Oh! Ooh!

I’ve done it folks; I’ve made this an amazing, smooth rhubarb vanilla creamy delicious sufgbidvb iadufgg mmm tea! Yes – that’s the word choice I’m choosing: “sufgbidvb iadufgg”. So, what I did was cold brew 2 tbsp. of this for a total of seven and a half hours, and now this tea is the perfect mix of everything that the name claims for it.

If only I could achieve that hot, heh…

But yeah, this is super ridiculously smooth creamy rhubarb vanilla. Like, it could be lovely, silky rich yogurt. Ooh! Can I have this as FroYo? That’d be perfect. Double churned Rhubarb Vanilla FroYo…

Sadly, I only have enough of this left for one more cold brew; but I really look forward to it! I’ll have to increase my rating, because this is awesome cold brewed!

Sidenote: I made this yesterday, but wanted to cold brew Coconut Oolong I was having earlier – so I poured this into an empty pitcher to free up y mason jar and that’s what I’m drinking this out of right now because I was too lazy to grab a glass. So, 25 oz. in a mason jar, and 25. oz. straight from a pitcher.

Iced 8 min or more 6 tsp 25 OZ / 739 ML

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My name is Kelly. I’m a twenty something tea drinker and reviewer living in Saskatchewan, Canada. I started drinking loose leaf fairly casually three(ish) years ago, and at some point between then and now that ‘fun little hobby’ turned into a serious obsession.

You know you’ve got it bad when you get your hobby tattooed to your arm.

I’m a TAC trained Tea Sommelier!

Typically I drink flavoured blends more that straight but one of my mini goals is to get that ratio to a more 50/50 level. I do a daily cold brew, and have at least (but usually a lot more) two hot cups of tea every day. Naturally I lean towards black or white blends and as of late oolongs but I WILL drink everything; the last half year or so I’ve been challenging myself by further exploring Oolong and Pu’Erh which are the tea types I know the least about overall.

My default for preparation is Western Style with zero additives (the exception being matcha which I drink in straight milk with no additives) so unless I mention otherwise you can assume that’s how I’ve prepared my tea!

Favourite flavours/ingredients: Pear, Lychee, Cranberry, Cream, Melon, Pineapple, Malt, Roasty, Petrichor

Least favourite flavours/ingredients:
Lemongrass, ginger/“Chai” in general, raisins, overly vegetal, chamomile, sometimes mango or peach

I also have a severe allergy to mushrooms; as such I do not drink Kombucha teas (just to be on the safe side)!

Currently exploring/looking to try: Straight Pu’Erh or Dark/Roasted Oolong, Sweet Potato flavoured blends, and anything with Goji berries

I’ve got four Tea Pets:

Two Pixiu Dragons named Zak and Wheezie, a monkey named Enzo, and a carp named Bergamot. If you see me writing about sharing tea with any of them that’s what I’m talking about ;)

I also have one real life pet:

A skinny pig hairless guinea pig named Eilert, after Henrik Ibsen’s play Hedda Gabler. He’s pretty chill, but a greedy little fella who’ll rip food right out of your hands. Sometimes he joins me for tea time even though he never gets to participate.

Currently I’m seasonally employed at DAVIDsTEA. While I’m still reviewing DAVIDsTEA blends I am no longer numerically rating them due to the obvious conflict of interest. Any tea blends you currently see with a numeric score that are from DAVIDsTEA were reviewed prior to my being hired there.

The URL to my tumblr blog is: guyfierithirdandfinalantichrist


Regina, SK, Canada



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