Adventaggedon Day Six – 3/5

This is probably one of the teas in the advent that I was most excited to try, so I was pretty thrilled to see it pop up so early on. I actually almost ordered a bag of it back when I was placing my advent order in the first place, but I figured I’d wait and try it…

I was just saying to Marika a few days ago that I don’t usually love Adagio’s chocolate flavouring because it leans a little bit too “chocolate liqueur” in taste to me most times and I definitely smelled that coming off the dry leaf. However, I think this is one of those rare cases where the profile that they were aiming for benefits from that quality.

Firstly, let me just say that Black Forest Cake is a deceptively tricky profile to do well. On paper you would think that it’s just chocolate, cherry, and maybe cream – but in practive it’s so much more complicated than that. You need a specific kind of cherry note that’s like a cross between a maraschino, with a more candied quality, and a black cherry. Syrupy, dark and just a bit juicy. You can’t use only milk chocolate because that will just read as a chocolate covered cherry but it can’t be as bitter as straight dark chocolate either, and if you’re not careful with the cream it will over power and dilute the richness of the cake.

So, with all that considered… I think this is a damn good attempt. Probably one of the better Black Forest blends I’ve tried. If I had to pin point a criticism it’s definitely the cherry though. Kudos for not using hibiscus as a crutch and ending up with a weird tart mess because of it, but it’s still a little medicinal. I didn’t mind it (though it got more pronounced as it cooled), but my coworker who sits at the desk next to me couldn’t get past the medicinal quality in the smell/taste. Maybe a bit of sweetener would help.

I’d still drink this again though. In general, I think I’m more forgiving when it comes to medicinal cherry flavours than most people though.

Today’s Advent Photos: https://www.instagram.com/p/Cl16y9KOY7N/

Song Pairing: https://www.youtube.com/watch?v=b-zqAcS2Uc8

Marika de Vienne

I actually did not like the first few sips of this tea, but as it cooled I found I liked the flavouring a lot more. I don’t know why I expected it to be more chocolate flavoured, and was pleasantly surprised when the cherry note came out better, even more refined as the cup cooled.

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Marika de Vienne

I actually did not like the first few sips of this tea, but as it cooled I found I liked the flavouring a lot more. I don’t know why I expected it to be more chocolate flavoured, and was pleasantly surprised when the cherry note came out better, even more refined as the cup cooled.

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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.

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Montreal, QC, CA

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

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