110 Tasting Notes
Sometimes I don’t want my palate challenged, or a finicky steeping ritual, or a lot of nuance. Sometimes, I just want a really good, satisfying cup of tea. Now, please.
This one has a deep tea perfume, a dark color that promises and delivers a strong tannic flavor. Tannic meaning it tastes like tea – good, honest, no fussiness about it tea. I wrap my hands around my mug and inhale deeply before each sip. Ahhh – tea.
Wait, the pot is empty already?!!
Preparation
“Why is the tea always gone?” ;) Just out of question do you get the supposed ‘peppery’ taste with this tea?
There is a puckery feeling in my mouth after drinking a cup of this tea, probably from the tannins, and I think that sensation plus the strong dark flavor may be what folks are detecting as “peppery.” As in black pepper, not chili pepper.
A light, gold-green liquor with a remarkably rich flavor. Buttery and sweet, with a faint vegetal aftertaste. This is one of those teas that is complete in itself – it would be spoiled with any additions. The dry leaf is compact and heavy, and expands dramatically during brewing.
Yum!
Preparation
Liquorice is the “curious” flavor in those “curiously strong” mint candies. It adds a welcome sweetness to the cup, and, of course, that slightly odd and quirky liquorice flavor. This is a refreshing herbal cup. If you really hate liquorice flavor, it may not be your cup. I like this without any milk or sweetener. It may work quite well as an iced tea, and I may try that later.
Preparation
The smell and first sip of this tea remind me of butter rum candies. There are large chunks of peppermint candy in here, which I think is the source of the slightly minty flavor. If you can imagine using a peppermint stick as a swizzle stick in your hot buttered rum, that’s pretty close to the flavor. The butter rum flavor is rather odd and artificial.
I’m sure there’s some tea in there somewhere, buried under everything else that’s going on. It may even be good tea, but I can’t tell.
It seems there are several custom blends on Adagio called Candy Cane. The one I have is by Megan Pederson.
I give it a “meh.”
Preparation
Except for a handful of teas, I think I might be outgrowing Adagio. gasps I’m finding too many of them, “meh”.
Actually, what I am finding is that I don’t really care for flavored teas. Teas with spice – fine. Teas with flavorful herbs or other natural additives, like cacao or mint, great. Teas with artificial cream, fruit or other flavors – not so much.
I’ve found enough really good teas on Adagio to stick with them, and their customer service has been great anytime I dealt with them. But the custom blends are definitely buyer beware – some are fairly good, and some are just . . . not.
I 100% agree. I have a few that I will continue to buy, but they are “natural teas”…not blends or flavors. Their customer service is fantastic!
Ditto for me, too. I like their regular teas. But after getting a chance to sample a fair number of blends? Some of that is scary stuff. Yuck.
Totally there with you guys on that. I love their Spring monkey and silver needle but all the flavored samples I just got-bleh! If any of u find a company with good flavored blacks let me know pleeeze!
Oh, my, I like this tea.
The smell, as well as the taste, remind me of the scent of hay in the barn. A little like dried grasses, with an earthy dimension as well. Very little acidity, very smooth, soothing flavor and scent.
Preparation
Just had this yesterday and Assam today and it looks like our reviews are similar. We both think Assam taste better. =D
Assam is great – I really enjoy the Indian teas best. But, when I said this tea reminded me of hay? I meant that in the best possible way. Sweet, fresh, and somehow home-y smelling. Definitely worth keeping around.
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.
