70

So, normally a rose/chocolate blend wouldn’t interest me anymore; I find the pairing relatively overdone – but the addition of bergamot kind of piqued my interest a little bit, so when I was in store I took the chance to smell it before ruling out grabbing a sample of it, and since I couldn’t smell the rose – just chocolate and bergamot, I figured grabbing a tiny sample wouldn’t kill me.

Now I’ve made it at home, and I have to admit I had a somewhat weird experience with it. I opened up my sample bag to measure my leaf and I was hit with a really overwhelmingly sweet smell and, I kid you not, my first reaction without even thinking was “Huh, eggnog”. What!? There’s like nothing in this blend that makes any sense as ‘eggnog’. Brain, what’s wrong with you? Anyway – it did smell good though, if not strangely holiday-like.

After my cup was steeped it definitely didn’t smell like eggnog any more though – rest assured. I did make a few observations very quickly though after taking my first baby sips: 1. This is really, really oily. Seriously, the oil slick and little scummy beads at the top of my mug from the little chocolate shavings were easily as bad as the infamously goopy White Chocolate Frost from last Christmas. Secondly, it brewed up a strangely light colour. Visually, it kind of bordered on a darker green tea for me. Super strange.

I decided that I was going to add a little bit of milk to this one; I’ve found in the past with WCF that it makes the oil/chocolate goop less noticeable. With milk, I thought this was really pleasant and soothing. It definitely had a rich bergamot flavour that tasted fresh but not too heavy handed, and the rose blended with it fairly seamlessly, I thought. You could taste it; but it wasn’t like a stand alone bouquet of flowers shoved into your mouth-hole. More so, it was like with EG blends use lavender; kind of there to add depth but totally not the star. I don’t know how I felt about the chocolate; it was sort of artificial. I used to really enjoy DT’s chocolate blends but just…

Well, not so much anymore.

Overall this was nice; very appropriate as a Valentine’s blend and I appreciate that DT did something a little bit different for their V-Day blend. I think I’ll enjoy finishing off my sample but since I don’t reach for EG that often anyway and it didn’t blow my mind I know I wont be picking any more up.

Also; I really should not be writing tasting notes AND cooking. My food has boiled over on me twice now because I haven’t been paying attention to the stove…

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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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