New Tasting Notes
Normally I’m not all that crazy over tulsi blends but this one is pretty good. The orange and tulsi combination in here reminds me of Butiki’s Tangerine Creamsicle guayusa. There are pink peppercorns in the blend, which initially excited me, but alas, I don’t taste them.
Another cup gone and I’m left with the craving of more tea because this isn’t quite what I wanted. I’ve been working on these smaller amounts I have, either leftover from older orders of mine, or from the parcel I received from the wonderful MissB when she was making up grab bags for anyone interested, so as a result, I’m simply not drinking teas for which I am in the mood.
Thanks for the tulsi, MissB!
A friend gifted me a tin of this tea as a belated birthday present. It’s the firs tea from Harney & Sons that I’ve had. I brewed up a cup early this afternoon and drank it while working. It was quite nice. I don’t know if I would have picked it up myself. I love cinnamon, but sometimes it a bit overpowering in tea and leaves me with an odd dryness on my tongue. But this is quite nice. It brewed up a dark amber color, and I could catch a tiny whiff of the cinnamon when I inhaled, so I suspect it’s very strong. The flavor is definitely cinnamon, but also a bit sweet. I can see this becoming a favorite for cold afternoons this winter.
You can probably guess based on my tasting notes of late that I did a little supermarket teabag binge when I started my new job, so I’d have a stash of hopefully decent things to hand in my desk drawer, without alarming the colleague I share an office with by constantly measuring loose-leaf into an infuser.
I’m also currently watching what I eat and drink to try and solve a lingering health issue, which sadly means I’m restricting myself to one caffeinated drink per day. This means a TON of herbals at work, and while Sleep seems a counterintuitive choice for when I’m meant to be getting stuff done, I’m figuring that I’ll be better off if its calming properties help keep stress at bay anyway.
And it’s not like I was falling asleep at my desk today. In fact, I was standing for most of the day, shimmying about to Radio 6 with my headphones on. That’s how I roll when I have an office to myself.
As for the tea – OH, YOU JEWEL! I mean, it was delicious, but I’m mainly really excited to have found an herbal blend with absolutely no licorice root at all! It’s ruined so many otherwise potentially nice teas for me! THANK YOU FOR NOT BEING IN THIS TEA, LICORICE ROOT! The first taste is definitely chamomile, but the other gentle herbal and floral tastes definitely get a look in, for which I’m also grateful. It’s got a lovely, pillowy soft texture and subtle sweetness. I’ll be keeping this in heavy rotation in the desk drawer, I reckon.
So after my last disaster with this one I decided to give it a proper go as a latte. So good! Pumpkin pie in a cup (though somehow better because I don’t actually like pumpkin pie). There’s the crust, there’s the filling, and there’s a hint of cream (though I find lattes mask most tea notes found in the actual tea as a general rule). If I was hosting Thanksgiving dinner, this would be a must have for after dinner! I do think I like this better than pumpkin chai (which I’ve been thoroughly enjoying). Might have to pick some of this up (which I was actually planning on doing today but I ended up with cranberry orange muffin, ginger beer, and spiced apple instead; willpower is not a thing)
Flavors: Cinnamon, Cloves, Creamy, Nutmeg, Pastries, Pumpkin
The robust, spicy flavor of this tea makes it one of my top picks for fall, but since it’s lightly sweet, it also makes an excellent iced tea— one that requires no added sugar. I’ve been struggling with my love of sugar my entire life, so finding teas that are naturally sweet has been a huge priority to me. It means I can still enjoy sweet tea and not feel guilty about what all the added sugar is doing to my heath.
You can read the full review on my blog:
Holy cinnamon Batman. Cinnamon is all I taste, but I kind of like it. Why? Because it’s not just any kind of cinnamon. It’s almost exactly like the cinnamon-flavoured ribbon candy you can find around the holidays. Maybe a little bit like cinnamon hearts but definitely more like the ribbon candy than anything else.
I don’t even know what else is supposed to be in here but perhaps it doesn’t matter. For a bagged tea, this is crazily strong. I haven’t added any milk or sugar to this, but drinking this straight makes me wonder if this is basically the kind of blend, ratio-wise, that most restaurants/cafes serve as “chai” (whether it being a Starbucks or an Indian restaurant) because the majority of them turn out to taste like cinnamon milk. I’m sure the same would happen with this.
As it cools, it tastes more like ground cinnamon. And now it’s all gone. Would I have it again? Actually, I would. I wouldn’t buy it, but it’s not bad. Not bad at all. Thanks, MissB!
Hopefully, this is the right Dian Hong cake that Andrew gave a piece of. He complained that it tasted entirely too much like a black tea, and after steeping it for 2 minutes and 45 seconds in water cooling way too quickly, I know exactly what he means. I swear I’m drinking an Assam. Now, this is like a GREAT Assam yielding a very dense complexity, being very malty, sweet, mildly astringent, kinda fruity, leather like, and a little bit chocolaty. I do get some of the same malt notes cocoa notes that are closer to a Dian hong, but with the Assams robustness. I need to steep this one so more to get a definite judgement because anything like an Assam or English Breakfast depends entirely too much on my mood. There are some days when I want a strong tea, but I don’t want to be choking on my dehydrated tongue doing so. With that said, this is a really great candidate for a breakfast tea and for those who enjoy more English style black teas.
Well hello there, orange. This is the first time I’m tasting orange in an orange spice tea in a while. The last few booted orange out of the club. Other than the citrus, cinnamon is another main player in this tea. I would have liked to have picked up on the rose and almond but I think I might have brewed this one a little too strong, so the base ended up covering those notes up, perhaps. It’s a little on the bitter side. I’m sure milk and/or sugar would help with that but I don’t want to be consuming any calories today, yet.
Much thanks to MissB for the experience!
Dry leaf: Melange of very classic chai spices – ginger, clove, cinnamon, pepper – with a hint of vanilla.
Liqueur: Brown with a red tinge. Smells like a very traditional chai, but with a hint of vanilla.
Flavour: The black tea gives this chai a bold base. The vanilla sweetens it up a bit.
This tea is soothing with a bit of a pinch. It has a sharp Ginger taste that combines nicely with the lemon grass aspect. I made this tea at just under boiling and steeped for 15 minutes. I would suggest steeping for flavor, adjusting the time for the strength.
Flavors: Ginger, Herbs, Lemon
So I’ve been stocking up nutty and spicy teas for the fall and winter like some sort of caffeine-hungry squirrel. I haven’t ordered from Adagio in a dog’s age, having grown to prefer other companies more, but I do like their hazelnut tea. Figured I’d pick up a couple samples too, and this was one of them.
…it’s not as bad as I thought, from the reviews. It’s nowhere near as good as other gingerbread teas I’ve have, but it’s alright. The thing I learned early on about Adagio’s teas is that you shouldn’t ever steep them over four minutes, or they’re disgustingly bitter. A four minute steep and a teaspoon of sugar got me a mild, cookielike cup of tea. It tastes a little bit like a graham cracker; maybe I’ll add honey next time.
It’s an okay tea, but if I really want a gingerbread tea there’s better options. S&V’s comes to mind most immediately.