110 Tasting Notes
Adagio must have heard my cry for help when this went out of stock, because it is back, and just as good as I remembered. Light apricot fragrance and flavor that blends very nicely with chamomile and mint. I don’t taste the rooibos in it, or see it in the color, which is a pale yellow green. I need to try steeping it at lower temperature.
Preparation
I decided to ignore the instructions on the box, and brew it at a lower temperature as for other green teas. It does improve the flavor quite a bit. Still, it’s rather – meh. If I needed extra room on the tea shelf, it might very well wind up on the compost heap.
Preparation
Email me your address and it’s yours. A much better solution than the compost heap, although the azaleas do like their tea and coffee grounds.
ccarter756@bellsouth.net
It took several tries to get a good-tasting steep from this tea – it definitely does not benefit from oversteeping, and it is well worth while to time the steep and pull out the leaves after no more than 5 minutes. Oversteeping will result in an astringent aftertaste. It might benefit from a shorter steep with more leaves.
This looks like a black tea, but brews up very light and delicate. I added more leaves than I might for a Darjeeling or other black tea. During brewing, the smell reminded me of spinach – a strongly vegetal, mineral aroma. Even after adding more leaves, it brewed up a very light amber, with a light floral aroma. Once I got the steep right, I tasted a smooth, flavorful tea with a definite sweetness.
I like it very much, and think it is worth keeping on hand, even though it is a bit fussy to brew.
Preparation
This tea has an overwhelming lemon taste. I drank it plain – no sweetener or milk. I don’t get any real impression of the tea. I don’t think I’d brew a whole pot of this – it leaves a rather sour aftertaste. It probably would taste good if I had a cold, when I seem to crave lemon, the more the better.
Preparation
I tried brewing this at a lower temperature, and also added some peppermint leaves. The lower temperature does improve the flavor a lot, and the peppermint is a nice addition.
Preparation
I’ve added maple and almond extracts to teas before. Not quite the same type of additives as the peppermint but still enjoyable. Haven’t tried it with a green though. Hmm. The almond might be nice.
Using up the last of my sample of this tea. This time I used about twice the number of leaves, because I am discovering that I am too stingy with leaves in general when brewing. I also steeped it just a little less. Gorgeous, dark, fragrant, fresh tasting tea. I think I am discovering a preference for indian teas.
Preparation
I tried this again, steeping it longer and at a lower temperature. This time, the spice is mellower, and the tea flavor shines through a bit better. It definitely upped the yummy factor a lot.
Dang. This is not making my next tea order any smaller.
Preparation
One thing Adagio does well is their chai blends – the spice is always rich and well balanced. This green tea is not my favorite of their chai tea blends, because they are all awfully good, but it is well worth drinking.
Preparation
I do love their chai blends but I’ve never had a green chai before. How do you prepare it? I would think doing it the same way as their black chai blends the green would get bitter?
I actually prepared this with boiling water, figuring that a lower temperature would not extract the spices as well. I may try it again at a lower temperature and for a longer steep, to see how that affects the flavor.