distinctly vegetal.

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82
drank Wuyi Ensemble by Adagio Teas
104 tasting notes

Steeped a minute longer today, and got a really strong flavor that was still smooth with just a hint of bite at the end. The aroma is strong, with a mix of toasted rice and a hint of earthy, and a taste to match. Still a great cup!

Preparation
Boiling 6 min, 15 sec

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82
drank Wuyi Ensemble by Adagio Teas
104 tasting notes

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82
drank Wuyi Ensemble by Adagio Teas
104 tasting notes

Aroma reminds me of toasted rice. Nice, golden color and a smooth taste. This one’s a winner.

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71

So I brought the water temp down and lengthened the steep time a bit and all I can say is WOW! It’s like a whole new tea. With just those few small changes, this has gone from ho-hum tea to the apple tea that I would create if I had the skill to.

The apple flavor is crisp but not overwhelming, with just a touch of sourness to bite your tongue. It also has a pleasant sweetness that’s not too sugary, and a spicy aroma that’s inviting and invigorating.

In short: When made correctly, this tea is a winner!

Preparation
180 °F / 82 °C 7 min, 0 sec
Meghann M

I may have to try this your way, I hope it improves. Such disappointment when brewed according to instructions.

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71

Steeped this one for a couple extra minutes today, and it definitely made for a much stronger taste. I still get much more spice than apple (especially strong when smelling the tea leaves, which have a strong, spicy smell to them) and the aroma is pleasant, but the flavor has a bit of a bite to it on the finish.

Preparation
Boiling 7 min, 0 sec

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71

The apple flavor is a little too subtle for me, but this is still a nice, drinkable tea, and perfect for a cold morning.

Jillian

I’ve had my eye on this one, does it have an apple-cinnamon-type flavour?

Cory O'Brien

It’s not strong like a spiced apple cider. I’d say it’s more of a hint of spice w/ a stronger apple flavor.

Cofftea

Use apple juice instead of water for extra apple flavor. YUM!

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75
drank Formosa Oolong #8 by Adagio Teas
72 tasting notes

I oversteeped the first and second (7-8 mins), and the third was incredible! So smooth, slightly sweet, with very little woodiness or grassiness. Do it, people.

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75
drank Formosa Oolong #8 by Adagio Teas
72 tasting notes

Two oversteeps so far, but still two good cups. Anxious to see how it affects my usual-favorite third and fourth steeps.

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75
drank Formosa Oolong #8 by Adagio Teas
72 tasting notes

Second steep. Mellower than the first.

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75
drank Formosa Oolong #8 by Adagio Teas
72 tasting notes

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