Adagio Teas

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Recent Tasting Notes

59
drank Masala Chai by Adagio Teas
7 tasting notes

Upon replenishing my stock of this tea, was disappointed to receive crushed leaves, chopped spices, and a completely different taste. Very spicy, not enough tea, and now I am on a new quest to find one as good or better as the old Masala Chai from Adagio.

Preparation
1 tsp 14 OZ / 414 ML

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59
drank Masala Chai by Adagio Teas
7 tasting notes

I have yet to find a chai that even compares to this one, and I have looked in many places. It’s strong, not too spicy, and mixed with almond milk is pure heaven. I’ve taken to oversteeping it after time.

Flavors: Cardamon, Clove, Cloves, Ginger

Preparation
Boiling 5 min, 0 sec 1 tsp 12 OZ / 354 ML

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95
drank Caramel by Adagio Teas
36 tasting notes

Still love this tea; having it this morning by itself (I usually prefer to combine it with other teas for funsies), and it’s just great with a little milk and truvia. Like drinking a hot mug of caramel candy. Such an indulgence! I just love this tea. Went ahead and ordered a box for my sister for her birthday later this month.

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95
drank Caramel by Adagio Teas
36 tasting notes

Just tried a second steeping of this, combined with a little of Adagio’s “Chestnut,” and I think I may have found my favorite combination. Delicious and very comforting. Just the thing for a cold January morning.

Preparation
Boiling 4 min, 0 sec 2 tsp 16 OZ / 473 ML

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95
drank Caramel by Adagio Teas
36 tasting notes

A satisfying and sweet black tea. I enjoyed this one very much.

Preparation
Boiling 4 min, 0 sec 2 tsp 16 OZ / 473 ML

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76
drank Peach by Adagio Teas
36 tasting notes

Trying a second morning, and this time combined with Adagio’s black “Cream.” Was I going for a Peaches & Cream combination? I suppose, kind of. But I was really not thrilled with my first mug of Peach, and remembered from past experience that Cream pairs particularly well with other blacks, so I decided to give it a go. The result was not exactly “Peaches and Cream,” there was almost a chocolately note to it. But it was a pretty big improvement over the “peach flavored hot water” I remember from my first go-round, so I’m probably going to keep drinking it like this until it’s gone!

Preparation
Boiling 4 min, 0 sec 2 tsp 16 OZ / 473 ML

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76
drank Peach by Adagio Teas
36 tasting notes

While this certainly smelled and tasted fruity, I couldn’t help feel a little let down, since it was the first Adagio black tea I didn’t absolutely love. It’s fine, and I will drink the rest of the sample bag without complaint, but there was nothing remarkable about it either. When I compare this to the rich, full-bodied Chestnut or Irish Breakfast, today’s mug comes off like peach-flavored hot water. Maybe this will be better over ice. I will probably try the rest of the sample cold, to see if I like it any better.

Flavors: Apricot, Peach

Preparation
Boiling 3 min, 0 sec 2 tsp 16 OZ / 473 ML

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drank Pu Erh Spice by Adagio Teas
24 tasting notes

When I was first getting into loose leaf tea, this was one of several Adagio puers that I sampled and then stashed. Without a palate for tea, much less puer, “eh” was my eloquent assessment.

Now, as I revisit this tea with a more developed palate and a little bit of puer experience, I find more to appreciate. The first brewed cup offers a pleasant, smooth aroma of earthiness, spice, minerality. I feel a slight cha qi in the first steep or two. Though the spices seem to sit on top of the tea more so than melt into it, the earthy puer provides an unexpected and enjoyable canvas. The tea is thin in body, with no astringency. I continue steeping as the spices fade, allowing the tea to come to the forefront. These steeps are just as pleasant as the earlier cups in which the spices were more assertive. The 5th or so infusion surprises me with the emergence of a delightful aroma quite like a cherry cough syrup. This translates to a slight sweetness and alcohol edge in the flavor also, though not identifiable as cherry. The sweetness and flavor of the tea fade over my last two steeps.

Flavors: Earth, Spices, Sweet

Preparation
205 °F / 96 °C 5 min, 0 sec 1 tsp 8 OZ / 236 ML

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90
drank Irish Breakfast by Adagio Teas
36 tasting notes

I didn’t think I would like this tea, as I’m a wimpy girl and usually prefer the sweeter, “dessert” teas. But this one really surprised me. Yes, I took it with almond milk and sweetener, but it was still MUCH more delicious than I expected. Nothing fancy or unusual about the flavors, just a yummy black tea that had me feeling sad when my mug was empty. I will definitely buy this one again.

Preparation
Boiling 5 min, 0 sec 2 tsp 16 OZ / 473 ML

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100
drank Chestnut by Adagio Teas
36 tasting notes

Really busy stressful day planned, so I felt like coming back to a comforting old friend. Brewed up 1 tsp of this one mixed with 1 tsp of “Caramel,” a combination I’ve tried and loved before. It’s a warm, nutty, maple sugary treat, so indulgent and rich. Really I can hardly make myself wait for it to cool a tad and keep burning my tongue on it! Threw in a pinch of truvia as usual – I do like my teas a bit on the sweet side.

Preparation
2 tsp 16 OZ / 473 ML

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100
drank Chestnut by Adagio Teas
36 tasting notes

I’ve been drinking this all week, pairing it up with second-steeped Adagio blacks like Irish Breakfast, Tiger Eye, and Chocolate Chip. I’ve simply loved it every time. So far, haven’t found a tea this doesn’t pair well with.

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100
drank Chestnut by Adagio Teas
36 tasting notes

Currently my favorite tea! It’s smooth, nutty, with a hint of a maple finish. I drink it with vanilla almond milk. I wouldn’t change anything about it!

Flavors: Maple, Nutty, Sweet

Preparation
Boiling 8 min or more 2 tsp 16 OZ / 473 ML

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drank Caramel by Adagio Teas
24 tasting notes

Adagio Caramel faced an uphill battle: I often find flavored teas more appealing in description than in practice. My tastebuds have jived with only a couple Adagio flavored teas, out of the many I’ve tried. And I am not a huge fan of caramel.

So it was a nice surprise to find this tea not only drinkable, but a quite pleasant cup – or two, actually, since one resteep held enough flavor to still be enjoyable. The dry leaf and steeped tea offered a sweet caramel aroma. Straight, the tea was a little shy of smooth. I drank it with a lightly sweetened soy milk. Those seeking a caramel flavored tea may want to give this a try.

Preparation
205 °F / 96 °C 3 min, 0 sec 1 tsp 10 OZ / 295 ML

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62
drank Cinderella by Adagio Teas
619 tasting notes

I don’t feel like this was very pumpkiny. I mostly taste honeybush, some spice, with hints of fruit wisping around sometimes. Not my favorite of the bunch.

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95

Such a perfect jasmine tea. So light and floral and gorgeous and wonderful. I made it iced and mixed it with lychee juice. Damn.

Flavors: Floral, Jasmine

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90

Ever smelled Lush’s Twilight bath bomb? This is the tea version. It’s absolutely delicious. Really bold bergamot, balanced nicely with the lavender and subtle vanilla.

Flavors: Bergamot, Creamy, Lavender, Vanilla

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1

Not a fan. Not a fan at all. It smells and tastes like burnt nuts and butterscotch.

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20

This tea isn’t horrible, but it definitely isn’t great. It tastes like generic artificial fruit. I don’t get any of the fresh, natural essence of apricot.

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20

I was super disappointed by this tea. It has a gorgeous marzipan aroma, but the flavor disappoints. It tastes extremely artificial.

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Guess what I am doing? If you guessed playing Minecraft on my new Xbox One then you are totally correct! My beloved Ramble is now monstrously huge, with many Ocean monuments, Ice Spike biomes, jungles, and fancy roofed forests. I am very pleased with how the terrain generated on the rest of the expanded world, lots of potential for epic build, and of course lots of mountains, because Ramble wouldn’t be the same without a ton of extreme hills. I only have one complaint, there is a glitch that I assume will be fixed in the next bug fix that makes map walls totally unusable, this saddens me because the first thing I did was fill all the maps and make a map wall at spawn.

Today I am looking at a tea from Adagio Teas, a store I have a great nostalgic fondness for since they were the first tea company to show up on the blog, and the first online shop I ordered from. It was scary at first, being so used to going to Wegman’s (which is a distributor for Ito-En) and selecting based on sight and sniff, moving away meant I needed to bite the bullet if I wanted a steady flow of tea. So in a way, Adagio Teas is to thanks for my raging out of control tea stash! The particular tea I am looking at is Fujian Rain, their name for Shui Xian (or Shui Hsien, Water Sprite, Water Narcissus…so many names!) one of my favorite of the Wuyi Rock Oolongs. The aroma of the dark curly leaves is pleasantly smoky, like a campfire that has gone to smolder and not a raging smoke belching fire. There is more than fire to this tea, there is also sweetness with notes of molasses, figs, dates, and a gentle spicy nutmeg and cocoa. At the finish there is a gentle, almost too faint to notice, hint of orchids.

Into my Yancha pot the leaves go, the aroma of the soggy leaves is sharp and mineral, blending wet slate, woody stems, tobacco, and smoke with a tiny hint of cocoa at the finish. The liquid is a sweet blend of cocoa and woody tobacco with a slight hint of nutmeg and char at the finish.

The first steeping is pretty light in both taste and mouthfeel. It starts with a gentle blend of honey and tobacco and moves to char and cocoa with a hint of nutmeg. The finish is a delicate and lingering mineral and light distant flower note that wavers between lily and orchid.

Second steeping time! The aroma is a bit more floral this time, along with woody tobacco and gentle char, also a nice mineral burst at the finish, like dropping water on hot coals. The taste did not change much from the first steep, the main difference is the stronger notes of tobacco and mineral and less sweetness. If I did not know this was a Shui Xian before, I certainly do now!

Third steep, the aroma is woody tobacco and char, with a strong mineral finish and a touch of cocoa. The taste is milder this time around, primarily woody tobacco and char, with cocoa and a strong mineral finish. Wet slate and hot coals linger as the aftertaste. This is a decent Shui Xian, I wish it were a bit more potent or unique, since this is very similar to the much cheaper Sea Dyke brand that I get at my local Asian Market, but if you lack access to a super cheap everday drinker, this is a good option.

For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2016/01/adagio-teas-fujian-rain-tea-review.html

ashmanra

I like the name list! I want to learn more of the Chinese words for different teas so I can understand/classify them better.

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49

This one was a little weird to me. The flavors of mint and chocolate came through well, and I was impressed by that, but I didn’t like it as much as I thought I would. This may improve upon further tasting

Flavors: Chocolate, Green, Mint

Preparation
180 °F / 82 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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40

Nothing special. I love black currant, but this wasn’t really that.

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drank Felix Felicis by Adagio Teas
538 tasting notes

Oooooooooo….. This one is lovely! It smells strongly of maple and walnuts and it tastes like maple Mini-Wheat cereal. Yummmmmm. I get notes of sweet caramel too.

The liquor is the typical deep red characteristic of rooibos. Very very nice. Easily the yummiest Adagio blend that I have tried to date.

Flavors: Caramel, Maple, Sweet, Wheat

Preparation
2 tsp 12 OZ / 354 ML

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