drank Silver Needle by Adagio Teas
207 tasting notes

The dry leaves had little to no aroma, which, for this style, I find unfortunate. Lifting the gaiwan to my nose after the first steep, a distinct rush of jasmine and cooked spinach come on strong. The jasmine is detectable to the point that, if I didn’t know better, I would say that this tea either had jasmine added to it, or was stored in very close proximity to jasmine tea. Unfortunately, I really, really dislike jasmine-scented anything. In the end, I feel two ways about the jasmine character: (a) if it is not an added character (highly unlikely), it has to be the strongest non-flavored character I’ve ever experienced in any tea, (b) the jasmine character is fleetingly light enough that if one were looking for a jasmine experience, they would likely be disappointed.

Pressing through the hazy cloud of jasmine occlusion, the green spinach character is noticeable again in steeps two and three. Hay-like grassiness picks up, but stays rather minimal. The sweetness is moderate to low and I find the overall complexity rather minimal. By the fourth and fifth steeps, the wet leaves smell of dry clay, a sign that they are exhausted, the soup singing a similar note of thinned out tiredness. Sadly, this may be the the least enjoyable silver needle experience I’ve ever had.

Full blog post: http://tea.theskua.com/?p=134

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Exploring the world of fine Chinese and Japanese teas, my favorites include: sheng pu’er, moderately roasted oolongs, gyokuro, shincha, and high quality, artisanal whites and greens. I don’t subscribe to any particular style of brewing, but incorporate elements from traditional techniques to brew the best tea possible. I also seek to share the joy that tea brings me with others, but am really rather introverted.


Peace Dale, Rhode Island



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