I’m not sure if it’s because this was my first blooming tea or if it’s really that good but this one has always been my favorite. It’s smooth and slightly sweet. The flavors work well together. The tea isn’t too much for the jasmine and the jasmine isn’t too much for the tea. I can usually get several mugs or a couple of decent sized pots (steeping more-or-less grandpa style) from one ball. The few I have are really old, from when they were sold in the cardboard box instead of the newer tins, but they still taste fine. Being individually wrapped seems to have kept them fresh. I tried emailing Adagio a while back to ask if these are still individually wrapped in the new tin packaging but they gave me kind of a non-answer that didn’t actually say. I’d like to buy some more but the quantity would depend on the packaging. It’s not an everyday tea for me and I feel like individually wrapped would stay tasty longer than loose in a tin.
I made the tea in my Grosche Merlin glass pot (aka “Conehead”) this time and was reminded why I don’t use it often. Mine is the version of it with the long skinny infuser (didn’t use it with the blooming tea) and the lid that still fits the pot with the infuser removed…apparently there was a version with a smaller lid that fell into the pot if you tried to use it without the infuser. My lid might not fall in but it’s so tall, awkward and wobbly that holding it while you pour is an absolute must and it gets annoying after the first couple pours. The size of the pot works pretty well with the tea, though. I kept topping off the pot with hot water whenever it got down to somewhere between 2/3 and 1/2 full and the tea kept going until three adults had drunk their fill. These Adagio blooming teas have never failed to bloom for me and my guest (who had never heard of blooming teas) was stunned when it started opening up. She had to take pictures of it and send them to her husband. I love it when one of my tea party “victims” gets excited by my weird teas and treats (I also fed her pastries filled with my homemade cardamom-vanilla rhubarb butter).