drank Jasmine Pearls by JADEsCHA
8304 tasting notes

Sipdown (114)!

I think my eyesight’s getting worse; I’m near sighted (so I can’t see things that are far away) and normally can read my computer screen just fine without my glasses on, but today I had to wear them to see the screen for The Sims, and writing tasting notes right now I’m struggling to read the font while my laptop’s resting on my lap as I type. Might be time for an eye appointment…

Last tea of the day, and my daily cold brew. I wish I had more information about this one; it was one of the two samples that came with my JADEsCHA cloud pot from VariaTEA but it’s not listed on their website at all. I tried searching under green teas, scented teas, and by looking up the word “pearl” and nothing. Dry, the pearls were about the size of a pea, and rather powdery.

Jasmine greens aren’t really my thing; I much prefer white jasmines or jasmine in oolong blends. The base of this tea is nice enough though with some buttery notes and sweeter vegetal notes as well but the jasmine tastes kind of cheap to me; a little more on the artificial side, a little too perfumey. Maybe trying this hot would’ve brought that out less; but I’ve got a hunch that even if there had been a bit of difference it wouldn’t have been much. Bad jasmine is bad jasmine.

All in all is balances out to a mediocre to average brew. Another one out of the cupboard!

Today’s word of the day was reticent which means: “1. not tending to talk or give out information; 2. quiet in tone or appearance; 3. showing doubt or unwillingness”.


I hear you. I’m ultra myopic. My prescription is like -8 with astigmatisms in both eyes. So sad.

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I hear you. I’m ultra myopic. My prescription is like -8 with astigmatisms in both eyes. So sad.

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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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