82 Tasting Notes

By itself, this makes a caramel-honey tea that is quite sweet. I don’t like it alone, as it is a little too sweet for me, and has a slightly odd aftertaste, but it is good in quite a few blends.

Flavors: Caramel, Honey

Preparation
Boiling 8 min or more 1 tsp 8 OZ / 236 ML

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I use this mostly for blending. It tastes like vanilla and earth. I was a bit disappointed with the earthiness at first, but I’m starting to like it in some blends now. I usually use about a teaspoon/cup.

Flavors: Earth, Vanilla

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This evening I made a blend for my husband. He asked for a Vanilla Hibiscus blend. I was a bit dubius, but used 1/4 tsp. Hibiscus, 1 tsp ground Rosehips, 1 tsp ground Vanilla Bean, and 1/4 tsp Xylitol. It was delicious! The tart, fruity taste of the hibiscus and rose hips were really nicely balanced by the earthy vanilla. My husband decided I had put in too much sweetener (he loves the super-sour taste of Hibiscus), so I ended up drinking most of it! I will likely make this again (though probably not till after November, as I get heartburn in the second and third trimester of pregnancy).

Preparation
Boiling 5 min, 0 sec 2 tsp 8 OZ / 236 ML

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I made this again today with 1/2 tsp. chai spices, 1/2 tsp. Adagio Hazelnut Honeybush tea, and a pinch of Xylitol. I think the honeybush does add something, so I might include it when I make this in the future.

Preparation
Boiling 5 min, 0 sec 1 tsp 8 OZ / 236 ML

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100

I decided to try this tea with milk, since several people seem to enjoy it that way. It was good, but I felt like I needed to use quite a lot of milk to balance the powerful cinnamon flavor. Once I found the right balance, I did enjoy it. I used 4 oz of water, and probably 5 or 6 ounces of milk.

Preparation
Boiling 8 min or more 1 tsp 4 OZ / 118 ML

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I’ve had this tea before, and really disliked it. I felt like the apricot flavor was really artificial and clashed with the Honeybush. This time, I added some chai spices, and It was acceptable, but still not something I would buy again.

Flavors: Apricot, Artificial, Wood

Preparation
Boiling 8 min or more 2 tsp 8 OZ / 236 ML

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85

I tried plucking the petals out, and brewing them alone, and that definitely changed the flavor, but not how I would have expected. The grassy notes completely overwhelmed the pleasant floral taste from the other day, and the tea was extremely bitter. I’m assuming this is in fact because I plucked out the petals, and not because I brewed it a shorter length of time (the other day it ended up steeping for a couple of hours while I took a nap). I do not recommend separating the flowers when brewing this.

Flavors: Grass

Preparation
Boiling 8 min or more 2 tsp 8 OZ / 236 ML

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90

I was surprised by the pale orange color of this powder. It smelled herbaceous and fruity.
I brewed it for at least 10 minutes in 4 oz of boiling water, then added 4 oz of cold water (This is what I usually do in the summer). The liquid had a mild fruity scent with a hint of oatmeal, and was a pale golden color (I think, this mug is green). I really enjoy the flavor, which is citrusy and faintly herbaceous, with a touch of oatmeal. I can see why this fruit is used in so many herbal blends

Flavors: Citrus, Herbs, Oats

Preparation
Boiling 8 min or more 1 tsp 8 OZ / 236 ML

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90

This tea is a godsend during pregnancy. I usually drink this with a dash of ginger, and sometimes a pinch of Xylitol. It’s a very mild tea, somewhat minty, herbaceous, and with just a touch of underlying citrusy tartness. That description makes it sound much like the Lemon Verbena I recently reviewed, but here those flavors blend soothingly rather than clash. It’s not a tea I would choose purely for its taste, but since I could drink it when I had morning sickness bad enough that plain water turned my stomach, I give it a high score for fulfilling it’s intended purpose

Flavors: Citrus, Herbaceous, Mint

Preparation
Boiling 8 min or more 1 tsp 8 OZ / 236 ML

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95
drank Cream by Adagio Teas
82 tasting notes

I really love this tea. It has a smooth and creamy flavor that works well with the bitterness of black tea. It’s one of the rare black teas that I truly enjoy. This makes a truly excellent base for chai, and is great for blending as well.

Flavors: Astringent, Cream, Milk

Preparation
Boiling 2 min, 0 sec 1 tsp 8 OZ / 236 ML

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Profile

Bio

I drink a lot of herbal tea, and the occasional cup of traditional tea here and there. I really enjoy experimenting with my own blends. I like to keep a wide variety of teas on hand and I love trying new teas.

Flavors I like: mint, chamomile, fruit, nuts, flowers, chocolate, caramel, vanilla, honey, chai/spice, honeybush, green rooibos, flavored blacks, dark oolongs

Flavors I Dislike: cardamon, lemongrass, coffee, chicory, bitter or astringent teas, red rooibos, licorice(but I do think I like either fennel or anise, I’m not sure which), many (but not all) artificial flavors

I have yet to try any white or puerh teas

Location

Maryland

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