drank Read My Lips by DAVIDsTEA
5672 tasting notes


This was the second tea I took to work, and I’m excited to get it out of my sample drawer since it just kept stinking everything up! Although, I suppose I have McQuarrie’s “Rum Cream” tea doing the same now :/

For preparation, I dumped the remainder of the sample size into the brewing basket for my timolino (fingers crossed the smell isn’t too hard to scrub out). It was about 1 1/2 tsp., though I wasn’t pay too close of attention to the measurement. This was steeped for five minutes in boiling water.

I actually was sort of putting off drinking this today, not because it’s especially bad but because the peppercorns in the blend really bother me, and the rest is just mediocre. However, there’s this absolutely putrid, disgusting smell coming from the food court right now (I think it’s something from ‘Schnitzel Meister’) that’s making me feel incredibly queasy and sick (I keep gagging from the smell) so I figured the peppermint in this might help ease my stomach a little, despite the peppercorns. And, it’s sorta of doing that.

Seriously though, why are peppercorns necessary in chocolate peppermint tea? I guess it all boils down to personal preference, like usual.

Thanks again VariaTea for the sample of this. Even though I didn’t love it, you saved me from eventually caving and buying some to satisfy my curiosity only to end up dissatisfied.

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

I’m a TAC certified Tea Sommelier!

Typically I drink flavoured blends more than straight but one of my mini goals 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.

A personal goal of mine has been to do a proper Gong Fu session every week because it’s something I deeply enjoy doing but struggle to make time for. I can’t say I’ve been doing great staying on track with this goal, but I haven’t forgotten about it!

My default for preparation is Western Style with zero additives. The exception to this is matcha which I drink in straight milk with no additives. So unless I mention otherwise you can assume that I’ve prepared my tea Western style without added ingredients/sweeteners.

Favourite flavours/ingredients: Pear, lychee, cranberry, cream, melon, pineapple, malt, roasty, petrichor, sweet potato, heady florals like rose, walnut, and honey, but only in moderation.

Least favourite flavours/ingredients:
Lemongrass, ginger, often Chai spices in general, mushrooms, overly vegetal or marine/seaweed, chamomile, sometimes mango or peach, stevia, saltiness, or anything that reminds me too much of meat that isn’t supposed to taste like meat…

Currently exploring/looking to try: Shou Pu’Erh or Dark/Roasted Oolong, Sweet Potato flavoured blends or straight teas with strong sweet potato notes, and anything with Goji berries. Also, I need to try ALL the root beer teas!

Tea Pet Reference Guide:

Clay Pixiu Dragons: Zak & Wheezie
Clay Monkey: Enzo
Ruyao Carp: Splashy
Ceramic Rabbit: Rupert
Ceramic Horse: Bergamot
Ceramic Snail: Snicket

I also have two real life pets:

A skinny pig hairless guinea pig named Eilert, after Henrik Ibsen’s play Hedda Gabler, and a fancy rat named Wasabi.

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.


SK, Canada

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