75

So, I can’t say I’ve actually ever had Candy Corn before now. It’s not that I was specifically avoiding it or didn’t want to try it or anything like that, it just has honestly never crossed my path until now and I never actively sought it out as something to try. I honestly didn’t even have an idea of what candy corn was supposed to taste like. Does it have a flavour? People just call it… Well, candy corn.

That said, before I actually brewed up my mug of this I took a look through the sample provided by Lala and came to come conclusions. There was enough leaf for about two decent sized cups but there were three pieces of candy corn so I figured that I could use a piece for each cup and eat one straight away to see what it was supposed to taste like. It tasted kind of like very, very sweet caramel to me. How have I not figured that out by now!? I love caramel.

So, I steeped some up basically just expecting a very sweet caramel-y black tea. I was actually pretty surprised that the whole thing melted! The taste was pretty accurate to what I expected though: highly sugary and slightly caramel flavoured black. Based on my one taste of candy corn I guess I can somewhat authentically and accurately say that it was pretty bang on? You know, ‘cause I’m obviously a candy corn expert now ;)

Actually though, it did start to get a little too much by the end of the cup though – almost cloying. One cup left: I’m sure it’ll be an easy enough sip down, though I don’t think I’m attached enough to be sad it’s gone.

Preparation
Boiling 2 min, 45 sec
Roswell Strange

Testing? Apparently we can’t comment on our own tasting notes?

Suziqzer

Love that you’re an expert after 1 candy corn ;). Love it!

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Comments

Roswell Strange

Testing? Apparently we can’t comment on our own tasting notes?

Suziqzer

Love that you’re an expert after 1 candy corn ;). Love it!

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Profile

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 Pig: Nelly
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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