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Hot in a timolino; no added things (though I was tempted to add milk).

This is/was the last of my work teas to be drunk, and I had it on the walk home. It was really good; sticky cinnamon sugar icing/glaze. The last little bit was especially sweet and thick and creamy. There were moments when I more so got cinnamon bun and vanilla icing and moments where I got cream cheese and spice cake.

My walk home from work was kind of interesting though. Abdul, one of the cashiers who was let go, stayed late after work today (he was off at nine, and I was off at ten) and walked home with me. He only lives two blocks from me, so it’s not like it was out of his way, but it was a kind of nice thing to do, I guess?

It’s a little sad his last shift is tomorrow. He’s a sweet kid…

God! How old does that make me sound? He’s only two years younger than me (and I’m not that old to begin with) but there’s such a maturity gap. I sound ancient when I refer to people as “kids” when they’re teenagers.

Hello.Kiki

Being called ma’am always makes me feel older, and I’m still in my early twenties O.o

Marzipan

Age is a state of mind.

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Hello.Kiki

Being called ma’am always makes me feel older, and I’m still in my early twenties O.o

Marzipan

Age is a state of mind.

Login or sign up to leave a comment.

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Bio

Hello;

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.

Location

SK, Canada

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