76

Sipdown (111)!

Thanks MissB for the sample!

This is a goji and green tea blend; that’s it. Do you know how excited that made me!? REALLY EXCITED is the answer. I’ve had this ‘theory’, if you will, that I somehow have an inability to taste goji berries ‘cause every time I’ve had a tea in them I haven’t noticed anything remotely like what they’re supposed to taste like. But the goji in this doesn’t have any other flavours to compete with aside for the base so I am stoked to put this theory to the test and maybe learn some things.

And guess what guys… I TASTED THE GOJI!

It was mind blowing; the base was there and pretty nice with some grassy notes but right over top of it, all sparkly and juicy was this pretty incredible fruit flavour! It reminded me of over ripe strawberries and the sweeter side of cranberries. WOW IT WAS GOOD. I don’t know how I’ve been missing out on this flavour for so long either!? Taste buds what’re up with you guys!? You let me down for so long with such an interesting flavour.

In other news; while my Dad was visiting we went out for lunch at the restaurant Tre works at…

I don’t get what he complains about all the time; it’s pretty small, and certainly wasn’t busy at all. There were two other people dining aside from my Dad and I. The service was really good though (maybe ‘cause we walked in and immediately saw Tre though – so he knew we were there). It was a touch freaky having the wait staff know stuff about me ahead of time though; like the fact I’m vegetarian and allergic to mushrooms.

The food was really good; I got a poached pear salad with Saskatoon berry dressing and blue cheese and it was heavenly. Of course, it’s a combination I’m familiar with – Prairie Ink (my favourite restaurant) serves a very similar salad but this one was certainly able to compete with it. When he got home later that night, Tre said he gave me the ‘big pear’. Thanks? It was good, though…

We left a 40% tip – I always tip well (if you can’t afford to tip you can’t afford to eat out), but my Dad doesn’t really believe in tipping. I made sure that it was a good one though; partly because my roommate works there, but also party ’cause it really was a good experience.

Now Tre can’t complain I haven’t been, though!

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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 twenty five year old proudly queer tea addict, blogger, and all around tea geek. 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 preperation 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.

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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