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derk drank Black Dragon Pearls by Adagio Teas

1647 tasting notes

I think this might be the last of the teas from a swap with Mastress Alita.

I had been brewing this one grandpa, both in a 10oz mug and a typical paper coffee cup, using 3-4 pearls and 200 to 212F. When brewed in a mug, I could get one good top-off and a second if I was jonesing. The resulting liquor was thick and oily but light in taste with dominant notes of cocoa and leather with faint vanilla, no hint of bitterness and only a slight astringency, perfect for a warming cup before my night classes. The fog at night has been brutal lately. I love it.

This morning, I finished off the sample by brewing western and paying a little more attention. 4 pearls, 8oz, 212F, 3 steeps at 3/5/? min. The dry leaf had scents of cocoa, sweet potato, leather, spice and orange. The brewed liquor was fragrant with cedar, leather, smoke, oak, faint malt and orange. Surprisingly, the cocoa I tasted when brewed grandpa didn’t show up for me brewed western. It tasted mostly of leather, orange, cedar, mineral and a complementary smokiness. The astringency was a little more pronounced, the mouthfeel was thinner but the tea still produced a long-lasting oily slickness on the tongue.

I love the convenience and versatility of this tea and the change in palate when brewed grandpa vs western. For me, though, it’s missing a bit of depth. Still a good tea regardless and definitely a great tea for no fuss, on the go brewing.

Thanks again, Mastress Alita :)

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This place, like the rest of the internet, is dead and overrun with bots. Yet I persist.

Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Teabags have their place. Some of my favorite teas have a profound effect on mind and body rather than having a specific flavor profile.

Favorite teas generally come from China (all provinces), Taiwan, India (Nilgiri and Manipur). Frequently enjoyed though less sipped are teas from Georgia, Japan, and Nepal. While I’m not actively on the hunt, a goal of mine is to try tea from every country that makes it available to the North American market. This is to gain a vague understanding of how Camellia sinensis performs in different climates. I realize that borders are arbitrary and some countries are huge with many climates and tea-growing regions.

I’m convinced European countries make the best herbal teas.

Personal Rating Scale:

100-90: A tea I can lose myself into. Something about it makes me slow down and appreciate not only the tea but all of life or a moment in time. If it’s a bagged or herbal tea, it’s of standout quality in comparison to similar items.

89-80: Fits my profile well enough to buy again.

79-70: Not a preferred tea. I might buy more or try a different harvest. Would gladly have a cup if offered.

69-60: Not necessarily a bad tea but one that I won’t buy again. Would have a cup if offered.

59-1: Lacking several elements, strangely clunky, possesses off flavor/aroma/texture or something about it makes me not want to finish.

Unrated: Haven’t made up my mind or some other reason. If it’s puerh, I likely think it needs more age.

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Sonoma County, California, USA

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