Adagio TeasEdit Company
Popular Teas from Adagio TeasSee All 720 Teas
Popular Teaware from Adagio TeasSee All
Recent Tasting Notes
Backlogging last night.
I love this tea. Not because I like the taste, I do, but because my wife likes the tea. This is the tea that cemented my wife as a loose tea drinker. Its the one that she will go to the trouble of brewing, as opposed to dropping a teabag into a cup of water and putting it in the microwave.
Did I mention its a damn fine tea?
Made this last night in my 4 cup pot (after the decaf ceylon disaster). Two heaping teaspoons with boiling water, steeped 3 minutes. Yummy! This came out perfect. I really like the bergamot peel that Adagio uses in their Earl Grey, and like the “normal” version, this EG comes out with a big bergamot burst that some might find overwhelming. But for the real Earl Grey experience, I think Adagio has the finest…and their decaf keeps up the standard.
I fixed a 4 cup pot of this for my wife and I last night. First time I’ve tried Adagio’s Decaf Ceylon. In short, it was a disaster! The tea had an off taste that I can only describe as “fish stock” and I poured the whole pot down the drain (I abhor fish stock and anything made with it).
For the record: 2 heaping teaspoons steeped with boiling water 4 minutes. The off taste was present at 90 seconds when I checked for color and just got worse with time.
Never been a fan of unflavored black teas in general, but this one is not as sharp or “edgy” as most blacks that I’ve had. It’s a solid tea… malty, a little bit of smoke (not too much—I don’t really like smoke) with a malty, almost floral finish.
I drink it plain right when I get in to work or in the afternoons when I need a little somethin’ somethin’ to help me finish the day.
I am absolutely stunned by the amount of this tea used that other have logged. It seems to be a pretty forgiving brew. I used 6 balls to brew a one pint pot this morning. I decided to try a longer steep, to see if I could get a stronger brew that way. Sorry, just my cheapskate nature showing. Anyway, the tea tolerates a long brew well, and did not develop any bitter or acid flavors. I drank my first cup with milk and sugar, which is not the usual way I take my tea but I was in the mood for it, and it was absolutely delicious. The second cup I took black, and it, too was delicious. Then I prepared a second steep, again brewed for six minutes. It was a touch weaker, but still good.
It makes sense to me that a longer steep would work well with this tea, as it takes some time to unfold, and thus for all of the leaves to come into contact with the water. A shorter steep might very well require more tea to make a tasty cup.
I’ve prepared this the last two mornings – short on sleep and not ready to face the day. This tea has a strong dark color, and a smooth, malty, smoky taste that makes it easier to face the day. I usually want my morning cup to be brighter and more cheery, but this is a good tea to relax with.
And I still think watching the tea balls unfold is great entertainment. Or, at least, as much entertainment as I am up for this morning.
I opened the tin last night, and my first thought was "rabbit droppings! I used 5 balls for a small (about 16 oz) teapot. Mmm – smooth, malty, luxurious dark tea. I had this with a luxurious breakfast this morning – scrambled eggs with fines herbes, fresh figs and grapes with wheat toast. This is the life!
OK. It’s official. I think I have too many favorite teas. This is, or at least I though, my favorite unflavored oolong but I haven’t been drinking it because I’ve been drinking white, green, and chai teas which have always been my preference over oolongs (flavored or not).
When I opened the tin, I was also afraid that my daring tea tasting may have gotten me in trouble. The last time I had this I had not yet tried pu erh, but after trying their Pu Erh Dante, I’ve discovered I HATE pu erh. I don’t remember this smelling like pu erh, but it does. Or more accurately a green tea/pu erh blend.
I steeped 2.25g of tea leaves in 6oz of purified water heated to 195 degrees F for 5 min.
As it steeps the liquor turns a golden amber and the leaves floating on top of the water makes it kind of look like insects are trapped in it.
I was right. It does taste like pu erh although not a strong one- possibly a black/pu erh blend which is odd based on how it looked in the tin.
I’m not sure how I feel about this tea. 2nd infusion might tell me more.