Adagio TeasEdit Company
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Recent Tasting Notes
Autumy. Very pleasant. Nice balance of apple and spices.
The spices are more like mulling spices than some chai ‘whoa this is spicy’ chais. Which works for this blend.
Normally I drink chai with milk but for my first cuppa I drank it straight up and enjoyed it more than I thought I would. I thought my british background would have ruined me for drinking black teas without milk but I’m reconditioning myself apparently.
Mmm I’m one of the few who really like this one. I get a really full rich brew from this and get the the coco notes towards the ends of the cup when it’s cooling down. It’s very comforting on a windy fall day.
I love to watch the little balls unfurl themselves coming out of their cocoons. It’s the perfect use for my IngenuiTEA pot from adagio.
I used 4 balls at 5 minutes and 30 seconds. It’s best the first two steepings I’m still fiddling a bit with the brewing time on the third.
This is my second cup of this tea. First time, I used 4 balls. This time, I went with 5. The flavor is definitely better, more intense with 5, but it doesn’t seem remarkably complex. Maybe my slightly-congested nose is masking some subtle notes, though.
Steeped 6 minutes at 212°F. Prepared in Adagio IngenuiTEA teapot.
1tsp/6oz water. Served: room temp, cooled naturally (made a head of time), clean
Served w/: Tortilla Crusted Fish Lean Cuisine
I know this is a Chinese flavored sencha, but since I do not know the steeping parameters for Chinese flavored senchas (can anyone inform me?) and Adagio’s steeping times for greens and whites can not be trusted, I’m treating it as a Japanese and have been rewarded. I drank this at room temp because I needed something to balance the hot temperature of my meal as well as the spicyness from my meal. The spicyness is also why I paired it w/ a ginseng tea.
The rice, which is mixed w/ sour cream, cheese, and roasted red and pablano peppers is absolutely amazing. I was surprised to see this dish featured on “The Best Thing I Ever Ate” on the foodnetwork last nite. Unfortunately, I was multi-tasking and paid attention just in time to see how it was made (which is how I know it’s the same thing), but missed what it’s called. I’d love to find a recipe for it, but I’d need to know what it’s called. Can anyone tell me? Also, is there a tea you’d suggest that I could steep in the water before making the rice to add wonderful health benefits to this wonderful tasting dish?
I need something to kick this cold so in this cuppa I’m having 3 servings of this prepared Premium Sencha style w/ a couple things added.
-1.5TB (7.7g) Ginseng Green (note: If you have a fever, you’ll wanna use a white tea to help lower your fever so your amount, steeping temp, and time might vary)
-3.85g ginger root
-3.85g lemon verbena or lemongrass
I would have added 3.85g Organic Echinacea, but I didn’t have any.
I blended 2.25g w/ 1.12g of dried organic home grown orange mint. Because of the mint I decided to only steep this for 2 min instead of my normal 3. I like my tea stronger so although this is a blend I’m thinking of steeping them separately so I can steep the orange mint for only 2 min then use that herbal tisane to steep the gensing green for 3. The gensing green is definitely lighter (it only steeps for 3 normally so what can you expect for 1/3 less time?), but so is the peppermint. I don’t taste the orange, but I do taste a sweetness (not sweetener sweetness) that hits me before the bite of the mint does which is nice. I find coming back to mint blends ironic because that’s the way I started w/ loose leaf… putting mint in EVERYTHING. Mint (unless it’s chocolate mint) isn’t my favorite anymore. Yay for maturing tastebuds!
Infusions 1 and 2. 16oz of water, 6g of tea leaf, and 3g of dried ginger root. Backlooging infusion 1 from last nite- made it for my mom who was very sick to her stomach due to having to take a whole bottle of miralax for her colonoscopy prep and I had the 2nd infusion (steeped for 4 min) this morning.