90

Next up in the queue; I wrote lots of jot notes for this one since I was very excited about it.

I picked this one up in store when I was in Regina mid December; I had planned to get at least one new blend to try, but I definitely wasn’t anticipating it being this one. In part because I picked up two other rooibos blends at the same time, and in part because I already stock another Creme Brulee blend that also uses rooibos (albeit green rooibos) for the base.

But the ingredients in this were rather unique in my opinion, and I’d never seen a blend with them sold by any other retailer so I got swept up in the excitement and bought this one. I mean, it’s got sweet blackberry leaves, puffed rice, and tonka beans. Definitely a bit different. I even had to look up tonka beans because while I’d heard the name before I was so unfamiliar with them I didn’t know what the flavour was supposed to be like and I’d never seem them mentioned in tea before.

A brief lesson of sorts on tonka beans: They’re most commonly used in perfume because they have a sweet, almost vanilla like taste and smell but they’re uncommon in food/drink because they got a “bad wrap” years ago for being toxic. Except, they’re toxic in the same way that nutmeg is toxic: you have to consume a whole lot of it. More tonka beans or nutmeg than any sane/rational person would ever or could ever consume at one time. So really, they’re not harmful at all. Just kind of… taboo.

And so now you know!

And guys, as soon as the water hit the tea leaf my house smelled incredible. This tea is really, really aromatic with such a smooth, soft vanilla/caramel kind of smell to it. I’m sure it must be from the beans – I really did immediately kind of understand why they’re so often used in perfume. It really carries, and lasts!

Taste wise, the liquor in this scrumptious smelling tea isn’t nearly as smooth as the smell would suggest it should be, but it’s still really good regardless. The vanilla (or rather “tonka”) flavour in this is really silky and powerful, and the most noticeable thing in the blend, but there’s also this lovely caramel flavour that feels just a little burned. Toasty, gooey caramel. The puffed rice contributes a roastiness that I didn’t realize I wanted to be there until I tasted it – and now I’m sure that it needs to be there. And it’s so subtle too; just a fleeting roasty quality made noticeable right before that first taste of vanilla and then again right after it’s faded.

As for the base, it’s decently masked but still a little present. I actually like rooibos though so I don’t mind it at all though. I’m gonna love having this sweet, accurately named dessert tea around for before bed though. I’m sure of it!

What a fantastic blend to come out of a fairly quaint little store. I really don’t know anywhere else I could find such a unique Creme Brulee blend. Just dying to know where they sourced it from!

Tealizzy

Sounds yummy! Never heard of tonka beans before, so thanks for the lesson!

Fjellrev

I always dreamt of a tonka bean tea since I fell in love with the essential oil. Sounds awesome.

Plunkybug

I think LUSH uses tonka bean in some of their products…I’ve never heard of it outside of there though, til now. This tea sounds really appealing, even if it is a rooibos.

Login or sign up to leave a comment.

Comments

Tealizzy

Sounds yummy! Never heard of tonka beans before, so thanks for the lesson!

Fjellrev

I always dreamt of a tonka bean tea since I fell in love with the essential oil. Sounds awesome.

Plunkybug

I think LUSH uses tonka bean in some of their products…I’ve never heard of it outside of there though, til now. This tea sounds really appealing, even if it is a rooibos.

Login or sign up to leave a comment.

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...

Following These People

Moderator Tools

Mark as Spammer