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This is a queued tasting note.

While I love my early morning/afternoon cold brews on the walk to work, I got to thinking last week that it’d probably be really easy to do the prep work for tea soda (the syrup, basically) in the evening when I get home and then make the soda itself in the morning right before I leave. So, I field tested the idea with this one!

It actually was super easy to get everything set up to do the tea soda; with both evening and early preparation combined I think it took the same amount, or if not very close to it, to make the soda as it would to set up the cold brew and then later strain it in the morning. Here, the syrup was the more involved part (the at night part), but with cold brewing straining it definitely takes longer (‘cause you’re washing the strainer and mason jar in between). Morning with the soda was as easy as cracking open a can of club soda. So tea soda for the walk to work is definitely something I’ll be doing again!

As for the flavour of the tea/tisane – it was weird and I’m not 100% sure if it was in a good way. I definitely liked the plain cold brew I did of this one a while back – and I remember remarking that this would probably work as soda.

It definitely did for at least the first half of the soda; the cranberry was freshy and fruity with a fun apple quality, and almost a raspberry like top note. The carbonation suited the cranberry as well; it was a little like cranberry spritzer or Cranberry Sprite! The second half? Eh…

As I was walking (it’s a 40 minute walk) the soda started to go a bit flat – that I didn’t really mind, but it sort of welcomed a much more noticeably intense cranberry flavor that, without the carbonation, started reminding me of canned cranberry jelly, like you’d eat around Thanksgiving. On top of that, the hibiscus really started to build and the tartness was a bit too much as well. At this point I was fairly turned off. I actually don’t tend to like the flavour of cranberry outside of tea and this was too much of it.

I imagine if I continue with tea soda on the walk to work than I’m going to deal with carbonation loss – and I don’t think that’s going to be an issue with all tea soda; it’s just that the way this one was prepared didn’t work with it. I’m not going to call this a fail because the start was awesome; maybe neutral overall?

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Hello! My name is Kelly, though many people in the tea community call me Ros or Roswell.

I am a mid-twenties tea addict, blogger, and all around nerd. 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 preparation 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.

I’m also one half of the “tea and fandom” podcast GeekSteep where, weekly, we discuss newly explored fandoms over tea as well as try to figure out the perfect tea to pair with each fandom. You can find us on Spotify and Apple & Google podcasts.

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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