1827 Tasting Notes

drank Pumpkin Chai by DAVIDsTEA
1827 tasting notes

So I made more tea syrup today; again I made one for on fruit and the other for soda. This was the fruit one. Really, I wasn’t sure whether it’d go with the pears I used or not but I thought it’d be fun and worth trying.

First off, again, here’s my tea syrup recipe thinger:

- 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

The syrup on its own was actually pretty good. It was like very sweet/caramelized pumpkins with a sugared up spiciness to it. The cinnamon was still present as well as the cloves, but it was highly sweetened. It’s weird too, because even though I can’t explain how exactly they were playing in to everything I know I was tasting the carrot too.

And then once I’d poured this over the pears and added a scoop of vanilla ice cream the whole thing changed a bit. It was like spiced, caramelized pears and a lot of the pumpkin was lost except for when I got a bite of ice cream and syrup without pear; and then it tasted like Autumn. On the whole, while this was tasty and definitely weird it was not as good as the Peach/Rootbeer combo and I wouldn’t make it again.

It was maybe a little too weird…

Flavors: Apple, Caramel, Carrot, Cinnamon, Clove, Honey, Pumpkin


Hey, it was worth a try.

Login or sign up to leave a comment.


Something super sweet to sip on earlier today. Definitely satisfied my sweet tooth, at least temporarily.

Also, it was nice opening the tin of this and seeing that it wasn’t nearly as full as I had anticipated it being. Where I expected it to be nearing the top of the tin, the reality is that it’s more like half full. Woot!

Flavors: Chocolate, Honey, Licorice

Login or sign up to leave a comment.


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.

Login or sign up to leave a comment.


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!

Login or sign up to leave a comment.


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.

Login or sign up to leave a comment.

drank Cool Cucumber by DAVIDsTEA
1827 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.

Login or sign up to leave a comment.

drank Alpine Punch by DAVIDsTEA
1827 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?

Login or sign up to leave a comment.


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.

Login or sign up to leave a comment.


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!

Login or sign up to leave a comment.

drank Southern Belle by DAVIDsTEA
1827 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…

Login or sign up to leave a comment.



After discovering loose leaf, I decided I had to learn as much about in as quick an amount of time as humanely possible; that led me here!

Growing up, the only tea I ever drank was bagged mint tea (especially peppermint), and mint still remains a staple flavour for me. Spearmint is my favourite. At this point in my ‘tea career’ I heavily lean towards flavoured blends; doesn’t matter if they’re fruity, chocolate, sweet, savory, etc. Blacks are my favourite as far as flavoured blends go, with whites a close second. I really enjoy everything but straight Greens though, but I’ll try anything once even if I am wary.

My favourite fruit flavours in blends are cranberry, banana, pear, lychee, melon, passion fruit and especially pineapple. I am also always excited to try anything with Saskatoon Berries, which are delicious and also my city’s namesake. I have a huge weakness towards toffee/caramel and coconut teas and a bit of a soft spot in regard to black licorice. I also adore anything creamy. I am always up for trying soda inspired blends as well because the concept fascinates me. I want to try all the Rootbeer teas! I am also currently trying to try as many Sweet Potato blends as possible.

Tastes I strongly dislike are ginger and raisins. Really, those are the only two things I intentionally avoid. I also have mixed feelings about peaches, mangoes, lemongrass, and chamomile.

In regard to straight teas, I haven’t been nearly as adventurous. I’ve yet to really explore any straight oolongs, except Milk Oolongs which weren’t really for me. In general, I really like straight black teas, especially when they have strong baked bread or malt notes. I like most straight whites, but I have a preference for silver needle teas over other types. Green teas, with the exception of Genmaicha and some Hojicha, make me feel a bit sick and I often can’t finish the cup. I can handle flavoured matcha like Red Leaf Tea sells – but straight matcha is a definite “no go”. I recently survived my first Pu’erh, and it was an alright, maybe borderline enjoyable, experience.

The ratio of cold brewed and hot tea I drink is about 50/50. As far as my cup sizes go, all my daily cold brews are done in a 25 oz. mason jar and my other mugs are 12 oz. with the exception of my Adeline infuser mug which is 16 oz. Unless otherwise specified, these are the cup sizes for all teas I review.

I prefer to drink my tea without adding anything to it, and 9/10 times that will be how I first try a blend. My belief is that milk, sugar or whatever else you add to your tea should be used to enhance an already good flavour: if the tea needs something added to it to taste good then it’s probably not good tea to begin with. The exception is Matcha; I always have my matcha whisked either into cold milk or club soda as “Matcha soda” depending on which way the flavour will be best suited. My roommate, Tre, has a very different philosophy in regard to tea, and that’s to always drown out his cup in sugar – even before tasting to see if it needs any. That’s why I don’t let him drink the good stuff ;)

I’m always up for a swap, but because I have a very low income I can’t really afford to send things outside of North America on a regular basis :(

If you’re from North America and want to organize a swap, just give me a shout and I’m sure we can work something out! Many of my teas are in large quantity so I usually have enough to spare at least a small sample or so.

I’m a vegetarian and have been for more than half my lifetime. I also have a severe allergy to mushrooms, though that isn’t something that has been an issue I’ve had to deal with in regard to tea (at this point, at least).

My roommate Tre is a huge part of my life since he’s one of the only people in town that I know. Currently, he’s taking courses at Siast to become a professional chef which means sometimes I get really nice home cooked meals. He’s a huge Whovian, which means I know way more about Doctor Who than someone who’s only watched a season or so should. Recently he’s got me into Supernatural, and now Doctor Who as well. He knows next to nothing about tea, and he doesn’t really care to learn.

The other important person in my life is my friend Robyn.

I’ve known Robyn since we were in the eighth grade – and she was in all my classes all through high school. For years she was my transportation, since I’m just plain awful at driving and haven’t acquired my license yet. She just so happened to start classes at the University of Saskatchewan the same time as Tre and I were moving here, which worked out excellently. Like Tre she’s a huge Whovian and also a fan of Supernatural (is there even a fandom term for people who like Supernatural?). She was a minor inspiration in regard to this tea obsession of mine (but now I’ve far surpassed her in tea knowledge, consumption, and quantity possessed). Often times I have her over for tea or share my teas with her (and if it’s a tea I dislike she gets first dibs before I start trying to swap it all away here on Steepster).

Some brief “IRL” interests: Clay/Sculpture (or visual arts in general), Improv, Mythology, Big Brother (USA and CA), and an absurdly large amount of TV shows – geeky or otherwise.


Saskatoon, SK, Canada



Following These People

Moderator Tools

Mark as Spammer