74

This is my cold brew for the day. Something told me this would make a really interesting/good cold brew and I seem to be dying of heat (even though it’s not really so hot in our apartment) so a cold brew definitely seems right for the moment.

In total, this cold brewed for about eight hours. Taste wise, it’s definitely a vegetal green with some very nice peach notes to it – and I can get behind the vegetalness of this one because it has actual vegetables in it. Quite thirst quenching and refreshing, indeed. I think this is better cold brewed, too – even if the peach is a little less strong. When I send some to VariaTEA I’ll make sure to add enough for her to try it hot and cold, though.

Unrelated, I am so thankful I’m going to the dentist’s again on Tuesday because I’m back to being in a lot of mouth pain again – and my pain meds are almost all gone. That said, only like half of it is actually coming from my teeth – the rest is from the inside of my left cheek where I cut myself on a piece of silverware, like an idiot. I think maybe it’s infected? At the very least – it’s really sore.

Preparation
Iced 8 min or more 4 tsp 20 OZ / 591 ML
carol who

Ouch! Swishing warm salt water around sometimes helps me. :(

VariaTEA

Yay for enough to cold brew and try hot! Also I am sorry to hear the mouth pain is back. Like carol who said, warm salt water should help or you can also put a bit of honey on it as that is a natural antibacterial.

Starfevre

You know what is also antibacterial? TEA

Starfevre

Especially white tea, fyi

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Comments

carol who

Ouch! Swishing warm salt water around sometimes helps me. :(

VariaTEA

Yay for enough to cold brew and try hot! Also I am sorry to hear the mouth pain is back. Like carol who said, warm salt water should help or you can also put a bit of honey on it as that is a natural antibacterial.

Starfevre

You know what is also antibacterial? TEA

Starfevre

Especially white tea, fyi

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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 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.

Location

Montreal, QC, CA

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

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