Adagio TeasEdit Company
Popular Teas from Adagio TeasSee All 696 Teas
Popular Teaware from Adagio TeasSee All
Recent Tasting Notes
over steeped this :( i can finally taste the pepperyness of this now though. i think i like it stronger. i was looking for a cup of something boring and un flavored, but i didnt get it lol. this tea is always interesting when i have it. it has subtle differences each time and i look forword to the next new thing that this tea pops up for me :)
very nice, im drinking it now :) it has a nice flavor. not as strong as i would like, maybe i could steep it longer but it is a very nice cup of tea! i added sugar to it (like i do with all my teas) i will deffinatly be making more of this. ill try re-steeping it if im in the mood for another cup once this is gone :) it has a good leafy after taste and no bitterness at all.
This I’s green tea. And the green leaves a a fair sized. I’t smells slightly like green tea also. I steeped I’t a really short time. The taste a light not heavy or overly strong green tea. I’t luckily I’s not grassy to me also. Being a got this from a buddy and green tea I’s usually drank by me when I’t has fruit in I’t. This I’s really drinkable but not going to become a favorite.
To me, this tea tastes somewhere between a green tea and a white tea. Flavor is less mellow than a white, but not as vegetal as a green. It brews up a yellowish color, like watered-down apple juice. Tastes sweet, and slightly floral. I probably steeped it a little too long, but what else is new…?
This tea awesome! Its like a dessert, but totally better. I’ve always been a huge fan of chocolate and any sort of fruit and this taste so spot on I’m definitely drinking it by the potful.
The chocolate is more like a dark chocolate to me than milk, which complements the Ceylon and the strawberry very well. The strawberry notes are well defined and have the authenticity to them that make me glee. I over-brewed it a bit, as the bitterness was a touch out-of-balance, but not unbearable. A slight bitterness I feel would accent the chocolate, but I missed my mark by about 30 seconds.
Another thing that might be related to over brewing is that the mouth-feel was off. I really wanted it to be super moist, not as drying as it was. Another downside is more to due with the name perhaps, but this tea really makes me miss having a girlfriend. Ah well, thats what tea is for.
I gotta remember to back off the steep time just a hair with this one. The savory taste of the sesame doesn’t need a super-bold tea taste behind it. It can make it a bit overwhelming.
I usually pick a certain type of tea in the mornings before work. Stout enough that it helps me wake up but gentle enough that it isn’t a mean wake up since my stomach usually wakes up about 2 – 3 hours after I do. Anyway, I wasn’t 100% sure about having this as a morning, take-to-work-in-my-tumbler tea. But I figured what the heck, right? I added a little bit of sugar (1/2 teaspoon for my 12oz) and off I went.
Okay, I haven’t tried this with milk yet but I think I’m going to the next time I decide to start my work day off with this. The savoriness was a bit abrupt for me this morning. It was good and I liked it, but the first few sips were a bit shocking. Not a gentle wake up tea. Of course, I miiiiiiight have made it a wee bit strong (when I’m tired in the morning (aka ALWAYS) I tend to be a bit heavy handed with the leaf weight). But I think in a few hours I could have handled the tea much better. I still had some left when I got to work (unusual for me but again, it took a bit to gear me up for this) and by that time, all of me was fully awake and thought this tea was a fantastic idea.
Taste-wise, still as yummy as my first experience with this. Hello toasted sesame! I’m not craving unadon from it though, but that could be because unadon just isn’t a morning dish. Mmm, unadon. Anyway. The mouth-feel on this puppy is… AMAZING. My fukamushi from last night had less savory mouth-feel that this one (though I blame part of that on my decision to use a metal strainer, not my kyusu with the sasame filter – and how big of a dork does that sentence make me?). Post-tea I’m kind of left with the feeling that I need to brush my teeth. Not so much for the taste because I’m kind of grooving on that but for the mouth-feel-created-fuzz-factor-feeling. It rivals the tooth sweater feeling first thing in the morning. Kind of fantastic that it can be that thick tasting but weird in a black.
Randomly, I think if I were to add yak butter to any tea, I’d want the tea to be like this. The tea is strong enough and bold enough in flavor that I don’t imagine butter – even yak butter (which I equate to having a taste similar to goat cheese because, you know, it’s a YAK) – would be able to overtake the tea. Of course, I don’t imagine ANY tea could overtake yak butter but at least a tea like this would have a fighting chance of not being overpowered and, in my mind, balance out the tea/yak taste experience.
Not that I plan on adding yak butter to any of my teas. But you know, if I had to.
Drinking a second steep from this weekend iced.
Yeah, not thrilling. At first I didn’t remember what tea it was. Sipping on it didn’t help. So I poured it into a glass so I could see it. Ah, it’s a black tea. That’s a bit surprising. Must be the sesame tea then.
No sugar but iced it only has a bit of bitter at the end that really mostly comes out as astringency/dryness. Oops, I say that but as it warms up that astringency is getting more and more bitter. So okay, iced even, this one needs a little sugar for me.
The big disappointment is that there is zero sesame flavor to it. I suppose all of the added flavor went away in the first steep so it looks like this tea won’t be a good resteeper. As a non-flavored tea, the 2nd steep isn’t bad (though again, needs a little sugar – or maybe a shorter steep time though I don’t recall what I did when I made this).
This doesn’t change my rating for this tea though. How a tea tastes in its natural habitat (hot) is what I tend to really care about when picking/judging teas. Icing later steeps is just a bonus. I am a bit curious how a fully-flavored first steep of this tea would taste iced but eh, I’m probably not going to find out. (Well, unless someone tells me – that’d be cool).
My first try at this one… I love the smell of it. It makes me crave Japanese food. Like, a lot. Smells so awesome.
Trying it straight first. The smell is milder than the dry leaves which makes me a little sad. But still smells good. Love the initial taste of the sesame. Really good. But then the tea tastes a little bitter after that. Maybe I steeped too long… Added a little bit of sugar (maybe 1/8tsp for my 7oz glass). Okay, that takes away from the bitterness but keeps a nice savory taste going. Much more sugar and I think the taste would be totally thrown off. Still a little hot thought so I gotta let it cool.
Okay, cool now. Oh… Niiiiiice. This tastes like it smells. Like something with a really awesome Japanese glaze on it. Like the glaze on osembe or something. Maybe the sauce on unagi sushi? Which is something I love so that’s a good thing.
I think this tea is going to be directly responsible for me going out to get some unadon today.
Vintage. Tucked what was left in the storage-tub-o’-tins that survived the Great Unpleasantness, so I have a seasonal bit left to enjoy. This is one flavor permuation ago, so it truly is more pumpkin-y than chai-y. That and the fact that I truly don’t know how old it is. Still mild and nice with a little half and half.
Proof that old teas never die, they just … grow a little less steep?
Still able to scrape teaspoons from what seems to be a bottomless, magically replenishing tin…ever had one like that? Anyway, just to mix it up a little, I dropped in a couple droplets of caramel latte sweetener. Not bad!
(Addendum: I am blessed with co-workers who love to cook and share; there are fresh cinnamon rolls in the breakroom. Suddenly this tea tastes a WHOLE lot better!)
This is a great multi-cateory tea! It has the unmistakable sweetness and muscatel of a malty second flush darjeeling (despite the description mentioning that it is a first flush) with the flavors of a golden amber Formosa oolong…namely the peachy notes with a hint of aromatic spices. Together, the flavors combine and create (what I think is) a whole new level of flavor that one wouldn’t ever consider possible from the two types of teas separately. I smell and taste rather strong examples of cinnamony clove…without it actually being flavored with either spice. Needless to say, I bought a big tin of this and am enjoying a cup right now. :)