3620 Tasting Notes

drank Mango Madness by DAVIDsTEA
3620 tasting notes


Grabbed 50g of this for some summer cold brewing; it’s one of those teas I’ve always meant to get around to grabbing but there’s always been something new and shinier. But not this time; now I’ve got lots to play with.

The cold brew was great; strong notes of fresh tropical mango with complimentary pineapple. I know DT pairs mango and pineapple a lot, but I really like it in this tea in particular. The white tea softens it, and there’s definitely more mango notes than pineapple so the combo of the two flavours seems differentiated from the other played out pairings at least in that small way. The orange is a nice touch too; it’s fresh and juicy and it compliments both the mango and pineapple. It’s a little like fresh squeezed orange juice. Yummy!

I’m really, really loving this one as a summer blend!

Flavors: Citrus, Mango, Orange, Pineapple, Sweet, Tropical

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Commute Tea!

Nice enough, but the end of the sip/aftertaste is pretty artificial and bitter which I’m noticing is a reoccurring trend among the cups of this that I’ve had. So, maybe not as nice of a tea as originally thought? I like the strawberry but if each mug (even after experimenting with leaf quantity and brew time) is gonna have that artificial/funky taste I don’t think it’s worth it…

Lowering my rating.

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Sipdown (134)!

Well, I’m 2/2 for the Twinings teas from Scheherazade!

I was surprised how much I liked this one given my typical aversion to both ginger and green tea, but this was light on the actual ginger flavour and instead had really nice, rich molasses, brown sugar and cookie notes with a ginger flavour lightly peppered in, just like I find actual gingerbread to taste like. Even the green tea was pretty light overall. So basically, this was just good, solid authentic gingerbread tea. Now, it is summer so it’s not the right season but it was still really damn delicious.

…And I thought I wasn’t a fan of Twinings. Do I need to reevaluate a little bit?


Twinings is one of my favourite “grocery store” teas! I think their quality is quite decent compared to the price. It’s not a “fine” tea, but a lot of their blends are very enjoyable.

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Brewed this one Western style for comparison with the Gong Fu session…

There were definitely strong similarities; this was very buttery and vegetal with notes that clearly reminded me of artichoke hearts and a smoky undertone. However, I feel like I also got fresh notes of garden veggies like crisp Snap Peas and maybe even cucumber peel?

I don’t know; despite noticing a few different things I think that the Gong Fu session was better overall. This was still a pleasant cup, but the evolution of flavour that I experienced with the Gong Fu session was more enjoyable.

Flavors: Artichoke, Butter, Peas, Smoke, Vegetal

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drank Gold Rush by DAVIDsTEA
3620 tasting notes

Cold Brew Sipdown (135)!

Wow, this is a sad sipdown. This has been a cupboard staple for me for nearly three years now! I don’t know if I ever really expected to be done with it?

The cold brew was good; it was basically composed of all the crushed up bits at the bottom of the tin that I couldn’t bare to just toss out. Ultimately, it had a mostly coconut flavour without a whole lot of mulberry but I still really, really enjoy it. I’m holding out hope that it was just discontinued because the mulberries were hard to source, ‘cause if that’s the case it could potentially be brought back if they become easier to get a hold of in the future.


WHAT??? It was discontinued!!! I didn’t know that :(

Evol Ving Ness

Yeah, more than a little bit shocking that DT’s has discontinued almost everything worth drinking.


I hear you, Evol Ving ness. So frustrated with DAVIDs right now. The discontinuing of teas, the jacked up prices, candy-like teas, and they doubled their flat rate for shipping (at least for Canada, anyways).

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Finished off my inaugural pitcher of Luscious Watermelon in the new DAVIDsTEA cold brew pitcher, and needed to pick a new tea to brew up a pitcher of…

This was the winner! Having a whole pitcher of cold brewed creamy rhubarb goodness on demand was a super exciting prospect. Man, with this new pitcher I’m going to be an unstoppable cold brewing force!

The tea is great; the rhubarb is sweet and comes through clearly, and then there’s that really silky, creamy custard element that almost has a vanilla like vibe to it as well. I also get a bit of a raw/earthy sort of taste from the rhubarb, almost as if it’s fresh from the garden/unrefined? I like it. The base can be tasted; it’s a touch woody/peppery but not bad at all. I don’t think this pitcher is gonna last long at all…

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Tea 106: Preparation, Consumption, and Health Week Three!

Week Three we looked at British High Tea and Afternoon Tea as well as North American tea drinking; ie. Iced Tea/Cold Brewing Tea and Tea Cocktails! This was a really fun week, especially because our homework was the make any tea infused cocktail of our choice!

Now, I’ve definitely done this before – typically with tea infused vodka or gin. So, this time I wanted to do something different. The cocktail I ended up making was a Maple Chai Cocktail using the same Chai blend from Week Two of the class but steeped in water instead of steamed cashew milk, and then iced.

The Recipe:

- Three parts iced/chilled Chai
- One part Cashew milk (or milk of your choice)
- One part Maple Cream liqueur
- One part Vodka (OPTIONAL), for a stronger drink


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Tea 106: Preparation, Consumption and Health Week One and Two!

So, after a lovely break I’m back to taking Sommelier classes again! This is my sixth class, with only two more to go before I have to take the certification exam, so it’s coming up quickly now…

This class is all about different tea drinking customs/cultures in different countries, with a small portion at the end dedicated to how to brew different types of tea differently Western style (temp differences/steep time differences between classes of tea) and different wellness benefits. Kinda cool, right?

So week one we cupping a Ti Kaun Yin and some Matcha, and we studied the Gong Fu ceremony and Chanoyu (The Japanese Tea Ceremony/Matcha Ceremony). Both were fascinating to study/look at and the teas we’re pretty solid but so far this has also been the week that I’ve had the most familiarity with and in a lot of aspects it’s kind of been like a “refresher” since I already practice Gong Fu on my own and am very familiar with Chanoyu.

Week two was much more interesting, in my opinion. For week two we looked at tea drinking traditions in Morocco, Russia, and India. So, the cuppings for the week were a Moroccan Mint, Russian Caravan, and traditional Chai.

The Moroccan Mint was my surprise favourite: I used to drink a lot of Moroccan Mint because I quite like Spearmint Tea in my "early tea drinking career’ but when I got exposed to all these other types I stopped drinking it. This Moroccan Mint was ‘made from scratch’ though; meaning I took Gunpowder Green tea the traditional tea used as the base and brewed it in a pot with a couple handfuls of fresh mint and around eight sugar cubes. The only thing I could have done to make it more traditional would be adding orange blossoms, but not sure where I would have got them. And fun fact; it took travelling to THREE grocery stores to find the fresh mint, which was crazy.

The amount of sugar is what made me hesitant though; I don’t typically sweeten anything. The tea was brilliant, though! The smell was like those Spearmint gummy candies you can buy at the convenience store: very sweet and sugary. The flavour was much more refreshing and natural though: I mean, yes it was VERY sweet but you could clearly tell the difference that using the fresh mint makes. When drinking Moroccan Mint traditionally, you also drink it ‘through’ a sugar cube/block of sugar held in your mouth and that seemed odd to me – but overall none of the sugar really bugged me too much. In fact, I don’t know if I’ll ever be able to go back to drinking the preblended Moroccan Mint. The fresh version was just so good and so refreshing that I honestly don’t think anything else will compare.

Cupping number two was Russian Caravan paired with spoonfuls of jam like is typically drank in Russia. This is the one I most anticipated liking because I do like Russian Caravan quite a lot; and there’s not much to say on this one because I did enjoy it. The Russian Caravan we cupped was a traditional one; Keemun, Lapsang, and a more oxidized oolong blended together.

The jam I used was black currant because that’s what I had on hand. I found the jam definitely softened the tea a lot, and cut down the smokiness a touch. I also think my particular choice in jam definitely drew out the fruitier notes of the Keemun.

And finally we looked at India, which of course meant we were cupping Chai. This was one I wasn’t thrilled about: I’m not a huge chai fan. We were meant to use steamed milk for the cupping, but I’ve been cutting milk out of my diet lately so I used steamed cashew milk instead since that’s what I had on hand: it still worked quite nicely and I thought that the cashew milk in particular added a nice nuttyness to the blend. I didn’t feel bad about deviating a little either since I have had traditionally made Chai before.

…And that was the last two weeks! Really enjoying myself thus far!

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This review is for the Mint Chocolate Rooibos infused Shortbread as sold by DAVIDsTEA…

…which can be seen here: https://www.davidstea.com/ca_en/mint-chocolate-rooibos-shortbread

I mean, not much to say in regards to this. It’s solid shortbread, and definitely an improvement upon the last one I tried which was the Spearmint. That one wasn’t bad but it didn’t make a whole lot of sense as a flavour. Chocolate chips though? Yup, that’ll do it! I actually have the reverse problem of the Spearmint as well: I don’t think I’m tasting enough of the mint in this one. That’s ok ‘cause the chocolate works so well but it’s not totally what’s advertised if you can’t taste the mint.

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Stopped by DAVIDsTEA yesterday and treated myself!

I’ve been eyeing up that large iced tea pitcher since they announced it, so I pounced on that and the 20% off loose leaf bonus that comes with it for the summer. Face it, if I’m gonna be making cold brewed/iced tea in that pitcher all summer long then that 20% off it gonna be a blessing since it’ll eat leaf like crazy.

I also got 50g a piece of Mango Madness, Pom Diggity, and Luscious Watermelon for some summer cold brewing as well as a new, teal, carry mug since I broke/cracked the plastic on my Me to We carry mug (dropped it and shattered the bottom) and these metal ones are definitely more durable. Plus snacks! The Mint Chocolate Rooibos and Earl Grey shortbread and another Movie Night chocolate bar. #TreatYourSelf

So, this is the first tea I brewed up in the pitcher: it’s really good! Like watermelon jolly ranches, when I know I observed last time, but also with notes of strawberry. I also felt like I was getting a cucumber note which seemed weird to me, but looking at the Steepster page for this cucumber is one of the listed flavours so at least one other person has noticed the same thing. I’m not alone!

But yes; not regretting getting more of this. It’s basically a quintessential summer flavour.

Maddy Barone

This one souonds good! I like watermelon teas cold brewed in the summer.

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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.

Currently, I’m in 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’ve got four Tea Pets:

Two Pixiu Dragons named Zak and Wheezie, a monkey named Enzo, and a carp named Gyarados. If you see me writing about sharing tea with any of them that’s what I’m talking about ;)

I also have one real life pet:

A skinny pig hairless guinea pig named Eilert, after Henrik Ibsen’s play Hedda Gabler. He’s pretty chill, but a greedy little fella who’ll rip food right out of your hands. Sometimes he joins me for tea time even though he never gets to participate.

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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