Adagio TeasEdit Company
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Recent Tasting Notes
Whew, back. Had computer issues that involve a brand new Dual Core Gateway. Hurray, no?
I should start by noting that Sinister owns a lovely Yixing clay pot seasoned for this tea alone. (refers to self in third person) Did you see what I did there?
Iron Goddess is a good epithet for any Oolong tea, but it’s perfect for this. It has sharp blood-coppery notes that are very lifting. It’s by no means too dark to taste fresh and light. That may sound a little like a contradiction…but sense is so hard to type in words.
If you’ve tried this, then you know. If you haven’t, buy some. This type of tea is too important for that “I don’t have an opinion so let me use yours” mentality. Besides, if you really think about it…what sort of tea aficionado would you be if you couldn’t say you loved or hated this tea?
It’s hard for me to correct myself. But I apparently lied/wrong when I said that Gunpowder was my favorite forever. “There’s always a bigger fish.” “The light at the end of the tunnel is brighter the closer you get.” “When you meet the Buddha on the road, you should kill the Buddha.” (think I’ve taken this as far as it’ll go.)
Either way, few people can say bad things about this tea. But to the few that do: I won’t argue with you, but I wish I could give you something as delicious as this tea. Alas, I cannot. A lot of Zen references floating around this post… =/ Suppose I’d best end on that note.
It was already 80 degrees by 9am… is gonna be 90 w/ 80% humidity… and our air conditioner broke. I think I’m gonna be drinking solely white tea today hoping it’ll keep my body temp down. Making this 3 cups at a time:
6.75g leaf/4oz water
3oz bottled lime juice
11oz cold water
This is the ONLY thing getting me thru this day.
Combined 3g of this w/ my 2nd infusion of orange mint. Hadda bump up the amount of white cucumber and water from my normal 2.25g/6oz ratio because of the amount of orange mint I used. Steeped for only 3min instead of a normal 2nd infusion time of 4 min because I’ve read that’s a good 1st infusion time for whites and Adagio kills theirs. Mint is still VERY strong, but the cucumber is pushing thru the more I sip it. Would be GREAT cold!
I don’t hate this. I was expecting to hate this, but I don’t.
Not a fan of rooibos or chamomile. I’m okay-ish with peppermint but much prefer spearmint. But for some reason, this mix kind of works for me. I mean, I’m not going to suddenly convert and drink this every night. But every so often, I might find the desire to have a little.
Oddly enough, I get a chocolate taste from it. No clue why. Not heavy chocolate, sort of the aftertaste from some Girl Scout Thin Mints.
So, I played an epic game of “enni-meani-minnei-mo” today with my tea and landed on this. Joy. I tried it again without milk, could only taste tannin and mild spices. Now that I’ve added milk, I’m actually getting a bit more pumpkin! But it still has an odd effect on at the tip of my tongue.
The liquor (I for some reason feel uncomfortable with that word) was gorgeous and a rich red-brown and when I added milk it is a touch orange. Very pretty, happy I used my glass mug.
Still unnecessarily bitter and bland.
I think it might be because I had some terrible tea the night before, but I enjoyed this a bit more than I expected I would. While it was bitter and far less pumpkin and more fall-vanilla, it was decent cup. Honestly, if it wasn’t advertised as a pumpkin based drink, I would have liked it more, but it made want something it was not.
Ok, but I’m can definitely look forward to much better as my night of tea (and work) goes on.
The aroma is fantastic but the flavor doesn’t live up to it. Not nearly as sweet as I would expect but the taste is unique enough for me to really like. The best flavor comes out when warm and not too hot. The taste is mostly of black tea with pumpkin pie flavors to it. Enjoyable but don’t set your expectations too high.
Hm, somehow I did not realize that Earl Grey has bergamot, let alone that bergamot is THE defining ingredient of Earl Grey. Therefore, I was quite surprised and confused to open my new sampler tin of Rooibos Earl Grey and get a huge waft of orangey, floral bergamot. The bits of blue and orange petals scattered among the red honeybush further convinced me that Adagio had mislabeled my tin. I was expecting something more stoic, dignified, and well . . . grey. But a quick internet search told me that I am an idiot and Earl Grey is far more complicated than I’d imagined.
After all that, I’m still not sure if I like it. The strong floral and citrus (I assume this is bergamot) scent is too reminiscent of Pledge and potpourri. My mouth is left tasting like some fancy soap my mother used to use.
If anyone wants this let me know. I’ll definitely swap this one
It took several tries to get a good-tasting steep from this tea – it definitely does not benefit from oversteeping, and it is well worth while to time the steep and pull out the leaves after no more than 5 minutes. Oversteeping will result in an astringent aftertaste. It might benefit from a shorter steep with more leaves.
This looks like a black tea, but brews up very light and delicate. I added more leaves than I might for a Darjeeling or other black tea. During brewing, the smell reminded me of spinach – a strongly vegetal, mineral aroma. Even after adding more leaves, it brewed up a very light amber, with a light floral aroma. Once I got the steep right, I tasted a smooth, flavorful tea with a definite sweetness.
I like it very much, and think it is worth keeping on hand, even though it is a bit fussy to brew.
Pouchong may have been the first oolong I ever tasted, because it’s the ‘default’ taste I think of whenever I hear ‘oolong.’ It’s lightly vegetal, and almost like a green tea except it doesn’t have the sharpness. A little floral, but not to the point that a specific flower could be named. I like it because it’s a very fresh and clean flavor.
I made this over the weekend while at my sister’s house. I boiled milk, water, and sugar together with the tea, then let the tea steep for several minutes before straining the leaves out and drinking (what I could remember of takgoti’s chai method posted on Steepster earlier).
It was definitely better prepared that way than when I had done it with straight water, but there was still no pumpkin flavor. It’s just a spiced tea, and I’m not really fond of the spice blend used in it.