Sipdown (119)!

Finally finishing off this forgotten sample from TheLastDodo which she sent up months ago. I’m drinking it hot while getting ready for work because I woke up a few hours early and had the time to do so!

Not going to lie; other than remembering I cold brewed this the first time around I couldn’t remember what I thought of it at all so I had to go back and read my tasting note for it. Turns out I didn’t really have much of an impression in the first place; I didn’t even initially score this!

However, as I’m sipping on it now I definitely think there are some very interesting, and nuanced things that I clearly missed when it was cold brewed! It’s like this tea has three ‘levels’ of flavour that hit you one after another. The first is very, very short – and it’s just like a punch in the mouth of of sweetness; definitely fruity goji and maybe the jujube too? That’s an ingredient I’m not too familiar with but based on what I’ve read the flavour is similar to what jujube is supposed to taste like. Of course, you can’t forge that there’s a lot of rock sugar in this too which adds to the sweetness.

Then you transition into the second ‘level’ of flavour – savory/herbaceous. It’s got the vegetal notes from the green tea base, and the strong flavor of chrysanthemum but also something very brothy too; it’s very, very borderline reminding me of cheddar and chives and potato. I love it; but it’s strange and I don’t know which of the ingredients is causing it. Then we fade to level three – sweetness again. This time the sweetness is more raisin and ginseng with a pinch of goji, and it’s the flavor that lingers in the aftertaste.

It’s also my least favourite part of the tea; probably because of the raisin.

I’m very happy I tried this hot though; it’s so incredibly different from what I remember the cold brew tasting like, and very unique overall as well! I definitely don’t think I’d buy this for myself because there were certainly unappealing aspects but I’d be curious to try it hot again to see if the flavours I picked up were the same, and I feel like I learned a lot trying it.

Thanks again TheLastDodo!

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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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