2005 Tasting Notes
This is another neat do-it-yourself Adagio blend from keenteathyme. (With my thanks.)
Backtracking to an old tasting note about Adagio’s cherry tea tasted solo confirmed that it has an artificial cherry-syrup personality. So when it gets blended with the cream and chocolate (which I do like Adagio’s version of), you get a Cherry Mash or drugstore Christmas cherry chocolate vibe—both of which I do like. A little milk and sugar blended nicely (I think I overdid on the dry leaf in a smaller pot and it was just on the edge of bitter. My mistake, not the tea’s).
Makes me wonder what this combination would be like with a different, less syrupy, cherry base.
Is 7:44 a.m. too early to break into a box of Russell Stover to accompany this?
We all have our reasons for morning tea selections, some sensible, some a little less so—today, I had a wicked sore in my mouth and needed something that would be compatible with a jawful of Orajel.
Don’t know why this seemed to be the one, but it’s been gentle and non-acidic and a little fruit-juicy this morning. (My previous note called it “cereally;” either the goop has really flipped out my taste buds or it’s just an all-purpose breakfast Darjeeling.)
Chose this one to prop me up today, and it has done so twice—once this morning out the door, and once this afternoon to celebrate selling the patch of dirt, all that remains of House that Was. Chapter closed.
Both cups from the same leaves—-if you’ve ever had a Cadbury Fruit and Nut bar, the kind that’s just packed with dried fruit—this is its tea equivalent. Second steep, of course, is a tetch lighter, but the shape of the flavor (if that’s not too weird a concept) is still there.
Here’s to moving on — in the care of the One who holds my future.
Tea that’s a thoughtful treat from a friend tastes three times better! (Thank you again, thoughtful friend!) So my evaluation may be a little overbalanced.
Nah…regardless of its source, this is good stuff for a bagged tea, especially if you are a lover of all things Assam (packet says this is Assam + East African tea blend). Fresh off a 5-minute steep, the flavor was indeed smooth and golden and nice. I’m toward the bottom of the tumbler now and as it cools, there’s more of a bite to it. But it’s a good bite!
Maybe this little nip at my heels will get me going this morning; nothing else did!
Won’t say much here, since this is a sample for www.itsallabouttheleaf.com, other than that I love a green tea that doesn’t take much coddling. This is one.
If you’ve seen any of my findings on the “Chance Combinations” string, you’ll know that tea blending isn’t my forte. I can’t cook, either. So I’ll leave the blending to those of you with a knack for it and I’ll just wax poetic about what you do.
Therefore, some waxing is in order for this tasty custom Adagio blend by our own keenteathyme.
Most people make an “autumn” sensory connection with spices, which is traditional and fine. But autumn for me is thick, heavy air that brushes your face when you walk through it and the deep, finished smell of wet leaves. This blend makes me feel like I’m rolling in the leaf pile :)
My taste buds are learning the difference between rooibos and honeybush…to me, honeybush is a little mellower. So it makes a sweet and solid base for the hazelnut, chocolate, and vanilla. I had my first cup straight up and it was great; I’m thinking a little milk could only improve its cozy desserty-ness. And decaf to boot—-this was a really nice evening treat.