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Sipdown (110)!

Guys, there’s a scavenger hunt in the mall right now for one of the nearby elementary schools so the place is just flooded with adorable little snot babies. And one of the clues on the hunt is to find the name of the “Painter of Light” from the Calendar Club Kiosk (me!). The answer is Thomas Kinkade, but I’ve had cutie pies coming up to me all day asking for help. It’s so precious!

But the tea…

My first “miss” from Octavia Tea. And, it’s not even so much that it’s bad – it’s just really, really weird? Dry, it smells delicious – kind of like “Tropical” flavoured Fruit Rollups? Just yummy, and kinda sweet and candy like. Steeped up, however, there’s something hard to describe about it. I wanted to initially say that it was like low quality, “healthy” Fruit Roll Up equivalents that my Mom used to buy for school lunches ‘cause she couldn’t afford the name brand but that’s a little harsh, and not super accurate either.

More so, I’m picking up one the pineapple/apple really heavily but the pineapple feels a little artificial and then the apple is more of a tart apple, and then more tartness from the rosehips and that’s a whole lot of tart together. However, something is keeping it mostly in check: not the mango, I don’t think, because I don’t so much actually taste mango. I’m thinking maybe the red currants? I would have described it more like a “dull strawberry” but there’s no strawberry in this and strawberry is closer to red currant than mango.

Anyway, there’s a sort of flat sweetness (if that even makes sense) coming from the red currants that mostly counterbalances all the tartness, but just falls short. Wah wah wah. Things “missing” other than the mango: the rose petals (hooray) and the white base in general. Honestly, this felt more like a tisane than anything else. \

So conclusion: a little disappointed, but this was still drinkable overall. Just wouldn’t really drink it again unless, maybe, it was cold brewed…

And that’s it for today guys: I’m practically done my shift and this was the last tasting note I had to catch up on for now. So have a good day Steepster!

See you tomorrow :)

Cheri

Sounds like a fun time, Ros. Too bad the tea wasn’t better!

OMGsrsly

Hee! Snot babies. :D

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Comments

Cheri

Sounds like a fun time, Ros. Too bad the tea wasn’t better!

OMGsrsly

Hee! Snot babies. :D

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Bio

Hello! My name is Kelly, though many people in the tea community call me Ros or Roswell.

I am a mid-twenties tea addict, blogger, and all around nerd. I grew up in the Prairies, but a few years ago I relocated to Quebec to pursue a career with DAVIDsTEA in the tea industry! I’m still working on getting my French language skills down…

My first introduction to tea, in any form outside of instant and bottled iced tea, was about seven years ago when I happened to stumble upon DAVIDsTEA while looking for a birthday present for a friend! I tried their Birthday Cake rooibos blend, and I’ve been hooked on tea ever since! In those seven years; I was introduced to the online tea community, expanded my interest in flavoured teas to include a deep love and appreciation for straight teas and traditional brewing methods, got a tea themed tattoo, started reviewing teas, amassed a sizable tea and teaware collection, became a TAC certified Tea Sommelier, & even came full circle by beginning a career in the tea industry with DAVIDsTEA!

I consider myself a Jack of all Teas, and strive to have a knowledge and appreciation of all tea types, formats, and styles of drinking. I don’t like to feel boxed in to just being a “flavoured tea” or “straight tea” drinker – my expectations may vary depending on the type of tea or how it’s been processed/prepared but if it’s good tea, it’s good tea no matter how it’s been made!

You name it, I probably drink it- and I’ll absolutely try anything at least once.

My default method of preparation is hot, Western style, and straight – but I’m not opposed to additions if I’m in the right mood. If I ever add something to a tea or use a different method of preparation I will ALWAYS call it out in the tasting note though.

I like to listen to music when drinking tea, especially when I’m brewing a large pot at a time or steeping Gongfu. 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.

I’m also one half of the “tea and fandom” podcast GeekSteep where, weekly, we discuss newly explored fandoms over tea as well as try to figure out the perfect tea to pair with each fandom. You can find us on Spotify and Apple & Google podcasts.

Favourite flavour notes/ingredients: Pear, lychee, cranberry, cream, melon, pineapple, malt, roasty, petrichor, sweet potato, heady florals like rose, hazelnut or walnut, sesame, honey (in moderation), and very woody shou.

Least favourite flavour notes/ingredients:
Lemongrass, ginger, strongly spiced profiles (and most Chai in general), mushrooms, seaweed, chamomile, 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.

Please contact me at the instagram account listed below if you would like me to review your teas.

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.

Location

Montreal, QC, CA

Website

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

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