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This was a free sample from my last Adagio order – but it was hand selected by me! I picked it because I was a more elevated flavour concept that I would typically expect to see from Adagio. Rightfully so or not, I associate Adagio’s permanent tea collection with more straight forward flavours that execute one primary element (ex. coconut, blueberry, peach) and not blends with layers of flavour. So, I was curious to see how they would approach this concept!

The dry leaf smells really good and intriguing – my assumption was that this would probably be mostly blackberry with the TINIEST hint of sage, because sage can be such an intense and polarizing flavour. However, there is a sizable amount of visible sage in the dry leaf and it’s noticably present in the aroma. The blackberry is stronger on nose alone – very sweet and almost soda pop “syrupy” blackberry – but it’s not as strong as I’d expected…

Steeped up, an interesting thing happened! The primary flavour note actually became the sage – very thick and herbaceous, and all throughout the sip. I’m quite pleasantly surprised with how strong it became/how present it is in the cup. With most tea blends that incorporate herbs I always seem to be commenting on how I wish more of those flavours were present, and this is the perfect amount of sage in my opinion. The sweetness of the blackberry that I was getting in the dry aroma is much softer too; the blackberry is noticeable but secondary to the sage by a fair bit and a lot more naturally sweet over a soda/candy kind of sweetness. I like how it combos with the sage, and appreciate the needed sweetness is provides to the cup composition without making this a “sweet tea”.

The oolong base is fine – I don’t love or hate Adagio’s oolong base. It’s pretty average in terms of body with a slight roasty element. It’s a good canvas for “deeper” flavours because of the blanket body it provides, but I think it would be a bit unremarkable if it weren’t being mixed with flavours.

Overall, though, this was very nice! It was a pleasant surprise, and one of the better teas I’ve had from Adagio!

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Bio

Hello! My name is Kelly, though many people in the tea community call me Ros or Roswell.

I am a twenty five year old proudly queer tea addict, blogger, and all around tea geek. I grew up in the Prairies, but a few years ago I relocated to Quebec to pursue a career with DAVIDsTEA in the tea industry! I’m still working on getting my French language skills down…

My first introduction to tea, in any form outside of instant and bottled iced tea, was about seven years ago when I happened to stumble upon DAVIDsTEA while looking for a birthday present for a friend! I tried their Birthday Cake rooibos blend, and I’ve been hooked on tea ever since! In those seven years; I was introduced to the online tea community, expanded my interest in flavoured teas to include a deep love and appreciation for straight teas and traditional brewing methods, got a tea themed tattoo, started reviewing teas, amassed a sizable tea and teaware collection, became a TAC certified Tea Sommelier, & even came full circle by beginning a career in the tea industry with DAVIDsTEA!

I consider myself a Jack of all Teas, and strive to have a knowledge and appreciation of all tea types, formats, and styles of drinking. I don’t like to feel boxed in to just being a “flavoured tea” or “straight tea” drinker – my expectations may vary depending on the type of tea or how it’s been processed/prepared but if it’s good tea, it’s good tea no matter how it’s been made!

You name it, I probably drink it- and I’ll absolutely try anything at least once.

My default method of preperation is hot, Western style, and straight – but I’m not opposed to additions if I’m in the right mood. If I ever add something to a tea or use a different method of preparation I will ALWAYS call it out in the tasting note though.

I like to listen to music when drinking tea, especially when I’m brewing a large pot at a time or steeping Gongfu. Often I curate very intentional tea and music pairings, and sometimes I share them here in my tasting reviews. Music is something that I find can deeply affect the experience of having tea.

Favourite flavour notes/ingredients: Pear, lychee, cranberry, cream, melon, pineapple, malt, roasty, petrichor, sweet potato, heady florals like rose, hazelnut or walnut, sesame, honey (in moderation), and very woody shou.

Least favourite flavour notes/ingredients:
Lemongrass, ginger, strongly spiced profiles (and most Chai in general), mushrooms, seaweed, chamomile, stevia, saltiness or anything that reminds me too much of meat that isn’t supposed to taste like meat…

Currently exploring/obsessed with: Sheng from Yiwu, Yancha (Qilan in particular), anything with a strong sweet potato note. Also, I need to try ALL the root beer teas! Searching for a really good caramel flavoured blend, ideally with a black tea base.

Tea Pet Reference Guide:

Clay Pixiu Dragons: Zak & Wheezie
Clay Goldfish: Dot
Clay Monkey: Enzo
Jade Pixiu Dragon: Whitaker
Ruyao Carp: Splashy
Ruyao Banana Man: Pheobo
Ruyao Dragon: Pablo
Ruyao Frog: Bebe
Sculpted Pig: Nelly
Sculpted Tuxedo Cat: Pekoe
Sculpted Tabby Cat: Marmalade
Ceramic Rabbit: Rupert
Ceramic Stringray: Irwin
Ceramic Horse: Bergamot
Ceramic Snail: Snicket
Ceramic Cat: Saffron
Wood Fired Man: Leopold
Brass Mouse: Stilton

Please contact me at the instagram account listed below if you would like me to review your teas.

Currently I’m employed in the tea department of the DAVIDsTEA head office. While I’m still sharing my own personal thoughts on new & existing DAVIDsTEA blends, I am no longer numerically rating them due to the obvious conflict of interest. Any comments expressed are a reflection of my own thoughts and opinions, and do not reflect the thoughts and opinions of the company. Any DAVIDsTEA blends you currently see with a numeric score were reviewed prior to my being hired there and have not been adjusted since becoming a DAVIDsTEA employee.

Location

Montreal, QC, CA

Website

https://www.instagram.com/ros...

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