Jim's Corner: Wild Rumpus Review + Bonus Recipe

March 23, 2021

by Jim R.

If you are a part of the communiTEA then you know looking to Jim's daily reviews are a joy! The time and consideration he puts into each one in order to bring out the best flavor of Adagio's teas are something we all look forward to!

If you have not yet been introduced to the communiTEA - you're in for a treat!

The communiTEA is a unique place where Adagio patrons from all around the world can sit down together over the same cup of tea on the same day. These teas cover all varieties and contain teas from our normal catalog and customer-created Signature Blends!

Open the package on the date indicated on each portion, then head over to the communiTEA page to weigh in on the day's tea, upload a pic to potentially win the photo contest, and join the Live Chat.

We were lucky enough to have Jim write up his thoughts on his favorite tea from the January box, so without further ado- we give you ...

Jim's Corner

Wild Rumpus is a Fandom Blend created by Jasmin Chua.

There was a bunch of action going on inside of my communiTEA packet this morning. Everybody was so anxious to get out and play, that I had a hard time determining who was there. The only items holding still for me to notice were the blue cornflowers and three apple pieces ... they was planning something! Mild bergamot, berry and fruity aromas were noted.

The ingredients used in this blend are:

Black Tea, Rose Hips, Hibiscus, Apple Pieces, Natural Forest Berries Flavor, Raspberry Leaves, Orange, Blue Cornflowers, Strawberries, Natural Vanilla Flavor, Natural Strawberry Flavor, Natural Bergamot Flavor, Raspberries, and Natural Creme Flavor.

The following Adagio teas were used to create this blend: Earl Grey Moonlight, Forest Berries, and Wild Strawberry.

There were two black teas used in this blend. Normally I would have used a 190ºF steep because I have found in the past that black teas can be a source of bitterness. However, this blend had some fruit flavors that needed highlighting, so I decided on a three-minute 200ºF steep instead.

When hot, Earl Bergamot was in bed sleeping. The blue cornflowers were waiting patiently at the foot of his bed. A mild vanilla and creamy smoothness was present. Berry and fruit flavors were mild. I added a bit of sugar, 3/8 teaspoon, to help everybody wake up.

When warm, no bitterness was noted from the tea. It had firmly established itself in the role of “forest floor.” Earl finally woke up, but he was still a tad groggy. He gathered up his little forest berry and fruit friends to have some fun. The pretty blue cornflower threads must have gotten lost in the forest and couldn’t be found ... they have a habit of doing that. They were going to be hard to find, as they weren’t blue anymore. Everybody romped through the forest playing and leaving moderate flavor trails behind.

Bergamot citrus flavors were mild from start to finish. They added a very pleasant and beautiful aroma to this blend. I really enjoyed the vanilla and creme smoothness on my palate. Overall, my taste buds sensed a fruit cocktail smothered in cream vibe. This was a very pleasant, fun and enjoyable morning sip. My mouth was smiling. A second steep was just as pleasant.

Kudos to the blender!

Honorable Mention + Recipe

Chili Lime Green

I noticed that everybody was having a fiesta in the communiTEA on February 11th!

I chose to steep my tea at 175°F rather than the recommended 180°F. I didn’t want the chili to overpower the other flavors, so I immediately stopped the steep at the two-and-a-half-minute mark when buttery green tea and chili flavors were noted.

The warm, chili zings were moderate. Very pleasant Key Lime pie, buttery green tea, and coconut flavors were present. This really helped in taking the bite out of the chilies. Lemongrass flavors were noticeable in the background. The apple pieces assisted in the distribution of flavorings.

I’m a registered “Chilihead.” I grow and dry my own chili peppers in pots on the backyard deck in the summer!

This was a very savory and spicy-hot drink indeed, only to be sipped and savored. Your head may fall off if you gulp it! This tea was an outstanding multi-layered sip. All flavors had a chance to participate. A second steep was milder, but still tasty. This one’s a keeper!

I was so impressed with Adagio’s Chili Lime Green tea. It has some very similar flavor profiles as my Thai Chicken Coconut Soup. I decided to incorporate it into this recipe because it is one of approximately 650 recipes included in a recipe database program I wrote many years ago.

Thai Chicken Coconut Soup (Tom Kha Gai)

This is a very creamy, smooth, spicy, savory and Thai restaurant-quality Tom Kha Gai Soup. It is also very yummy!

Difficulty: Medium, mostly prep
Servings: 12 (1-1/2 cup servings)
Spice Level: 4 (out of 10)


4 rounded teaspoons of Chili Lime Green tea
16 ounces of Water (for tea steeping)
1 bunch of Cilantro (top 1/4, chopped)
1 bunch of Green Onions (top 1/4, thin round cut)
2 teaspoons Lemongrass, finely chopped
8 ounces Small Button Mushrooms, medium-thick slices
4 ounces Bamboo Shoots (sliced into thin matchsticks, lengthwise)
4 - 14 ounce cans Coconut Milk
1 teaspoons Galangal Powder
4 small Red Thai Chilis (fresh, round thin cut)
3 cloves Garlic, chopped
2 Chicken Breasts, sliced into thin strips
1 Tablespoon Kosher Salt, coarse
1/2 pint (10 ounces) Cherry Tomatoes, sliced in half
2 Kafir Lime Leaves, sliced very thin across stem seam
1 Tablespoon Fish Sauce
16 ounces Chicken Broth, low sodium
1-1/2 teaspoons Chicken Bouillon
1/4 teaspoon Habanero Powder, or one very finely-diced fresh habanero


1. Prepare the tea: Steep the tea at 180°F for 3 minutes in 16 ounces of steep water. Drain the steeped tea into a small bowl and set aside.

2. Add all of the ingredients in the order listed above into a five-quart pot as you prepare them. NOTE: Add the steeped tea last. Stir to combine everything.

3. Bring the pot to a slow boil. Immediately lower the heat to a low simmer and cover for 30 minutes. Do not let it boil!