165 Tasting Notes

Dry Leaf Nose: Rich black teas with a slight honey note.

Liquor: Dark red-brown.

Flavour: Classic black tea flavour with a natural sweetness and enough body to withstand the addition of milk and sweetener. This tea has a delicate balance of astringency that makes it suitable as a self drinker.

Preparation
205 °F / 96 °C 5 min, 0 sec

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drank Creme Brulee by DAVIDsTEA
165 tasting notes

Dry Leaf Nose: Creamy with hints of rooibos.

Liquor: Golden red colour with notes of crème brûlée.

Flavour: Very creamy with a rooibos background. Naturally sweet and aromatic.

Preparation
205 °F / 96 °C 6 min, 0 sec

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drank Glitter & Gold by DAVIDsTEA
165 tasting notes

Dry Leaf Nose: Enticing aroma. Sweet spice and black tea.

Liquor: Cloudy with an interesting colour. Tinged with gold.

Flavour: Appealing and sweet cup with a good tea background. Reminiscent of sweet spice cake with notes of clove and orange.

Preparation
205 °F / 96 °C 6 min, 0 sec

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Dry Leaf Nose: Creamy bergamot aroma.

Liquor: Dark brown liquor.

Flavour: Creamy with a sweet and prominent bergamot note. Black tea in the background but present with a rich and supporting role.

Preparation
205 °F / 96 °C 5 min, 30 sec

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drank Salted Caramel by DAVIDsTEA
165 tasting notes

Dry Leaf Nose: Rich caramel and toffee notes with a hint of coconut and black tea.

Liquor: Brown and clear.

Flavour: The caramel, toffee and black tea are prominent with notes of coconut in the background. The salt is noticeable as it cuts the thickness of the cup.

Preparation
205 °F / 96 °C 6 min, 0 sec

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drank Coco Chai Rooibos by DAVIDsTEA
165 tasting notes

Dry Leaf Nose: Sweet coconut and cinnamon with ginger & cardamom notes.

Liquor: Red brown liquor with a very spicy and enticing aroma.

Flavour: Spices hit first, followed by a coconut background. Cinnamon sweetens the blend, while the peppercorns add spiciness (the longer you steep, the spicier the blend).

Preparation
205 °F / 96 °C 6 min, 0 sec

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drank Chocolate Rocket by DAVIDsTEA
165 tasting notes

Dry Leaf Nose: Sweet chocolate and raspberries.

Liquor: Dark and aromatic with notes of chocolate and berries.

Flavour: Rich chocolate and raspberry flavours with a delicate mate finish.

Preparation
200 °F / 93 °C 6 min, 0 sec

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Dry Leaf Nose: Rich black tea and toasty coconut with a creamy background.

Liquor: Very dark and rich, clear.

Flavour Notes: Rich tea flavour with pronounced coconut and cream notes, beautifully balanced and one complimenting the other. Naturally sweet.

Preparation
205 °F / 96 °C 5 min, 30 sec

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drank Ceylon Star by DAVIDsTEA
165 tasting notes

Dry Leaf Nose: Sweet, star anise is supported by a cocoa note and the aroma of good Ceylon black tea.

Liquor: Golden brown with a slight cloud.

Flavour: Comforting and familiar, yet cutting edge and new at the same time. The tea notes are enhanced and supported by the anise while the cocoa lingers in the background. The coconut adds a body and sweetness to the liquor.

Preparation
205 °F / 96 °C 5 min, 30 sec
ne14t

Could it be, no way, a new tea?!

DAVIDsTEA

Our December Tea of the Month!

Bear With Me

Java and I can’t wait!!!!

Kittenna

I hate anise and everything like it… this might be the first new tea in a while that I don’t purchase! :(

Cassie Eng

Looking forward to coming in this week to try this one. It sounds interesting. I was curious in finding out what the TOTM was and this doesn’t cease to intrigue me further. Love the name.

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drank Bubbly by DAVIDsTEA
165 tasting notes

Dry Leaf Nose: Delicate grape with a champagne note.

Liquor: Champagne gold in colour with a delicate grape/champagne aroma.

Flavour: The nose comes to you as you sip the cup – champagne notes with delicate grape background. The green tea supports the whole, giving a nice, lively mouthfeel.

Preparation
180 °F / 82 °C 3 min, 0 sec

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Bio

Welcome to our Steepster page, where we post sneak peeks, reviews and tasting notes.

Location

Canada

Website

http://www.davidstea.com

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