38 Tasting Notes

100
drank Dewy Cherry by Adagio Teas
38 tasting notes

This is seriously wonderful cherry tea. Yes, it SMELLS like cherry cough drops (not a bad thing to me) but it tastes like cherry straight up. I’ve used it flavor my oatmeal even! I use fruit teas to blend, and this is my favorite.

Preparation
Boiling 5 min, 0 sec

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86

This definitely has a fakeness to the flavor, but it is pretty good even so. Their cream flavor is just off, but this one somehow overcomes that. I now prefer the strawberry teas that don’t have that fake cream, at least for most things. I hit on making it as iced tea with the roasted yerba mate and it is fantastic! On Upton’s site you will find the refrigerator iced tea method. Super easy, all you will have to do is strain it and it is better than hot tea turned iced.

Preparation
Boiling 5 min, 15 sec

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67

This was one of my favorite fruit teas, I use them to blend. But, I have since found others I really prefer. So this is still pretty good, but no longer a fav. Little bit of a false note, probably their fake cream flavor.

Preparation
Boiling 5 min, 0 sec

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56

This is OK, but barely. I use it to blend with other teas, but I will not buy it again. The real vanilla is drowned out by the fake vanilla.

Preparation
Boiling 5 min, 15 sec

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100

I prefer the roasted yerba mate to the green. More coffee like and this was one I used to kick coffee. I rebought this one in a large size, it is quite nice. I really like to blend it with fruit teas though. And I recently hit on using it for iced tea, made cold with Upton’s
Strawberry Cream and it was like the best iced tea ever! On Upton’s site you will find the refrigerator iced tea method and it is awesome. Super easy, all you will have to do is strain it and better than hot tea turned iced.

Preparation
205 °F / 96 °C 5 min, 0 sec

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86

One reason for the less than optimum rating is that the can was less than half full, which means that I will not get that much out of it. I count 18, which means 9 pots and consider that scanty, even with additional steepings. My second steeping I thought would be safe at 2 minutes, but that actually brought in a touch of bitterness. Not enough to ruin it, but 1.5 minutes the second time would have been better. I haven’t tried a third yet, but I think I might get another one yet this morning. I also appreciate more complete brewing instructions, as in tell me how much to use. And as with the other reviewer, the link did not work to order more. It was supposed to work for Feb. and that is more than half over anyway, by the time I got it. But moot point if it doesn’t work at all.

I’m going to get some from Chicago Tea Garden. I’m sure it is cheaper and probably the same tea!

Preparation
175 °F / 79 °C 1 min, 30 sec

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Profile

Bio

I live in Kansas City Mo and am currently obsessed with black tea. I’ve been going through phases. I liked keemun and now I don’t. I’m trying to use them up by adding some golden Yunnan needle to cut the smoke quality. I quit drinking coffee because it affected my blood sugar too much and I’m finding that the really stout teas do too. So Assams and some of the blends are tricky. Right now the Chinese red (black) teas are my current passion. After worrying over the perfect timing for each tea, I have found that I love black tea added generously, brewed at boiling for three minutes for the first infusion and five for the second. Life is so much simpler now and I am enjoying the resulting tea much more than when I was brewing it longer. I do add sweetener, usually Teavana’s German rock crystals, sometimes palm sugar or other experimental alternatives. For my black tea in the morning, I use an infuser basket and an iron teapot. It may not be ideal to basket the leaves, but morning is not the time to be fussy and labor intensive.

Oolong is pretty wonderful too. Especially in the evening. I have some Yixing pots for my evenings, that I really enjoy. One for greener oolongs, one for darker oolongs and one for black teas. Teapots are another obsession, can one have too many? I have a paper porcelain that is perfect for green teas and just got a wabi sabi teapot for flavored teas. I have some larger teapots that I’m finding I just don’t use because I’m the only one in the house that drinks it, so I’m concentrating on smaller ones now. Especially for evening, I like to brew a serving at a time and I prefer a small teapot that with a strainer spot. Then, if I don’t reinfuse, I haven’t wasted as much.

Some of this background helps understand the reviews, I think.

Location

Kansas City MO