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The Kool-Aid tea was indeed really good iced. I didn’t sweetened it at all, although I think it could be nice with a touch of agave nectar to counterbalance the tartness. It’s very refreshing this way with a lightly tart, crisp bite to it that cleansed the palate.

I’d love to buy more of this just so I can experiment with make more iced tea out of it – so this is staying on my Shopping List. :)

I was feeling thirsty when I was shopping at the local produce store and this caught my eye. I decided to buy it because I like mango and this had considerably less sugar involved than the standard sweetened iced teas like Lipton or Snapple. Also Good Drink is apparently a Canadian company and I like supporting domestic businesses.

Sadly it doesn’t seem to contain any actual mango besides the ‘natural flavouring’ and while it isn’t a bad tasting tea, it feels like false advertising to me. I’m not a hibiscus lover, but this does taste quite nice, lightly tart but it’s not trying to stage a hostile take-over of the rest of the tea. It’s likely the cause of the tea’s orangey-red colour – which is better than food colouring I suppose. The sweet-but-not-too-sweet vanilla flavour is probably what I like most about the tea, as it gives it an almost cream soda-like flavour.

So it didn’t blow my mind but it didn’t make me want to dump it down the sink either. It’s nicely thirst-quenching and it has a good-tasting flavour – thought it could be more authentic in terms of the mango content.

So continues my quest for the perfect dark formosa oolong. The dry tea has a spicy-ish smell to it. Brewed it has quite a pungent, almost woodsy sort of taste with a strong bakey flavour accompanying it. I noticed that it took on some fruity notes and taste a little bit sweeter as it cooled off.

The second steep (@3:30) has a sweeter, more developed fruity flavour and it tasted less bakey than the first round.

Yay for Harry Potter-inspired tea. :D

I was expecting this to have some rum flavouring in the mix but instead this is a mix of caramel, cream, and vanilla. These seem to be fairly standard components of many Adagio custom blends – no offense intended to the blend’s creator.

I think I needed to steep this longer as it’s pretty light-tasting. I can pick up the caramel faintly and possibly a bit of the vanilla if I concentrate, but the black tea base dominates right now. I’m going to give this another try before I rate this tea.

I backed off on the steeping time a bit because I’ve noticed that Adagio tends to set them rather high. It seems to have done this tea some good as its prominent nutty-seaweed-savory-sweet flavour is more subdued but not dulled. It’s a surprisingly pale-looking tea for all the flavour that it has – a light, clear yellow.

The tea seems to resteep well, but it lacks much of the flavour profile of the original steeping. It has sort of lightly nutty, sweet flavour with little trace of the earlier savory notes.

It was ridiculously tempting not to eat the white chocolate chips right out of the bag – but I was strong and kept them in the tea. :D

I stirred the tea up with a spoon while it was steeping to help dissolve the chocolate, and when the tea was done it was actuallyquite cloudy from it – like I had added milk to it even though I was just drinking it straight. It smelled delicious too, like some sort of dessert or chocolate confectionery only in liquid form.

I though the tea would taste sweeter than it did, instead the white chocolate was more of a background flavour and the cashew was light and nutty. Never the less they lent this tea a smooth, slightly butter taste with not bitterness whatsoever, which was quite nice.

Finished the box of teabags this morning. So long Nutcracker Sweet, until next Christmas. :)

The smell of this tea is incredible! Sweet and fruity – and the cherries – oh the cherries! (For those of you who don’t know, cherries are my favorite fruit).

I kept the steeping pretty mild this time so the results were a little weaker in terms of the added flavours – I could taste the honeybush fine though. I can still distinctly pick out the cherry and the pineapple, particularly as the tea cools. The fruit flavours mesh quite nicely with the natural sweetness of the honeybush – I think rooibos would ruin a blend like this but honeybush was an excellent choice for a base.

The rating I’m giving this tea right now is subject to change after I fiddle around with the steeping parameters a bit.

I’ve never had kukicha tea before – from what I gather it’s made from the stems and twigs of green tea, rather than the leaves.

The tea has quite a sweet flavour, though I’m not sure if this is due to the blueberry flavouring or the kukicha itself which is supposed to be sweeter than its leaf counterparts. The blueberry is fruity and natural-tasting, which I’m always in favour of. There’s also none of the bitterness or mouth-drying astringency that you get with many types of green teas; this is quite sweet and smooth. It doesn’t taste overly vegetale either, having more of a fuller, richer taste.

The tea smells very chocolatey while it’s brewing, which makes me miss my Adagio Chocolate Chip tea. *sniff *

At first it tastes quite chocolatey as well but I’m also getting the strawberry at the end of each swallow and it sort of lingers on the tip of my tongue. The rose petals were nice to look at, but they didn’t really add much to the tea IMO. I think this tea would be nicer with a better base. As it is I think the bitterness of the Ceylon base Adagio uses is drowning out a lot of the flavour.