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For work this afternoon I decided I wanted to do a couple sipdowns, and since I saw this one back up on the Della Terra site last night (although, only available in the 1 oz. size) I figured I didn’t need to hoard this any longer and could ‘afford’ the try it: this way if I do like it then I know that I could put in an order if I really wanted to.

So, sipdown! For my 8 oz. mug I used the whole sample I received from Janelle’s tea sale – about 1 tsp. and a half. In boiling water, I let this steep for four minutes. The liquor was a little swampy and oily looking, not unlike the oil from when peanut butter separates. I’m going to attribute this to the peanut butter morsels and sprinkles.

I tried a few sips hot before I poured it into my water bottle, but it was super hot and I just ended up burning my tongue and not tasting a whole lot. Now that I’m at work I’m drinking this at slightly warmer than room temperature. The smell of the liquor is the sorta of trademark “fudgey chocolate” I associate with Della Terra. For whatever reason their chocolate teas taste different to me; more rich. Whatever kind of chocolate they’re using is probably my favourite that I’ve accounted thus far. And, I do get a very faint smell of peanut butter. It is clear enough, though, that I think I’d be able to know I was smelling peanut butter if I was blinding smelling this without knowledge of the ingredients.

Taste wise – this is very nice and fudgey chocolate tasting. I’m impressed in that regard, at the least. The peanut butter is mild, and I definitely wanted it to be at least equal in taste to the chocolate – and it’s not. However I only noticed one small peanut butter morsel in the leaf I used so if there had been more perhaps this would taste closer to what my expectation was. I guess another thing that could be a factor is the temperature I’m drinking it at – perhaps hotter the peanut butter is stronger is flavour.

I think this might be worth investing in another ounce sized sample of, just to test that theory out because ultimately, even as is right now, this isn’t bad by a long shot.

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Bio

Hello;

My name is Kelly. I’m a twenty something tea drinker and reviewer originally from the prairies, but recently relocated to Quebec. I was introduced to DAVIDsTEA and started drinking tea fairly casually about six years ago. At some point, that casual hobby became an ingrained part of my daily life; I became a part of a greater community, incorporated tea into my daily routine, and it became my career.

You know you’ve got it bad when you get your hobby tattooed to your arm.

I’m a TAC certified Tea Sommelier!

I drink a balance of flavoured tea and straight/traditional teas – in all formats. I prefer to have a wide, and general knowledge over many types of teas and catagories rather than focus on any one specific tea: a jack of all teas, master of none. Loose, bagged, matcha, Western style, iced, latted, Gong Fu…

You name it, I probably drink it.

In that vein, I’ll drink just about any type of tea – those only ones I have a particularly strong distaste for are green teas and Chai, with some exceptions of course. I have a weird relationship with Sheng pu’erh, but have been gradually increasing the amount of it I consume – currently I have a particular fascination with Yiwu Sheng. Other types of tea that I greatly enjoy are Yancha and other dark, heavily oxidized or roasted oolongs, most shou, black tea, and compressed/aged white teas. I’ll absolutely try anything once though; and I like to have an open mind and explore lots of tea types, even if I have reservations. I’ll probably never leave that “Exploratory” phase…

Usually I drink my tea straight, but I’m not opposed to additions if I’m in the right mood. If I ever add something to a tea, I will ALWAYS call it out in the tasting note though. If I’ve not mentioned an addition, you’re safe to assume it’s been prepared straight up.

I like to listen to music when drinking tea, especially when I’m brewing a large pot at a time or steeping Gong Fu. 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.

Favourite flavour notes/ingredients: Pear, lychee, cranberry, cream, melon, pineapple, malt, roasty, petrichor, sweet potato, heady florals like rose, walnut, sesame, honey (in moderation), and very woody shou.

Least favourite flavour notes/ingredients:
Lemongrass, ginger, strong Chai spice profiles, mushrooms, seaweed, chamomile, artificial tasting mango or peach, 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.

Tea Pet Reference Guide:

Clay Pixiu Dragons: Zak & Wheezie
Clay Goldfish: Dot
Clay Monkey: Enzo
Jade Pixiu Dragon: Whitaker
Ruyao Carp: Splashy
Ruyao Dragon: Pablo
Ruyao Frog: Bebe
Sculpted Tuxedo Cat: Pekoe
Sculpted Tabby Cat: Marmalade
Ceramic Rabbit: Rupert
Ceramic Horse: Bergamot
Ceramic Snail: Snicket
Ceramic Cat: Saffron
Wood Fired Old Man: Leopold

Currently I’m employed at DAVIDsTEA. While I’m still reviewing DAVIDsTEA blends I am no longer numerically rating them due to the obvious conflict of interest. Any tea blends you currently see with a numeric score that are from DAVIDsTEA were reviewed prior to my being hired there.

Location

Montreal, QC, CA

Website

https://www.instagram.com/ros...

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