Adagio TeasEdit Company
Popular Teas from Adagio TeasSee All 722 Teas
Popular Teaware from Adagio TeasSee All
Recent Tasting Notes
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.
I just got this in a sample from adagio. Dry loose leaf smelled like apricots and it got my hopes up. I steeped it in boiling water for 5.5 mins. and the liquor was a medium amber to black. It tasted like a malty scotch with some dried apricots at the end. I got 3 steepings out of 1 teaspoon of leaf. Overall it was OK at best.
I really expected to hate this tea. It smelled delicious in the tin, but I could not reconcile chocolate and black tea together in my head.
I’m learning that I like my tea a bit stronger than normal, so I cut the suggested heat down from 212 to 180 and brewed 8 minutes instead of 5. I also used a bit more tea.
Not really the best tea I have had when plain. Sipping it tastes like black tea, with a slight watery chocolate aftertaste. However a small amount of cream and sugar (which I really, really usually despise in any tea) made it delicious for me. For my tastebuds, the cream and sugar definitely perked up the chocolate taste for me.
Today was cold and rainy, and I didn’t get home til midnight – this was a great tea to warm up and relax with while surfing the net tonight!
Well I steeped this cup for less time than before and I’m still getting an unpleasent bitterness initially when I take a sip. I am getting a more distinct yam/sweet potato flavour on the tail end of things, which actually isn’t too bad – although I was hoping for more toasted marshmallow, like the description on the Adagio website suggested. ;)
As the liquid cools, I can taste a bit more of the ‘sweet’; it’s not a very sugary sort of sweet, more like a muted, starchy sort of sweetness.
Meh, I’m still not terribly impressed with this tea.
I’m pretty sure I steeped this tea for too long so when I try it again I’ll likely adjust my rating.
The smell of the dry leaves is slightly sweet in a starchy way and while I was brewing the tea the odor of sweet potato unfolded quite clearly and pleasently. The taste wasn’t so pleasent unfortunately, as it was quite bitter with a starchiness I didn’t really care for.
Seeing other peoples’ reviews of this tea I noticed that most of them used less time in their steeping so the next time I try this tea I’ll adjust accordingly and then I’ll see if that makes a difference.
I followed the suggested directions on the tin and found the flavor too light. Steeping it a bit longer made all the difference in the world to me.
First steep was still good, but very light. The deeper steep was a vast improvement. The green tea was very very mellow which I liked in combination with the toasted rice and popcorn flavor. I was hoping that I’d like this one and I wasn’t disappointed. I can understand completely why others may not like it.
In the tin it smells delicious and popcorny. While it was steeping, my kitchen smelled like air popped popcorn.
In the cup it smells like stale wet popcorn which is about the only bad thing I can say about the tea.
And even though I like most of my tea without sugar or cream, I had to at least try a bit of sugar and it wasn’t very good, but someone may like it. It just made me grimace and go back to the pure tea.
So honestly? Guanabana tastes exactly like what it sounds like – the marriage of guava and banana. It’s a tropical, fruity black tea. It’s also rather sensitive. When I steeped the leaves for five minutes, the tea had a nice balance and pleasant flavor. When I steeped the leaves closer to ten minutes (webcomics can be so distracting) this cloying musky note that I associate with guavas overwhelmed the brew.
Trivia fact: “Guanabana” is also known by the name “soursop,” but there’s nothing sour in the flavor so I’m betting that’s why Adagio went the other route.
When steeped for the proper amount of time, I could taste the creamy banana-like notes blended with a bright pineapple – sweet and slightly tart – and a dab of that guava flavor. (Y’know what sucks? I’m trying to think of words to describe the flavor of guava but I’m coming up with nothing besides ‘sweet’ ‘tropical’ and ‘musky.’ Help?)
It’s quite lovely, but finicky, which is a problem for me. I am a very careless brewer.