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Roswell Strange drank Chocolate Orange Star by Cuppa'T Specialty Teas

15709 tasting notes

Another new Cuppa’T edition to the stash!

Yesterday I decided to take a venture down to the Farmer’s Market on my day off; I ended up with a pretty solid haul which I’ve been enjoying throughout the weekend! In addition to a pouch of this tea, I ended up nabbing:

- A sack of locally grown potatoes (very excited to cook something with these)
- Some homemade cookies for the not-boyfriend since he had kindly requested some
- Two loafs of lemon dill bread from my favourite baker
- Some vegan friendly, stone ground flour chocolate chip cookie mix
- The worlds BEST pineapple/mango salsa
- A jar of garlic infused honey (not sure what I’ll use it with, but excited to figure it out)
- A bottle of creamsicle turmeric nut milk (SO GOOD)
- A bottle of “Vitamin G” fresh pressed juice; it’s orange/cucumber/ginger/carrot/lemon
- And a homemade raspberry mint ‘freezie’ to enjoy while I shopped

I mean, that’s a pretty fucking good haul.

The bread got snacked out throughout the weekend, the salsa used today with some nachos I made for the family, the juices drank and enjoyed, and the first set of cookies given to the not-boyfriend and now it’s time for me to enjoy the tea! I’m starting off with a cold brew, because it’s hotter than the underside of a nutsack today.

This one jumped out at me because I don’t really have a herbal tea on hand with chocolate and orange and I thought it might be nice to since I do really love that flavour combination. Initial observations about this one drinking it cold brewed are that it’s REALLY heavy on the chocolate though. Like, easily the most prominent flavour is the chocolate. There’s some orange going on here, but mostly in the background and it’s hard to pick it out until the finish of the sip when the smooth, creamy and intense chocolate notes are subsiding.

Apart from that, this one does seem fairly straight forward: lots of chocolate and a little bit of orange. It’s smooth and sweet without tasting cloying or artificial. Cold brew may not have been the best way to go about making this for the first time but if I can accept that this is just much more chocolate than it is orange I think it could be a pretty tasty tea to have around in the meantime – especially for evenings.

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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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