87
drank Coconut Grove by DAVIDsTEA
8167 tasting notes

Where does the time go?

No really, where? It feels like it was 3PM and then I blinked and it was 8PM. What happened? Ugh.

Anyway, this cold brew was fantastic – but nothing significantly out of the usual so I don’t have much, if anything, to add. I’ve been toying with the idea of adding milk to a cold brewed version of this. Anyone done that? Thoughts? Maybe on just adding milk to cold brews in general? I’m pretty sure I’ve never added milk to cold brewed tea before…

mj

Could you just cold brew it in milk? Is that a thing?

Roswell Strange

That’s a good question. I don’t know…

OMGsrsly

I’ve cold brewed chai in almond milk before. Do it just like you would in water. :)

caile

I also was thinking today of what milk would be like in iced tea… I haven’t done it either, but I suppose I have drank tea with milk that has become cool from sitting which would be similar. I only have put milk in black tea though..
I’m sure this one would be tasty that way – you should give it a try.

caile

That cold brewed chai in almond milk sounds good!

OMGsrsly

Yeah, it was! One of the super cinnamony teavana ones, so it went really well. It was best after just a few hours though. I can see other teas needing more time for the flavours to come out.

Dexter

Cold steep chai really strong in WATER, and then added milk and sweetener to make iced chai latter – I’ve done the same thing with some coffee esqu teas (things like coffee mate and Davids coffee pu’erh) – iced coffee latte but tea. Cold steeped Special Dark with a touch of milk is FANTASTIC.
It’s your tea, if you think it would be good steeped IN milk, or drank with some milk added – I say go for it….

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Comments

mj

Could you just cold brew it in milk? Is that a thing?

Roswell Strange

That’s a good question. I don’t know…

OMGsrsly

I’ve cold brewed chai in almond milk before. Do it just like you would in water. :)

caile

I also was thinking today of what milk would be like in iced tea… I haven’t done it either, but I suppose I have drank tea with milk that has become cool from sitting which would be similar. I only have put milk in black tea though..
I’m sure this one would be tasty that way – you should give it a try.

caile

That cold brewed chai in almond milk sounds good!

OMGsrsly

Yeah, it was! One of the super cinnamony teavana ones, so it went really well. It was best after just a few hours though. I can see other teas needing more time for the flavours to come out.

Dexter

Cold steep chai really strong in WATER, and then added milk and sweetener to make iced chai latter – I’ve done the same thing with some coffee esqu teas (things like coffee mate and Davids coffee pu’erh) – iced coffee latte but tea. Cold steeped Special Dark with a touch of milk is FANTASTIC.
It’s your tea, if you think it would be good steeped IN milk, or drank with some milk added – I say go for it….

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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 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

Montreal, QC, CA

Website

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

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