drank Lychee by Lupicia
5573 tasting notes

Sipdown (187/191)!

I was feeling very ambitious this evening so I not only made more than one evening tea I actually did some “almost” cooking! Hooray! So supper tonight is a Cheese/Pineapple Quesadilla and a cup of this, a cup of 52Tea’s Strawberry Marshmallow Treat Genmaicha, and a Vodka Pina Colada. Mmmm, yummy!

This sample comes from VariaTEA! And, it’s really, really good! The lychee is very juicy which was a pleasant surprise because I couldn’t really smell the lychee on the dry leaf at all. I thought it was going to be weak and flavourless. This is maybe a bit more floral than other lychee blacks I’ve experienced but the malty black base counterbalances it enough for that not to bother me.

Ultimately, I am glad it’s just a one cup sample though: it’s about as good as the RiverTea Lychee Black blend that I have stocked up so it would be redundant to have them both around. But yeah; this is awesome and people who like lychee should totally try it!


The sample came from Kat_Maria but I thought you would appreciate it so I wanted to share.

Roswell Strange

Well thanks to you both! :)

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The sample came from Kat_Maria but I thought you would appreciate it so I wanted to share.

Roswell Strange

Well thanks to you both! :)

Login or sign up to leave a comment.




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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