So, this is my last tea from the box apart from the three or four things I took out to try at a later date. I had a great time with this box! Even though not everything was a success, I still got to try eighteen different teas. As it stands, I really look forward to swapping the box with Lala for the second one, and continuing the fun exploration!

- Strong, sweet aroma
- Overwhelmingly fruity: apricots!
- Smells very stonefruit-y w. smoky notes
- Light, soft sweet stonefruit notes (apricot)
- Fragrant and green
- A hint of mustyness on the finish
- Very smooth
- Has a sort of “dank” sweet/apricot aroma
- Liquor is a yellow-y green; darked than infusion one
- Little bit of a green/“under ripe” sourness?
- Still quite fruity and sweet
- Honeysuckle notes
- Bit more of a vegetal/brothy flavour
- Some mineral like notes
- A mix of peachy and apricot notes
- Coats the mouth
- Leaf has a “fruit leather”/dried fruit aroma
- Definitely more “body”
- Coats my mouth, specifically the sides of my tongue
- Very strong stonefruit notes
- Peachy finish and strong vegetal aftertaste
- Still kind of vegetal/green
- Liquor has settled into a clear, golden yellow
- Rich, sweet stonefruit
- Like an apricot/peach puree
- Thicker mouthfeel
- LONG lasting aftertaste
- Definitely a strong stonefruit flavour
- Almost has a bit of a “from concentrate” vibe
- So sweet, it almost gives off a “sticky sweetness”
- Robust top notes
- A vegetal undertone
- Definitely flavour deterioration
- A more muted fruit (apricot) flavour
- And a shifted focus on vegetal notes
- Definitely a weaker/more watery flavour
- Still fruity/vegetal
- Sadly this ends the session because it’s four and I have plans…

I feel like it’s worth pointing out that this is a Sheng Pu’erh which is definitely NOT my typically preferred when it comes to Sheng and Shou. However, this session was really, REALLY delightful! I don’t actually own a full cake of anything currently because I’m definitely still in the “exploring my tastes” phase of Pu exploration but this is I think maybe the first Sheng I’ve tried where I’ve actually felt like I’d drink a full cake worth of it. It was a really phenomenal way to end of the tea box with as well!

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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.


Montreal, QC, CA



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