Another sample packet from Adagio, containing 3.5 g of rolled leaves that look exactly like Adagio’s picture of it. I steeped the whole 3.5g as directed, in 8 oz 180°F alpine spring water for 5 min, in a stainless infusion basket, after which the leaves were partly unfurled and the soup was tinted light yellow-green. There was a pleasing delicate, floral aroma. The tea tasted sweet, grassy, vegetal, distinctly floral without being powdery with notes of butter, and I even got a quick note of green bean as someone else mentioned! A pleasant aftertaste of orchidy floralness remained, and the first infusion vanished quickly.
For the re-steep, I took the water to 190°F and again steeped for 5 min., by which point the olive green leaves had fully unfurled, revealing many large, intact single leaves and a few leaf/bud sets and a couple stems. The liquor was medium yellow-green with a substantially vegetal aroma that was lightly floral. Overall, although this second infusion was nice to savor, it was more generically vegetal and buttery, though floral notes still filled my sinuses in the long finish of each mouthful. In the final, cool dregs, the butteriness was more pronounced.
For the third infusion (re-steep) I took the water to 200°F, and again steeped for 5 min. Mild vegetal aroma. Soft buttery vegetal flavor in the golden yellow tea, with barely detectable floral notes. This infusion was satisfying as well, but definitively more subtle in its taste. I won’t push for a 4th infusion. Overall, I find no fault or defects, and will rate as 80, and recommend as a nice now-and-then cuppa.
(Although Adagio states this tea is from Nantou County in Taiwan, don’t be confused: it is clearly not the famous “Red Jade” cultivar, aka Hong Yu, aka Ruby 18, aka TRES #18, as the leaves of this oolong are much smaller.)Flavors: Buttery, Floral, Grassy, Green Beans, Orchid, Vegetal
