I had this as a hot cuppa over the weekend, and it was very nice! Medium-bodied and smooth with a lot of distinct floral character from the oolong itself, which I thought played really nicely with the fresh, bright and tropical flavours. I’d call this more of a pineapple tea, but in that sweet and juicy way and less the tangy, acidic qualities of pineapple. A few sips sent me back a decade to drinking Butiki’s Flowery Pineapple Oolong and wow what a trip of nostalgia! The dragonfruit does the pretty predictable thing of tasting more like a fruit punch than real dragonfruit, but that’s to be expected with a commercial blend.

I’ve said it before, and I’ll say it again: the average person simply doesn’t know what dragonfruit tastes like so the flavouring industry has basically created a generic and pleasant enough flavour that could be attributed to dragonfruit without feeling offensively out of place. It’s a nice flavour, but anyone looking for real dragonfruit is bound to be disappointed. At least it’s not too saturated, and just sort of rounds out the sip following those fresh florals and gentle pineapple notes.

Probably this would have been better iced or cold brewed. Arguably more juicy made that way. However, I think potentially less oolong forward too – and I like that I’m not losing the base in this blend.

TeaEarleGreyHot

Any idea if mangosteen tastes as good as is rumored? Ever had it?

Roswell Strange

Mangosteen as in the actual fruit? I’ve had it a handful of times and thought it was nice. Reminded me a little bit of lychee. I’ve also had mangosteen flavoured blends, most of which kind of had a generic tropical kind of taste to me. Sorta sweet and lightly tangy, I suppose?

TeaEarleGreyHot

Yes, the fruit. I have long heard of it but never had opportunity to taste it. For a long while there has been an agricultural ban on it, then there was a scheme to grow it in Puerto Rico, but a hurricane came along and destroyed the plants. Haven’t heard anything in the last decade or so.

Catherine Baratheon

Any dragonfruit teas that you’d recommend? I love the fruit so much

Roswell Strange

As far as “true to the fruit” dragonfruit blends go, I still haven’t found one that feels quite right. However if you don’t mind the more fruit punch-y kind of interpretation, I do really like the White Dragonfruit cold brew from DAVIDsTEA – but obvious bias on my part because I helped develop it.

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TeaEarleGreyHot

Any idea if mangosteen tastes as good as is rumored? Ever had it?

Roswell Strange

Mangosteen as in the actual fruit? I’ve had it a handful of times and thought it was nice. Reminded me a little bit of lychee. I’ve also had mangosteen flavoured blends, most of which kind of had a generic tropical kind of taste to me. Sorta sweet and lightly tangy, I suppose?

TeaEarleGreyHot

Yes, the fruit. I have long heard of it but never had opportunity to taste it. For a long while there has been an agricultural ban on it, then there was a scheme to grow it in Puerto Rico, but a hurricane came along and destroyed the plants. Haven’t heard anything in the last decade or so.

Catherine Baratheon

Any dragonfruit teas that you’d recommend? I love the fruit so much

Roswell Strange

As far as “true to the fruit” dragonfruit blends go, I still haven’t found one that feels quite right. However if you don’t mind the more fruit punch-y kind of interpretation, I do really like the White Dragonfruit cold brew from DAVIDsTEA – but obvious bias on my part because I helped develop it.

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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.

Location

Montreal, QC, CA

Website

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

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