Review(ish): Some Adagio Teas

[ann_leckie]

So, I’ll start this out with a disclaimer: Adagio contacted me and offered to give me some tea for free if I would review it on Twitter. I am not one to turn down free tea, and I already buy tea from Adagio more or less regularly. And they’re the home of the Imperial Radch Tea Blends, so.

I had a gift certificate to work with, so I actually got three things–one that’s already a favorite, one that wasn’t the sort of thing I usually get but what the heck, and one that I threw in on impulse before I checked out.

I’m not much of a white tea fan. I mean, I don’t dislike it, but it’s usually been not my fave–usually it just tastes like faintly leafy hot water to me. But I got a sample of a white tea with my Manual Tea Maker No 1, and either that tea was particularly good and/or the gaiwan style brewing really brought some nice flavor out. So I’d been meaning to try another white tea in the Manual and see what I thought.

This is Adagio’s White Symphony. The flavor is very delicate–I found I got best results using a touch more than I would have for another kind of tea. I tried it just in an infuser for 3 minutes, and then I tried it in the Manual. It definitely stands up to multiple steeps, but it wasn’t noticeably more interesting in the Manual. This is also the first tea that I’ve found doesn’t do well with my tap water. I was unhappy with the first cup, which was the old “faintly leafy hot water” thing. Then I tried using filtered water and the results were much better. It tasted like a very delicate tea, instead of hot water pretending to be tea. Seems like my problem with white tea might be more about my tap water, and I’m looking forward to drinking more of this one.

This is the sort of thing you’d sip and think about how it tastes. It is not, IMO, a great choice for a hearty cuppa, or for waking up in the morning.

This is Adagio’s Fujian Baroque. It’s a reliable favorite of mine. It has a sort-of-maybe sweet, faintly almost-chocolatey flavor, with no astringency. If you find ordinary grocery store orange pekoe or black tea too bitter or astringent, you might want to give this a shot. This is one of a couple of black teas I try to keep around. (The other is PG tips, because sometimes you just want a strong milky hit of tea.) I personally wouldn’t put milk or sugar in this, but I do find that it’s a good first-thing-in-the-morning tea.

And the third tea!

This is Chestnut flavored tea. I was clicking around and saw some reviews for this. The idea struck me as somewhat improbable, and by and large I’m not that much into flavored teas, but the reviews were good, so I figured I couldn’t go wrong throwing a sample package into my order. It’s really nice! It has a sort of toasty, nutty flavor that complements the black tea really well. I will certainly add this into my regular rotation, because I like it a lot.

(Adagio has one or two improbably flavored teas–I ordered some Artichoke back when it was available and…it was odd. But I read the reviews–it had its fans. Also Cucumber White, which I used in one of my blends. That was interesting, and actually maybe I need to revisit it now that I’ve discovered that white tea is better with filtered water.)

Mirrored from Ann Leckie.

Comments

[yhlee]

(disregard if impertinent)

Do you have recs for a black tea that you would put sugar and milk into for morning drinking? I like tea but am horribly uneducated about it.

(Yeah, I'm Korean by heritage, but my introduction to tea was...Lipton tea from the Commissary. :p)

[ann_leckie]

Hmm. I started out drinking Lipton with sugar. Then I learned about people putting milk in tea, which coincided with my roommate after college bringing home some PG Tips. By then I'd stopped putting sugar in tea, and I almost never put sugar in tea anymore, but I'll still put milk in a strong enough black tea.

The exception to the "no sugar" thing is when I have East Frisian style tea, which is basically like a nice strong English Breakfast but you put a big piece of rock sugar on the bottom of the cup, pour the tea over it, and then drop in a glop of cream. You don't stir it. It gets sweeter as you drink, but it never gets too sweet for me. I don't do this very often, though. I'd recommend giving that a try except that the specific sort of sugar (kluntje) is hard to find (I mail-ordered mine). But the implication there is that I would probably not mind a nice strong English Breakfast with sugar in addition to my usual milk--and English Breakfast is pretty easy to find, so maybe start there?

[yhlee]

Even I can figure out where to get English Breakfast. Thank you! I'll try that.

[stardreamer]

Is there a difference between kluntje and ordinary rock-candy sugar? Because if not, you can make your own -- one possible recipe is here.

I never understood why people would put milk in tea until I encountered some of the strong Indian blacks. No matter how much sugar you put in them, they're still harsh -- but a little bit of milk/cream mellows them right out, and then you don't need much sugar, if any.

(edited to fix HTML)

[ann_leckie]

Yeah, kluntje is basically just rock candy sugar--big lumps of it, I've never been able to make lumps that big. But yeah, I bought some because I wanted to try East Frisian style tea as East-Frisianly as possible. Smaller lumps will dissolve faster, but the effect should more or less be the same. Ish.

And yeah, it's the Indian black teas (and/or the blends that contain them) that I put milk in. Pretty much nothing else.

[thewayne]

We double-filter our water: filter on our tap, then a water pitcher filter. Very high mineral content on top of our mountain, that's what you get for living in a national forest. We never consider using straight tap water for much aside from washing hands and dishes, though I admit sometimes using a couple of teaspoons when making cookies. (I just tried adding a couple of tablespoons of molasses to my oatmeal/chocolate chip/macadamia nut cookies -- rave reviews!)

[okrablossom]

This was really fun to read, thank you for sharing!