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Roswell Strange drank Flowering Black Tea Cones by Mandala Tea

15695 tasting notes

Sipdown (114)!

Thanks VariaTEA for the cones! I’ve actually had these before and don’t remember being the biggest fan, so I just grabbed one of the two you sent me to try out with some grenadine for a little make shift Monk’s Blend tonight – the second one is gonna get brought in to work for Chef Darcy. I don’t think he’s ever had a flowering tea before, and even though this is a pretty simple one I think he’ll get a kick out of it.

I used a lot more grenadine this time around than I did with the last straight black I used for operation “Make my own Monk’s Blend” – just over 2 tsp. I think? Last time I felt like the flavour of the grenadine was totally drowned out, and I didn’t want that this time around. However, I don’t think this is the right amount either because it tastes a little too strongly of grenadine/cherry. Also, I’m drinking it in a clear glass mug and despite being all steeped up it’s still a bright cherry red colour. I actually had to double check how long the tea had been steeping because I saw no visual change in colour as it was steeping (I added the grenadine first).

I do taste the tea though; mostly a bit of malt and perhaps something a little raisin-y? It’s not a good balance though; and the grenadine with the raisin is coming off cloying and unpleasant. But hey I’m learning! Next time I think I’ll reduce the grenadine down to either 1 tsp. or 1 1/2 tsp. – last time, if I’m remembering correctly, I used 1/2 tsp…

Oh; and just a reminder for anyone curious about some of the specifics the brand of grenadine I’m using is Rose’s Grenadine which is probably the most commonly used brand in bars/restaurants for alcoholic drinks. It also has more of a cherry flavour than the traditional pomegranate the grenadine is actually supposed to be.

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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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