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“1tsp/6oz water. Served: room temp, cooled naturally (made a head of time), clean Served w/: Tortilla Crusted Fish Lean Cuisine I know this is a Chinese flavored sencha, but since I do not know the...” Read full tasting note
“I didn’t mind the flavor of this so much, although it tasted like ginger, and not ginseng. And not really like green tea much at all. The problem for me is that it completely dried out the back...” Read full tasting note
“I think Friday the 13th decided to come early for me so I was glad to finally get the chance to sit down and veg with a cup of tea this evening. This is nice green blend that smoothly incorporated...” Read full tasting note
“I really really don’t like this tea hot. I really couldn’t pinpoint why, but I just know I don’t. Iced or cold, it’s quite good though. While I don’t necessarily get an energy boost from this, I do...” Read full tasting note
Fresh and crisp green tea from China with the energizing flavor of ginseng, accented with dried ginger. Sweet, earthy green aroma, notes of fresh hay and delicately spicy herbs. Pleasantly bittersweet without being medicinal. Soothing, soft finish. A very grounding cup of tea.
Ingredients: green tea, natural ginseng flavor & ginger
Steeping Instructions: Steep at 180° for 2-3 minutes.
Adagio Teas has become one of the most popular destinations for tea online. Its products are available online at www.adagio.com and in many gourmet and health food stores.
1tsp/6oz water. Served: room temp, cooled naturally (made a head of time), clean
Served w/: Tortilla Crusted Fish Lean Cuisine
I know this is a Chinese flavored sencha, but since I do not know the steeping parameters for Chinese flavored senchas (can anyone inform me?) and Adagio’s steeping times for greens and whites can not be trusted, I’m treating it as a Japanese and have been rewarded. I drank this at room temp because I needed something to balance the hot temperature of my meal as well as the spicyness from my meal. The spicyness is also why I paired it w/ a ginseng tea.
The rice, which is mixed w/ sour cream, cheese, and roasted red and pablano peppers is absolutely amazing. I was surprised to see this dish featured on “The Best Thing I Ever Ate” on the foodnetwork last nite. Unfortunately, I was multi-tasking and paid attention just in time to see how it was made (which is how I know it’s the same thing), but missed what it’s called. I’d love to find a recipe for it, but I’d need to know what it’s called. Can anyone tell me? Also, is there a tea you’d suggest that I could steep in the water before making the rice to add wonderful health benefits to this wonderful tasting dish?
I didn’t mind the flavor of this so much, although it tasted like ginger, and not ginseng. And not really like green tea much at all. The problem for me is that it completely dried out the back of my throat to the point where I felt a nagging tickle back there. I did make it through about 2/3 of the cup before I just couldn’t stand the dry feeling anymore, and got up to go make a cup of Den’s sencha. Now I have to decide what to do with the rest of this – if anyone in the US or Canada wants it send me a message!
I think Friday the 13th decided to come early for me so I was glad to finally get the chance to sit down and veg with a cup of tea this evening.
This is nice green blend that smoothly incorporated the ginseng without making it to too strong or seem too out of place. Adding the ginger helped in that regard I think. Not to herbal or too bitter, it’s a pleasent little cuppa to (finally!) relax with.
I really really don’t like this tea hot. I really couldn’t pinpoint why, but I just know I don’t. Iced or cold, it’s quite good though.
While I don’t necessarily get an energy boost from this, I do like the underlying bite that the ginseng gives the slightly woodsy green base. The balance between the base and flavor is good, but the ginger flavor is definitely stronger than the ginseng (which helps kick the medicinal feel of it). I still enjoy this as a head-clearing cup.
This tea is completely disgusting. I would not have minded as much, but there is ginger in it. This is not pictured, or explained on the website. They are starting to develop a nasty habit of this type of thing. I would not recommend this tea to anyone who is expecting an unadulterated ginseng taste.
The difference in tea preferences among people makes me laugh sometimes. I LOVE this and even drink it highly concentrated (premium Japanese Sencha perameters). Could be because there’s ginger in it… I didn’t know that til I read this lol.
They finally changed the description to include ginger. It might increase my rating a little.
I’m on my second steep of this tea and I’m enjoying it more than the first. The astringency is pretty nice and the body is light. I’m enjoying the grassy, woodsy notes of flavors as well as the smooth ginseng flavors. I steeped 1.5tsps for 3 minutes at 180º as per Adagio’s instructions for both the first and second steep. Really liking my journey back into green tea.
This is one of my very few Adagio teas I have in a large size. It’s a staple for me. When I want an extra kick of flavor I steep 4.5tsp in 6oz of 160 degree water for 1.5min. I also love adding dried ginger root to it. It’s my espresso:) (Which I also love, just don’t have daily)
Yay! It isn’t fubared! lol:)
This tea actually seems to look more like a Bancha, but in fact is a Chinese green. Steeping it with a slightly lower temperature and for maybe just a minute longer might give it a bit more flavor!
We’ve experimented a few times with flavoring senchas but its been very difficult. The fine leaves steep very fast and don’t hold on to oils and extracts very well, preventing much of the potential flavor from actually appearing in the brew. Also Sencha’s natural grassy nature makes it a difficult counterpart in the blending process, so we tend to flavor our Japanese greens using a milder Japanese summer tea: Bancha.
If you are curious about a Japanese Sencha blend, I’d check out the Angiogenisis tea, rumored to be the healthiest tea out there ( I personally disagree). It’s a blend of a basic grade Japanese Sencha with Dragon Pearl Jasmine.
As for what tea to steep in the water for cooking your rice, my go to answer would definitely be Genmaicha, since it has popped and roasted rice in it! It could add a nice toasty flavor to your rice. However, now that you bring it up, another option could possibly be Matcha (what I find to be one of the healthier teas, next to an Ichiban Sencha). Matcha is a powdered green tea that would dissolve easily into the water, but unfortunately it might get bitter at the higher temperatures it takes to cook rice. The flavor it would add though would be like having a sushi roll without the nori!
This recipe sounds easy and good!
http://www.realsimple.com/food-recipes/browse-all-recipes/green-tea-rice-10000000610502/index.html
Thanks for your imput. Unfortunately I can not stand Gen Mai Cha. I am; however, very much in love w/ matcha- I have it daily. Your idea wouldn’t work though as matcha does not dissolve in water, it merely disperses, which is why it separates from the water resulting in a “chunky” or “gritty” (for finer grades) texture if you drink it too slowly. The matcha powder is heavier than the water so it slowly sinks over time. The only way this would work would be to mix it in after cooking. When I said I wanted to flavor the water by steeping tea in it, that is what I ment. Matcha does not steep (which implies decantation). I want to flavor the water w/ tea by steeping them in water, not incorporating the entire leaf into the rice. Although I do love adding matcha to foods:) just not this.
I like the idea (for a separate recipe, not adding it to the recipe I mentioned), but simmering bancha or sencha for 20 min?? Can you say seriously over steeped?