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69
drank Decaf Ceylon by Adagio Teas
186 tasting notes

Just a late-night cup before going off to sleep. This loose leaf thing is kind of ritualistic and soothing in a way. It’s pretty late, so I figured I should try and steep up some decaf.

I’ve had Harney & Sons Decaf Ceylon bagged, so I sort of knew what this one was going to taste like. Ceylon has a very default “tea” flavor. It’s pretty mild, light, and soothing.

Adagio’s Decaf Ceylon was no different. It brew up a nice orange color, and didn’t have any strong smell (neither in the wet leaves nor in the actual cup). The taste was pretty full-flavored, even though it was decaf. My palate isn’t good enough to detect the difference between decaf and regular tea. Or maybe it’s the CO2 process that makes it taste pretty much the same.

The boyfriend tasted this one and he like it enough to have a couple of sips, commenting that it was smooth. I have to agree. I’m still surprised at how not bitter loose leaf is in any way. How pure and clean everything tastes. It’s like the essence of the tea leaf (which it essentially is).

Preparation
Boiling 4 min, 0 sec
Jillian

I think the CO2 process is supposed to take away less flavour and antioxidents than the methyl-whatever process. Or is it the other way around?

Carolyn

You’re correct. the CO2 process is supposed to be the one that is kindest to the non-caffeinated flavor elements. It’s especially impressive when compared to water decaf methods. The difference between it and the methylene chloride method (which is also very effective) is that there are no solvent remnants with CO2 decaffeination. CO2 is the more expensive process, though.

I can taste a slight difference between decaf and full-caf teas, but it is not a difference that bothers me in most teas.

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Comments

Jillian

I think the CO2 process is supposed to take away less flavour and antioxidents than the methyl-whatever process. Or is it the other way around?

Carolyn

You’re correct. the CO2 process is supposed to be the one that is kindest to the non-caffeinated flavor elements. It’s especially impressive when compared to water decaf methods. The difference between it and the methylene chloride method (which is also very effective) is that there are no solvent remnants with CO2 decaffeination. CO2 is the more expensive process, though.

I can taste a slight difference between decaf and full-caf teas, but it is not a difference that bothers me in most teas.

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Bio

22-year-old NYC girl just starting out on her tea adventures! I used to hate tea. If you asked me a few years ago what I thought of tea, I’d tell you it tasted like hot, dirty dishwater. Not anymore! I acquired a taste for tea when I started drinking peppermint tea for my upset stomach problems. From there I graduated to teas like chamomile and Lipton. But Lipton wasn’t strong enough!

I’m getting the hang of this loose leaf thing. Black’s my default, but I’ve found that I really love teas that fall into every category. I’m a purist – I always drink my tea neat. I prefer unflavored tea over flavored tea, and really dislike anything flavored with artificial-tasting substances. I’ve grown up a bit in my tea drinking, and I find that novelty appeals to me less and less.

I also am the happy girlfriend of the boy that created the tea randomizer, which can be found here: http://www.jaydeee.net/pickatea.php

Location

New York City

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