Adagio Teas

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93
drank Jasmine Yin Hao (#9) by Adagio Teas
248 tasting notes

Jasmine tea + peaches = good breakfast

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93
drank Jasmine Yin Hao (#9) by Adagio Teas
248 tasting notes

Jasmine teas are my favorite. Jasmine #9 has a bit of a stronger flavor than Jasmine #5 (from Adagio Teas). Both are a great way to wind down after a long day.

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87
drank Yunnan Jig by Adagio Teas
84 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 :)

Preparation
Boiling 6 min, 30 sec
Cofftea

WOW! If this is only a 1st infusion you definitely oversteeped this. lol Just use more leaf next time.

Kitch3ntools

o yeah i did i can taste it more and more and i drink it. it isnt bitter at all though which is nice. i gotta try and not get myself distracted when i make this :p

Cofftea

NOT bitter? at 6.5 min how the heck did you manage that one? Just seeing the time made my stomach churn lol!

Kitch3ntools

i added sugar lol it was a preemptive strike so i wouldn’t waste it :) usually the sugar wont make the bitterness go away it just makes it tolerable. i wonder if my water wasnt hot enough or i was just really lucky

Ricky

If I make my tea too bitter, I just steep the leaves again but I cut the time and mix the two steepings together. It usually balances it out.

Kitch3ntools

ooo ill have to try that! especially with my strawberry that one gets way too bitter and no matter how much sugar i add its still gross

teatortoise

Yes, endless subtle differences.
Ricky, that’s tricky business! Living on the edge.

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87
drank Yunnan Jig by Adagio Teas
84 tasting notes

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.

Preparation
Boiling 5 min, 0 sec

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85
drank Rooibos Vanilla by Adagio Teas
50 tasting notes

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85
drank Rooibos Vanilla by Adagio Teas
50 tasting notes

Just what I needed after plowing through the snow.

Preparation
185 °F / 85 °C 7 min, 0 sec

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85
drank Rooibos Vanilla by Adagio Teas
50 tasting notes

Added some spearmint and a little milk and it is soooooooo smooth =)

Preparation
190 °F / 87 °C 7 min, 0 sec

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63

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.

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79
drank Kai Hua Crescendo by Adagio Teas
32 tasting notes

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…?

Preparation
170 °F / 76 °C 5 min, 30 sec
Cofftea

Wow, yeah that’s quite a bit more than the 3 min they recommend. But if you like it, go for it:)

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81
drank Honeybush by Adagio Teas
10 tasting notes

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81
drank Honeybush by Adagio Teas
10 tasting notes

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81
drank Honeybush by Adagio Teas
10 tasting notes

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98
drank Valentines by Adagio Teas
61 tasting notes

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.

Preparation
5 min, 30 sec

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79
drank Toasted Sesame by Adagio Teas
911 tasting notes

Without fail, adding a little sugar and milk, this tea always brings to mind the sweet sauce on unadon. I now crave eel.

Preparation
205 °F / 96 °C 4 min, 0 sec
Gander

And now that I’ve read this, I crave eel. Oh, how I love unadon! But sadly I’m on a budget this month… this is painful.

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79
drank Toasted Sesame by Adagio Teas
911 tasting notes

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.

Preparation
205 °F / 96 °C 4 min, 30 sec
teaplz

“balance out the tea/yak taste experience”

I don’t know if this is incredibly genius, Auggy, or ridiculously disgusting. Your pick!

“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?).”

This sentence makes absolutely no sense. Now I feel like a tea-tard. :(

Auggy

Well, I can’t imagine yak butter being all that good (though I do love me some goat cheese). But after the whole thread back when about Tibetan tea being made with yak butter (and salt too but I don’t think I’ll be adding that to my tea, thanks… uhm, actually, won’t be doing yak butter either), I have been contemplating in my odder moments, “What EXACTLY does yak butter tea taste like?” So far this is the only tea I think that could stand up to yak butter. Though I am sure the Tibetans don’t use Adagio’s toasted sesame for their tea. But they boil it for hours so I imagine it’s pretty… ahem, bold. Yeah.

I will decode the last sentence which should help…
Fukamushi = deep steamed sencha… it tends to be made of lots of smaller particles due to the deeper steaming so it easily clogs filters (and tastes so good!).
Kyusu = Japanese teapot, the ones with the little side handles.
Sasame filter = a clay filter at the base of the spout in a kyusu (though some kyusu use metal strainers since they have a finer mesh than what you can make out of clay). Here’s a good pic (not mine) http://www.flickr.com/photos/tylerford/2243135726/ My filter is much smaller. Clogs easily with fukamushi. :(

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79
drank Toasted Sesame by Adagio Teas
911 tasting notes

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).

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79
drank Toasted Sesame by Adagio Teas
911 tasting notes

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.

Preparation
205 °F / 96 °C 4 min, 0 sec
gmathis

This sounds GREAT! Must add to my rapidly growing wish list.

Auggy

I really enjoyed it. And I DID have unadon at the sushi bar and the tastes were super-similar!

takgoti

I need to get around to getting this set. Blerg.

Also, whenever anyone says unagi I automatically think of that Friends episode where Ross is talking about his sixth sense of perception and he keeps calling it unagi [with the hand motion that I can’t emote].

Cofftea

Hmmm… a black tea at that temp and steeping time shouldn’t be bitter. Maybe the sesame seeds were burned? That’s my biggest fear w/ this one.

Auggy

@takgoti: Hmm, wonder what that tastes like?

@Cofftee: No, the seeds were not burnt. If they were, I imagine there would have been a burnt taste, not a bitter, the-tea-was-steeped-longer-than-I-prefer taste.

Auggy

Hahahahaha! DANGER!!!

takgoti

Ahhh, Salmon Skin Roll.

Jillian

Mmm, the original B.C. roll. ;P

Auggy

And once again this is making me want Japanese food.

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63
drank Pumpkin Pie by Adagio Teas
1927 tasting notes

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?

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63
drank Pumpkin Pie by Adagio Teas
1927 tasting notes

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!)

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63
drank Pumpkin Pie by Adagio Teas
1927 tasting notes

Just enough left to enjoy between now and Thanksgiving. A good fall tea, but at this point (returning from travel), I’m just thrilled to be drinking ANY tea that doesn’t taste like burnt hotel coffeepot and chlorine!

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63
drank Pumpkin Pie by Adagio Teas
1927 tasting notes

Still a little left in the tin … out of 1/2 and 1/2, so I experimented with a little condensed milk … mighty nice!

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63
drank Pumpkin Pie by Adagio Teas
1927 tasting notes

I think this has been discontinued and replaced by Pumpkin Spice … tin is running low, but this just seems like the week to finish it.

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90
drank Ooooh Darjeeling by Adagio Teas
11 tasting notes

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. :)

Preparation
200 °F / 93 °C 4 min, 0 sec

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86

Backlogging…ICED…sending the rest to friends…

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