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So when Adagio let me pick some samples for myself to review, I noticed that they were carrying two very similar sounding coconut oolong blends and I figured it could be very interesting trying them side by side to see how they were different. On the left is Coconut Pouchong and on the right is the new Coconut Grove Pouchong. These blends have the same ingredients list aside from cornflowers in the latter…

Honestly, they’re quite similar so any differences are really more nitpicks than anything else. Visually, there are some slight differences aside from just the cornflower; the Coconut Pouchong had much less coconut than the Coconut Grove, and the pieces of coconut in the former were more small, thin shreds versus the thicker “curls” of coconut you can see in the steeped leaf of Coconut Grove Pouching…

In terms of taste, I don’t think you would be able to spot a difference if you weren’t doing this side by side. However, I did feel like there was slightly more floral character in Coconut Pouchong vs a fruitier note in Coconut Grove Pouchong. That comes down to more of the oolong base itself in the former versus the increased amount of coconut in the latter.
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So which would I pick for myself!? Well, both are good coconut oolong blends and from a taste perspective I would be happy with either one. From the perspective of long term storage, I would probably opt for “Coconut Pouchong” simply because I observed less coconut in the blend and I am always wary of coconut going rancid/not having great long term stability…

Photo: https://www.instagram.com/p/CAakl48gNqa/

Song Pairing: https://www.youtube.com/watch?v=JhSlFfbMFtg

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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.

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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