3095 Tasting Notes


Mmm! This is still such a great occasional treat! I’m really happy that, along side my customary cold brew, I started the day off with this one. I don’t know if I’d ever want a big tin of it, but I do always want to have at least a little around…

And, I’ve made my 30g purchase of it really stretch too!

But this morning this was chalked full of yummy cocoa, sweet cinnamon, and nutmeg. It would have been perfect with milk but, alas, I don’t have any in the house. Such a shame. Still; it was tasty. Like hot chocolate; but with more depth and earthiness.

Also; I just finished season 3 of Gossip Girl and, oh, my heart! It has been RIPPED FROM MY CHEST. How could Chuck sleep with Jenny!? And then, the almost proposal. NOOOO! I just want my beloved OTP to get their happily ever after, fuck a lot, and have beautiful babies.

And nothing kills me as much as the look in Chuck’s eyes as his heart, like mine, shatters into tiny, tiny fragments.


Who do you think gossip girl is?

Roswell Strange

Ok; so I cheated, and I looked it up (I am an impatient person) so I know who it actually is. But, I will say that before I looked it up I thought it was Chuck. That was back in early season one.


How strong are the cinnamon and nutmeg in this one? I’m not terribly fond of them, but have been wanting to try this tea!

Roswell Strange

I’d say the cinnamon is definitely stronger than the Nutmeg – but neither of them are stronger than the chocolate. And as someone who really doesn’t like spiced teas/food in general (despite what my tea choices today might suggest) I think they’re really well balanced/not over powering.

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Morning Cold Brew!

I wasn’t so sure how this one would turn out; but I just thought that trying it Cold Brewed would be, at the very least, really interesting. To me, this is a blend that definitely does not scream "Yes; I would be good cold!’.

But actually, it really wasn’t half bad. I mean, I certainly prefer it hot but it had some really nice notes to it. For one, the Tulsi was really strong but it was nice and kinda playfully jumped back and forth over the line between sweet and savory. And the cinnamon? I think more palatable overall as cold tea. I’ve found that, in general, I like cinnamon stuff more when it’s cold than when it’s hot.

Really, it was just the base that wasn’t as good cold as it is hot. But it was still definitely drinkable!

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The other from last night.

Maybe it’s the still amazing thought of my Rootbeer Tea Syrup w. Peaches/Ice Cream very present in my mind, but this was just a touch disappointing last night. I mean, it was good but it felt like it was lacking a little bit too.

Maybe I under leafed it? I’ll aim to try it again sooner rather than later to see if I still feel the same way; but really I don’t think I should be comparing the two blends. They have different bases, but that aside also have really drastically different ingredients lists and approaches.

I should be thinking of them in different ways, and not trying to get the same experience/taste from each blend.

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drank Cool Cucumber by DAVIDsTEA
3095 tasting notes

My throat was feeling a little sore last night so I picked out two teas I thought would maybe be a little softer on my throat; this was one of them. Everything about it seemed to be screaming “relaxing/soothing/sweet”!

And it was. It so was.

The Cucumber was so on point; perfectly captured and exactly what I was in the mood for, and I didn’t even know it. The spearmint? Sweet and tasty, but most importantly very soothing on my stressed out throat. And then the melon was light but very full and ripe tasting; and, it may sound odd, but really made the “pulpy-ness” of the cucumber very vibrant and alive.

That’s a weird thing to say… “Pulpy-ness”. But it’s so true.

O/T Question: I’ve been meaning to try out different kinds of alcohol and branch out of my comfort zone, which is typically Vodka/Gin, Schnapps (Rootbeer and Butter Ripple), those flavoured Vodka Milkshake kind of drinks, and occasionally Rum or Beer. I was thinking maybe something “fancier” like Red Wine?

So the question is: What’s a really good sweeter Red Wine for someone totally not experienced in that kind of area? Like literally; I’ve only had White Wine before, and only once. I know it was a drier white – and I was not a fan.


I think merlot tends to be a newbie-friendly red wine! If you’re not sure about reds and want a sweeter wine, roses are a good place to start too.


The sweetest red wine I’ve ever tried was a Lambrusco, which besides being super sweet for a red wine (but not in a bad way), is also sparkling. Yums. My personal favorite for red wine is Pinot Noir though….not really sweet, but really smooth.
If you are looking for sweet white wine, stick to Rieslings.


Sweet reds seem to be hard to find. You might like White Zinfandel (a sweet blush – about halfway between red and white), or the less common White Merlot. Chianti and Shiraz are sweeter reds, so you might like them. I personally prefer Cabernet or Burgundy wine over Merlot; but give all three a try. They are dryer, but you might still enjoy them. You might like some types of Sangria – a drink made with wine, chopped fruit or fruit juice, sweetener, and a small amount of Brandy or soda. Recipes vary widely, so try a few different ones, but they tend to be sweet and fruity. You might also like Port – a rich, often sweet fortified wine – but it can be rather expensive and there are many varieties to try.


This is the wine you want. http://www.vineandtable.com/wine.aspx?id=6584 shouldn’t be hard to find.


Oh, port. Port is amazing. It’s my “Christmas” drink of choice. Mostly because it makes me think of historical idyllic aristocracy sitting by the crackling fire in a dressing gown or smoking jacket, sipping from a pretty glass. :)


My cousin and her husband by this by th e case. Its easily drinkable,yet interesting and goes with pretty well everything http://www.saq.com/page/en/saqcom/red-wine/christian-moueix-merlot/369405. Merlots are a good choice for those beginning with reds. Others that seem to be easy to find and drink. Côtes De Rhone’s, Valipolcellos, and Sangioveses, though my favourite Italians are Brunellos. Portugal and Spain have some very nice fruity reds and Portuguese wines are often cheaper than other European regions. Ontario Pinot Noirs can be nice and light. I like bordeaux wines as well and find them easily drinkable. Speak to someone in the store as some wines like Shiraz can range from light to very heavy depending on where they are grown. If your willing to give whites another chance consider a Riesling or a fruity Gewürztraminer. I also like Trainers as well. Rosees are great this time of year as well.


The first by is* buy


If possible try to buy a red wine that is a couple of years old at least, they are often smoother, less sharp tasting and the fruit mellows and defines itself. That may not be easy here. In Ontario pretty well everything is still fairly young compared to what’s on the shelf in other countries.

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drank Alpine Punch by DAVIDsTEA
3095 tasting notes

Ok, I kinda feel like a big idiot.

I got this one in the Christmas sampler from my dad at Christmas time and it’s one I’d smelled in store but was so sure I wouldn’t like that I kinda refused to buy it or try it from the sampler on principle (and also because I was pissed at my Dad for buying me the sampler when I specifically said I didn’t want him to because I’d already tried/bought the blends I was interested in).

And I stayed true to that for nearly half a year, up until yesterday when I realized I was running out of stuff to sip down and it dawned on me that this could probably be quickly finished – so I cracked open the sealed package and steeped some in a timolino. And damn my stubbornness; I actually really liked it!

It tasted perfectly warm. And I don’t mean temperature; I mean warm as in “comforting” or “inviting”. Like, being curled up by the fireplace in the heart of winter warm. There really are so many ingredients in this one; but the flavours that really stood out to me were coconut, sweet (not tart) apples, rose, almond/marzipan, and some very light cinnamon. It was just very sweet and fruity but in a different kind of way.

So, there’s that. Again, fuck my stubbornness. At least I’m enjoying this one now?

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Heyo, tasting note number 1800! It’s not a huge, monumental number (like 2000 will be) but it’s still a big number and the next hundred so I did something semi-cool to celebrate.

Really, this tea isn’t new to me at all. In fact, it’s one of my most drank teas and it pretty well never surprises me anymore with it’s delicious currant flavour and the occasional crop of champagne notes that pop up; but what’s better to celebrate with than a little bubbly?

Anyway; this was cold brewed for work. Very refreshing. Even though the circumstances of drinking this one weren’t special it’s the thought that went into having it that counts, I guess.

Flavors: Black Currant, Champagne, Red Fruits


Congrats on tasting note 1800! I’m a long way from that number.

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Oh man.

Oh man oh man oh man.

Like I mentioned in my tasting note for Southern Belle; I made a couple different tea syrups today, and this is one of them. There was a toss up whether I wanted to use this with club soda for a tea soda or if I wanted to pour it over fruit; once I had decided that tea soda was too safe I was then daunted with the decision of peaches or pears. With the help of the fantastic people in the Steepster Chat Group I decided on Peaches, and also vanilla ice cream.

So I had a can of halved peaches, with the tea syrup poured over and then a scoop of vanilla ice cream situated in the center of the bowl. And holy shit it was heavenly. Everything came together in the most fantastic way and fireworks went off on the surface of my tongue.

The tea syrup alone was quite tasty; mostly it was just really sweet but faint notes of cinnamon could be picked out in addition to strong rootbeer/vanilla flavours. Of course this complimented the vanilla ice cream exceedingly well. And then, the vanilla ice cream complimented the peach halves, and that really helped to tie everything together. But the Rootbeer/Peach would have worked on its own too; it’s hard to explain but the contrasting flavours made one another pop while the sweetness shared by both helped to prevent them from clashing.

A+; Would make again!

Oh, and I posted it on the Southern Belle note but I’ll paste it here too for consistency/reference. This was my tea syrup recipe:

- 1 tbsp. of leaf steeped in about an oz. of boiling water for roughly 4 min.
- This highly concentrated brew was then strained
- I then added approx. 2 1/2 tbsp. of white sugar into the tea
- This is heated up to dissolve the sugar
- The overall “yeild” was about a shot worth of tea syrup


I told you! Peaches and Cream Rootbeer Float Sundae. I would totally buy that from an ice cream shoppe.


That sounds AMAZING. Totally need to try tea syrups now!

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drank Southern Belle by DAVIDsTEA
3095 tasting notes

So I made two tea syrups today; this one and Root Beer Float, also from DT. I’ve never really done a “tea syrup” before so my method might be a bit sloppy, but for each of them this is what I did:

- 1 tbsp. of leaf steeped in about an oz. of boiling water for roughly 4 min.
- This highly concentrated brew was then strained
- I then added approx. 2 1/2 tbsp. of white sugar into the tea
- This is heated up to dissolve the sugar
- The overall “yeild” was about a shot worth of tea syrup

It’s a little thinner than I was expecting, but still really sweet and yummy. I knew for sure I wanted to add one to club soda and the other to fruit, but Rootbeer seemed too safe for the soda so this is what one I mixed with club soda. Literally I just poured the syrup into a mug along with a can of club soda and stirred everything around for a couple seconds.

And, this is really, really good. It’s definitely very sweet and distinctly peach and as I’ve discovered before fruit flavours in general just work really well with club soda so it’s an automatic win on that account. All the sugar in this definitely makes this more candy like, and then combine the creamy, yogurt aspect of the tea with that and it’s like drinking a carbonated version of a liquid Peach Campino! Peach Candy with lots of sweet, rich vanilla. Instant success.

I am a very happy tea drinker at the moment. And now to do something with the Root Beer syrup…

Cameron B.

Milkshake! ;)


That’s pretty neat! Might have to steal your recipe…hmmm, things to enjoy with tea syrup…

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drank Pear Tea by Fauchon
3095 tasting notes

Sipdown (116/123)!

Thanks so much to Cameron B. for the sample! I see you also had this one today, so I guess great minds definitely think alike.

This was really, really amazing! I was honestly expecting mostly black tea with maybe just a hint of pear (like a “pear scented” black; you know, light…) but the pear was actually very pronounced, and very authentic. And I’m really gonna have to go with what Cameron B. said and say that the whole tea emulated more of a “cooked pear” vibe.

I also got some super light floral notes and some slightly stronger honey notes from the black base, which was very smooth and rich; which was just a bit surprising seeing as I think I over steeped this by a few minutes.

If I ever managed to find a way to get a hold of this again, but in a larger quantity, I think I would definitely do so. It was a really good pear tea! And, it might not being saying much given I haven’t tried many, but probably the best Fauchon tea I’ve had yet. I suppose on the wishlist this goes!

Side Note: The Steepster chat group is awesome, but really distracting. It took me probably half an hour longer than it should have to finish this tasting note.

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Sipdown (117/124)!

And this is the last Design A Tea blend! It’s been really cool making my own blends and trying them all out – if you’ve yet to do it, I really recommend trying it! Besides, with all five blends I chose they did an excellent job with making the flavours I picked not only stand out but actually very accurate to the flavour.

And of course this is no exception; in fact I think the only time I’ve come across a better Pecan flavour in a tea is with Butiki’s Maple Pecan Oolong. But this was just exemplary, there was a super, super rich pecan flavour with all the sweetness of maple and brown sugar; kinda like the innards of a Maple Pecan Pie. Just honestly so indulgent and dessert-like – and also really filling.

And then there’s the plum; it wasn’t as strong as the pecan (especially as the tea cooled; the pecan sorta took over at that point) but it was present and really accurate; and the two mixed together really well. The plum tasted very natural and ripe; not candy like but sweet and that married quite nicely with the rich dessert-like Pecan.

So yeah, this was definitely another success.

And here’s what I learned overall from the 5 blends I made: I really like the black base they’re using, and I would probably want to explore more combinations with Cranberries/Pecan if I were to do this again. Also, usually one of the two flavours is more dominant – but in every blend I made both were still present.

Flavors: Brown Sugar, Maple, Pecan, Plums


This sounds so delicious!

I’ve been hearing so many good things about Design A Tea on Steepster, that I ordered some samples yesterday. All Rooibos, since I’m pregnant, which may not be the best choice since I don’t always like Rooibos blends, but I’m still excited. And I see they have Green Rooibos and Honeybush in another section, which I do tend to like much better. Anyway, I’m keeping my fingers crossed that my blends turn out as well as everyone elses.

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My name is Kelly. I’m a barely twenty tea drinker and reviewer living in Saskatchewan, Canada. I started drinking loose leaf fairly casually nearly two 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.

Not that long ago I began the process of getting certified as a Tea Sommelier; if you’re interested in hearing more about that give me a shout because I’ve found the process to be really informative as well as quiet fun!

Typically I drink flavoured blends more that straight but one of my mini goals this year 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 also write reviews for SororiTea Sisters! Typically what I post there is more edited, focused and expanded reviews of what I’m posting here. Unless I was sent a tea specifically to review for the blog, I will post here first.

If the tea was sent to me specifically to review there then the full review will only be posted there, and my Steepster review will just contain a snippet of the review and a link to the full review on the SS site.

The URL to my tumblr blog is: guyfierithirdandfinalantichrist


Regina, SK, Canada



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