469 Tasting Notes
I had been saving this tea for a day off, and I’m excited to try it. First of all, I didn’t realize this was going to be an Earl Grey cream. But I knew after one sniff. It’s like they toned down the vanilla from their Earl Grey Moonlight. I was sort of expecting something like Revolution’s Earl Grey, but this seems promising, too.
Upon closer look of the leaf, I realized that this is a rather extravagant tea as far as Adagio’s flavored blends go. I see lots of pretty lavender buds with wispy blue cornflowers. It’s beautiful and promises to be more complex than what I’ve been sipping lately.
It brews up dark and the scent is mostly lemon and lavender. The flavor is just as complex as I had been hoping for. Lavender, bergamot, vanilla, Ceylon, lemon. It’s a refined harmony of “clean” flavors and strong enough to be bracing on a cold morning. I think I’ve found a new favorite.
I got a bag of this in a trade with QueenOfTarts! I was intrigued by it, as I’ve noticed that flavored darjeelings seem to be on the rare side. Which is probably a good thing, because it makes me think of a beautiful song being autotuned to hell.
But this is different. I am all about Earl Grey, so the autotuning is welcome. I can immediately tell that this isn’t like the usual Ceylon greys I’m used to. The darjeeling’s muscatel flavor is hidden in the background, in the aftertaste. It blends with the bergamot in an interesting way that reminds me of lemony white wine, if that sort of thing existed. As usual, however, the zesty bergamot is the strongest flavor. It isn’t followed with the bitterness that I’m used to, but it’s still a satisfying cup.
I got this tea for Christmas and after reading the reviews, it piqued my interest the most of the three. I was a little put off by the idea of puerh flavored by anything other than flowers, but then I read the ingredients. Apparently this is mostly plain black tea, then some puerh added.
It brews up very dark, and carries a decent kick of caffeine. The cocoa flavor is mild, similar to the way the milk tastes after a bowl of Cocoa Crispies. There’s also a little bit of a vanilla’s sweetness. I can’t taste the puerh very much, but it’s there. This might be a good place to start for people with really westernized tastes. (Speaking from experience.)
Now I’m kinda sad that I traded most of this to QueenOfTarts. (But I love to trade, so I’m just excited about all the tea I received from her, muahaha.)
This is a fantastic yunnan. I’m really impressed with Adagio on this one. I see why it’s in their Masters collection of teas. The dry leaves are like curled-up spiders, glossy and different shades of tan and brown. When steeped, they unroll long and slender, pointed at the end. The liquor is dark brown, and smells very strong.
The taste is powerfully yunnan — sweet and fruity and croissant-like. Almost chocolatey. There’s also something in it that reminds me of marshmallows! I’m in love. It’s truly blissful. The kind of tea that would put a smile on my face in the morning every day. This is just as good if not slightly better than Teavivre’s full leaf yunnan. But for the price, I’ll take Teavivre. The 2 week wait is worth the price difference.
This is my last Teavivre tea to review. Then I’m onto random things again.
I think this might be my second favorite of the greens I’ve tried by this company. The scent of it was fresh and especially sweet. Inviting. It brewed up to a shade of pale greenish yellow, and smelled almost fruity aside from the usual green tea scents. The taste is very naturally sweet and delicious. Even at such a short steep time, it’s strong and complex. But I still prefer the more bitter and smoky Chun Mei.
This is my third tasting note, and my second tub of this tea.
I was at the market again the other day picking up shrimp, green curry, and some miscellaneous produce when I realized I needed some kind of plain black tea to make sweet tea from. Since this stuff is under $3 a tub, I figured I could have my loose leaf fix and be cheap at the same time. (Sweet tea is just fodder for myself and whoever’s over anyway.) Made a 2 quart pitcher from 9 teaspoons and added sugar. The pitcher was empty by the end of the night.
The texture for this tea’s dry leaf is so interesting. As far as greens go, it’s dark and chunky. The leaves are rolled up in a way that reminds me of oolong, but not done as tightly. And there are also lots of light colored, fluffy new leaves mixed in, too. The smell is very strong and a little intimidating to a green tea newbie.
Anyway, this is a smooth and nutty green. It’s satisfying in a way I’m beginning to appreciate, finally. Something also reminds me of sweet wheat bread, but it’s also fresh and veggie-like. And as usual, something like hay or dried grass. It smells much more pungent than it actually is, especially if you sniff the leaves themselves after steeping. And by pungent, I mean strongly of seaweed and the ocean.
I have made this tea several times by now, I just haven’t logged it.
A few times, I’ve made a tall cup to go. It’s good hot, as the tea beneath the lemon flavor is pretty decent and is good for the morning. I grew up drinking Ceylon, so I’m a little biased. There are very few Ceylons I would give a bad rating to.
I can tell it’s cheap, but I’m not complaining. Especially when I make it iced. The lemon flavor isn’t painfully artificial, but not exactly natural, either. It could maybe use some lemon peel or something to liven it up. But it would make a good staple for iced tea, especially for days where I don’t have fresh lemons for it.