1740 Tasting Notes

87
drank Gingerbread by Adagio Teas
1740 tasting notes

My first impression of this tea was “Wow! What an aroma!” My second impression was “This is definitely something new and pleasantly different.” The tea in question was Adagio Teas’ Gingerbread, a black tea that was very different than other spiced black teas of my past tasting.

I began with a simple steep – three minutes of a teaspoon of this tea in a just-boiled cup of water. The aromas that hit my nose, as the tea brewed, focused mainly on the cinnamon bark and “gingerbread flavor.” In a way, I was quite thankful. My past experiences with teas containing cinnamon and orange peel have usually resulted in brews, where the orange is far too strong and the cinnamon very subdued, both accompanying an overly bitter black tea (bitter on account of how long it took to get any sort of non-tea flavor to evolve). With the addition of gingerbread flavor and ginger root, this tea moved beyond the traditional orange and cinnamon spiced black tea.

In Adagio’s Gingerbread, orange peel took a back seat in the vehicle of flavor that drove across my tongue with my first sip. Despite all of the bold additions to the tea, I found that the resulting brew was not overly strong, instead containing a pleasant mixture of all of the flavors. Warm cinnamon swirls around the outside of the flavor palate and the ginger root adds a slightly sweet bite to the main part of the body – the Ceylon black tea. The lack of heaviness to the tea helped it go down smoothly, and I found myself drinking it far more quickly than I had anticipated.

This black tea was not especially re-steepable, but I typically do not expect such from black teas, especially flavored ones. For my first few cups (and pots, over several days), I did not sweeten it at all, as it has a bit of natural sweetness. Upon the addition of a small amount of sweetener, I found that more of the orange flavor came forth.

Well done with this holiday tea, Adagio. I will gladly drink it any time of the year. On my personal enjoyment scale, I would rate this tea an 87/100.

Preparation
205 °F / 96 °C 3 min, 0 sec
gmathis

Sounds good and balanced. Many of the gingerbread varieties I’ve tried were way too heavy on the ginger and way too light on the bread.

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87
drank Gingerbread by Adagio Teas
1740 tasting notes

At some point, I will stop drinking this and write a proper review…

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80

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80

I can smell this tea even through its package. Opening the package, the smell of toffee wafts to my nose, plus notes of pu’erh a bit of…mint? How odd…mint… According to the English Tea Store, the pu’erh is accompanied by butterscotch pieces and almond. Putting aside the difference between butterscotch and toffee, I rinse the leaves, then begin my first steep. While waiting, I think how fitting it would be, if I was writing this review with Montblanc Toffee Brown ink.

I think that the slight mint aroma came from the pu’erh mixed with the almond, as it is still present in the wet leaves, yet carries more earthy tones. But how does it taste? “Like dessert in a cup.” One can still taste the pu’erh, right down the middle of this tea, but the edges are more than heavily laced with a sugary-but-not-overly-sweet combination of toffee- and caramel-like flavors. From a traditional Chinese sense, I would not expect that pu’erh would ever be mixed with any sort of sweet, but the English Tea Store has found a good combination in the mixing of pu’erh with butterscotch and almond.

The flavors of this blend are smooth, and the pu’erh is bold enough to stand out among the sweet tones. I recommend steeping this tea longer than you might a normal pu’erh for the sake of fully drawing out the notes of toffee and earthy pu’erh tastes. I was able to resteep it several times in my gaiwan.

Preparation
205 °F / 96 °C 0 min, 45 sec

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drank Milk Oolong by Vital Tea Leaf
1740 tasting notes

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65
drank Xiao's Blend by Peet's Coffee & Tea
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drank Milk Oolong by Vital Tea Leaf
1740 tasting notes

Sure, it is 80+ degrees outside, yet this is still delicious.

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drank Milk Oolong by Vital Tea Leaf
1740 tasting notes

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drank Blue Tea by Vital Tea Leaf
1740 tasting notes

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Bio

“I love trading tea and trying new teas. My favourites are oolong (mainly Chinese) and pu’erh.
Will gladly talk all day about tea.”

The above was my bio when I joined five years ago, and I felt it needed to be updated. I still love pu’erh, though I have begun to take preference toward cooked, shou. Oolongs are certainly still a go-to tea for me, but I have expanded my horizons to begin including greens and blacks based upon the weather and how I am feeling.

Still more than glad to talk about tea – anytime, anywhere, anyplace.
Additionally, if fountain pens, books, music, or computers are on the discussion list…

My ratings, this “personal enjoyment scale” about which I talk, are just that – based on how much I enjoyed the tea. I might have enjoyed it immensely, yet do not keep it stocked for various reasons. On the flip side, I have a few teas that are “good” but not “great,” which I keep stocked for various reasons.

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