Adagio Teas

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Recent Tasting Notes

62
drank White Cucumber by Adagio Teas
1893 tasting notes

My second try at this tea and I reduced the steeping time in hopes that would tone down the flavour a bit.

When I opened the tin I noticed that there’s some sort of sticky residue on the inside of the tin – presumably from the leaves. I’m almost afraid to ask what it might be from. o_0 The smell of the dry leaves is still a veritable kick upside the nostrils. My brain seems to be interpreting it as a cross between Old Dutch Dill Pickle potato chips and those candy cinnamon hearts that always show up in the stores for Valentine’s Day.

When I tasted the tea I braced myself, but it actually wasn’t that aweful. Ignoring Adagio’s steeping recs definitely paid off, I think. It has a watery, green flavour that does in fact remind me off freshly-cut, raw cucumber.

So in short, not a fantastic tea but I honestly don’t think that it’s as horrible as everyone’s saying it is. ;)

Preparation
170 °F / 76 °C 5 min, 0 sec
Cofftea

Eh, everyone doesn’t think so- I have 8oz of this stuff lol;)

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62
drank White Cucumber by Adagio Teas
1893 tasting notes

Pulling off the lid of the sample tin (this one was on tight) I caught a wiff of the dry tea. The only thing I can describe it as is a cross between cinnamon and light dill pickles. Yeah, I don’t get it either. It’s not that I don’t like it – I LOVE dill pickles – it’s just such a non sequitur for me and my nose.

I’m glad to see the large number of buds in this tea instead of the crumbled up bits you sometimes get. Taste-wise this tea is actually very close to the taste of raw cucumber, though I’m also still picking up a very minute trace of cinnamon or some other spice.

Preparation
195 °F / 90 °C 7 min, 0 sec
Cofftea

I laugh every time someone mentions the cinnamon. I’ve had this countless times and never smelled or tasted cinnamon.

Auggy

@Jillian, I got the same cinnamon/spice taste (though it made me think Red Hots since there was a sweetness to it). I’m glad I’m not the only one that got that!

Cofftea

@Auggy, I’m starting to think I’m the only one that DOESN’T. lol:)

Auggy

@Cofftea, Me too! ;)

Cofftea

Sure glad I don’t taste cinnamon when I make my mojito spin off w/ this!

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51
drank Rooibos Berry by Adagio Teas
359 tasting notes

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60
drank Jasmine #12 by Adagio Teas
34 tasting notes

Pretty good. Not as flowery as it smells (which is a good thing). Needs some sugar, though.

Preparation
180 °F / 82 °C 5 min, 0 sec

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85
drank Peppermint by Adagio Teas
187 tasting notes

I drink a lot of peppermint tea. It’s true. I really enjoy the way it tastes, I like the menthol feeling on my tongue and in the back of my throat, and I really enjoy the benefits of it (and the lack of caffeine as well). I know bagged peppermint pretty well.

How awesome is real peppermint? I mean, yeah, in the bag, it’s peppermint. But it’s not like peppermint dust. This is awesome. Amazing. So refreshing and yummy and minty! I used two level teaspoons and followed Adagio’s directions for steeping time and water temperature. The result was a green-yellow liquor that didn’t smell that strongly of peppermint.

But the taste! I still feel the coolness in the back of my throat. I’ve always felt that peppermint has a slightly bitter taste to it. Not this! No bitterness, and after the cooling effect, there’s a faint hint of sweetness. It’s really refreshing. I could drink this all day.

Loose leaf is proving to be super-awesome indeed. Color me impressed!

Preparation
180 °F / 82 °C 7 min, 0 sec
Cofftea

Glad you liked it! Peppermint got me thru my “Ugh I hate tea but it’s supposed to make you lose weight so I’ll drink it” phase. I was all about mint added to any true tea and dessert teas. It’s interesting now to go back and drink a tea w/ mint in it because I don’t like it as well. Although I do have a faux mojito recipe that I ABSOLUTELY LOVE using Adagio’s white cucumber.

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73
drank Snowbud by Adagio Teas
19 tasting notes

Benefits from longer steep times 7 min +

Honey ok
Sweetner good
Sugar na

Brewed in IngenuitiTEA teapot I think a gaigon would be better, needs the control.

Preparation
180 °F / 82 °C 7 min, 0 sec

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60

It’s good, although not as good as I was expecting. I steep it for 8 or 9 minutes and add just a pinch of sugar. Cinnamon is definitely the strongest flavor. Apple is there, although it tastes a bit artificial.

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79
drank English Breakfast by Adagio Teas
187 tasting notes

I’ve noticed that this one is actually a Keemum tea, and that I probably could have resteeped this sucker, but the leaves are already in the garbage.

I have company coming over, and it’s been pretty hectic, so I just wanted a no nonsense tea to jumpstart me in the morning.

I don’t know what happened to my water, since I started at around 8 oz, but it looks like it disappeared to around 6 oz. Bizarre. That’s never happened before.

I think I’m actually enjoying this the second time around more than the first. My first whiff of this tea, and I immediately though, cocoa! I have no idea where this comes from but even after several inhales I was still smelling a dark chocolate-y, spicy aroma. It almost reminded me of Yogi’s Stress Relief Kava blend, which has an immensely delicious smell if you’ve never had it.

Drinking this, I’m getting a faint hint of cocoa, mixed with a slightly tart taste that’s altogether delicious. This is all layered under a very delicious, robust taste of tea-ness. It’s a bit astringent, but not in a bad way at all.

After re-drinking the Twinings blend the other day, the two are so different that it’s really hard to compare them. Loose leaf is just completely far superior. I can’t even describe it. I think as I drink more of it, I’m appreciating that bold =/= bitter, and that this just damned tastes better. I find that I’m enjoying the act of sipping more than actually drinking, my face warmed by the steam, the aromas drifting up my nose, the flavor hitting my tongue, and the delicious and content feeling I get after I’ve swallowed.

And this is why tea will always be better than coffee to me.

Preparation
Boiling 5 min, 0 sec
Auggy

I know I’ve said it before, but I adore rediscovering tea with you. Your tasting notes are fantastic.

kat

Amen.

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79
drank English Breakfast by Adagio Teas
187 tasting notes

And so the journey begins…

I just finished my first cup of loose leaf tea, and what a tactile experience it is! I brewed this up in my brand-new IngenuiTEA, using a teaspoon of Adagio’s blend, and steeping it for the recommended five minutes. I couldn’t help but sniff the little tin over and over again as I waited impatiently for the cup to finish brewing.

The tea steeped to a much more amber color than I was expecting, but I’ve read in several places that this is typical of Adagio’s blend. But the smell! It was so tea-like, so indescribable in a tea way, that my nose is too newb-ish to make out everything. It’s so awesome to watch those leaves unfurl and grow. It looks like an actual plant, and not dust from the factory floor!

The taste is amazing. Beyond the taste of the English Breakfast blend, and this tea in particular, I’m going to talk about the taste of the loose leaf itself. It tastes clean, and pure. It’s not bitter at all (the five minute steep time sort of freaked me out, because if you steep most bagged teas for that long, you have a fairly foul brew). It’s rich and smooth and nuanced. It’s almost like seeing in 3D for the first time. There’s no flatness of taste, or stale flavor. It’s just pure, unadulterated joy.

To talk about this English Breakfast – it’s a bit lighter than I think of when I think of English Breakfast, but it has a lot of the smokey elements that I can sometimes detect. It has an almost buttery quality underneath the main tea taste, with a pretty sweet aftertaste. It isn’t astringent at all, and rolls on my tongue in pure delicious awesomeness.

I am definitely craving another cup. How yummy! It’s like I wasn’t wearing glasses anymore, and now I can see! The only complaints I have right now is that I probably want this one a little stronger. I probably have to add a teeny bit more tea to my teaspoon.

Here comes a ridiculous question, regarding the teaspoon. How does everyone put their tea on the teaspoon? I tried digging my measuring spoon into the tin, but then freaked when I realized that I was probably breaking my precious leaves! So I washed my hands and dried them a million times before carefully picking up the leaves and placing them on the teaspoon. I wasn’t sure how to really “make” the teaspoon, though. The leaves are fairly wiry and long. It didn’t seem like a full “teaspoon,” even though the leaves were peeking out beyond the level point of the spoon.

I know I’m getting all technical. Perhaps I just have to add more tea to the teaspoon, or buy one of those teaspoons made especially for measuring out tea.

Either way, this was an awesome, awesome experience. I can’t wait to continue my journey with loose leaf! YAY!

Preparation
Boiling 5 min, 0 sec
Cofftea

I’m SO glad you enjoyed your 1st loose experience. Reading about it even made ME giddy!:) That is the very reason I weigh my leaves by the gram. Especially w/ a voluminous white tea, it never works… and think of how much empty space is left in the teaspoon!:( I’m anxious to see what you think of resteeped leaves.

Angrboda

YAY! I agree with Cofftea, it makes me giddy too. Now I want to hug you. hug :D

It’s because they stuff so much tea into those little tins, but it’s only really a problem the first couple of times taking something from the tin. I have a narrow wooden tea scoop that I just gently sort of twist into the tin. It works for me. Sometimes I spill a little but it’s minimal. I don’t have the patience to weigh the leaves, and my kitchen scales only have one decimal so it’s nowhere near accurate enough for it anyway.

Cofftea

@Angrboda. I bought a pretty cheap ($15 including shipping) scale that measures to .01g. I LOVE IT! It’s small enough to take on vacation w/ me. But put it in your carry on and put it a bin before going thru security if you fly. It can easily get smashed and I’m not sure the metal detector wouldn’t screw it up. It beats getting aggrivated trying to measure the leaf. That only works well for small leaf herbals like mints, small rolled teas like gunpowder, and finely chopped teas (and who wants those?).

Angrboda

Eh, I don’t care that much about accurracy with my tea. I know how much to put in my different pots, and if it’s a larger leaf tea, I can guesstimate at the adjustment closely enough that I get consistent brews. It comes with practice.

Auggy

Yay! I’m so excited for you – how fun to read your first experience with loose leaf!

My method of getting leaves out is similar to Angrboda’s twist… I tent to tilt the tin to the side, insert the spoon at the top with the open side down and then rotate the tin so tea spills into the spoon. It’s a lot easier than it sounds.

I do weigh my tea but as long as you keep in mind the size of the leaves changes how much volume you need (1 tsp for black, up to 1 tbsp for fluffy whites) you should be okay. Measuring by weight gets a more consistent cup but can be a little too perfectionist for more laid back personalities (says the recovering perfectionist).

teaplz

Thanks guys for the tips with getting the leaves out of the tin! The sample tins are so tiny that it’s a bit difficult to attack it.

And YAY! I am super-excited as well. This is so awesome. I’m actually really happy that I have had a bunch of bagged tea before I started loose leaf, because the flavor comparisons are really awesome.

I was thinking of getting a scale, but I don’t think I’m that far deep in yet! There’s a Teavana not that far away from me; I might go in there to get some tea and a spoon soon!

1 tbsp for some whites? Wow. The only thing that’s really annoying about Adagio is that they don’t have amounts for their various teas.

Cofftea

@teaplz, check the discriptions on their website. I make it easy for me and do 2.25g across the board. So much easier than putzing around getting as much leaf into a teaspoon as you can w/o breaking them.

takgoti

EeeeEeEEEEEeeee!

I must echo everyone else’s excitement for you. I got one of those little Teavana tea spoons when I was first starting out and it’s been helpful to me ever since. The only exception has been, again like everyone else mentioned, with the fluffier teas. [I don’t have a scale yet, but as someone whose perfectionist tendencies haven’t been fully suppressed, I can’t imagine that the purchase of one is far off.]

In any case, it’s fantastic that your first go was this enjoyable. It’s incredibly exciting and refreshing to see tea drinkers try loose-leaf for the first time. Thanks for sharing your experience with us!

Cofftea

@takgoti and everyone else interested. Make sure you get one w/ the calibration scale included. It’s easier and cheaper that way.

How does the "tea"spoon differ from a teaspoon. I figure I have a measuring teaspoon and the teaspoon you eat w/ and that’s enough. "Tea"spoons just seem like a way for companies to get you to spend more money to me.

Angrboda

Can’t speak for others, but mine differs by not being a teaspoon at all but rather one of these http://www.teaspring.com/Dragon-Head-Tea-Scoop.asp

I could imagine though that if you have several teaspoons of varying sizes and shapes, using the same one each time would help getting a consistent amount of tea every time. You always know exactly how many spoonfuls are just right, regardless of whether you buy a fancy one that you like or use a regular teaspoon.

Maybe a fancy one isn’t really necessary, but I like my little wooden scoop because I like having nice tea things.

takgoti

@cofftea Eh, it doesn’t really differ. It was just a quick and dirty way to get a teaspoon separate from the set of measuring spoons I’ve got and they gave me a discount for getting it with the gravity strainer thing so I figured why not? I don’t usually brew my tea in the kitchen and this way I could keep it at my desk without having to take if off the ring/remember to put it back, etc. Works for me.

@Angrboda HAH, those are fantastically intricate! I can’t say that I’m not a little fuzzy on how tea scoops work, exactly. I like my spoon because I can fool myself into thinking I’m being precise, but should I get a scale I imagine I’d get a scoop, too. Seems like a gentler way to get at the tea.

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72
drank Vanilla Green by Adagio Teas
359 tasting notes

No notes yet. Add one?

Preparation
180 °F / 82 °C 3 min, 0 sec
Cofftea

Maybe try more leaf?

Ricky

I think I used enough tea leaves, it just isn’t strong enough for me. I’ve tried making this tea several times before adding a note. I think this mixed with vanilla black tea would work well.

Cofftea

Except for the fact that greens and blacks need different steeping temps and times. So if you combine them I’d steep it at the time and temp for green leaves.

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91
drank Green Chai by Adagio Teas
865 tasting notes

In my coffee @ Bible study today. (2.25g/6oz coffee) The spice really holds up in the coffee!:)

Preparation
180 °F / 82 °C 3 min, 0 sec
Cynthia Carter

Umm – you add tea to your coffee?

Ricky

Haha, it’s actually pretty common. I put milk and sugar in green tea. Call me weird, but I enjoy green tea with milk and sugar more than black tea with it.

Calochortus

Coffee+tea actually sounds pretty good, especially with spice teas! I put milk and sugar into everything (almost), so I can understand mixing things.

Cofftea

Oh yeah! When I’m home I’ll make a dirty chai (a common coffe+tea combo) misto by putting double strength chai right in my coffee maker instead of straight water, make it 2x strength, then add equal parts coffee and milk- sometimes creamer too. Right now I have caramel, irish cream, and spiced rum in my fridge. When I go to church, I just fill a paper filter w/ tea and take it w/ me. Chocolate and caramel are yummy too! I don’t take sugar in my coffee (only creamer or black unless it’s a misto or other specialty beverage), but I do love maple sugar black in my coffee.

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91
drank Green Chai by Adagio Teas
865 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.

Preparation
180 °F / 82 °C 2 min, 0 sec

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91
drank Green Chai by Adagio Teas
865 tasting notes

Infusion 5 of my apple chai sencha blend. 1 min 40 sec.

Preparation
180 °F / 82 °C 1 min, 45 sec

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91
drank Green Chai by Adagio Teas
865 tasting notes

Infusion 4 of my apple chai sencha blend. 1 min 20 sec.

Preparation
180 °F / 82 °C 1 min, 15 sec

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91
drank Green Chai by Adagio Teas
865 tasting notes

Infusion 3 of my apple chai sencha blend. 50 sec.

Pretty much like infusion 2, a touch stronger.

Preparation
180 °F / 82 °C 1 min, 0 sec

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91
drank Green Chai by Adagio Teas
865 tasting notes

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.

Preparation
180 °F / 82 °C 0 min, 45 sec

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91
drank Green Chai by Adagio Teas
865 tasting notes

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.

Preparation
180 °F / 82 °C 0 min, 30 sec

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51
drank White Cucumber by Adagio Teas
359 tasting notes

No notes yet. Add one?

Preparation
180 °F / 82 °C 5 min, 30 sec
Cofftea

The thought of this one sweetened makes me shudder lol. I like it best cold (not iced), but it’s good hot.

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80
drank Black Dragon Pearls by Adagio Teas
1893 tasting notes

Full-bodied, cocoa goodness. I think I like this one as much or maybe even more (le gaspeth!) than A&D’s Yunnan. ;)

Preparation
Boiling 5 min, 0 sec
Ricky

What!?!??!?! More than TIGER! Don’t let Jacqueline hear you!

SoccerMom

This is a good tea. I don’t normally like Adagio’s teas very much but this one found a home in my cupboard. Now I am thinking I should try Tiger hmmmm.

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80
drank Black Dragon Pearls by Adagio Teas
1893 tasting notes

I forgot to log the two cups of this tea I made this morning. It certainly has a good wake-up kick to it.

Preparation
Boiling

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80
drank Black Dragon Pearls by Adagio Teas
1893 tasting notes

Mmm I love the smell of cocoa in the moring – especially on Valentines Day. This is a good tea if you need something strong to kick-start your day. :)

Preparation
Boiling 5 min, 0 sec
Gander

Ooh, sounds good. They look interesting too. Something I’d like to try sometime… so it does have a cocoa note?

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80
drank Black Dragon Pearls by Adagio Teas
1893 tasting notes

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

Preparation
Boiling 5 min, 0 sec
Cynthia Carter

I agree – this tea is much more enjoyable without milk.

takgoti

Ew. Will remember this.

Cynthia Carter

It’s really not an “Ew” thing, it’s just that dairy seems to squelch the flavor of the tea.

Jillian

Got it in one, Cynthia. :)

takgoti

@Cynthia Carter Ah. I read “cigarette flavor” and my brain recoils. In any case, I won’t be trying this with milk.

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80
drank Black Dragon Pearls by Adagio Teas
1893 tasting notes

Third steep. Its unique smokey-chocolate flavour is gone and what’s left tastes like a rather bland and boring Ceylon. Meh.

Preparation
Boiling 7 min, 30 sec

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80
drank Black Dragon Pearls by Adagio Teas
1893 tasting notes

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.

Preparation
Boiling 6 min, 15 sec

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