75
drank Bamboozled by DAVIDsTEA
5692 tasting notes

Cold Brew: 16 hour total? Right around there – maybe a little longer though?

This was nice! It’s a refreshing peach punch type drink with a crisp, vegetal undertone. That said, it didn’t knock my socks off and I don’t feel that compelled to quickly stock up before DT stops stocking this one (it’s being “retired” as a blend; there’s a week or so left to stock up. Something like that, anyway…). Not when I know there are other bamboo teas to keep stocked/try out.

I am a little sad it’s being discontinued though; even though I don’t want a ton, it’s something I would have liked to occasionally refill for cold brewing…

It definitely put me in a peach mood, though! I have another peach tea cold brewing for tomorrow. We’ll see if this flavour craving carries on into tomorrow by the time it’s ready.

Courtney

It’s being retired?! WHY? Gah. I love this one cold brewed with the addition of pineapple juice.

Roswell Strange

This one, Superberry, Big Apple, and Exotica. They announced it on their FB page to give people a chance to stock up.

mj

This is such a basic question so please excuse me. What is up with this cold brewing business? How do you do it? Why do you do it? Steepster is teaching me so much!

Courtney

I personally add leaf to a mason jar, or other vessel, then pour in water and let it set in my fridge for hours – 8, 10, 12 type thing. Delish. I’ve also just put normally brewed tea in the fridge to cool as well. :)

Nxtdoor

Cold water.

Spencer

Have you tried cold-brewing Rishi’s Peach Blossom White?

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Comments

Courtney

It’s being retired?! WHY? Gah. I love this one cold brewed with the addition of pineapple juice.

Roswell Strange

This one, Superberry, Big Apple, and Exotica. They announced it on their FB page to give people a chance to stock up.

mj

This is such a basic question so please excuse me. What is up with this cold brewing business? How do you do it? Why do you do it? Steepster is teaching me so much!

Courtney

I personally add leaf to a mason jar, or other vessel, then pour in water and let it set in my fridge for hours – 8, 10, 12 type thing. Delish. I’ve also just put normally brewed tea in the fridge to cool as well. :)

Nxtdoor

Cold water.

Spencer

Have you tried cold-brewing Rishi’s Peach Blossom White?

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Profile

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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