This review is for the Mosaic Tea & Coffee Company…

…who have kindly asked me to review several teas from The Compassion Tea Company so they can determine the quality of the tea as a company to potentially source from.

As this is Earl Grey, and not something particularly unusual, I just brewed up a pot of it to enjoy today whilst cleaning the house and doing every day chores. For most people, Earl Grey is an ‘every day drinker’ and as such I felt it important to treat my brewing of it as such. Nothing fancy, and nothing the average tea drinker wouldn’t be able to handle themselves. I predict that’s how I’ll be reviewing the rest of the teas they sent me.

First observations are that this has a fairly potent bergamot aroma and does smell quite fresh: bergamot is one of those things used in blending that you can really tell when it’s aged because the oil will turn or ‘go off’ and I didn’t get that impression with this tea. That’s definitely a good thing. Brewed up; it delivers good flavour but not necessarily smooth flavour. Personally, when I’m drinking Earl Grey I want a smooth drink and not something more brisk/astringent which is why I tend to go for unconventional EG blends myself (ones that incorporate unusual bases or added ingredients). For some people, brisk is what they want from a morning cup: it’s really a personal choice and I think Mosaic will just have to decide what kind of tea drinker they want to cater to primarily. I will put it out there that astringent/brisk does NOT equal bitter and astringency can kind of be ‘altered’ with milk or cream…

Other things worth note: some EG tastes floral or of lavender, and I didn’t get that from this tea. Ultimately; it’s not a bad choice for an Earl Grey but there’s some roughness to it and I wouldn’t say it’s exactly the shining example of a"perfect" EG or anything like that. Since, when picking a supplier, you have to view the company’s offering as more of a ‘whole’ though I’m quite interested in trying the other teas that Mosaic has sent me. If the other teas are stellar than a more run of the mill/average EG (which is such a staple offering) is one of those things that can get by because the other teas will compensate.

Just my thoughts: hopefully they’re helpful!

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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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