Thanks TheLastDodo for the sample!

There are a lot of interesting things in this blend; green tea and raisins (both things I don’t especially like) and gojis (which I’m half sure I can’t even taste) for example. There are also jujubes which I remember discussing with Kittenna around Christmas time when we had tea together. It was an ingredient neither of us were all that familiar with; and this is my first time having them. There are also very large shards/chunks of sugar in the blend which I’m not too keen about. I don’t like when my tea is presweetened for me.

I know it’s a stretch, but Kittenna do you remember at all what the jujubes in your tea tasted like?

I wasn’t really sure how to even approach preparing this – so I decided to start by cold brewing it because it’s the easiest/most convenient approach in regard to prep time. I don’t even know. I literally wrote down three words in my reference notes. Not super helpful, past me!

Here’s what I wrote down though: “Musty ginseng. Cranberry.”

I do remember the ginseng being quite pronounced in the flavour, and the vegetal green base underneath it – maybe even some nutty notes from the base. But I’m not too sure where I got cranberry from – there aren’t any in the blend. I suppose it’s possible I interpreted the goji and cranberry flavour, though I’m skeptical of it. Another explanation would be the jujubes, which I’ve got no familiarity with. Does anyone know what they’re supposed to taste like? I have this foggy recollection of the server at the tea house Kittenna and I went to comparing them to dates? But it’s been so long, I can’t remember if that’s an accurate memory or not.

Either way, I wasn’t big on this one. I’ll try it again hot though – I really want to give it a fighting chance because it does seem so unique and different to me.

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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 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.


Montreal, QC, CA



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