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Recent Tasting Notes
Infusion 6 of my apple chai sencha. 1st noticably stronger liquor since infusion 3. Strongest so far. Aroma is light and slightly spicy and the taste is mostly (although still lightly) spicy, but the sweetness from the apple (that doesn’t taste like apple anymore) makes it not harsh.
Infusion 2 of my apple chai sencha blend. 40 sec.
The liquor reminds me of a white tea. Light and clear. The aroma is mostly of apple (a good thing as the steeping time increases) with just a touch of warmth from the spice. The taste is much like the 1st in proportion, but a bit stronger.
Decided to make my own green apple chai this morning. I blended 1.13g of apple sencha from Den’s tea w/ 1.13g bengal green chai. For some reason the sweetness of the apple came out more instead of the jolly rancher, although there was still a bit left. Maybe because I measured it by weight this time? The spice was stronger than I expected for only steeping it 30 sec., but still light. For a stronger flavor, use 2.25g apple sencha and 1.13g chai spice mix (sans tea). Steep 30 sec to 3min.
Backlogging from last night.
I tried adding milk to this tea but it pretty much killed the rich, earthy, cocoa-y flavour of the tea, just leaving behind the tanin-y/smokey flavour (I think it’s what some people are calling cigarette flavour, and I think I might agree with them for all that I’ve never smoked).
Note to self: Yunnan teas and milk don’t mix. DX
Resteeping the leaves from last night. The tea has pretty much unfurled completely and I noticed that the leaves are quite skinny and they almost look like bits of ribbon floating in my cup when I’m steeping.
No cocoa flavour this time, just the smokey-tannin taste that I’m beginning to associate with Yunnan tea. I’ll probably be able to get at least one more steeping out of the leaves.
It’s so neat watching the pearls unroll; they wiggle and wave little fronds about like they’re alive. I decided to cut back on the amount of tea a little and only use three balls this time. The tea has lost some of its cocoa flavour but the tanins also have less of a kick to them. It’s still a rich, robust, and satisfying brew.
After hearing all the hype about these, how could I resist? Since people around here seem to think the more balls the better (hehe) I decided to start with four of them in my mug. The dry odor is incredibly cocoa-y but there’s also more than a trace of that tanin/smoke scent underneath that I get from my Yunnan Jig tea. I suppose it makes sense since both teas are from that region.
When I add the water the ‘Yunnan Jig’ smell becomes stronger, although if you sniff carefully you can still detect the cocoa. It was so fascinating watching the balls slowly unfurl in the water like a dark sea anemone.
The brew is very dark and rich-looking. Upon first sip it seems to taste quite like a milder version of Yunnan Jig aswell, but then the cocoa hits you in the back of the mouth. It’s not like drinking say Adagio’s Chocolate Chip tea; the flavour is much more subtle and it’s more like raw cocoa powder to me than actual chocolate.