SSTTB: Pick #4

I definitely have an interest in trying some of the HI blends in the box (I’ve tried some already too) and this one seemed like a nice starting point so I decided to cold brew it. I’ve never had anything with Lapacho in it so I totally wanted to take advantage of the opportunity to try something with it – and trying DT’s Orange Blossom blend recently has put me in the mood for “Creamsicle” type things so this was an easy sell.

My cold brew used up the last of what was in the box; hopefully no one else was dying to try this one out. Dry it smelled insanely fresh and juicy. I just pictured fat, plump oranges bursting from all the juice. Like when you fill a balloon so much it pops; but squishy, and with fruit…

However, this doesn’t taste quite like you’d expect given the smell. I mean, it is orange-y and there’s totally a vanilla cream quality and together that does equal “Creamsicle” but it’s not as strong as the smell would seem to promise, and there’s that third element; the Lapacho. It tastes like trees and nature – but in a bad way. I suppose the trees/nature thing makes total sense: Lapacho is basically bark, and I could see it rounding out the orange/cream and adding a fuller flavour if it wasn’t so strong tasting. Like this it’s just unpleasant. It tastes like the “bad kind” of health drinks.

Yeah, not a fan. I feel let down by this one. But at least now I know that Lapacho probably isn’t for me. That’s something I’ve now learned because of the box.

Flavors: Bark, Cream, Dirt, Orange, Vanilla


It smells like it should be awesome and amazin eh? It didn’t work for me either but I was hoping someone would love it. Or at least they would mark it off their shopping lists!

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It smells like it should be awesome and amazin eh? It didn’t work for me either but I was hoping someone would love it. Or at least they would mark it off their shopping lists!

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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.


Montreal, QC, CA



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