14155 Tasting Notes

drank Yuja Balhyocha by Soocha Tea
14155 tasting notes

Already thinking about when I’m going to order more of this…

I had it Western this afternoon and it was just as lovely as it was gongfu! Yuzu notes were a little bit stronger with more of a pithy zest and slight peppery quality that contrasted so well against the deep, deep chocolate notes of the base tea. It’s so impressive to me that this is a completely unflavoured blend. It’s highly aromatic, punchy but natural tasting, and really complex.

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Oat milk iced latte!

So, at the same time as I was making my Blume iced latte another coworker was making this one into an iced latte – then we portioned out little sample cups so we could try each other’s drinks. I believe that she just followed the packaging directions for this tea, so I’m not entirely sure how much of the powder ended up being used for the beverage. It was very sweet though! The texture was nice and thick and there was a pretty delicious note of vanilla that was extra prominent, but I thought it was reallllyyyyy missing the spice elements. There was a hint of cinnamon, but very little. In fact, the cinnamon and “spice flavour” are actually the last ingredients in the blend – even after vanilla flavouring. So, it makes sense that this was an ultra sweet beverage that tasted more like a decadent vanilla pastry with a hint of cinnamon than a cinnamon chai with a hint of vanilla.

It’s drinkable, for sure, but I think the most disappointing tea related product so far from Chamberlain Coffee – and also super overpriced for what it is. Again, like I’ve said in other tasting notes, you’re really paying for the branding and “influencer name” over the product itself – but I think it really shows in this one. I guess, if you’re someone who likes the ‘idea of chai’ more than the actual drink or if you’re used to more of the Starbucks style Chai lattes you might enjoy this, though…


I am glad I did not order this I almost did. Decided on the Mango Matcha since you liked it so much. Curious to see if I like it better than David’s Tea mango matcha.

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drank Salted Caramel by Blume
14155 tasting notes

This blend is definitely cementing itself as my favourite Blume product.

I ended up making this on Monday as an iced latte, using some oat milk. At first I found it a bit weak with the amount of powder I’d used, so I did end up doubling my initial 2tsp amount and whisking that into my already made latte. It wasn’t as easy to whisk it when it already had milk and ice, so it was a touch clumpier than ideal but fuck did it taste good. Such a nice caramel flavour with the thickness of the oatmilk really complimenting it and the perfect pop of salnity. I finsihed this so fast and I spent most of the morning mentally debating making another…

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drank Après la Pluie by Kodama
14155 tasting notes

A coworker brought this in from her personal tea collection for us to enjoy on my birthday. It wasn’t a cake themed tea, but it was the closest thing she had to one and really the thought it was counts more than anything else!

It’s supposed to be a caramel biscotti flavour, though there is also quite a bit of ginger in it and it had a lemony scent and taste, too! I don’t know that it was my favourite as there was a lot going on in terms of competing tastes. Rich a creamy salted caramel, earthy ginger with some back of the throat heat, and a kind of “lemon buttermilk” type of taste. I think mostly it was the lemon in particular I disliked as it was a little sharp and I thought it was strange with such a rich and indulgent caramel flavour. Aside from that, it was also a really oily tea because of how many caramel/white chocolate drops were in the blend…

Certainly interesting, and I appreciated that it was aiming for something really complex and sophisticated. Maybe it’s more of a taste that grows on you with time, but my first impressed was that there was still some fine tuning that could have happened with the blending.

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I was underwhelmed with this when I first tried it, but I liked it a lot more with this more recent cup. It’s still a bit light on flavour, but the banana is pleasantly light and starchy and it goes well with the notes of crepe-like pastry and vanilla. In some ways, it reminded me of banana pudding. Not, like, the Snack Cup kind you’d get in school lunches though. More like the kind that is layered with nilla wafers! Full bodied, brisk black tea though. Yum yum!

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Cold Brew!

I thought this would be better as a cold brew than it actually was. Instead it was just very, very vegetal and grassy with a hint of jasmine and blackberry and a pretty surprising amount of bitterness. Not the best. Gonna stick with hot from here on out, and maybe try some sweetener. I bet honey would be nice.

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Cold Brew!

Very, very sweet with a pronounced stevia note in the finish but I still didn’t hate it. Mostly because I like rhubarb a whole lot and this was very rhubarb forward with a nice candy-type cherry undertone. Finished it faster than a lot of the cold brews I’ve been drinking lately. Maybe as it gets warmer out I’ll be back to downing my cold brews as a faster rate.

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Have to say that I kind of disagree with Dustin on this one! I suppose the chocolate flavour could have been stronger, but overall I actually found this blend to be pretty cloying. I wasn’t sure why at first, but double checking the ingredients list I’m pretty sure licorice root was the culprit. Plus, the chocolate flavour that is present was very much the sort of artificial chocolate liqueur type that’s just a touch boozy. The mint was the nicest part IMO, and I’d be curious to see Almost tackle a different profile using the same mint.

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Sadly I feel like I want to like this tea more than I actually do in practice. The concept is just so, so good! As I was drinking it, though, I just wasn’t getting plum and the combination of floral undertones and spices made me think a bit more of potpourri.

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drank Cacao Guayusa Tea by Waykana
14155 tasting notes

Sipped over the weekend. This blend reminds me so much of Wize’s Chocolate Dream blend, which has the best chocolate cake type of profile but with just a bit of a caramel flavour. I don’t usually love chocolate teas but I adore both that one and this one.

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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.


Montreal, QC, CA



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