Sipdown (136)!

Thank you Scheherazade for the sample! I’ve been practically drooling over this tea since LP posted it; it just seemed so damn appealing even though it’s been a while since I’ve had jackfruit. The combination of the fruit and base is brilliant, though! So when I saw the sample in your swap package this was single handily the tea I was most excited to try. The only reason it wasn’t the first one I tried was because I really wanted to make sure I gave it proper attention.

So, I steeped this Western style. Ultimately I felt like I was going to need to make a choice whether or not to put emphasis on the base or the fruit, and I think Western was the right choice to really get a good impression of the fruit. Had I wanted to showcase the base, I likely would have drank this one Gong Fu – and I’d still like to try that just to see the difference.

It’s been a while since I’ve had jackfruit, but as I was steeping this and after the infusion was done I definitely felt like I was getting a really good aroma of jackfruit. It was very tropical and sweet! Jackfruit has always fascinated me because it can be used as a meat substitute and as a vegetarian options are so valuable when it comes to eating. I’ve been holding on to a really interesting Jackfruit “Pulled Pork” recipe for a while and I’d love to have an excuse to try it!

So yeah; first initial flavour was the jackfruit! To me, jackfruit tastes a lot like pineapple. Same kind of sticky sweetness and that ‘tang’ and playful acidity that makes your tongue super sore if you eat too much of it. That was the top note to the whole cuppa; the rest being this very smooth, refreshing and light Pu with floralesque qualities and a subtle earthiness that complimented the tropical vibe of the jackfruit while still keeping it fairly grounded, if that makes sense. Hard for me to say whether this was “meaty” as I don’t eat meat and it’s always been a bit tougher for me to identify meat related flavour notes, but there was also a layer of flavour from the Pu that was kind of like what I’d call “meaty” but also not? Perhaps jackfruit, perhaps pu.

Anyway, I was still very happy with this tea! I think it’s perfectly fair to call it unique, and I think LP has touched on genius with the pairing. I’d very, very much like to get my hands on more of it to play with. Payday IS Friday…

Also; hoping the festival went really well for you LP!

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Hello! My name is Kelly, though many people in the tea community call me Ros or Roswell.

I am a twenty five year old proudly queer tea addict, blogger, and all around tea geek. 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 preperation 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.

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.


Montreal, QC, CA



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