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Recent Tasting Notes
Trying out another sample from my Adagio tea shipment. I brewed this tea too long. So it was kinda bitter and astringent but it’s strong in taste. To make this drinkable I added 2 tablespoons of milk and a teaspoon of sugar. I really like it this way. The flavor is strong so it still comes out through the milk. Now that I think about it really reminds me of the malta goya drink. And I like that drink. So now when i crave that I can drink this and it’ll be healthier. I may try steeping this shorter to see if I can like it without milk but I like how it tastes as of now.
Flavors: Astringent, Malt
This is the second tea I’m trying from the samples I bought from Adagio teas. I was excited for it because the smell of the dry leaves were vanilla-y but not overbearing. There wasn’t much of a scent while it was brewing. The taste was underwhelming, there is a little bit of vanilla taste and I didn’t taste to much oolong. Though it was smooth.
I’m gonna try this again with boiling water and longer steeping time at a later date.
I bought a sample of this in a big order I made from Adagio teas. I made this after breakfast and I liked looking at the liquor, dark and golden.
The smell of the dry leaves in the bag is very strong and quite overpowering. Kinda made my stomach queasy. But the portion I steeped wasn’t overpowering in smell which I appreciated.
The first brew was very creamy in taste. And hmm it’s manageable but I liked the second steeping better. (2nd Steep: 5:20min, Boiling) More of the earl grey taste came through but it’s still smooth.
I think I may not like creamy teas unless I add milk. So I might try that the next time I have this.
But for now I have other samples to try throughout the day.
Flavors: Cream, Earl Grey, Smooth
Trying this tea out for the second time. And I think the way I brewed it the first time was better. I get a small citrus taste with the initial sip but the rest leaves a lot to be desired. It’s still smooth, maybe somewhat of a spice or tiny kick, but I liked it the way it was the first time.
Though quite honestly for a citrus oolong it’s not the best I’ve had so I’m probably not going to get more after this sample is done. But I’ll try to make it work while it lasts.
I’m trying this out for the first time today. The grapefruit scent on the dry leaves is very strong. It mellows out after steeping though. The tea is smooth and the liquor is dark looking like a black tea. The citrus taste isn’t very strong. It’s more woody. It reminds me of english breakfast without the astringency. I’ll have to play around with how I steep it. I’m gonna resteep the leaves cause the leaves haven’t completely unfurled yet.
Flavors: Citrus, Grapefruit, Smooth, Wood
I had a totally klutzy moment and knocked over the first infusion of this. Ugh.
It’s rolled up and fragrant in the tin and 5g of leaves in the gaiwan didn’t seem like much volume. But the leaves did quite an unfurl, and ended up filling the gaiwan by the end of the session.
It has a sweet dairy/floral fragrance in the cup. Very light yellow liquor. Almost colorless on the first infusion. A little more color on subsequent infusions.
I think it might be worth my while to try a Taiwan green oolong in proximity to a China green oolong to see if I can make a generalization about the differences. So far it seems to me the Taiwan ones are somewhat less buttery and more perky, but that’s based on a rather small sample and a rather unscientific comparison.
The second infusion was sweetly floral with a tad of bitterness at the end of the sip. Not an unpleasant bitterness, just a bit of vegetable bitterness like some greens have.
The third steep is similar. There’s a freshness to the taste that is quite nice.
I took it through my usual five steeps and enjoyed it. But it does seem to be a bit of a johnny one note. Not a lot of complexity to this one, not a lot of evolution from steep to steep. Which is ok, sometimes. It might make a good western style steep given that not a lot seems to be gained by multiple short steeps.
Flavors: Floral, Milk
Revisiting this tea on a rainy morning that sees my son home from preschool with a bit of the sniffles and feeling under the weather. To help combat that, I made us a smoothie this morning consisting of plain greek yogurt, almond milk, a banana, Amish jarred peaches, frozen blueberries, turmeric, and ginger with a squirt of honey. It was really good.
And to combat the rainy day, I have made a cup of one of my favorite styles of tea, Jasmine Pearls. There is something about good jasmine tea that just… gets me.
Gongfu style, first brew of 20 seconds. Yup. I remember why I love this so much. Thick and creamy mouthfeel. Delicious jasmine tea and flavor that is not overpowering or too weak. No bitterness. Wow, I nailed this first steep, if I do say so myself.
Second steep, 15 seconds. Pulled it back by about 5 seconds due to the leaves opening up. Scent is still nicely balanced. No bitterness in the liquid. I do think, however, that I could have let this go to 20 seconds and have gotten a flavor similar to the first steep. The flavor is still nice here, just not quite as thick or sweet. Still above average in flavor in scent, though.
3rd steep, 30 seconds. Scent is as strong as ever. The strength has come back a bit for this steep. A few seconds longer and I could see this turning a little bitter. But as it is, still very smooth and drinkable.
4th steep, 40 seconds. The scent still has such a creamy, sweet, jasmine scent. I love it. The flavor is still very nice and similar to the scent. I was actually expecting this steep to start the decline for this tea but not so. I would still drink this steep every time.
5th steep, 1 min. This tea has great longevity and consistency for its style.
6th steep, 90 seconds. Went to take a shower. Came back to this tea and now I am seeing the flavor start to fade which is fine. I feel I got more than I bargained for anyway.
I’m glad I revisited this tea (and that I have plenty left). It is a great option for a Jasmine Pearl and probably one of Adiagio’s best offerings that I have had.
Flavors: Creamy, Floral, Jasmine, Sweet
These are exactly what I was hoping for. They have a strong Jasmine scent both in the dry leaf/ball and also in the steeped liquid. It is not overly strong. Sometimes something floral can go over into a perfume type flavor and scent. Not the case with these. I am a huge Jasmine tea fan and these hit the spot. I imagine they could be a bit bitter with over steeping or over leafing but when done right, these are pretty good.
Flavors: Floral, Jasmine, Sweet
This is growing on me, still have yet to do a side by side comparison with Tea Guys (maybe I will tomorrow) but the lack of black tea with the heavy bergamot is actually quite nice. It’s got a “dry” consistency but it doesn’t leave my mouth feeling dry. I can’t taste the rooibos at all – for better or for worse.
I tried this today after I picked up a sample from Adagio as per suggestion by rosebudmelissa. Normally Earl Grey’s are hit or miss since I don’t really love bergamot, but this was good and the rooibos definitely overpowered the bergamot. I definitely like this more than the Earl Grey Creme from Tea Guys.
Sipdown no. 208. I dumped what was left of this sample in the dark oolong yixing.
I’m steeping it at the same intervals starting with 15 seconds and moving up 5 each time, but with a bit hotter water than I’ve been using, 208F.
This is definitely a better temp for this tea than what I used the first time. Even after steeping in the hardly used yixing, which I expected to leach pretty much all of the flavor out of anything I drink in it for the near term, the tea is far more interesting than it was when I tried it at a lower temp.
I’d be interested to hear what experienced yixing users have to say about the effect of the yixing on their tea. For me, it is pretty much consistently adding a mellowness and roundness to the flavor that I think will be excellent once the initial leaching part is over. For the nonce, I’m trying to correct in my mind for some degree of flavor-sapping.
How would you describe how your yixing affects your tea?
Yesterday I tried this in the gaiwan and it was so unremarkable I didn’t even bother writing a note about it.
In was, in fact, so uninteresting that I decided I was doing something wrong. So I spent some time reading about Da Hong Pao.
As a result, I upped the leaf to 5g for a 100ml gaiwan. I also upped the water temp to over 205F.
It’s better this way for sure.
The tea is an apricot color. First steep @15 secs. has some roasty notes, but also something floral and fruity, which was all but lacking yesterday.
Second steep @20 secs is amber colored with a stronger floral roasty scent and a woodsy flavor. Also, for the first time, I understand the “wet rocks” thing. It’s a hot mineral-y note sort of like rain on hot pavement.
Third steep @ 25 secs continues to have a floral aroma, similar to what I usually find in much greener oolongs.The flavor has a woodsy note with some fruitiness, like sucking on a peach pit. And the wet rock thing again. The aftertaste has a surprising sugary note.
Fourth steep @30 secs is a little less strong in the floral aroma, with a sweet toastiness in the flavor. I’m not getting plum, but I can see why people do. The aroma turns a bit plummy/raisiny as it cools.
Fifth steep @35 secs has a similar aroma and flavor to 4. The empty cup smells of plums/raisins. The wet leaves smell like hot minerals.
It wasn’t as interesting to my tastes as the JK Teashop one I had recently, but based on this experience and the other I had recently with hotter water for an oolong, I’m thinking I could go a bit hotter than 195F with the water for all my oolongs at least as an experiment and see what happens.
I might try this in the dark oolong yixing next time, which I fear still needs to suck away a fair amount of flavor before it can start giving back.
Flavors: Floral, Peach, Plums, Raisins, Roasted, Stonefruits, Toasty, Wet Rocks, Wood