Adagio Teas’s Mango

Mango by Adagio Teas
Black Tea / Flavoured
$7.00USD for 6 quart-sized pouches

Adagio Teas has provided me with Mango as a sample with the Tea Advent Calendar (you can still find highlights from me opening all 24 days on my Instagram, @onemoresteep), a review of this tea was not requested.

First Impressions

Mango is a curious black tea blend from Adagio Teas. I received it as a sample when Adagio Teas sent me their 2019 Tea Advent Calendar, and I decided why not try and review it! It came as a pitcher-ready tea bag, so it’s fairly big. I did open up the pitcher tea bag to get a better look at the tea blend inside. The material feels a bit silky, I’m not sure what it’s made of.

Mango smells just like the mango fruit – I can’t make out the black tea base, but I’m not upset about it because it smells just like the fruit and I’m excited for it. Mango consists of: black tea, mango pieces, natural mango flavour and marigold petals.

Preparation

Adagio Teas recommends steeping Mango overnight in 4 cups of water (1 quart) with the cold brew/cold steep method.

If you want to try Mango as a hot tea, Adagio Teas recommends steeping in 212°F (100°C) water for 3 minutes.

Despite it being a winter wonderland outside the day that I decided to do this, I opted to cold steep Mango directly in my pitcher (this one!) with 1 quart of water (fun fact, 1 US quart is equal to 946mL). I used room temperature water that was previously boiled, and then popped the pitcher into the fridge for approximately 6hrs.

First Taste

Mango steeps to a lovely golden orange colour. It’s a very clear colour, and smells amazing. The aroma is primarily that of the mango fruit and it smells sweet. Surprisingly, the tea itself isn’t as sweet as I was expecting it – but there is no added sugar in the ingredients so perhaps I should have thought of that. The flavour is sweet and fruity, with a nice crispness to it. The black tea base is quite present in the steeped tea – I found it to have a bit of a nutty flavour to it which balances well against the more sweet, mango flavours.

I don’t really think it requires a lot of sweetener – but if you decide to add something to it, I would recommend something that easily dissolves in cold water (like agave syrup).

A Second Cup?

Due to the nature of the preparation of Mango, I did not opt to resteep the leaves.

My Overall Impression

I loved Adagio Teas’s Mango. I thought this black tea blend smelled and tasted like what I expected from a tea that calls itself Mango. I enjoyed the fact that it had multiple methods of steeping instructions – and I went for the one suggested on the packaging. It has a pleasant freshness to it that can only be captured in a cup of iced tea, and I think it’d be great in the summer time (perhaps with a wedge of lemon on the side?). Do take care when adding sweetener though, as the mango fruit itself does add some sweetness and you wouldn’t want to overwhelm it..

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Dessert by Deb’s Chocolate Gingerbread Loaf

Chocolate Gingerbread Loaf by Dessert by Deb
Black Tea / Flavoured
$16.00 for 75g

Chocolate Gingerbread Loaf is an exclusive blend for Dessert by Deb subscription subscribers and is available for purchase by subscribers only at this time.

First Impressions

Another Monday, another blog post! This time it’s Chocolate Gingerbread Loaf, which is an exclusive blend for subscribers of the Dessert by Deb subscription boxes. Just a fun little perk for being a member of this club, which I think is pretty neat! Chocolate Gingerbread Loaf came as part of the first box of the subscription (December).

This black tea blend came in a sealed, resealable silver pouch. The label on the front tells me as much information as I really need, and I quite enjoy the fun colours of the Dessert by Deb design. The aroma of the dry leaf is primarily that of chocolate, vanilla, ginger, and nutmeg to me. Chocolate Gingerbread Loaf consists of organic: black tea, vanilla, ginger, cacao nibs, dark chocolate, cinnamon, cloves, brown sugar, maple, honeybush, and nutmeg. Quite an assortment!

Preparation

Dessert by Deb recommends steeping Chocolate Gingerbread Loaf in 212°F (100°C) water for 4 to 6 minutes. I initially did a steep for 4 minutes, but noticed that not all of the dark chocolate had dissolved so I allowed it to steep for the full 6 minutes.

First Taste

Chocolate Gingerbread Loaf steeps to a nice golden orange colour. I did notice the oils floating on top of the tea, which is to be expected from any tea blend that has chocolate as an ingredient (or sprinkles, for that matter). The aroma is quite mild to me – it smells like both ginger and chocolate. The flavour isn’t as strong as I was expecting it to be, especially with all of the spices. I found the flavour to be lightly sweet – I can taste the ginger, cinnamon, and cloves. I can’t really taste the vanilla – although I can smell it. There are hints of chocolate in the steeped tea, and I taste it a little bit – I do wish that I could taste more of it.

A Second Cup?

I attempted to resteep Chocolate Gingerbread Loaf, but found the flavour to be more mild than the initial steep. I would recommend steeping Chocolate Gingerbread Loaf just the one time.

My Overall Impression

I thought that Dessert by Deb’s Chocolate Gingerbread Loaf was just okay. I think part of this was because the flavour just wasn’t as strong as I was anticipating it to be. I would have liked if the chocolate and ginger flavours and aromas were stronger, just to be better tasted and smelled because of the fact that they’re part of the name of this blend. I did enjoy drinking the tea, but it wasn’t what I was expecting from the name. I think this could pair quite well with an afternoon tea, as it has some nice flavours that would balance well against desserts – especially if you’re serving any spiced cakes or miniature pies/tarts.

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DavidsTea’s Organic David’s Chai

Organic David’s Chai by DavidsTea
Black Tea / Flavoured
$8.98 for 50g

First Impressions

Organic David’s Chai comes a fairly familiar looking bag by now – sealed, resealable, silver pouch. The dark blue label on the front helps to identify it at a glance as a black tea (not going to lie, I do like colour coding my teas because it just makes it easier to organize…). David’s Chai is described as a warm & spicy classic. I’m as much of a fan of chai as the next girl, so lets get this started!

The aroma from the dry leaf is lovely – plenty of spicy notes and I can make out the majority of the ingredients. I can really smell the cinnamon and ginger. David’s Chai consist of organic: black tea, ginger, cinnamon, anise, star anise, cardamom, black pepper and clove buds.

Preparation

DavidsTea recommends steeping Organic David’s Chai in 95ºC (200ºF) water for 3 to 5 minutes. I opted to follow the steeping instructions and did an initial steep of 5 minutes.

First Taste

David’s Chai steeps to a really pretty golden brown colour. The aroma is warming with all those spice notes wafting up from my fancy mug. It’s quite inviting, which is one of the things I love about a nice chai. The flavour is a lovely blend of all the spices – although I can make out the ginger, cinnamon, star anise and cardamom specifically. It has a nice smooth texture to it, spicy notes and really warms me up from the inside out.

I could see this being a lovely chai blend candidate for getting that infamous double boil preparation on the stove top for a more traditional chai preparation method.

A Second Cup?

I resteeped David’s Chai once, for 6 minutes. I found the flavour to be pleasant, but not nearly as warming as the initial steep. I would personally do just one steep of David’s Chai but I could see some people enjoying a second steep of the same leaves.

My Overall Impression

I loved DavidsTea’s Organic David’s Chai. I found to be quite a pleasant experience from the dry leaf, to inhaling the aroma of the steeped tea, to drinking it. The blend of spices was quite nice and enjoyable, which is what really made it delicious. I would recommend adding sweetener if you prefer your chai a bit more sweet as it isn’t very sweet (I personally would use honey, but agave or granulated sugar would work just as well).

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