Sipdown (124)!

This review is for the Mosaic Tea & Coffee Company…

… who generously provided me with this sample to try so they could determine whether they wanted to work Compassion Tea as a supplier. I steeped this one Gong Fu in a gaiwan as I figured that would probably really show the full range of what this tea was capable of.

The session started off a little rough, if I’m being completely honest. The first infusion or two were sharp and astringent with a sourness that reminded me a little bit of grass, in a bad way. It wasn’t starting off super promising. However once I hit the third infusion and continuing forward this tea really surprised me in a positive way. Each steep continued to get better, and I drank ten infusions in total before I felt like the leaf was brewed out to a point where it wasn’t worth steeping anymore.

The liquor is a lovely golden yellow and starting from that third steep forward it shows a really beautiful range of flavour as well as evolution of flavour. It’s got those greener grassy and vegetal notes that you’d expect from Ti Kuan Yin which are quite present in the top of the sip, and the body has a light nuttiness as well as floral (orchid) taste. Nothing comparable to the nuttiness of a Genmaicha or Hojicha but nutty in its own right as an oolong. As well, there’s a nice peachy/stonefruit flavour in the body of the sip that only deepens throughout the session. Eventually that flavour is one accompanied by the flavour of honey and cane sugar, the further into the session you go.

My absolute favourite part of this tea was the finish/after taste though. While the body of the sip might lean more heavily towards peach notes I found that the finish had a very pronounced and natural nectarine note that extended into the aftertaste and was really long lasting. It allowed me to really extend my session because I was truly savoring each infusion well after the liquor had been sipped down.

I definitely prefer this offering to Compassion Tea’s Earl Grey that I sampled yesterday and as far as Mosaic is concerned I think this is a tea that would likely be enjoyed by both novice/casual tea drinkers and people who’ve tried a wider range of tea or who brew tea outside of Western parameters.

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

I am a mid-twenties tea addict, blogger, and all around nerd. 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 preparation 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.

I’m also one half of the “tea and fandom” podcast GeekSteep where, weekly, we discuss newly explored fandoms over tea as well as try to figure out the perfect tea to pair with each fandom. You can find us on Spotify and Apple & Google podcasts.

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.

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.


Montreal, QC, CA



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