45

Almond Oolong. Adagio.
Lot no.: 85421. F.B.: n/a.

Single-serving portions packet, steeped as directed with one re-steep. Adagio seems to spend much of their description extolling the nutritional and health virtues of almonds— which this tea does not contain, being made with mere natural almond flavor. It kind of feels like test-driving a Nissan in the presence of a talkative Cadillac salesman. On the dry leaf, aroma was reminiscent of Amaretto Liqueur, giving me hope; but I am already prejudiced against Adagio’s base oolong used in blending. The flavor was potently of macaroon, but without any sugar, reminding me of when mom served us a children’s punch in which she neglected to add any sugar: unsweet and rather bitter. So I sugared-up the infusion and tried to enjoy the almond-flavored drink, in which the rather woody notes of a poor oolong kept announcing themselves. Sometimes I just have to accept something as “it is what it is” and move on. The re-steep was a more subtle unsweet macaroon in which the oolong now tasted less woody and more like cardboard. Yes, no, I did not enjoy the re-steep at all. I’ll rate the initial steep as a 45, and not recommend the tea, instead suggesting you either drink some amaretto or nibble on a real macaroon.

Flavors: Almond, Amaretto, Bitter, Cardboard, Woody

Preparation
Boiling 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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Life is too short to drink bad tea!
Pan-American: Left-coast reared (on Bigelow’s Constant Comment and Twinings’ Earl Grey) and right-coast educated, I’ve used this moniker & Email since the glory days of AOL in the 90’s, reflecting two of my lifelong loves— tea and ‘Trek.

Now a midwestern molecular biologist (right down to the stereotypical Hawaiian shirts), I’m finally broadening the scope of my sippage and getting into all sorts of Assamicas, from mainstream Assam CTCs to Taiwan blacks & TRES varietals, to varied Pu’erhs. With some other stuff tossed in for fun. I enjoy reading other folks’ tasting notes (thank you). I’ve lurked here from time to time and am now adding a few notes of my own to better appreciate the experience. Note that my sense of taste varies from the typical. For example, I find stevia to be unsweet and bitter. My dislike of red rooibos may be rooted in the same genetic palatum divergence, which impacts perceptions of many flavors, from asparagus to stevia to cilantro.

I don’t work for any tea vendor, and I’m not a professional tea sommelier. And I don’t taste every nuance, hint of flavor or note of aroma, nor am I trained to describe those that I do detect. But I taste enough to have opinions, and do my best to be descriptive. Sensory preferences can shift from day to day and person to person, so numerical ratings are kinda bogus, especially between and among various people. But there are individual trends, and I try to reflect that. As reference points for my ratings, I give Lipton Black Tea bags “orange pekoe and pekoe, cut black” a score of 65 because it is widely available and profoundly consistent. I view it as just okay. I would give plain, hot, quality spring water a rating of 25, and I buy Crystal Geyser brand for brewing because my local well water is stinky and discolored, and my filtration & softening system leaves it salty and unpleasant. Tea should make the commercial Spring Water better, not worse, so a rating below 25 speaks for itself.

I am conversationally friendly but absolutely not here looking for dates or money, nor to sell anything. If I’ve started to follow you, I don’t mean to be creepy, it only means you recently posted something I liked reading, or it was about an interesting tea or event. And I’ve recently discovered that the Steepster system only notifies me of new posts written by people I follow. If you follow me, I won’t assume anything. If I do not follow you, it isn’t a snub—you’re still a good human being!
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