Tea type
Black Pu'erh Blend
Ingredients
Ceylon Black Tea, Chocolate, Cinnamon, Cocoa Nibs, Cornflower Petals, Orange, Orange Peels, Pu Erh Tea, Safflower Petals
Flavors
Not available
Sold in
Loose Leaf
Caffeine
High
Certification
Not available
Average preparation
Not available

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From Adagio Custom Blends, Sami Kelsh

She’s smart, she’s warm, she’s most definitely, without question, the boss. Sweet and strong, sharp and dark, with an undeniable thirst for adventure. A Doctor Who blend.

Created by: Sami Kelsh

Ingredients: black tea, pu-erh tea, orange, cocoa nibs, natural chocolate flavor, natural orange flavor, cinnamon, blue cornflowers & natural cinnamon flavor, safflower, cornflowers, orange peel

Steeping Instructions: Steep at 212° for 4 minutes.

About Adagio Custom Blends, Sami Kelsh View company

Company description not available.

3 Tasting Notes

100
313 tasting notes

Why does bread have to make you fat? Life is so dashed unfair.

I made a batch of pogacsa (little Hungarian yeasted scones – I folded some diced cabbage that I’d sauteed with paprika into the dough) on Saturday, and on Sunday my husband made a nice white loaf. So guess who gained THREE BLOODY POUNDS this weekend, having honestly not eaten that much food? It is super not fair.

And and AND I just made the beginnings of a new spelt sourdough starter. I could cry.

But I shan;t, because I don’t think tears goes with dark cocoa-swirled warm orangey cinnamon, and that’s basically what this is tasting like to me. It’s such a very comforting taste, and works well when I want something spicy and warming but not as full-on assault of flavours that you get with some chai. This is more of a tacklehug than a mouth-punch. Good.

jogs a few laps of the empty office corridors to try and burn off some bread calories
3 comments
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Christina / BooksandTea 10 years ago

My mother makes a type of bread called pogacha. Although the names are similar, the two sound very different. My mom’s pogacha is yeasted dough rolled up into a spiral like a jelly roll, and feta cheese is sprinkled in between the layers of dough. So good, but it takes a lot of work to make!

TeaBrat 10 years ago

its probably just water retention!

Sami Kelsh 10 years ago

I looked up the pogacha you described, Christina – gosh, that sounds good! I think it’s a recipe with many relatives in different countries :)

Hopefully it’s just water, TeaBrat – we’re meant to be on a diet and I swear it’s the most agonising process ever, in the entire world. Blergh.

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