Adagio Teas
Edit CompanyPopular Teas from Adagio Teas
See All 463 TeasPopular Teaware from Adagio Teas
See AllRecent Tasting Notes
These are really big pearls. In fact, they are much too big to be called pearls. Let’s just go with takgoti and call them balls. It’s a good name for these. They expand into beautiful brown leaves and brew up into a red-black liquor.
The fragrance is slightly fruity with a slight smoky note. It’s a strong tea with a slight astringency and a very slight bitter chocolate taste (I may have oversteeped it slightly). The smoky notes exist within the taste as well. It’s a good strong tea and better than I expected. Not as good as my favorite blacks but I wouldn’t toss these balls out of the room. They have a lot to offer.
When I opened my sample tin, there were a lot of big chunks of stuff on top, and the rooibos had filtered to the bottom of the tin. I stirred the tea up to distribute the ingredients better before brewing. I made this with frothed milk and honey.
Rich, strong and soothing, with a nice balance of spice. This was great after coming home from a late choir rehearsal.
Steeped a minute longer today, and got a really strong flavor that was still smooth with just a hint of bite at the end. The aroma is strong, with a mix of toasted rice and a hint of earthy, and a taste to match. Still a great cup!
Preparation
So I brought the water temp down and lengthened the steep time a bit and all I can say is WOW! It’s like a whole new tea. With just those few small changes, this has gone from ho-hum tea to the apple tea that I would create if I had the skill to.
The apple flavor is crisp but not overwhelming, with just a touch of sourness to bite your tongue. It also has a pleasant sweetness that’s not too sugary, and a spicy aroma that’s inviting and invigorating.
In short: When made correctly, this tea is a winner!
Preparation
Steeped this one for a couple extra minutes today, and it definitely made for a much stronger taste. I still get much more spice than apple (especially strong when smelling the tea leaves, which have a strong, spicy smell to them) and the aroma is pleasant, but the flavor has a bit of a bite to it on the finish.
Preparation
The apple flavor is a little too subtle for me, but this is still a nice, drinkable tea, and perfect for a cold morning.
Loves it!!!
I really took the time on Saturday evening to brew this correctly. The whole process took about 30 or so minutes. I had about 1 cup of cream that I added to the mix that made it superb! Diets aside, adding the rich cream was sooo good. The whole house smelled spicy and fall-y. After my husband’s initial, “you’re going to make me drink that, aren’t you?” he decided that he loved it. (I didn’t tell him it had coconut in it.)
On Sunday morning I awoke to the Thai Chai smell in the house again. I thought it might still be from the night before, but my husband crept into the bedroom with a breakfast tray of eggs in a pita pocket, a piece of homemade baklava, and the last rose from our garden. Oh yeah, and a huge steaming cup of Thai Chai for the both of us! He had snuck out of bed to start making the tea! He admitted that it was better with the cream added (he just used skim milk), but it tasted great to me because of all the thought he put into it.
As we lounged in bed eating breakfast and drinking our tea, he said to me, “Hey babe, I won’t give you a hard time if you order a much bigger bag of this stuff.” Yea!!! No more eye-rolling when he sees my tea orders!
That is just awesome in so many ways, not to mention jealousy inducing. When you got to the part about the baklava I may or may not have actually started salivating.
The fact that I think that chai tea is SO much better with milk that’s got fat content [I usually make it with whole, MAYBE 2% – never tried it with cream which sounds absolutely sinful] is exactly why I don’t drink it every day. But in that way it’s also a real treat when I do get a cup.
I don’t have a husband who makes me melt, but I do think I’ll be rewarding myself with a mug of chai at the end of the week. I’ll take what I can get.
Anything that gets the hubby on the tea-wagon is a definite win!
What aug3zimm said. Clearly you have superb husband training skills, not to mention great taste in tea.
Awww! Please help me train mine. He won’t even make my coffee, which is much simpler than tea. That is, he won’t sweeten and half & half it.
Please tell me about your Chai tea making process. I’ve only recently began trying to make it with milk on stove top and I don’t have a good process down yet.
Aww, that’s so cute. Sounds like you’ve got quite a good catch. ;)
I’ve been wanting to do a traditional-style chai with this tea aswell, but I always forget or don’t have the time.
Thanks everyone…he is a good catch!
Here’s my traditional method: bring 2 cups water to a low boil. Add two table spoons of sugar. I like to use brown sugar with my chai teas. Stir in until sugar is totally dissolved. Add two heaping spoons of your chai…a little more or less depending on your tastes. Let everything boil for about 10 minutes…this cracks open all of the pods and spices. Add 2 cups of milk. Whole milk is ideal. I used a cup of skim milk and a cup of cream in my review above. Delish! But DO try to use a milk with fat in it. Adding the milk with halt the boiling process for a few minutes. Let the mix all start to boil again. Watch your milk and stir stir stir! I let mine all boil together for about 5 minutes. Take it off the heat and let it sit for about 10 minutes and you are good to go enjoy a fab cup. This makes about 2-3 average mugs.
Enjoy!
This is the sweetest thing ever!!!
Oh, boy- I’m very late to the party, but can I borrow your husband?
I enjoy watching the leaves unfurl as much as I do drinking this oolong.
Preparation
Enjoyed with my sister at the Radiance tea house in New Tork
Dragon balls… snicker