98

The more I drink this the more it grows on my, and the more I want to drink it. What a vicious cycle (though luckily I bought 100g a few days ago, so I’m totally stocked up)! Anyway, I made this in the morning to take with me while I finished merchandising the store. I actually didn’t end up drinking until the bus ride home and by then it was cold, but it was really good. A little bit bitter but that’s because it sat so long (with a few little bits and tea leaves in the bottom that the strainer didn’t get out), and it wasn’t enough to make it unenjoyable.

We actually finished merchandising the store early though, which I was both happy and sad about. It was predicted we’d take 6 hours before set up would be complete and they could officially open, but it only took the three of us working (there were 5 for most of yesterday, but 7 by the end of the shift) three hours to finish up. I’m glad, because boxes of calendars are heavier than you would think, and my arms were getting sore, but also kinda sad because I could have used three more hours of pay.

Also, I got to shelve approx. 250 calendars relating to specific dog breeds. It really sucked because they were completely mixed up and out of order in the boxes but I had the shelve them alphabetically. It took forever. I swear, I don’t want to look at another dog for the rest of the week (except I’m gonna have to on Monday or Tuesday when I do stock/merchandising for the store I’ll actually be working in).

As a reward (and since we left at noon) for finishing really and working hard, I decided to spend the money I had set aside for lunch from the food court on tea instead, since the bus ride is only twenty minutes and DAVIDsTEA is so close to Calendar Club (plus, I’ll be working at a different location now so I’m not sure exactly when I’ll have a chance to head back out there). I wanted to pick up another Mate so I have more variety for breakfast on early morning when I have to get up, which will be happening much more frequently now. I got Main Squeeze, so I’ll be logging that pretty shortly.

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Bio

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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